Immersion Program Focuses On Design

Poor planning, mid-project changes in equipment or finishes, or design errors can spell major headaches in kitchen projects. A few days at Foodservice Design BootCamp can teach industry professionals ways to save project costs by averting expensive changes and subsequent delays.

The program, April 10-13 in Colorado Springs, Colo., will be held at the Olympic Training Center, where a top roster of design and construction professionals will share their expertise in Visioning, Design and Delivery.

The critical process of Visioning teaches how to see technology as a concept element, and view market information requirements. Design focuses on the steps, micro and macro, that lead to a successfully completed project, including layout planning, and a sweeping introduction to equipment selection and manufacturer resources. Delivery hones in on value engineering and equipment alternatives and the construction administration process.

More information, including academic team profiles and registration are at the Foodservice Design BootCamp website.

RELATED CONTENT

Henny Penny

Oil’s Sweet Spot: How to Get There and Maintain It

Like many in the world of foodservice, you may assume that cooking oil performance is at its peak when you first start using it — but did you know there...

Why Choosing the Right Service Line is Good Business

While aesthetics and functionality are always top of mind when considering a new serving line solution, it’s important that operators also consider the business angle of this decision. In this…

- Advertisement -

- Advertisement -

- Advertisement -

TRENDING NOW

- Advertisement -

- Advertisement -