RSA Foodservice Consulting

Services


HOME
FORM & FUNCTION
BIOGRAPHY
SERVICES
CLIENTS SERVED
LINKS



OBTAIN A PROPOSAL

Design Services

    Preliminary Planning

  • Descriptive Program of Foodservice
  • Schematic Layout Options
  • Spatial Calculations
  • Existing Equipment Evaluation
  • Menu Review
  • Equipment Brochures
  • Preliminary Budget

    Design Development

  • Foodservice Equipment Plans
  • Utility Connection Plans
  • Special Condition Plans
  • Exhaust Hood & Walk-In Drawings
  • Fire Suppression Systems
  • Utility Load Schedule

    Construction Documents

  • Equipment Specifications
  • Custom Fabrication Plans & Details
  • Bid Package Assembly

  • Recommendation of Qualified Bidders
  • Bid Review & Award Recommendations

    Construction Administration

  • Health Department Review
  • Review of Shop Drawings & Submittals
  • Site Installation Inspections
  • Final Acceptance Punch List

Management Systems

    Business Plan

  • Concept & Theme Development
  • Food & Beverage Program
  • RFP of foodservice operators
  • Staffing Projections
  • Existing Operations Overview
  • Menu Preference Survey
  • Request for Management Proposals

    Policies & Procedures
  • Food Product Specifications
  • Menu & Service Profiles
  • Room Service (Health care)
  • Recipe Costing
  • Food Production Procedures
  • Merchandising Techniques
  • Menu Sales Pricing
  • Job Descriptions
  • Management Controls

    Start-up

  • Training
  • Room Service (Health care)
  • Executive Recruiting
  • Pre-Opening Schedule & Task
  • Identification
  • Smallwares & Table Top Requirements
  • Operations Monitoring
    As a founding firm in the "À La Carté Consulting Alliance", we are privileged to
    work closely with several other top consulting firms around the country. If
    your project demands a team of experts we are qualified to deliver.

Ray Soucie, FSCI, LEED AP

2305 SE 50th Ave., Portland, OR. 97215

503-236-8566

Contact Us