Support for Your Choices and Considerations
Use the Best Methods and Appropriate Systems and Equipment
BPA’s specialized Food Services team provides comprehensive surveys, feasibility studies, master plans and functional programs to confirm your ideas and ensure you make informed decisions for your kitchen design. The team defines design concepts, plans and specifications and oversees construction, including all necessary coordination (clients, professionals and suppliers).
Support during Construction
Receive Assistance in Implementing the Chosen Solutions
We assist clients during the work and provide support and commissioning of equipment and systems, including cold rooms, refrigeration systems, floor basins, ventilation hoods, standard equipment, and so on.
Support during Construction
Receive Assistance in Implementing the Chosen Solutions
We assist clients during the work and provide support and commissioning of equipment and systems, including cold rooms, refrigeration systems, floor basins, ventilation hoods, standard equipment, and so on.
What We Do
Our expertise extends to many food services aspects. Here is an overview of what we can do for you.
Analysis of Existing Facilities
- Survey production
- Drawings
- Facilities diagnoses
- Flow analyses
- Production of asset maintenance plans
Feasibility Study and Programming
- Needs assessment
- Definition of menu structure and production and distribution methods
- Technology identification
- Scenario definition and selection (risks and opportunities)
- Development of operating diagrams
- Definition of technical requirements (premises, floor space and equipment)
Layout Design
- Development of layouts in collaboration with all stakeholders, the client and professionals
- Equipment list
- Budget estimate
Phasing
- Analysis of possible solutions
- Development of work phasing
- Integration of temporary facilities and adjustment of operating mode
- Project schedule assessment
- Budget estimate
Preliminary Design
- Plan development (numbering and layout)
- Equipment list with table of mechanical and electrical services
- Coordination letter and standard details (professionals)
- Issue for coordination
- Coordination meetings with all professionals and the client
Plans and Specifications
- Preparation of working drawings, furnishing details, project and technical specifications regarding food services
- Coordination of all work
- Budget estimate review
- Submission of plans and specifications for tender
- Submission of addenda, if applicable
- Tender evaluation and recommendations
- Issuance of plans and specifications for construction
- Opportunity to work in partnership with kitchen contractors (specific to the commercial market, without public funding)
Supervision
- Tender analysis
- Start-up meeting
- Production of shop drawings
- Site visits and questions
- Monitoring payment requests
- Production of the verification report
