FACILITY DESIGN CONSULTING

Once the decision has been made to review the benefits and costs associated with an employee foodservice program, the next step is to decide on the design of the foodservice facility.

Unfortunately, research shows that most new employee foodservice facilities are built with little planning and without a clear picture of the final objective.

We think that a great NEW facility or the RENOVATION of an existing one consist of a thorough plan. That plan includes:

A clear knowledge of your specific objectives.
No two companies have the same foodservice needs. Thus, no cookie cutter facility plan will be used.
Knowledge of the final operating budget with any and all limitations.
Regional health codes and design standards closely followed.
Future addition possibilities taken into consideration in the initial plan.
Concept development and the best design to accommodate it
Layout and design most appropriate for the company population, displayed to the client with accurate drawings.
Equipment recommendations/flexibility
We are not affiliated with any one manufacturer, so we can advise with no partiality.
Operational analysis.

Corporate Dining Concepts possesses the experience, resources and capability to manage an entire project from start to finish, within the established budget. From a compact dining area near a bank of vending merchandisers, to a spacious café furnished with state-of-the-art equipment and high-tech décor – we can plan whatever you need.

A great employee foodservice program starts with great planning.

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