Is the Design of your Food Service Operation Cost Effective, Flexible, and Energy Efficient?
IHS assists architects and clients with concept development, design programming, operational consulting and strategic planning for their cafes, restaurants, retail, catering and vending operations.Food Service Programming
Define the client’s food service goals and objectives. IHS evaluates or develops food service program features such as concepts, menus, technology integration and operational practices. We also provide quantitative reports defining projected customer counts, participation, space requirements and budgetary equipment costs.
Schematic Design
Develop schematic, non-CAD preliminary plans for food service operations based on the approved food service program and architect preliminary plans. IHS delivers several options to the project team to ensure design intent.
Design Development
Prepare ¼” scale equipment layout drawings based on approved schematic design. IHS will prepare mechanical, plumbing, and electrical load chart and equipment lists. We will also prepare manufacturer’s equipment specifications sheets for all buy-out equipment, spot connection drawings and special condition drawings. At this stage, we generate an updated equipment cost estimate.
Construction Documentation
Furnish a complete set of contract documents in order to allow for solicitation of equipment bids. IHS will prepare elevations and sections of all custom fabricated equipment, prepare equipment specifications and assemble and submit all drawings required for local health department review.
Bidding & Contract Award
Prepare a list of qualified kitchen equipment contractors and assemble and distribute all documents required for receiving competitive bids. IHS evaluates bids, reviews substitute requests and recommends suppliers.
Construction Administration
Review the submittals and shop drawings submitted by the kitchen equipment contractor. IHS provides on-site inspections throughout the installation process and prepares punch lists and recommendation for corrective action, if necessary, for all food service areas.
Management Advisory Services
Continue assisting the owner with the sourcing a food service providers, negotiating food service agreements, and provide ongoing contract administration, program quality assurance and strategic planning.
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