Design Consulting

Olympic Food Equipment Sales, Inc. is one of the most experienced design/build foodservice consulting firms in the Pacific Northwest.  Over the past 28 years we have designed and constructed several hundred projects from the initial concept to an operating business model. 

We believe that design is a process that involves a tremendous number of variable conditions such as: hopes, ideas, your employees, and most importantly your end users.

It, like most creative processes, begins with an idea conceptualized by the owner.  Often we find the most challenging part of the design process is navigating a labyrinth of applicable regulations—most of which apply to building structure and budget—in order to come up with the most operationally and aesthetically pleasing models.

Design Professionals:

Most first time foodservice operation owners are unaware of the necessary requirements that will need to be met prior to beginning the construction of their project.  The best approach this is to assemble a strong team of professionals to help you navigate through the process of designing your foodservice area.  In many instances a team is comprised of an architect, a foodservice consultant, an interior designer and the appropriate grouping of engineering professionals.

The possibilities are endless!

We have extensive experience with:

  • Bakeries
  • Bars & Taverns
  • Cafeterias
  • Casinos
  • Childcare Facilities
  • Coffee/Espresso Stands
  • Convenience Stores
  • Country Clubs
  • Deli's
  • Diners
  • Healthcare Facilities:
    • Hospitals
    • Nursing Homes.
  • Institutions:
    • Jails/Prisons
    • Schools
    • Federal, State and Local Government agencies
  • Non-Profits:
    • Camps
    • Churches
    • Food Banks
    • Shelters
  • Restaurants

Our Services Include:

  • Custom Fabrication and Installation:
    • Brass
    • Glass Art
    • Millwork (Wood)
    • Stainless Steel
    • Stone and Granite
  • Design Consultation
  • Equipment Sales and Installation
  • Furniture Design, Sales and Installation
  • Project and Site Management

Foodservice Consultants:

Many foodservice operations today are designed around available spaces in shopping-mall type environments.  If a perspective operator has selected a possible location, the next step would be to consult with an experienced foodservice professional to discuss the concept and determine the feasibility of the project in the desired space.  The foodservice professional can quickly determine whether there is an adequate amount of operational space in relationship to the dining area your project will need.  Your consultant can also help you determine usable operational spaces in relationship to egress and restroom locations.  There are times when we have found spaces unsuitable for certain business models.

Selecting a Foodservice Consultant:

How do you get to perform at Carnegie Hall?  Practice…Practice…Practice.  You need to ask a couple of very important questions when selecting your foodservice consultant:

  • What type of projects have they completed from beginning to end?

  • What is the content of one of their designs?

  • What are the components of your design?

A good consultant should be able to provide you with examples projects—both large and small—that should include some of the following information:

  • Plan View Drawings

  • Interior Elevations

  • Equipment and Utility Schedules (with loads and connection sizes)

  • Hood Plans

  • Fire Suppression Plans

  • Electrical and Plumbing Rough-In

  • Equipment Specification Manuals

It is the extent of the experience of the individual consultant and your personal dedication to collaboration that make a winning combination.  A good interview with any prospective design professional is always recommended.

We would be happy to meet and discuss your project with you, just call for an appointment.

Tel: (360) 943-5532