We have developed a process that guides our clients and design team from start to finish.

• Phase 1: Program and Schematic Design
• Phase 2: Design Development
• Phase 3: Contract Documents
• Phase 4: Bidding & Construction

Phase 1: Program and Schematic Design

No cookie-cutter kitchen design solutions here. When we put our experience and know-how to work, our team works closely with yours to define the initial elements of your one-of-a-kind Boelter design solution.

1. Design Criteria
   • Review design criteria
   • Design program, menu format, food production and service systems in cooperation with the Owner’s representatives
   • Assist Architect and Owner’s representatives with finalizing space requirements, configuration and traffic patterns
2. Equipment List
   • Develop a preliminary equipment list for the foodservice equipment, identifying whether new or existing
3. Schematic Design
   • Based on the approved design program, and on available building space as designated by the Architect and Owner’s representatives, develop schematic plans for the food facilities
   • Review with Owner’s representatives and revise as required
4. Budget
   • Estimate at present value the foodservice equipment budget for equipment received, delivered, uncrated, and set-in-place ready for final connections to building services by others

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Phase 2: Design Development

Once the preliminary criteria have been established, the vision for your foodservice facility design quickly takes shape. The design goes to the drawing board, where our CAD specialists lay out every detail in ¼” scale. Equipment specifications are documented, plans are submitted to regulatory agencies, and your final cost estimates are in hand.

1. Equipment Plan
   • Prepare ¼” scale design development drawings from the approved schematic plan, indicating the location, quantity, size and type of foodservice equipment
2. Equipment Specification Booklet
   • Prepare a foodservice equipment booklet showing buy-out equipment, accessories and utility requirements
3. Code Review
   • Submit plans to appropriate health code regulatory agencies for review and comment
4. Code Information
   • Provide information on prevailing state and local codes applicable to the foodservice areas as they affect equipment design and installation
5. Equipment Schedule Data Sheet
   • Prepare schedule identifying all foodservice equipment and related electrical, plumbing and HVAC point of connection information
6. 6 Budget
   • Revise foodservice equipment cost estimates

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Phase 3: Contract Documents

When your foodservice facility design details have been approved, final contract documents are prepared. Coordinating with the project Architect and Engineers, the Boelter Design Team produces the complete set of foodservice equipment documents needed to proceed to the final Bidding & Construction phase.

1. Foodservice Equipment Plan
   • Finalize ¼” scale plan and equipment list
2. Equipment Elevations
   • Prepare foodservice equipment elevation drawings at ½” scale or larger as required for custom fabricated equipment
3. Fabricated Equipment Details
   • Prepare supplemental specifications detailing the method of construction for custom fabricated equipment
4. Utility Rough-In Plans
   • Prepare ¼” scale electrical rough-in plan and plumbing and gas rough-in plan identifying utility requirements for final hook-ups of foodservice equipment by others
5. Special Conditions
   • Advise the Architect and Engineers as to areas requiring special ventilation, acoustics, lighting and construction materials for walls and doors, and special conditions for floor and wall construction where required. This may include submittal of a Special Conditions plan at ¼” scale
6. Specifications / Bid Documents
   • Provide one set of reproducible or electronic bidding documents to include Supplemental Conditions, Item Specifications and Drawings
7. Addenda and Questions
   • Respond to questions and provide addenda to the bid package as required, clarifying any work descriptions or omissions to the documents

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Phase 4: Bidding & Construction

In addition helping you choose the right contractor for your project, the Boelter team serves as the bridge between the Contractor and the Architect and Engineers. Drawing on our extensive experience in foodservice facility design and installation, we coordinate your project and supervise for compliance with the contract documents. We monitor every little detail, so you won’t have to.

1. Addenda and Questions
   • Respond to questions, investigate acceptability of any proposed substitutions and provide addenda to the bid package as required due to changes requested by the Owner or design team
2. Contractor Selection
   • Advise on evaluation of bids, negotiation of contracts and selection of foodservice equipment contractor
3. Interdisciplinary Coordination
   • Review the architectural plans to ensure proper coordination with foodservice equipment plans
4. Submittal and Review
   • Review the foodservice equipment contractor’s submittals for conformance with information given and the design concept, as required in the bid documents, including:
     • Fabricated equipment shop drawings
     • Equipment plan, utility rough-in plan and special conditions plan drawings
     • Buy-out brochure booklets equipment maintenance manuals and list of service agencies.
5. Change Orders / Coordination
   • Prepare change orders as necessary for the foodservice equipment. Coordinate work with the Architect and Engineers.
6. Punch List
   • Complete a field observation of the equipment and installation for compliance with the contract documents and submit a written report indicating acceptance of each item or corrective action required.

©2009 Boelter Companies * Milwaukee, Wisconsin * Telephone 800-263-5837 * Questions? E-mail Us