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September 2010

Joseph Brill
September 23, 2010
CAPEX vs. OPEX: Bridging the Gap

By Joseph Brill Associate Washington, DC Office At some point during any project design lifecycle, an Owner/Developer will review the foodservice layout and cost estimate with us, the foodservice consultant, to ensure the concept and budget are satisfied.  This is when Value Engineering (VE) is employed and a design can be modified, or “VE’d”, to […]

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September 9, 2010
Oriental Chicken Salad

Shared By:  Diane Dowling Senior Vice President & CFO Washington, DC Office 2 tbsp butter 1  1/2 cups slivered almonds 16-oz pkg coleslaw mix 1/2 c scallions, chopped 1 pkg ramen-type noodles, uncooked, broken up, reserving flavor packet for dressing 1 c cooked chicken, diced (I bought the precooked strips and cut them up) 3 […]

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Michael Perigard
September 2, 2010
BIM a Foodservice Consultants Perspective, Part 1

by Michael Perigard CAD Manager Washington, DC Office BIM programs allow construction-related disciplines to work together to create a model of a building and coordinate each other’s work, thus resolving conflicts very early in the design process.  Everyone agrees this is a plus.  However, specialty disciplines are finding it a challenge to keep up with […]

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