Preliminary Planning

• Including Master Planning

Programming

• Determine the design criteria for the facilities, and prepare a Design Narrative describing the facilities and equipment required.
• Survey and evaluate the existing equipment if applicable.

Design Development

• Develop preliminary plans for the facility based on the design criteria, complete with item numbers for each item of equipment shown.
• Prepare manufacturers’ catalog sheets showing all buy out equipment, keyed to the plan.
• Prepare a mechanical, plumbing and electrical load schedule.
• Prepare a detailed equipment cost estimate.
• Prepare a mechanical and an electrical spot connection plan or dimensioned rough-in plan for each area.
• Prepare a special conditions plan for each area.
• Prepare an updated detailed estimate of probable equipment costs.

Development of Contract Documents

• Prepare elevations and sections of all custom-fabricated equipment.
• Prepare written specifications for all equipment.
• Assemble all of the documents indicated above for submittal to the Health Department (foodservice).
• Prepare a final estimate of probable equipment costs based upon the contract documents.

Construction Administration                 

• Prepare a list of pre-qualified kitchen equipment/laundry contractors.
• Assemble all of the documents prepared into an appropriate form to be issued for competitive bids.
• Review the bids and provide an evaluation and recommendation for selection.
• Participate in the preparation and review of RFI’s, RFP’s, ASI’s and similar documents needed. to expedite the construction process.  Attend periodic construction meetings as needed.
• Review all of the submittals of equipment shop drawings, brochures, etc.
• Inspect the equipment and installation of each facility to make certain all is in compliance. with the contract documents. Issue a list of discrepancies and indicate corrective actions required.