Upon project kick off, KEAGGY will start the design process with schematic planning. Schematic drawings will establish the food service equipment locations, identify key areas in the operation, account for all architectural surroundings and show culinary flow based on the overall foodservice operational program.
- Develop a master foodservice program based on the specific foodservice operational goals.
- Development of space allocation with a preliminary equipment plan and related identification.
- Development of a preliminary equipment list and equipment budget estimate.
- Final client approval of the schematic phase will allow KEAGGY to move into the Design Development phase.
Upon client sign off of the schematic design phase, the design development phase will begin. Electrical, plumbing and mechanical information will be scheduled for the design team’s coordination effort. This phase may also include the addition of manufacturer shop drawings for all the major systems within the project.
- Further development of itemized equipment floor plan in Revit or AutoCAD format.
- Final review of equipment list with Owner and Operator.
- Foodservice manufacture cut‐sheet book.
- Updated food service equipment and fixtures itemized budget estimate.
- Full itemized mechanical, electrical and plumbing schedule in Revit or AutoCAD and Excel format.
- Dimensioned underground requirements planning.
- Value Engineering.
Upon conclusion of the Design Development phase, KEAGGY will start the process of the construction document phase. In this phase the rough-ins for each piece of equipment will be shown on the mechanical, electrical and plumbing rough-in drawings. Job specific standard details will be added along with elevations, sections, and fabrication details.
- Fully coordinated architectural background is established and issued to KEAGGY.
- Health department general notes and index to plans.
- Locked mechanical, electrical and plumbing itemized schedule.
- Dimensioned electrical, plumbing, special conditions, exhaust rough‐in plans.
- Final manufacture shop drawings.
- KEAGGY Standard Details (job specific).
- Fixture and equipment elevations, custom millwork and stainless steel sections and details for precise custom fabrication construction instructions to ensure longevity of the custom millwork and stainless steel equipment.
- Section 114000 written specifications.
- Review all correspondence relating to general coordination, substitution requests, and addendums, RFI review, tracking and responses through the project construction life cycle.
- Review of all 114000 food service equipment submittals, review of custom fabrication shop drawings and any additional coordination that may be required.
- Bid review and analysis.
- Value engineering.
- On-site milestone field walks.
- Punch list and final closeout documents.
Seating Consulting and Design:
We believe seating areas are just as important to the foodservice operation as any other area. Our long time philosophy has been whether you are going to college for 4-5 years or working at the same corporate campus for many years to come, you should always be able to find a new seating experience. By mixing different seating combinations allows us to create dynamic flexible seating areas incorporating all types of community seating, booth seating, settee seating, high tops and more within a space.