Preliminary Planning of a Food Service Operation Preliminary Planning Checklist and Scope of Work

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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.

Info@rdadesigngroup.com

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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