Construction and Design
NFC has worked with top designers in the United States in the development of over 75 restaurants, hotels, casinos, bars, travel centers, truck stops, catering facilities, fast food outlets, commissaries and other hospitality properties. I have worked in the industry over 44 years up through the ranks including working the positions that your staff and managers will be working. My in-depth understanding of operations allows for design considering time and motion, steps to service, sanitation, safety, ergonomics, economy and functionality of a space plan.
Hospitality consultants who design operations that have worked in the profession are uniquely qualified to design and develop food and beverage facilities for your culinary operations. Unlike most hospitality architectural firms or kitchen equipment suppliers, that may have an excellent resume of properties, we include actual line production cooking experience, ergonomics, and your staff and management in the design process.
The most effective method of designing and building your business is to perform the steps necessary to identify all elements of your business including those that may be frequently overlooked.
We work onsite with your contractor at each step of the way to insure proper compliance with plans (a couple inches one way or another might be fine when building an office building but can be critical in the location of kitchen and dining room equipment).
We work directly with the subcontractors to answer questions which are not entirely detailed in construction plans (yes this happens frequently). Contractors and subcontractors all have different levels of food service construction experience.
We look out for you. Avoiding costly construction costs for correcting areas that donít work you will be charged for change orders for these items.
We coordinate the receipt and installation of the equipment as it arrives including test firing and calibration and the coordination of your staff learning the proper operation and cleaning of the equipment.
Copyright © 2008 National Foodservice Consulting, Inc.. All rights reserved. Revised: 9/29/14