Red Ink Sessions™
With the preliminary drawing in hand, we meet with the Client (specifically – members of the foodservice team) and the Architect. As the name indicates, we will use a red pen to move items on the drawing, add or delete items, write out questions and design notes, and mold the space into a functional area that meets the needs and preferences of the Client.
This portion of the process is absolutely critical to the success of the project. There will be several Red Ink Sessions™. Each meeting will build on previous thoughts, ideas, and input.
PunchPlus™ Program
This comprehensive review of the project installation, including on-site photos, allows the Client, Architect, and Kitchen Equipment Contractor to understand what items need attention. This program also incorporates a follow-up timeline to make sure the punch list items are addressed and that the Client is satisfied with their new and/or renovated facility now and long after they have occupied the space.
The “Three-Legged Stool” concept is predicated on the fact that a stool is only as strong as each of its three legs. Our Platform for Project Success uses that same concept to illustrate our unique approach to kitchen design and client service.
FSG Platform for Project Success
1 Client Focus
- Consistent listen-first approach
- In-depth, detailed initial Client Interview
- Red Ink Sessions™ to gather additional input and update the project plan
- Client sign-off on design
- Active Client advocacy through project completion
2 Project Team Partnership
- Flexible, proactive, inclusive approach to design process
- Strive to over-communicate through detailed meeting notes and a quick response to all inquiries.
- Accurate budget estimating process
- Concise and complete Contract Documents
- Strong Construction Administration support through our dedicated Field Liaison and implementation of our Punch Plus Program™
- Foodservice Solution Group is an AIA Certified Education Provider
3 FSG Internal
- Highly collaborative and team-oriented
- Specific quality control process
- Proactive approach to product research and organizational education
- Three FSG team members are certified LEED Green Associates by the US Green Building Council
- Two FSG team members belong to the Foodservice Consultant Society International
