We propose to provide the following services during this phase for the development of the food service facilities in conjunction with the entire design team.  The design team will include a project representative, the project architect, project engineers and other parties as required.

A. Through conferences with members of the design team, we will determine the operating policies for the food service facilities that impact on the physical design of the food production and food service areas.  To establish these policies, we will define the food service operational and functional objectives and goals for the project in a program document that will serve as a statement of needs for the design team.

B. Develop preliminary plans for food service based on the approved versions of the food service program developed under Paragraph A above and the architect’s preliminary plans.  We will present these plans and amend them, as necessary, to obtain the approval of the team.

Note: all phases will be modified for your specific needs. Phases are available in part or all inclusive on hourly or fixed bases.

Next: Phase II – Design Development