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.
- Provide food hall branding options relative to the unique company culture.
- Determine maximum flexibility, mobility, and placement [interior and exterior] of food service and retail environments.
- 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.
- Collaborating with the client project manager, to move thru the design/build process to a successful café grand opening.