The schematic plan is developed into an equipment plan created in Revit, or CAD if preferred. While both programs provide a computer-assisted drawing, Revit creates a three dimensional model of the plan and allows multiple disciplines to coordinate their work in the design stages.
During design development, each work area is designed in detail to support the activities taking place. Worksessions are used to review plans and equipment with stakeholders and revise accordingly. Specific equipment, worktables, sinks, and serving counters are selected and located on the plan. Each equipment item is tracked with a number that corresponds to cut sheets in an equipment brochure.
The equipment brochure provides details regarding equipment manufacturers, models, accessories and options, allowing us to monitor the foodservice equipment cost estimate. The equipment item number also corresponds to mechanical and electrical plans that are developed to allow the project engineers to complete their work.
We assist the LEED consultant and/or project team in meeting the project’s sustainability goals by providing equipment energy usage information and comparisons, suggesting options for foodservice-related innovation points and specifying energy-efficient and Energy Star equipment. We also work with the architectural team to make sure our designs incorporate attractive public areas and food merchandising space.