Foodservice Equipment & Supplies

MAY 2015

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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24 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 consultant's viewpoint We pulled together that information and added a few things to strengthen the team. We reviewed everything, including who would do what. Ray packaged up the proposal and sup- porting documentation and sent it off to the architect. We were selected to come in for an interview. FE&S;: Not every project employs a MAS consultant. Why was it necessary for this project? CN: My role is to show a foodservice operator how the food will go from dock to dining, including how many people will work on the line, what they use each piece of equipment for and so forth. In this case, the client needed to change their thought process. Their previous room service operation generated fan- tastic food with a good favor profle. The process they used to manage their room service operation was leading edge when it was frst implemented but that was no longer the case. TS: On a project like this, a MAS consultant can become a check and balance as the design develops, and helps answer operational questions as the process plays out. That's the typical approach, but it was not how this project played out. Luckily it did not impact the end result this time around. FE&S;: On the front end you decided that Ray would coordinate the meetings, Tim would handle some of the production work and Char would handle the MAS component and all that encompasses. These seem like pretty clearly defned roles. How does being this detail oriented up front help the project? TS: Understanding your role is absolutely critical. Getting that resolved up front helps eliminate miscommunication as the project plays out. We did a good job with that. Ray has a certain style when communicating with clients and I have my own. So we had to learn each other's style and fnd a compromise in terms of how to work together. And the overall foodservice program becomes a kit of parts that we all work with. FE&S;: What was the importance of the programming manual in the project's success? RS: The three of us developed a programming manual and used it as a guide process that they used throughout the proj- ect to keep everyone on point. Over the course of any proj- ect, designs will change based on budget and other factors, so you want to have something like this to keep everyone focused. We worked on the programming manual together, presented it to the client, made a few changes and used it as

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