MSH Consulting is not a one-stop shop for all your construction needs.

While we work closely with the ownership and design team members throughout the planning process, there are several roles within the design team that we do not fill. We do become involved in the early planning stages, however we are one of several members of a much larger team that is necessary to develop the required plans and documentation of construction.
We are not general contractors, and do not handle any work that would typically be included under the GC's scope of work.

The fees we charge for our services are based on a formula that considers both the size of the space and the anticipated amount of time required to complete the project. There are firms that are more expensive than ours, and possibly firms less expensive than we are. However our main objective to our customer is value. We strive to make sure that you receive the best bang for your buck.

When you select us for your design services there are numerous advantages to our position. We are often involved in a project from start to finish and, as a result, must defend our documentation in the field as both a designer and a consultant. With a single point of responsibility, there are no fingers to point. The accuracy of our documentation is a necessity, not a luxury.
Due to first hand involvement in the field, our design skills are always improving. We are amongst the first to learn the code of issues. The interaction with other trades in the field also provides valuable information, which is incorporated into our designs. The inclusion of such feedback reduces the potential for conflicts in the field, reduces cost and improves the overall atmosphere of the job site. Additionally, our knowledge of equipment costs enables us to provide accurate cost estimates that lead to proper allocation of a project's funding and helps prevent miscalculations.

Working in conjunction with architects, contractors, developers, and owners, we have built a strong reputation for providing topnotch foodservice consulting services. Our process begins with the objectives of the operation and the goals of the design team.

We consider issues as they relate to flow, aesthetics, and budget in order to develop a conceptual layout for the foodservice areas. Once all interested parties agree upon a conceptual layout, the plan is produced in CAD and delivered to the appropriate parties. An equipment plan, properly scaled, will itemize all pieces of equipment. Additional plans will indicate electrical, plumbing, ventilation, and gas points of connection requirements for all of the foodservice equipment.
The fees for our design work are developed utilizing a formula that considers both the size of the facility and the anticipated amount of time required to complete the project.

We believe that this combination results in a fair fee for our clients and our firm.
You might find that some foodservice equipment companies offer "free" design services. Many times those "free" services are covered and built into the price of the equipment. However, more importantly. experience shows that our customers have realized a great deal of value and benefit from our services over the years. We offer a service and level of expertise that requires compensation. As with many things, you get what you pay for. There is a major difference between a foodservice consultant and an equipment distributor with  a CAD station. Be sure the design firm you hire is truly qualified to perform the task for which you are hiring them. Make sure they posses creativity, competence and credential necessary for a successful result.

We are proud to offer the following services. Our clients may select from the following list based on the needs of the specific project.

Planning
The direction of the concept are analyzed, and the results are translated into a long-term plan of action.
Menu Analysis
Areas required to support the foodservice operation are identified and reviewed with the operator, owner. Estimates of square footage required for each area within the foodservice spaces are developed

Conceptual Design
Once the menu analysis phase has been completed, diagrams are developed to indicate general locations and relationships for all of the foodservice areas.

Schematic Design
Once the Conceptual Design phase has been completed, each area within the foodservice space is designed to indicate general locations of the foodservice equipment. The overall layout is established. Equipment locations are identified. Adjustments are made as required.

Design Development
Once the Schematic Design phase has been completed, the equipment layout is finalized. Plans are produced to scale, typically 1/4"=1'-0", with all equipment tagged and identified by an equipment schedule. Adjustments are made, as required
Foodservice Utility Requirements
Once the Design Development phase has been completed, plans are developed indicating the electrical, plumbing, and ventilation points of connection. These plans indicate the service required to support the kitchen equipment. The engineers use these utility requirements plans as a guide for developing their building systems.

Specifications
Manufacturer's equipment specification sheets are provided along with information on options and required coordination. Similarly, specifications and guidelines for custom fabricated equipment are provided. All specifications correspond to items on the equipment plan for easy reference. Documents are prepared for bid. The specification format used ensures that critical coordination information related to the equipment and construction of the facility is easily referenced in the field

Bid Analysis
Bids submitted by qualified kitchen equipment contractors are compiled, reviewed and compared. Inconsistencies are identified. A letter is drafted summarizing findings from the bid review process and the preferred contractor is identified.

Construction Administration
Support services can be provided during the construction process. Such services include construction coordination, conflict resolution and responses to requests for information.

Cost Estimates
A preliminary estimate of probable cost is developed based on the provided plans and specifications. Changes throughout the design process will affect the accuracy of these figures.

Health Department Approvals
You must receive Board of Health approval for your food service plans in order to meet their criteria. You will need to submit a Food Service Plan Review Application. This is a detailed application with vital information that the Board of Health will need in order to assess your project. MSH Consultant specializes in assisting you with every aspect of this procedure, what may seem overwhelming to you is routine for your food service consultant.