Design
Whether it be gastronomes, B&Bs, cafes or luxury yachts, our design approach in restaurants, kitchens or galleys is based on a thorough, hand’s-on understanding of all aspects of the functional flow of food operation and delivery based on the clients point of view and “vision”.
Additionally, FID has designed kitchens and the food and beverage component on four luxury yachts for clients in Australia and Asia.
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| Brunei private yacht 1995 | Interior design on the Discovery yacht 2005 |
Xavier can assist clients, architects and interior designers with:
- Concept Development: meet with owners and architects in order to develop a mutual understanding of project objective, restaurant concept and food theme.
- Preliminary Design: implement a design criteria in order to develop conceptual design drawings.
- Budget Estimating: provide an equipment cost estimate based on venue requirement and previously established objectives.
- Layout: establish a detailed equipment plan based on analysis of preliminary design options, program requirements and budget.
- Production: assist architect with CAD drawings and the necessary documentation to create a package for the client and builders. These may include equipment schedule; mechanical and electrical plans; base depression and wall opening plans; ventilation and exhaust hood plans; equipment elevation; sections and fabrication details; itemised equipment specification.
- Project Management: assist the architect with ongoing coordination of all phases of the project from the conceptual stage through project completion, health department submittal, review and final inspection.