Sterling Foodservice Design
As independent design consultants you are assured that we are qualified professionals working to a strict code of ethics.
We offer every client a unique personal, professional service from concept to completion and work closely with him and his team offering advice on and complying with the latest regulations for example: HACCP, BREEAM, EQUALITY ACT, DW/172, H & S.
Our extensive expertise has been gained as Lead Consultants working within the catering industry for over 45 years.
The market sectors include:
» Hotels and Restaurants: including kitchens to Michelin star chef standard and 5 star Hotels
» Cook-Chill/Freeze Systems (CPU): for both Public and Private Sectors including HM Prisons and Ethnic Food Production
» Education: ranging from Vocational Training Colleges, Academies, Sixth Form Colleges, Schools and Universities
» Healthcare: encompassing CPU’s, traditional food service, regeneration at ward level, public restaurants, coffee shops and staff facilities
» Leisure: Stadiums, Spa’s, private and public attractions
» Listed Buildings: which prove challenging with their inherent restrictions
The services provided are tailored to suit clients needs and include, but are not restricted to:
Feasibility studies- Operational overviews and health checks
- CAD generated schematic or detailed designs and interior design schemes all available in 3D
- Catering equipment specifications
- Competitive tendering and analysis
- Installation monitoring, O & M Manuals preparation and defects reporting
DESIGN PROCESSES
Sterling Foodservice Design is an Award Winning, Advisory and Design Consultancy for new build or refurbishment of Commercial Catering Facilities and Support Areas within all market sectors.
Architect, Planner, Project Manager, Quantity Surveyor, Mechanical & Electrical Engineer, Structural Engineer and Contractor will benefit from the services which we can provide for every project, irrespective of size or budget and from concept
to completion.
PRACTICAL PROCESSES INCLUDE:
- Advising on initial space requirements
- Developing the design brief
- AutoCAD generated space allocation drawings
- AutoCAD generated schematic layouts
- Briefing documents for Architects on suitable finishes
- Briefing documents for Building Services Engineers on suitable infrastructures
- Preliminary Mechanical & Electrical schedules of services
- Calculation of Ventilation Air Flow Rates
- Calculation of Water Flow Rates
- Fire suppression provision
- Waste Management Systems
- Preliminary schedule of finishes
- Budget Costs for catering equipment and installation
- AutoCAD generated general arrangement drawings
- AutoCAD generated critical dimension drawings
- AutoCAD generated and colour coded services termination drawings including heights and lateral positions
- AutoCAD generated manufacturer’s fabrication drawings
- Builder’s work and finishes specification
- All catering equipment and bespoke fabrication specifications written for Tender Bids or client’s procurement route
- Defects Inspection & Report
LEGISLATIVE CHECKS INVOLVE:
- Liaising with Building Control
- Liaising with Environmental Health Officer (EHO)
- Liaising with Health & Safety Executive (HSE)
- Fire Officer’s expectations
- Client confirming their Insurance provider requirements
- Adherence to BREEAM, HACCP, HVCA Specification DW/172, Equality Act, WRAS etc., legislation
CREATIVE PROCESSES CAN INCLUDE:
- Providing full colour perspective drawings
- Creating interior design schemes
- Preparing materials sample/mood boards
- Organising reference site visits
Please contact the Partners, Elaine Powis MRSPH or Andrew Powis FIH at the office on 01564 741891, or visit our website to view our complete range of services and scope of projects.
E-mail: info@sterlingfoodservice.com
Website: www.sterlingfoodservice.com