Design Consultancy

Concept & Design Consultancy 
 
modus operandi – Kitchen & Restaurant Planning and Equipment

modus provide an invaluable impartial service in the design & specification of state of the art catering facilities. Our awareness of all current legislations ensures due diligence and the highest standards of food safety. Whether you require advice on a new catering facility or looking to refresh and upgrade an existing restaurant, our highly experienced design consultants can help with all aspects of catering kitchen and restaurant planning.

Our services have been engaged to create brands and concepts within both the cost sector and the retail market, in designer hotels, independent restaurants and even sports venues.

We will agree your project objectives, goals and timelines once established modus can create a bespoke solution to meet the needs of your individual project ensuring that you only pay for the relevant consultancy or project management work which is required.

KITCHEN & RESTAURANT DESIGN

Through the use of the latest technology and software we are able to offer the services as detailed below:

    * Comprehensive Site Survey
    * Scheme Design (CAD based)
    * Space planning/design ergonomics
    * Detailed budget costs & full specification

Liaison with Architects and design briefs on hygienic construction and finishes. Coordinate with Service Consultants on mechanical and electrical services requirements, and we will meet with the exacting standards of building control, environmental health and the fire officers.

Detailed design service may include -

Layout design including catering equipment evaluation and selection. Bespoke counter drawings, equipment elevations mechanical and electrical services drawings. Liaison with statutory authorities. Contract drawings and tender specifications. Building services termination drawings (CAD) Supplier evaluation and competitive tendering. Interior Design Corporate ID, graphics and signage.

    * Specialist advice available upon request:
    * Energy efficiency / management
    * Waste minimisation and management
    * Performance specifications
    * Temporary catering facilities
    * Procurement
    * Existing equipment Audits / Evaluation
    * Preventative Maintenance