Design of commercial kitchens, laundries, dispensing equipment, caterers and mountain restaurants The scope of services:
Concepts (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
Projects (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 |