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PROJECT INFORMATION AND DISCUSSION

· Proposed opening dates

· Estimated budget for build-out, equipment and fixtures

· Lease status

· Square footage, interior dimensions and ceiling height of space

· Electrical voltage, phase and total amperage of the electrical panel

· Existing restroom(s), dimensions

· Existing exits or entrances

· Main entrance door location for customers

· Restroom requirements discussed/approved by city

· Fire exit requirements discussed/approved by city

· Parking requirements discussed/approved by city

· Zoning requirements discussed/approved by city

· Americans with Disabilities Act (ADA) requirements discussed with city

· Architect/Engineer stamped drawings required for building permit discussed with city

· Proposed menu offerings – food and beverage selections, menu items to be prepared on site

· Existing / customer-supplied equipment items – manufacturer and model

· General concept features – fire place, conference area, internet, drive thru, roaster, casual seating

· Specific retail needs – whole bean, books, home brewing equipment, music, etc.

· Local health department contact – phone and fax number

· Local building department contact – phone and fax number

· General contractor – phone and fax number

· Architect – phone and fax number

· Leasing agent – phone and fax number

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EXISTING WALL DIMENSION PLAN

· Layout of existing wall plan to scale using dimensions provided by the customer

· Dimension the  doors, windows, columns, and restrooms within the space

· Note the ceiling height throughout the space

· Show the construction types of existing walls

· Confirm and revise any discrepancies or changes as needed

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FLOOR PLAN AND REVISIONS

· Design the preliminary floor plan based on your unique project

· Design the space for the kitchen areas, service counters and seating configurations

· Layout to emphasize employee efficiency and logical customer traffic flow

· Review the floor plan to verify equipment is selected according to your menu and budget

· Discuss the purpose, features, benefits and options for each piece of equipment

· Continue to review and revise the floor plan until a final plan is determined

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HEALTH DEPARTMENT CODE REVIEW

· Make initial contact with the health department to get local rules and regulations

· Determine the plan review application process, fees and lead times

· Discuss menu, food preparation issues, equipment standards and plumbing codes

· Discuss the water heater, ventilation, grease trap. restroom and NSF issues

· Review the required floor, wall, ceiling and cabinetry finishes

· Revise floor plan as needed based on health department input

Note: Plan review fees and plan submittal are responsibilities of the client

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NEW WALL DIMENSION PLAN

· Dimension any new walls that need to be built and note the ceiling height

· Create a table showing the general finishes for the floors, base material, walls, and ceiling

· Include general finishes for kitchen, service areas, restrooms and seating areas

· Dimension where floor surface transitions occur

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FLOOR PENETRATION PLAN

· Floor penetrations include floor drains, floor sinks, electrical conduit, and water lines

· Place penetrations strategically to avoid interference with foodservice equipment

· Consolidate floor drains and utilities to save costs when applicable

Note: Contractor and Health Departments to determine if all required floor drains are shown

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PENETRATION DIMENSION PLAN

· Dimensions the drains and utilities from new walls for easy confirmation

· Specify the voltage, amps and filtration requirements for the equipment

· At the barista station we detail the floor drain, filtered & non-filtered water and electrical needs

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ELEVATIONS AND SECTIONS

· Include elevations for each wall of the kitchen and front and back counters

· Kitchen elevations show equipment such as sinks, refrigeration, work tables and shelving

· Provide detail on areas needing wall to support wall-shelves, filters and bar counters

· Provide section views of the standard cabinet components

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3D PERSPECTIVE DRAWINGS

· Provide 3D perspective views of the kitchen and service counter areas

· Include multiple perspectives that create a conceptual view of your space

· Provide drawings showing open shelving, doors, drawers and your color selections

Note: 3-D perspective views of the store room equipment and service counters are provided when Design & Layout Services is the supplier of the cabinetry and equipment.

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PLUMBING AND ELECTRICAL REQUIREMENTS

· Provide dimensions that show the centerline of the equipment to the adjacent left wall or right wall 

· Cross-reference manufacturer and model number to the floor plan and spec sheet

· Dimension the rough-in heights of electrical outlets

· Describe water and waste rough-in sizes and locations in the notes

· Specify floor drains and/or floor sinks as direct or indirect drains

· Include voltage, amp load and phase requirements for each equipment piece

Note: Contractor to verify existing conditions and local code requirements prior to construction

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EQUIPMENT SPECIFICATION SHEETS

· Number specification sheets to correspond to the final floor plan

· Include Information on manufacturer, model number, dimensions, plumbing & electrical

· Include descriptions of construction materials, finishes, options and accessories

· Note NSF/ETL/UL certifications, warranty information and shipping weights

· Provide specification sheets for table tops, bases, chair and barstool options

· Include options for color, stain and upholstery selection

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EQUIPMENT AND CABINETRY QUOTATION

· List the manufacturer, model number and description for each item 

· Correspond the item number to the floor plan and equipment spec book 

· Provide estimated prices that one would typically pay for the items listed

· Include all foodservice equipment, counters, tabletops, bases, chairs & barstools

· Note options and accessories, such as casters, door swing direction, and voltages

Note: The quote does not include prices for espresso machines, brewers, grinders or roasters

ADDITIONAL SERVICES AVAILABLE

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FOOD SERVICE EQUIPMENT SALES

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CABINETRY SALES

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DELIVERY AND INSTALLATION