At HESMAN Group the design team and the client collaborate to complete an assignment, on time and within the budget. We are business and people oriented and therefore concentrate our efforts toward the planning of foodservice facilities which are aesthetically, functionally and economically viable. 
The foodservice specialists of HESMAN Group are trained to provide advanced technical approaches to clients in project categories of Education, Gaming, Business / Industry, Healthcare and Hospitality.

​The range of services provided by HESMAN Group include: concept development, design development, construction documents, bidding / award and construction administration. Our planning services are phased to assure optimum integration with architectural and construction processes; allowing the client to select any combination of services.
Our capacity for problem solving attracts a range of projects from small and simple to large and complex. We undertake each with equal enthusiasm.

HESMAN Group is dedicated to skill improvement and professionalism; allowing us to complement the design professional and respond to the challenges of today’s foodservice facilities. Whatever the foodservice planning and design needs are, HESMAN Group’s team of professionals will provide innovative and cost effective foodservice facilities. 

Phase 1: Schematic Designs

  • Attend the necessary conferences with the Architect and/or Owner and other representatives to set the design after program or operational criteria has been established.

  • Preparation of schematic drawings indicating the spatial requirements and area relationships necessary to implement the foodservice concept indicated in the program.

The following professional planning services are available individually or in any combination required. Services contained within Phase One, Two, Three, Four and Five are the “normal” functions performed. The fee basis is predicated upon the scope of the project and the services furnished.

Our Services...

Phase 4: Bidding and Award

  • Foodservice Equipment bidder list for Client’s consideration.

  • Document clarification and / or addenda during bidding period.

  • Advisory aid in receiving and / or review of Foodservice Equipment bids.

Phase 2: Design Development

  • Preparation of design development drawings upon receipt of Architect’s instructions to proceed from approved schematic drawings, including in greater detail the functional aspects of the Foodservice Equipment.

  • Prepare Equipment Schedule and Cost Estimate after approval of design development drawing for Client’s scope / budget review and approval.

  • Prepare a proposed Equipment Manufactures Schedule for Client’s comment and approval.

Phase 3: Construction Document

  • Complete working drawings on Architect’s or HESMAN Group sheets showing placement of all Foodservice Equipment and necessary details.

  • Major equipment elevation drawings, indicating Architectural interface.

  • Utility Connection plans for the Mechanical, Electrical and Plumbing Engineers’ use, indicating requirements of each item of equipment; architectural related conditions • (slab depressions, platforms, trenches, etc.)

  • Foodservice Equipment Specifications typewritten in CSI / Architect’s format.

  • Construction detail sheets for fabricated equipment, to be included in the Contract Drawings.

  • Review and refinement of equipment cost estimate.

Phase 5: Construction Administration

  • Review Contractor’s rough-in drawings, fabrication shop details, equipment brochure books, service manuals and other data submitted in conjunction with the Foodservice Equipment.

  • Preparation of bulletins and change orders to adapt to field conditions.

  • Final inspection and completed installation to verify compliance with specifications and drawings, making Inspection Report of all discrepancies.

Additional Services:

Services, information and / or materials in addition to the above may be provided by HESMAN Group, LLC. upon request, i.e.;

  • Pre-design Services, evaluations, concept development.

  • Preparation of program or operational criteria.