Contact Us

Nashville Office
3807 Charlotte Ave
Nashville, TN 37209
tel: 615.321.5591
fax: 615.321.5689

Miami Office
1330 Coral Way
Suite 310
Miami, FL 33145
tel: 305.859.2025
fax: 305.859.8103

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Frequently Asked Questions

Q. Can IFSG do an operational assessment to help determine the most effiecient type of food production and operational processes, policies, menu designs etc. for our operation?

A. Yes, IFSG has operational consultants, chefs and foodservice operators on staff to assist in assessing your current operation efficiency, recommend types of food production processes for your staffing levels, assist in writing a business plan, help with making a budget, design menus that are cost effective in bringing in revenue and reducing food costs, branding venues specifically for your operation and even provide management services for interim or to train a new management staff.

Q. I don’t understand how the design team fits with the architect, general contractor, equipment dealers and our facility managers. How does that all work?

A. Generally the owner will contract with a general contractor or an architect to design and build a new facility or renovate an old one. Kitchen design consultants are specialists who understand the intricacies of designing a very complicated work space for food preparation and service. They are specialists in their field who know the latest in kitchen equipment technology, understand kitchen traffic flow and production efficiencies and know the latest in consumer and menu trends. The kitchen consultant prepares the equipment specification packet that will go to bid with equipment dealers. Architects will hire kitchen consultants to design that specific space in detail. After the design is complete, the architect approves it and it is passed to the GC who starts to construct it. Equipment is bid out to a dealer in a package and will include installation. A good team is one where the CG, Architect and consultant are in constant communication and the owner or the facility staff are in the know about every phase of the construction.

Q. I have heard stories about how equipment showed up that wouldn’t fit the designed space, counter tops were not cut correctly, etc. Why do so many people have problems with their renovation projects?

A. Sometimes the kitchen consultant leaves or is cut out of the process as soon as the design is approved. IFSG does not leave the site until after the ribbon is cut at the grand opening. We do an actual rough-in on-site verification of the utilities, egrets etc. We also have a project manager involved throughout the whole construction to ensure that construction, equipment and finishes are as designed and approved, and to help trouble shoot any issues that may arise. This is unique to a kitchen consultant but we feel that the design is only as good as it is executed in construction and meets the expectation of our end user. It is sort of like handing off patient trays to the nursing staff to deliver and then wondering why you might get complaints about food being served at the wrong temperature!

Q. How do I know how much space I need for my new kitchen?

A. One of the first things that we do at IFSG is develop a space allocation program (SAP) based on the type of facility i.e. number of beds for a hospital, number of students for a school or university or how many seats for a restaurant, then we develop a custom SAP for that clients needs with a area by area breakdown of the equipment required for each space.

Q. What documents does a consultant produce separate from the overall blue prints? What exactly can we expect for the money?

A. IFSG performs design in phases. There is a document associated with each phase and we can be contracted to any combination of the phases.

Phase One – includes a review of the clients goals and objectives and existing demand and capacity requirements and a space estimate document that shows area calculations of the kitchen, servery, ancillary areas, seating and office space and any other functional adjacent areas.

Phase Two- includes a schematic and conceptual design drawing which outlines the space and area as it meets the customers concept. It will outline foodservice equipment specs and provide a preliminary equipment cost estimate.

Phase Three – includes detailed design development drawings which shows project scope in greater detail with work and material flow analysis. This phase also includes an equipment schedule, budget and cut sheet manual.

Phase Four – includes construction documents which are complete drawings showing placement and schedules of all equipment and details of fabricated items. It provides utility connection plans and architectural requirements like trenches, platforms etc., the equipment specs are submitted in CSI architects approved format and a final equipment cost estimate.

Phase Five – includes a list of potential bidders, any addendas and a Request for Proposal (RFP) for equipment manufacturers and assistance in reviewing bids for those proposals

Phase Six – this is the Construction Phase and includes many shop drawings and other materials submitted by the equipment vendors and we review them with the owner for compliance with the contract. Bulletins and change orders are issued as necessary and written Inspection Reports (punch lists) of all discrepancies.

Q. How does a Foodservice consultant calculate their fees?

A. Consultant price their services usually based on the equipment budget for that particular project. Other factors that may be used to determine a fee are the square footage of project and past projects experience with similar budgets and scope of work.

Q. Why Include Interior Design?

With design trends moving toward a more open/food court style, the division line between the front and back of the house has blurred. Both the serving line and much of the equipment is now visible to the customer. By working together, Inman Food Services and Inman Interiors can create a more cohesive design that will carry from the dining room entry to the back door of receiving, giving all of our clients the opportunity for “one stop shopping.”

In addition, with our extensive experience in designing a variety of food service facilities, we can recommend the appropriate finish materials that will be maintenance friendly, withstand the demands of these high use areas, and still be aesthetically pleasing.