Our Services at Foodservice Design & CAD Services

Harrah’s Casino – Columbus Nebraska

Our process begins with a deep understanding of your operation and long-term vision. We assess space requirements and strategically determine the placement of key components. Critical relationships—such as those between the kitchen, serving areas, dining rooms, and warewashing—are carefully considered, along with traffic patterns for food deliveries and guests. This phase culminates in a schematic design: a streamlined plan that outlines work areas, points of service, and key equipment placements.

The schematic plan is then translated into a detailed equipment plan using CAD. During this phase, we refine each work area to align with operational needs. Through collaborative worksessions, we engage the owner and operations to review and adjust plans as necessary. Specific equipment—such as worktables, sinks, and serving counters—is selected and precisely located on the plan. Each item is assigned a unique number linked to corresponding cut sheets in an equipment brochure, which details manufacturers, models, accessories, and options.

Additionally, these equipment numbers correspond to mechanical and electrical plans, allowing project engineers to seamlessly integrate their work. We support the project team—including LEED consultants—by providing energy usage data, comparing options, and specifying energy-efficient, ENERGY STAR®-certified equipment. We also collaborate with the architectural team to ensure the design incorporates attractive public spaces and optimized food merchandising areas.