Services

We can provide these services in total or in a variety of combinations. IFSG is an independent consulting organization. We receive no compensation other than on a professional fee basis.

Our loyalty is to our clients and our goal is to create the best possible project and provide the best possible service.

Planning and Programming

Client goals and objectives
Style of service and menu
Analysis of demand factors and total capacity requirements
Area calculations of food service, ancillary areas and functional adjacency requirements
Existing conditions survey/ equipment evaluation and life expectancy

Schematic and Conceptual Design

Schematic Design studies that demonstrate the spatial relationships and areas necessary to satisfy the program’s objectives.
Outline specifications of food service equipment.
Preliminary cost estimate of food service equipment.

Detailed Design Development

Design Development drawings establish project scope in greater detail along with work and material flow analysis.
Develop equipment schedule, budget and equipment cut sheet manual for Client’s review/ approval

Construction documents

Complete working drawings showing placement and schedules of all food service equipment and details of fabricated items.
Provide utility connection plans and architectural requirements such as slab depressions, platforms, trenches, etc. to other team members.
Prepare food service equipment specifications in CSI architect’s approved format.
Final equipment cost estimate.

Equipment Bid and Contract Award

Provide Client a list of potential equipment bidders.
Provide document clarification and/or addenda.
Submit a Request for Proposal to equipment manufacturers
Provide advisory aid in receiving and/or review of equipment bids.

Construction Phase

Review shop drawings, brochures and other materials submitted by equipment vendors for compliance with the contract documents.
Prepare bulletins and change orders to adapt to field conditions.
Final inspection of completed installation to verify compliance with the contract documents, and provide a written Inspection Report (punch list) of all discrepancies
Preliminary site inspection for utility placement prior to slab approval.

Brand Development

Menu development
Recipes and ingredient/inventory list
Brand logo design
Space design and layout
Equipment specifications required
Smallware requirements
Implementation manuals and checklists

Employee Productivity Studies

Staffing patterns and zero based budgets
Employee development and training programs
Management counseling and motivation
Effective scheduling techniques
Productivity and performance analysis

Materials Management

Purchasing procedures and material handling
Food and supplies cost controls
Production planning
Energy audits
Food service computer program applications

Administration

Departmental organization and structuring
Fiscal management and review
Budget preparation and achievement
Policy and procedure development
Environmental sanitation standards and quality assurance
Long range planning and feasibility studies

Patient and Non-patient Feeding

Menu planning
Alternative revenue sourcing
Advanced food production and meal distribution formats
Quality assurance programs
Temperature maintenance assurance