• Planning
We determine the operating policies for the facility that impact the physical design and spatial requirements of the service and production areas. These factors are used to prepare programs and preliminary equipment layouts detailing levels of service, styles, menus and delivery system requirements. The programming of facility space is designed for maximum per capita sales and customer service.
• Budgeting
Throughout planning and design processes, we offer projected budgets to guide decision-making. Budget-sensitive value engineering through all phases of the project assures that your project stays within budget guidelines.
• Design
Utilizing the latest software, we develop to-scale floor plans and prepare mechanical, plumbing, and electrical utility requirement plans of each foodservice and merchandise area. These documents, along with written equipment specifications, are then packaged for public bidding and submittal to appropriate code agencies.
• Construction
We provide construction assistance throughout the entire process including on site evaluations of the construction of the foodservice facilities and installation of the equipment.
Whether you operate your own concessions or contract them, you should maintain a high level of financial and quality control for your food and beverage department... and we can show you how.
Our operational audit provides the insight you need to direct a service-oriented foodservice department, increase per capita spending and determine the ideal profits for your facility.
Development of a Request For Proposal (RFP), contractor recruitment, evaluations and contract negotiations are additional services. TBC also provides foodservice and merchandise negotiating and mediation services for facility managers.
• Feasibility Studies
• Revenue Projections
• Capital Cost Estimates
• Financial Control Implementation
• Quality Control Implementation
• Qualified Management Recruitment
• Proforma Standards