Design of commercial kitchens, laundries, dispensing equipment, caterers and mountain restaurants


The scope of services:

(operational performance)

• Assessment of requirements and cost evaluation of the project size
• Concept development (with variations)
• Functional and space programs
• Valuation
• Revenue, expenses and yield budgeting
• Implementation of preliminary proceedings (including bureaucratic clarification) to safeguard the actual feasibility

(technical performance planning)

• Functional optimization of space programs
• Coarse and detailed design of commercial kitchens, refrigerators, drink dispensers and self-service systems
• Procurement of all kitchen systems
• Management of contract negotiations
• Preparation of contracts (final letters) for the client
• Supervision and coordination of construction
• Advising and supporting the client or architect in the finishing stages, regarding decoration and preparation of an information and direction system
• Implementation of the final accounts
• Monitoring of corrective action