WHY USE A CONSULTANT?
We get asked regularly “why do I need a Foodservice Consultant?
I can get free design from our equipment supplier”.
Firstly, nothing is for free and secondly your supplier is in the market of selling equipment and the more the better. In most cases they will supply what they stock which in many instances will be the incorrect equipment for your needs.
When working on a greenfield project you wouldn’t bypass the architect, electrical & mechanical engineers, quantity surveyors or interior designers and get your builder to design and specify your building.
A Foodservice Design Consultants scope is not only about placing equipment in specific locations on a drawing. Most operators or chefs are more than able to do this.
It's about.
Working with client to come up with a cost effective & operational site-specific concept.
Coming up with a workable design that not only meets the client’s budget but meets all the local regulations pertaining to Food & health safety / HACCAP / Building regulations. But more important creates a productive and friendly environment for your staff.
Managing the tender process thus ensuring the correct equipment is supplied for the required concept at market related pricing.
Liaising with suppliers to elevate any misconceptions on what equipment and specifications are required.
Submitting elevations and 3d views which will help on identifying any inter trade conflicts.
Indicating the correct services & managing the flow of information between the various trades.
Planning the project & keeping the progress to critical milestones.
And lastly managing the hand over process providing the client what they have envisaged and have paid for.
