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Food Service Project Management

The consolidation, delivery, handling and setting of your valuable equipment investment are key to a successful project result. Assuring that there are no conflicts in dimensions with the existing or build out structure and features as well as other equipment like the ventilation hood is typical for a quality manager. Leveling equipment and taking care that seams are minimal or trimmed properly will keep your establishment clean and neat with fewer vermin nesting possibilities. The manager verifies that units are shipped from the manufacturers as ordered and with the correct utility requirements.

Project management will also continue to fill the gap by further coordinating the trades involved in their connecting of the equipment. Along with this important step is having the equipment started up to make sure that all of the equipment is operating optimally.

See our Projects & Design Page

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Project Management at CKitchen

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