Design Consultation
Hospitality & Foodservice Consultants staff have vast experience in the hospitality, foodservice, tourism, retail, and entertainment industries. This benefits clients as every design is reviewed from an operational and management advisory perspective as well as design.
Each design is approached differently, as each client has different operational outcomes.
Hospitality & Foodservice Consultants’ designs are based on:
- Design to best suit space available, services outcomes and locations, market, menus, food & beverage, accommodation, entertainment, retail and food delivery concepts and proposed user groups,
- Ergonomic flows, functional layouts, food safety, work health safety, and building standards are all considered local and international,
- Effective spatial planning consultation with architects, interior designers, builders, project managers, operators and other disciplines,
- Cost effectiveness in planning, safety in design, design & buildability considered,
- Fit for purpose layouts, materials selections and sustainable equipment specification, selection considered,
- Reduction in ongoing operating costs and least resource usage factored into the design,
- Best operational outcomes to suit client and customers/residents/guests’ expectations delivered,
- Prepare for client’s user groups and numbers anticipated towards exceeding expectations, operational and financially,
- Sustainable design reviews and advice provided,
- Hospitality and foodservice peer reviews conducted,
- Equipment, stainless steel, refrigeration, and loose equipment budget estimates, service guides, and reports developed,
- Written design specification guidelines for retail, food & beverage, and laundry tenancies developed and provided,
- Built fabric materials selections and finishes schedules provided.
Design and Drafting
Hospitality & Foodservice Consultants use the latest version of ArchiCAD and CAD images.
Hospitality & Foodservice Consultants prepare designs in PDF and DWG X-REF format:
- Development of concept briefs and return briefs for kitchens, pantries, buffets, laundries, foodservice, hospitality, meal delivery system, bar service, buffets, serveries, accommodation and entertainment areas,
- Equipment selection and specifications based on spatial planning, sustainability, cost-benefit analysis and operational outcomes,
- Project fit out budgets including equipment, stainless steel, hoods, mobile equipment, refrigeration, shelving, installation, delivery and commissioning (also joinery, tapware, drain protectors, floor wastes),
- Develop concepts,
- Ergonomic spatial planning,
- Schematic design layouts,
- Safety in design risk assessment,
- Design Development,
- Develop equipment, (furniture layouts) including kitchen, bar, laundry, accommodation, entertainment, dining & function rooms,
- Plans, Sections & elevations,
- Equipment specifications and schedules
- Budgets
- Services guides
- 3D views & renders,
- Tender specification documentation, project supervision, tender evaluation, RFI,s, shop and services set out drawing reviews,
- Defect reviews, design compliance certificates, kitchen fit-outs.
Equipment Selection
Hospitality & Foodservice Consultants consider environmental sustainability in design and equipment.
Each piece of equipment can cost more or less to operate than another, so choosing the right equipment for your operation is paramount. Also, some equipment can last longer than others.
For example, a cost analysis was completed for a client. Although one piece of equipment was more expensive than the other, the analysis showed that it paid for itself within 6 months due to water, chemical, and power savings compared to other models. This is a win for the client and a win for the environment.
Understanding your baseline is critical to understanding your environmental impacts. Understanding your electricity, water, waste, and gas costs can highlight issues within your establishment. It is essential to actively monitor equipment use and report performance to understand and manage your baseline.
Construction Phase
Hospitality & Foodservice Consultants can assist with the construction phase:
- Answer tender requests for information (RFI’s) via project management platforms like ACONEX,
- Conduct tender evaluations,
- Review shop drawings and services set out drawings, and answer consultants’ and contractors RFI’s,
- Project supervise kitchen & laundry contractors, problem solve with Client, Project Manager, Architect, Interior designer, and Builder,
- Attend project meetings and provide hospitality, foodservice and drafting design advice
- Conduct defect reviews and certify kitchen fit-outs to standards.