RJS Associates has been in business continuously since 1978, with our principals combined experience exceeding 75 years. We have established ourselves as a premier consulting firm, with clients throughout the United States and the Caribbean. Using industry-leading software such as AutoCAD and AutoMate, we can provide you with food service plans from the preliminary design stage right up to fully rendered 3-dimensional color drawings. Included with these drawings is all the necessary mechanical information for plumbing, electrical, fabrication, and special conditions.
When it comes to facility design and all the wonderful, gut-wrenching and enjoyable experiences, it seems the food service consultant and the client would prefer every project make it to completion without a hitch. That’s why, in the beginning, RJS works through to explain the basics: the why, what, when, where and how of your project. We communicate the roles and responsibilities of the parties we coordinate for you. If everyone involved has not been coordinated, it exposes all to risks, delays and extra costs.
Depending on the extent of programming a project requires, a MAS (Management Advisory Services) consultant would preferably be the first team member brought on board in order to protect the client. RJS fills that role and develops parameters by clearly defining the client’s goals and needs, determining how to best achieve those goals and establishing a direction to take. RJS tackles issues regarding the business plan, budget, menu items, delivery systems, equipment, operating efficiency and economy, staffing and staff retention to name a few. Other members of the project team may be architects, engineers, contractor, MEP trades, manufacturers, and those issuing permits. When the project requires information from professionals licensed in these other areas of expertise, RJS provides the client with direction and assistance.
While identifying the facility and the scope of work, RJS would develop the schematic facility layout based on information gathered from the project design team with input from the client. At RJS, we find it important to meet with owner and contractor to establish a comfort level. This fosters understanding of how RJS transfers information into design.
RJS then provides a full set of contract / bid documents consisting of brochures, plans and specifications. RJS can compliment this package with special conditions plan(s) and / or 3D renderings to illustrate the project in detail and to aid the trades. Some new perspectives usually surface after completion of these and options can be explored in a timely manner to prevent a tidal wave of revisions. Of course, it is preferable that 3D renderings be provided for earlier in the process in order to afford an opportunity to contemplate these options before forging ahead with bid documents. Substitutions after this point represent a perfect example of what can launch a tidal wave and submerge a project. Non-approved substitutions create added costs for the client and extra coordination for all project members. This can sour a project and seemingly tarnish a flawless reputation. RJS offers a seamless approach to this potential dilemma. The sister company of RJS, Restaurant Design & Equipment, can take the project through to completion. This approach ensures that specs are held with no middleman and no conflicts of interest, thereby keeping overall costs to a minimum.
Another important part of any project is educating and/or instructing operators and maintenance teams about the food service equipment. With client approval, we can define the protocol; responsibilties assoicated with installation, start-up, demostration, repair response time and scheduling. RDE can also schedule and coordinate all demostrations to client’s personnel.
We can assit you to do much more to smooth out the process by expanding on the ideas noted here, but hopefully serves as an introduction as to what role of RDE in your project can be. RDE works with you to find the best way to work together. To recap, RDE identifies who is responsible for what task, ensures all members of the project team accomplish their tasks and provides a means of being held accountable. This will allow you, our client, to get from point to point in the most direct, cost effective and sanity-persrving route.
We look forward to an opportunity to participate in or lead your design efforts as you prepare for your upcoming food service undertaking.
