Food service design layout

Our designers are in constant communication with all project architects, designers and engineers, coordinating plan details as the project develops. It was established in order to provide contemporary and effective design and consulting services for all food service establishments.

Professional Services

Once approved by the Client, our designers will develop the kitchen plans into working construction drawings and obtain approval from the local jurisdictions having authority. By working closely with Clients and Architects he has gained significant insights into the needs of the Operators, forming creative and individualized solutions to complex problems.

His experience with Food Service Design Group includes equipment layout, schedules, utility plans, elevations, sections, details, and specification writing. This is essential in order to ensure a seamless and successful project from start to finish and help ease the mind of the Client as they watch their project come to life.

Projects he has been involved with include restaurants, hospitals, test kitchens, school cafeterias, corporate cafeterias, military cafeterias, and military kitchens. Providing innovative and efficient commercial food service design solutions.

Joe Lax Director of Designer, Design Philosophy It is our goal at Food Service Design Group to provide the Client with a positive and integrative experience while presenting them with an exceptional design that exceeds their expectations. We are located in downtown San Diego. He has twenty-four years designing experience in the commercial food service industry.

Our designers work closely with each client to identify their individual needs and ideas and help bring them to reality.

Food Service Designer, With the given budget in mind, we strive for creativity in our design solutions in order to maximize efficiency and best suit the operational needs of the client within the given spatial parameters. The projects range from educational and business to restaurants, hotels, casinos and resorts, and casinos.

Driven, honest and trustworthy Joe will produce successful results for you the client. He has over 15 years of food service design experience that include working with national multi-unit restaurants, grocery stores, bars and universities.

InWen became the co-founder of Food Service Design Group which was formed as a division within San Diego Restaurant Supply to provide professional consulting services to architects, chains, and operators in need of foodservice design. Our designers are able to incorporate the latest trends in food service by actively participating in industry events, and applying them, along with functionality and flow, into each and every project.

As a CFSP, Joe develops kitchen layouts to be cost effective integrated with overall design, complies with code requirements and function of space, creates quality foodservice construction documents, verified, supported installations, meets all critical project requirements within a specified timeline, ensures compliance with local and international health code requirements.

We carefully select each piece of equipment with consideration of client budget, functionality, menu and energy efficiency.About Us We can help by providing tested and proven solutions.

We can design a unique and inventive layout, and then provide the guidance, support and follow through to help you stay on budget and meet all code requirements. Foodservice Design Consultants presents the layout and design of Woodland Heights Baptist Church.

Layout and design provided by billsimas.com Foodservice Solutions Design Consultants. If you are looking at renovations or a new kitchen, talk to the experts. Our goal is to provide our clients designs and solutions that meet the.

Food Service Design Group (FSDG) is a team of commercial foodservice design professionals with a passion for innovative design, production enhancements, and operational efficiencies. It was established in order to provide contemporary and effective design and consulting services for all food service establishments.

The 5 “M”s: Menu Has an impact on: Amount of space required for storage (dry.

refrigerated) and food preparation Service area size and design Types and capacities of cooking equipment Size of the dishwashing operation Number of employees And. through these factors. menu affects the construction cost of the facility.5/5(2).

DRS Foodservice Design was hired to provide the foodservice layout and spec needed to feed employees and executives in the new Nissan North American Headquarters.

This was a new construction project; design consulting and supply services were needed to build these dining facilities from the ground up. • Foodservice Design and Layout Designers – If you need to build, renovate or make improvements to your existing dining facility, a food service consultant can provide the professional expertise and resources to support your project from design to implementation.

To locate a designer in your area, check out the website for.

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Food service design layout
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