foodservice design consultants
food service design consultants
foodservice design industry

foodservice design consultanting

Preliminary Planning

  • Including Master Planning


  • 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.


foodservice design consultants - s3

S2O Consultants was formed by two of the former owners of S3 Consultants - Harry Schildkraut and Kristin Sedej

S2O Consultants | Foodservice Design Services | FoodService Consulting Projects | Food Service Design Photos | Food Service News | Contact S2O Consultants

foodservice design consultants foodservice design consultant photos food service design projects contact s2o consulting food service news Harry Schildkraut Kristin Sedej Schmidt