WHAT WE OFFER

S2O Consultants, Inc. provides a broad range of specialized foodservice design and consulting services to the sports, corporate, educational and hospitality industries. The firm is proud to have five (5) Professional Members of FCSI as part of the team. Together they bring a combined experience of over 120 years of helping clients to achieve their goals.

S2O Consultants, Inc., an Illinois corporation, was formed December 23, 2008 by Harry Schildkraut, FCSI and Kristin Sedej, FCSI.

The Company Is 91% Female-Owned And Operated, Making Us A Recognized Women’s Business Enterprise (WBE), Certified By State Of Illinois CMS, City Of Chicago And NWBOC.

PRELIMINARY PLANNING

Master planning ensures projects run smoothly and are completed on-budget and on-time

PROGRAMMING

S2O determines the design criteria for the facilities and prepares a Design Narrative describing the facilities program and preliminary cost estimate for the foodservice equipment. We also perform a survey and evaluate the existing equipment if applicable. Furthermore, S2O assists the architect in their preparation of schematic design drawings to identify appropriate spaces, sizes and locations for foodservice.

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.