Scheme Design Stage

The Scheme Design stage involves taking the information and documentation prepared in the Operation and Overview stage and drawing up plans and designs that meet the needs of your catering operation, physical or budgetary restraints.

The processes involved in this stage can essentially be divided into three areas: practical processes, legislative checks and creative processes.

The practical processes include drawing up:

• Developing the design brief
• Initial space requirements
• AutoCAD generated space allocation drawings
• AutoCAD generated schematic layouts
• Briefing documents for architects
• Briefing documents for building services engineers
• Preliminary mechanical and electrical schedules of services
• Water flow rates
• Ventilation air flow rates
• Fire suppression system
• Preliminary schedules of finishes
• Budget costs
• Organising reference/manufacturers site visits.

The legislative checks involve liaising with:

• Building control
• Environmental Health Officers (EHO)
• Health and Safety Executive (HSE)
• Fire officers/insurance provider
• Adherence to HACCP, DW/172, DDA, BREEAM, FOGs, WRAS, etc., legislation.

The creative processes can include:

• Developing the design brief
• Providing full colour perspective drawings
• Creating interior design schemes
• Preparing materials sample/mood boards
• Signage and graphic design.

As with every aspect of our foodservice design consultancy we welcome the team’s input from concept to completion.

Once all the information needed for the Scheme Design stage has been prepared, we move onto the Detailed Design stage.

To discuss how we, as catering design consultants, can assist you please get in touch.