CONSULTING & DESIGN Scope:
- Determine the type of foodservice and operational needs.
- Research local culinary trends and competitive analysis.
- Provide space allocation and planning studies for back of the house and front of the house configurations, highlighting efficiencies and best practices.
- Assess locational placement on campus, relative to real estate and infrastructure needs.
- With the team’s input, create a schedule for successful launch and project budget guidelines.
- Create iterative 3D café studies to determine maximum thru-put, customer flow, and aesthetic preferences relative to the unique attributes of the demographic and location.
- Create innovative solutions relating to sustainability, farm to table, and other current trends in food delivery.