“Good restaurant design is about achieving equilibrium between the food, service and design – in effect, telling a complete story.”
David Rockwell
Another ingredient in our secret sauce is IDG’s Foodservice department. The designers work with each client directly to evaluate their individual requirements and project goals. They assist, if needed, with a site assessment to confirm the location will meet the clients space requirements, mechanical infrastructure and public accessibility. An itemized preliminary equipment space plan is generated and individualized to meet each client’s project objectives. We love to offer new ideas to further develop solutions that save money and embrace new environmentally friendly facilities. When a design is finalized we prepare a comprehensive document package which includes a full equipment schedule, specification book, mechanical and ventilation information and elevations to assist the engineers and general contractors for each project. IDG Foodservice team works directly with the local health and building authorities to guarantee the facility is designed to fully adhere to all local codes. If necessary, we assist the construction team with site related coordination issues. From start to finish IDG’s foodservice department delivers.
