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INTRODUCTION
RDA Design Group is pleased to provide you with a checklist for preliminary planning of a foodservice operation. In this booklet you will also find an example of our scope of work, which details a list of services you should expect from your foodservice facility consultant. The scope of work can be customized to suit your needs. If you have any questions or need any additional information, please feel free to contact our office. We look forward to being of assistance to you.
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You Cannot Assume
Times are tough, competition is high, margins are small and mistakes are costly. Contractors
and suppliers have to be tough to stay alive. The design and specifications on your project need
to be clear and concise. If it is not specified what you want from your contractor and
equipment supplier, you will not receive what is expected. Contractors will only build what has
been specified.
The layout and all the facility functions need to be assessed and designed into the building.
The equipment options must be listed for your contractor, sub-contractors and equipment
suppliers so that they will be provided. If you do not ask for options, contractors will not supply
them.
RDA Design Group facilitates the design process with services that include:
Designing facilities and operations that are user friendly and function
efficiently and economically.
Preliminary planning meetings with the client and the individuals who will be
working in the finished facility to review the functions and problem areas of
the building.
Written specifications that incorporate client preferences and remain within
budgetary limits. Reviewing building and equipment specification with client
to ensure that needs and expectations are met. These actions can eliminate
customer dissatisfaction and expensive change orders.
The client is advised through the preliminary planning and budgeting, design
development, utility requirements and space planning all the way to the final
inspections and start-up of the facility.
RDA Design Group ensures that the entire
Process runs smoothly and as specified.
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GENERAL INFORMATION FOR FOOD SERVICE OPERATIONS Type of Food Service Operation:
Restaurant
Schools
Senior Center / Day Care
Industrial Feeding
Prison/Detention Center
Hospital
Food Processing/Packaging
Grocery Store
Convenience Store
Deli Market
Meat Market
Fish Market
Bakery
Fast Food Type of Service:
Waitress (sit down table service)
Buffet Service, Self-Serve, Cafeteria
Carry-Out, Take-Out (paper service)
Patio with china, glass & silverware
Banquet Facility
Beverages
Liquor o Beer & Wine o Full Service o Bar & Lounge Area o Service Bar Only
Menu:
Breakfast Number of Meals:
Lunch Number of Meals:
Dinner Number of Meals:
After School Program Number of Meals:
Type of Food:
American
Mexican
French
Italian
Chinese
Japanese
German
Pizza
Seafood
Steak House
Hamburgers
Salad Bar
Seating & Support Areas: Banquet Room Seating Entry/Lobby
Patio Seating Waiting Area
Bar Seating Bar Storage
Lounge Seating Host/Cashier Station
Dining Room Seating Public Restrooms
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KITCHEN OPERATIONS
Check all that apply
Receiving:
Trash Dumpster
Grease Trap
Grease Recycle Bin
Recycle Bin
Can Wash
Staging Area Janitorial:
Mop Sink Chemical Storage Miscellaneous Support:
Office
Laundry
Dry Storage
Ice Maker
Paper/China Storage
Pots & Pans Storage Refrigeration:
Bulk Walk-in Cooler
Bulk Walk-in Freezer
Walk-in Cooler
Walk-in Freezer
Working Refrigerators
Working Freezers Food Prep Equipment:
Mixer
Slicer
Vertical Cutter/Mixer
Food Processor
Meat Grinder
Baking Equipment:
Mixer
Proofer
Dough Divider/Rounder
Roll-Sheeter
Dough Press
Cooking Equipment:
Range with Open Burners
Griddle
Char-Broilers
Fryers
Salamander/Cheese Melter
Combi-Oven
Convection Oven
Steamers
Kettles
Tilt Skillets/Braising Pan
Rotisserie
Conveyor/Pizza Oven
Other ___________________________
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KITCHEN OPERATIONS
Check all that apply Chef’s Assembly Counter:
Hot Food Wells
Cold Food Wells
Sandwich Prep Station
Sink
Microwave
Bun Warmer
Toaster
Holding Equipment:
Is the food service operation pre-cooking in advance for another day? __________ Do they need to cool the product quickly to reheat later? __________ Or do they just need to hold the product until it is needed? __________
Pass-Thru, Roll-Ins or Reach-Ins
Heated Holding Cabinets
Refrigerated Holding Cabinets
Quick Chill Units (Blast Chillers)
School Serving Counters:
Cashier Station
Hot Food Wells
Cold Food Wells
Heated Display Cases
Refrigerated Display Cases
Salad Bar Station
Soup Wells
Frost Top
Milk Cooler
Solid Top (for non-refrigerated display)
Are the serving counter modular units or counters with drop-in equipment? __________ How many wells for the hot food? __________ How many wells for the cold food? __________
Support Stations:
Coffee
Espresso
Hot/Cold Tea
Soft Drinks
Water
Ice
Frozen Beverage
Soft Serve Machine
Other __________________________
Ware Washing:
3-Compartment Sink
Soiled Dish Table
Pre-Rinse Sink
Disposer/Scrap Collector
Dish Machine (low or high temp)
Booster Heater
Dirty Dish Drop-Off Window
Clean Dish Table
Exhaust Hood
Grease Trap Interceptor
Pot Rack
Drying Racks/Shelving
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SCOPE OF WORK – EXAMPLE
PHASE DESCRIPTION
PHASE I PROGRAMMING & SCHEMATIC DESIGN
Preliminary review with architect and owner space requirements and needs. o Food preparations and handling o Estimated food and beverage volume o Menu and types of service
Evaluate existing/proposed methods of foodservice operations.
Create a couple of preliminary layouts showing the function and flow of the foodservice area.
Begin a list of foodservice areas and equipment for those areas.
Review list of existing equipment to be reused and incorporated into new area, if applicable.
Review with architect/owner, and then revise.
PHASE II DESIGN DEVELOPMENT
Prepare foodservice specifications and equipment utility schedule.
Foodservice electrical and plumbing utility rough-in drawings.
Interior elevations of foodservice areas.
If applicable, prepare refrigeration and hood drawings.
Estimated budget on the foodservice equipment.
Compile cut sheet book on foodservice equipment. Review and revise to create final foodservice plan.
PHASE III CONSTRUCTION DOCUMENTS
Prepare final foodservice construction documents. o Foodservice drawings, elevations & utility rough-in plans o Foodservice equipment utility schedule o Foodservice equipment specifications
PHASE IV REVIEW OF CONTRACT DOCUMENTS
Review of published contract documents.
Review and answer RFI’s and design clarifications. Review request for foodservice equipment substitutions.
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SCOPE OF WORK - EXAMPLE
PHASE DESCRIPTION
PHASE V SUBMITTAL REVIEW
Review of submittals. o Specification data/cut sheet book o Kitchen equipment contractors utility rough-in plans o Stainless steel fabrication drawings o Exhaust hoods shop drawings o Walk-ins shop drawings o Special installation detail drawings
PHASE VI CONSTRUCTION MANAGEMENT
Site inspection for utility rough-in verification.
Site inspection for foodservice punch list.
Final site inspection with written report of findings.
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COMPANY OVERVIEW RDA Design Group has been around for over twenty years. It has expanded from providing
support consultations to providing complete commercial foodservice design and development.
We specialize in the functional planning, and design of hospitality and foodservice facility
operations.
Our goal is to deliver quality work to better serve the needs of our clients by continually
updating designs to the ever changing standards and our client’s expectations. At RDA we
understand the need for accountability, cost effectiveness, timelines and written
documentation of all aspects of the project development process.
PRINCIPAL OVERVIEW
RICHARD DOBBS Principal Consultant
Mr. Dobbs is the principal consultant of RDA Design Group. He has
over thirty years experience as a project manager and coordinator.
This includes his time as an assistant Project Manager with the
Department of Defense.
He spent 8-1/2 years in active duty for the US Army and is familiar
with the military table of allowance guidelines, military spec and
GSA procurement. Richard also has extensive experience in
assessments and remodeling.
Richard directs the project team and coordinates with clients. He is
directly involved in ensuring strict conformance with applicable
regulations, schedule and budgets. Mr. Dobbs will ensure that high
quality productivity is maintained throughout all phases of work and
all design and specifications meet the clients’ expectations.
Education:
University of Southern California
College of the Desert
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CONTACT US
RDA Design Group 9445 Coors Blvd NW Albuquerque, NM 87114
[tf] 800-775-6673 [p] 505-898-3344 [f] 505-898-8065
www.RDADesignGroup.com