The Design Difference | Services
Food service planning and design for ARCHITECTS | OWNERS | DEVELOPERS | OPERATORS. Innovative Custom Solutions for your Food Service Operation. The Design Difference: Where the difference is in the Details.
The Design Difference, kitchen design, hotel kitchens, hospitality, restaurant, hotel, outdoor kitchens, club kitchen, bar, project management, manage kitchen, food service, planning, design, difference, details, superior, coordinated, maximize, minimize, full service,
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No matter what service you engage with The Design Difference for your kitchen design project, we will ensure high quality, cost effective results by meticulously scrutinizing costs, keeping projects on schedule, providing best-in-class technical expertise, and expediting communication across all project team members.

The Design Difference will lay the foundation for your kitchen design project.  The programming and analysis phase will start by defining the project parameters, studying the concept and menus, identifying variables and defining assumptions. Then, we will complete the space planning and schematic design, optimize the space allocation for each function, and define the primary and secondary adjacencies of related functions. Throughout this whole process, we will ensure the optimal flow of product, customers and staff.

 The Design Difference will meticulously coordinate the technical details of your kitchen project during the design phase.

 1) The design development phase includes itemized equipment plans and schedules, equipment specifications cut book, utility load schedules, MEP spot connection plans, special conditions plans, and a preliminary cost estimate.

2) The contract documents, phase includes detailed revisions of equipment plans, elevations and sections of custom fabricated equipment, final equipment specifications for bidding, and an updated cost estimate. At the end of this process, clients will have a fully developed set of construction quality documents for permitting, bidding, and procurement.

The Design Difference helps protect your budget with its contractor bidding service. We will request and analyze bids from a series of qualified kitchen equipment contractors. Then, we will assist in value engineering, as needed, while maintaining the integrity of the kitchen design. Lastly, we will expedite the contractor interviews, negotiations and execution of the kitchen equipment contract.

The Design Difference will see the project through to completion with our construction administration services and help make the experience seamless. We will oversee the kitchen equipment contractor’s work to ensure the kitchen design project is built to the design intent and specifications by responding to RFI’s and other technical issues, reviewing submittals, shop drawings and rough ins, performing site visits at critical milestones and closing out the project with a thorough punch list inspection and report. With construction administration, your project will be successfully brought to life with the help of The Design Difference.

THE DIFFERENCE IS IN THE DETAILS

Operations Background

With a long history in operations, we strive to provide clients with fully integrated designs and the optimal equipment mix to create highly functional and labor efficient kitchens.

Technology Savvy

With industry technology evolving, we stay on the cutting edge with programs like Revit, and offer our clients a more comprehensive look at how their projects are developing.

Customized Solutions

We work with architects, developers, owners and operators of commercial foodservice facilities. We customize our services to exactly meet the needs of each of our unique clients.

Measurable Results

We help our clients minimize costs, save time, and maximize efficiencies by applying our experience and technical expertise to ensure a superior quality food service facility.

Manufacturer Agnostic

We are independent consultants and have no biases or incentives to specify any one manufacturer’s equipment. This ensures that the appropriate piece of equipment is always selected.

Comprehensive Experience

Over 20 years of design experience combined with culinary and management operations backgrounds enhance our ability to specify the appropriate equipment for the intended use at the designated budget.