Worldwide Experience
           A Partner Of Choice

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