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1.877.CBI.CHEF | 1.877.224.2433

Local: 1.561.845.4750

THE 10 STEPS PLAN

Start
STEP 1

Consult Design Build

Define Food Service Scope/Segment

  • Fine Dining
  • Casual Dining
  • Fast Casual
  • Country Club
  • Hospital
  • Assisted Living
  • Lodging
  • Resort
  • School
  • Prison
  • Chain
  • Bar & Club
  • Institutional
  • Goverment
  • Religious

PHASE 1

STEP 2

Introduction Meeting

Listen to everyone’s needs and set project goals

  • Project Team
    • Owner
    • Chefs
    • Architects
    • CBI Design Team
  • Client Meet & Greet with Project Team
    • Concept and Menu
    • Budget Planning
    • Method of Execution
    • Market Conditions

|

Project
Success

PHASE 1

STEP 3

Site plan Review

  • Actual Site Visit & Condition Review
  • Utilities Verification
  • Confirm Site Plans Accuracy

PHASE 1

STEP 4

Menu Development

  • Discuss Concept type and Service Goals
  • Menu / Budget / Food Cost / Average Check
  • CBI Culinary assistance
  • CBI Test Kitchen to test Menu Items
  • Factory Kitchens and Equipment  Demonstrations
  • Finalize Menu 

PHASE 1

STEP 5

CONCEPTUAL FLOOR PLAN

  • Work Flows by Segments
  • Space Planning
  • Design from Back Door to Customer
  • Major Mechanical Locations for Major Project Cost Saving
  • Major Equipment Needs per Menu & Concept Development
  • Client May Have as Many Floor Plans as Needed to Reach a Successful Design

PHASE 1

STEP 6

FOODSERVICE PLANS

  • Foodservice Plan Programs & Details
  • Foodservice MEP [ Mechanical / Electrical / Plumbing ]
  • Foodservice Elevations Plan
  • Foodservice Special Conditions Plan
  • Foodservice Operational Objectives Incorporated into Plans
  • Hoods & Walk-ins: Primary Equipment Needs
  • Custom Fabrication: Elevation & Details Plan View
  • Health Code Plan Review
  • Coordinate Foodservice Plan with Architects & Engineers
  • Project Team: Architect & Engineer 24/7 Support
PHASE 2
STEP 7

FOODSERVICE BUDGET

  • Review Equipment Selection
  • Review Equipment Time Line
  • Streamline & Value Engineer Plans to Budget
  • Build Budget to Match Client’s Budget
  • Review Total Cost Ownership of Equipment
  • Finalize Project Foodservice Cost
PHASE 2
STEP 8

FOODSERVICE CONSTRUCTION PHASE

  • Verify Foodservice Floor Utility Presentation
  • Verify Foodservice Wall Locations & Orders
  • Verify Foodservice MEP Location
  • Attend Construction Meeting
  • Coordinate Foodservice Equipment as Needed to Site Trades

PHASE 3

STEP 9

EQUIPMENT DELIVERY

  • Receiving Project into CBI Warehouse
  • Assist with Freight Issues
  • Consolidation of Project Equipment
  • Palleting & Storage
  • Wait for G.C. & CBI Installer to Call for Delivery
  • CBI Chain of Custody & Sectional Delivery

PHASE 3

STEP 10

CBI Partnership

  • Coordinate Final Hood/Fire System & Walk-in Inspections
  • Coordinate Health Department Inspections
  • Coordinate Equipment Delivery to Site Condition
  • Coordinate any Last Minute Decisions & Update Trades
  • Coordinate Equipment Factory Start-up
  • Handle All Warranty Issues
  • Long Term “Southern Hospitality” Partnership

PHASE 4

Call us NOW for a free consultation!

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Design Center Offices: 1101 Northpoint Pkwy B, West Palm Beach, FL 33407
1.877.CBI.CHEF | 1.877.224.2433
Local: 1.561.845.4750

Cheney Brothers, Inc. © 2019. All rights reserved

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