Foodservice Consulting & Facility Design
Food Service Design Development Services
Concept & Product
Development
Provide input to the client to
develop a concept or establish needs to arrive at a
design program. Develop a product to a client's
specifications relating to the concept or a specific program. We work with
the manufacturers' to develop equipment that
functions efficiently and is flexible to a client's needs. Design a menu to
accomplish the goals set forth and develop recipes to achieve those goals.
Determine the nutritional breakdown of the product and suggest purveyors to
obtain the highest quality ingredients and the best end product. Renovation of
an existing facility into a new concept is our specality. If you need to update
your foodservice concept, allow us to provide a totally new look both inside
and out.
Kitchen & Systems
Design
Develop a plan of the kitchen/serving
area showing traffic flow, identifying all equipment and the relationship to
the operation. Predetermine labor needs and develop a systems design to best
accomplish the goals set forth by the client. Provide sample staffing charts
and budget equipment costs to arrive at a time frame for the anticipated return
on investment. Tailor the operations system to the concept to achieve the
highest efficiencies obtainable.
Equipment
Specifications
Determine equipment needs by
function, capacities, price, repair records and availability. Specify by
manufacturer, model number, utilities, finishes and options to handle the
anticipated customer participation and schedules for production. Provide
detailed written specifications with manufacturer's cut sheets on all catalog
equipment. Develop shop drawings for the construction of all metal and wood
fabricated items. Write bid documents for the food service equipment and assist
in the bid process.
Mechanical
Plans
Supply full
rough-in documents to include electrical, plumbing, gas and ventilation for
exhaust hoods to the point of final hook-up and/or duct collar, calling out all
final connections. Develop equipment spread sheet showing item, quantity and
all utility requirements along with pertinent comments on each piece of
equipment, at a glance.
Operational
Analysis
Survey an existing operation to
determine strengths and weaknesses. Provide detailed and specific
recommendations for improvements to optimize labor, equipment and systems.
Suggest new ideas to increase customer count and ticket average.
Computer Aided Drafting
Provide all drawings in electronic medium to increase accuracy level,
flexibility and consistent format. Present concept drawings in a 3 dimensional
view from a chosen angle to allow the client to "see" the design develop.
Graphics/Image
Develop a name
for your concept along with a graphic image or logo. Select uniforms, hats, aprons and other attire
to project the desired image. Develop packaging and other print material along
with signage and vehicular graphics. Provide camera ready or computer generated
art for print media. Create color renderings of the
concept and image to best convey the idea to the client or financial
backers.
Training
Manuals
As we train your personnel, we will develop a
manual specifically for your facility. This will give your operation an on
going tool that can be updated as need.
Operational Manual
We will develop
an operational manual that covers all areas of your facility. This will include
standard operating procedures, employee guidelines, benefits and any other
pertinent information to guide you through the operation.
Labor and
Staffing Optimization
We will review all scheduling and
assist to create an efficient usage of labor. This will involve a review of the
scheduling times, cross training and even evaluating the hours of operations.
Training With
The Equipment and Operations
Once you have purchased your
equipment and have your kitchen operational, we will fully train your staff in
all areas prior to opening. This will include operation, cooking and cleaning
of all the equipment. At this time, recipe cards will be developed to be
applicable to the facilities equipment.
Inventory
Controls
Without a strong inventory control procedure in
place, it is hard to control the flow of products. Let us create easy to use
guidelines for daily. weekly and monthly inventory sheets. We will establish
inventory priorities depending on cost and usage.
Food Safety -
HACCP Overview
Food safety is the most important part of
the facilities everyday operation. If it is not followed to the letter, an
unsurmountable problem can occur. We are certified to train the Servsafe (NRA)
program and also the Federal Food Safety Program. We will also assist in
setting up a HACCP program which will be compatible to your
operation.
Follow Up
Service - Periodic Review
We offer a follow up service to
insure all of the procedures have remained in tact and are operating at peak
efficiency. This would include menu development, recipes, training and cost
controls.
Material Copyright © 2008, Daniel
Design, Inc.