Establishing the feasibility of a particular foodservice offer is essential before embarking on the detailed design process. Various options can be appraised and tested against the business model to define an agreed operational strategy moving forward.
Based on the food and beverage offer, service level, projected volumes and throughput, our experienced designers will produce a comprehensive Design and Operational Brief to clarify how the facility would be used from goods delivery and storage through preparation and production to service and wash up.
We offer a complete foodservice design solution from initial concept through design development to preparation of technical documents and coordinated tender specifications. Our designs include the necessary building services information and ventilation requirements to inform other disciplines within the design team.
Monitoring the site contractor's performance is key to ensuring the design intent is delivered to specification, on time and on budget. A&E comment on contractor drawings, attend coordination meetings and generally support the client and design team through the on-site construction stages to project completion.
A&E carry out catering equipment surveys and operational audits documenting the condition of catering equipment, its potential life span and replacement cost. We audit operational procedures and critique existing layouts, reporting where changes could be considered to improve safety and efficiency.
The efficient handover of a finished project is hugely important as any delays may impact the operation's productivity. We inspect the installation for snags and defects and monitor the Catering Contractor as they rectify outstanding or below standard work, reviewing their final application for payment on behalf of the Client QS.