SMC Consortium
team’s
multidisciplinary
professionals have
been active in
food services
installation,
organization and
operations
management for more
than 40 years.
Engineering,
technical design and
nutrition services
are offered to a
broad array of
clients, including
public and private
sector organizations
operating in the
institutional food
services area.
The food services
industry encompasses
establishments for
individual or group
dining, divided into
three main
categories:
hotels, restaurants
and institutions.
Understanding the
needs and issues
specific to each
category is
essential. To this
end, SMC’s food
services team has
developed expertise
in the following
areas:
Construction
Feasibility and merger studies
Current
condition surveys
Equipment
inventories and
residual value
assessments
Equipment
acquisition cost
assessments
Master plans and
operating guides
Preliminary
project concept
definition, plans
and specifications
and tender documents
Construction
inspection and
equipment start-up
assistance
Organization
Operational
optimization studies
Food production
and distribution
methods
Menu evaluation
and design
Customer
satisfaction surveys
Quality control
implementation
Management
tool/process
implementation
(menus, purchasing
standards,
inventories,
computerization,
etc.)
Food services
management tenders
and drafting of
required documents
and comparative
analyses
Customized human
resources training
Food facility
inspections
Food health
promotion program
management
Food marketing
and communications