Our Methodology Baz Associates’ rigorous methodology is based on three basic design cycles enabling us to best address the complex challenges facing each food and beverage facility project in which we are involved. • Preliminary Design Phase • Detailed Design Phase • Building Phase Preliminary Design Phase • analysis of operational concept • analysis of program stage, including work zones and   electromechanical and building requirements • area allocation in coordination with architect and other major consultants • cooking requirements and utilization • preliminary equipment layout • food and waste transportation • preliminary cost estimations We understand that the preliminary design phase is the stage most crucial to completing a successful project. We believe that   only by adopting a comprehensive, macro-view of the entire facility – including areas such as purchasing, dishwashing, food preparation and food service – can we adequately meet its multi-varied demands. That’s why we conduct an operational concept analysis at the very outset of the project that presents a “big picture,” and forms the foundation for addressing all of the facility’s micro-aspects, such as area allocation, preparing and cooking requirements, and food and waste transportation. Throughout the initial and subsequent stages, we work closely with the many consultants and suppliers involved in a project, in particular the architect and interior designer, to ensure a streamlined and effective process. Detailed Design Phase • detailed equipment layout • electromechanical rough-in drawings At this stage, after the preliminary budget has been approved, a detailed design is performed for each area in the kitchen. This stage is implemented at a scale of 1:50, and includes the detailed cost of each item. This stage will also include connection point plans for electricity, water, drainage and gas, dimension and location of hoods, dimension and location of cold rooms, etc. Building Phase • tender documents • analysis and technical proposals comparison • special details • overall supervision The tender process can be extremely difficult given the stringent requirements and deadlines that come with project bidding. To address this challenge, we utilize state-of-the-art design tools and a flexible documentation system that facilitate the process. In addition, Baz Associates members have invested over 10 man- years in developing a sophisticated database that determines the most suitable equipment for a project once a facility solution has been selected. This unique tool, along with our other cutting-edge management tools, enables us to deliver vendor-independent tender documentation, 3D schematics, equipment profiles, and layouts quickly and effectively, thereby ensuring on-time, on-budget delivery. Third Building Phase Once the tender bid is completed, our work is far from being over. Baz Associates carries out detailed design and budgeting, as well as overall project supervision, enabling us to accompany the foodservice facility operator from concept to completion.