Trend Foodservice Design and Consulting offers perspective clients a wide range of services in foodservice, laundry, and waste designs. Trend produces its designs and projects using the latest version of AutoCAD 2009 and proprietary foodservice specific programs to create accurate design drawings and documents.
Trend Foodservice Design and Consulting meets with your entire team, from project managers to facility operators to enable us to create designs that meet the specific needs of your project. Please find a sample scope of Trend's design services.
Design Service Scope
Design Service Scope
1. Concept and Schematic Design Phase:
Meet Project Manager or Client Representative to gather necessary input
regarding the project.
Meet with designated foodservice operators to gather operational ideas and
Prepare a schematic floor plans reflecting the project's objectives and criteria.
Prepare an operational/traffic flow diagram, incorporating HACCP and heatlh
and safety regulations.
Prepare an estimated utility load requirements for applicable areas.
Prepare a schematic budget based on the schematic floor plans.
2. Design Development Phase
Prepare an itemized preliminary equipment floor plans in 1:50 scale.
Prepare an itemized equipment schedule.
Prepare a catalogue sheet booklet illustrating all standard manufacturer
Prepare an itemized equipment budget.
Prepare an itemized utlility load requirement for equipment.
Prepare project development notes that are provided to the Project Manager
or Architects to assist in project co-ordination
Co-ordinate with Interior Designers in development of display kitchens, service
stands, bars and any special counters.
Submit design development plans to Client or Project Manager.
Review with Client, Project Manager or other applicable parties, and
incorporate comments in Construction Documents.
3. Construction Documents
Prepare an itemized detailed equipment floor plan in 1:50 scale.
Prepare building condition plans illustrating curbs, depressions and special
Prepare electrical rough-in drawings with complete schedules of electrical
requirements for all equipment.
Prepare plumbing rough-in drawings with complete schedules to illustrate
water, waste, gas and steam requirments.
Prepare refrigeration and ventilation plans illustrating product cooling
refrigeration systems; cooking equipment exhaust requirements and
equipment ventilation requirements.
Prepare an overall schematic plan (drawn on small scale architectural
background) demonstrating the line runs for all owner provided beverage
Prepare written specifications for standard manufacturer equipment and
custom equipment developed for the project.
Prepare elevations and details as required for standard manufacturer and
Prepare an itemized cost estimate as per construction documents.
4. Bidding Phase
Issue plans and specifications, complete with itemized bid forms, to a list of
agreed upon foodservice/laundry/waste contractors for separate prime bids;
OR, to the Client or Client's Representative in a form suitable for inclusion in
his specifications to be bid on as part of the general contract.
Issue addenda, clarification memos and drawings as requested by Client or
Client's Representative during bidding phase.
Prepare a bid analysis spreadsheet for the Client to review bid submissions.
Assist Client in reviewing bid submissions.
Prepare bid submission recommendation based on submissions.
5. Construction Phase
Review all foodservice/laundry/waste shop drawings and submittals for
completeness and compliance with Construction Documents.
Assist the Client, Client's Representative or Architect in responding to
Prepare Change Notices if required.
Perform completion inspection and prepare punch list noting differences from
plans, details and specifications.
6. Project Management
Available on a case by case basis; please e-mail [email protected]
for more information