— Meeting with Project Principals
Planning begins with a meeting to determine all of the project requirements. Working closely with the owner or owner’s representative, we develop a complete understanding of the operational business model, menu to be served, and the specific goals and objectives for the space.
— Developing initial Conceptual Programming and Layouts
Once the project requirements and operational objectives are in place, we begin developing a variety of initial programming conceptual layouts. This process includes identifying all the functional areas required to meet the operational expectations for the space and assigning approximate square footages and perimeters for these areas.
— Arriving at a Schematic / Preliminary Design
Conceptual programming is translated into a Schematic / Preliminary layout drawing during this design stage. The design schematic identifies all the working and functional areas related to the food and beverage operational service areas. Functional areas are identified as they relate to other functional areas in order to validate the effectiveness of the operational flow. This layout also identifies and begins to quantify major equipment and sub-systems such as exhaust hoods and refrigeration systems.