The practice provides a comprehensive design service to the international foodservice profession, offering a range of services to best serve our clients in realising their objectives including:
Feasibility and concept development.
Tender bid and procurement methods.
Completion and handover.
The service can best be described as ‘from Goods in to Refuse out with everything between’. SHW works closely with the client’s management and members of the project design team to achieve an ‘on time, on budget’ principle.
We are committed to providing a quality service in a manner that minimises our potential impact on the environment. We will operate in compliance with all relevant environmental legislation and strive to use pollution prevention and the best environmental practices in all we do.
We integrate the consideration of environmental concerns and impacts into all of our decision making and activities.
We promote environmental awareness among our employees and encourage them to work in an environmentally responsible manner.
We train, educate and inform our employees about environmental issues that may affect their work.
We reduce waste through re-use and recycling and by purchasing recycled, recyclable or re-furbished products and materials where these alternatives are available, economical and suitable.
We promote efficient use of materials and resources including water, electricity, raw materials and other resources, particularly those that are non-renewable.
We avoid unnecessary use of hazardous materials and products, and seek substitutions when feasible.
We purchase (within our organisation) and specify (on behalf of our clients) environmentally responsible products.
The scope of our management services work encompasses three distinct areas:
- Strategy and feasibility
- Design and operational briefing
- Operational review and selection
Strategy and feasibility
When creating a new facility or relocating an existing service, we do a rigorous systems based review to determine clear objectives. We then test the viability of achieving these using agreed criteria such as social utility, operational requirements and financial parameters. A range of implementation options is identified along with the benefits and limitations of each. Where necessary plans over 3-5 years are created to test sustainability, resilience to change and the return on investment.
Design and operational briefing
This service scopes the design and operational needs of the project and converts them into a precise guide for the client and design team.
Operational review and selection
Using our team’s operational experience, user engagement along with industry benchmarks we assess the existing operator’s performance and work collaboratively to follow through the results of our assessment. If a decision is made to market test, we provide a full service from inception through to contractor appointment and contract monitoring.
Appraisal and Design Brief
Establish lines of communication and criteria for foodservice and laundry provisions, encompassing client directives and develop a concept briefing document.
Prepare scaled layouts for each area showing general arrangement and flow patterns, with options as applicable. Assess and prepare preliminary budget costings for all facilities.
Develop scaled general arrangement plans in accordance with approved concept design report, incorporating any client comments and/or options. Prepare detailed equipment schedules including manufacturer and model number; specific MEP utilities; ventilation flow rate calculations and refined budget cost.
Technical Design and Production Information
Prepare scaled technical drawings including: MEP services connection drawings; low and high level builders work details; ventilation extract schematic; custom fabricated equipment elevations and sections, and front of house food and beverage service counter visuals.
Tender Documentation and Action
Prepare general specification for equipment to enable competitive tender/bid by agreed suitable contractors. Adjudicate tender/bid returns and provide recommendations.
Review foodservice and laundry contract submittals, adjust where necessary and return for revision.
Construction to completion
Monitor progress of works during construction and commissioning process, prepare defects schedule and carry out final inspection prior to handover.
Base Build Assessment
Provide an assessment of shell & core building development and provide preliminary information in order to support a Tenant Information Letting or Landlords Requirement guide. If Food and Beverage facilities deemed as a potential, we can provide information to allow suitable infrastructure to be designed for the full MEP scope including:
- Space allocation.
- Connected Electrical and Gas load.
- Anticipated Hot and Cold water requirements.
- Drainage penetration plans.
- Kitchen extract air flow rates, duct sizing and plant.
Food Safety management training and implementation, Environmental Health advice and Food Safety Regulations compliance, health and safety training.