Energy Audit – review- ‘Do you know what your equipment is costing you?’

As of recent times, energy has become the second largest cost in the hospitality sector. With commercial catering spaces consuming more than twice the power per square metre than any other commercial space. Little changes can add up to big savings, with the information we provide you can be informed to make decisions and reduce the cost of running your facility. 

Multi-site fit out guides

Common place amongst chain hotels, restaurants, coffee shops and franchise based operations, you receive a guide for suppliers to use which acts as your minimum requirements to a fit out of one of your sites. Produced without knowledge of the intended site, this system designs the modules which your contractors will adapt and position to suit site constraints. This can be an ever-evolving document which we refine over a long period of time, feeding back in learnings from the operation or technical development on the market.

Lifecycle report & Phased replacement plans 

Have you got an existing facility? If so we are able to attend and review all equipment with a view to providing information on the potential lifecycle of your equipment and provide a planned period of replacement. This helps spread out the cost of major investment and also allows you to consider alternative equipment which may be otherwise unknown to you.

Price benchmarking – ‘Are you getting the best value?’ 

Do you have a quotation or proposal already for catering equipment? Either one appliance or a whole project, ISCC can provide independent benchmarking to ensure you are getting best value for money. 

Equipment usage & training – ‘Are you getting the most out of your existing equipment?’ Is another new appliance really the answer?’

The catering experts in the ISCC group have a unrivalled level of hands on experience in catering operations at all levels, more in depth than manufacturer training we will show your team how to get the most from their equipment and then advise on changes and new appliances if required. 

Traditional design service – Build the business case for investment, understand the implications, communicate plans to stakeholders and implement with support the whole way through.

Major projects or smaller refit, ISCC can provide the expertise to design your foodservice facilities as well as communicate these to your key stakeholders. Feasibility studies include site visits and measurements, asset registering of legacy equipment for re-use, multiple sketch design options for discussion and a running consideration of budget costs intended to keep the vision on track ready for sign off.

Detailed M&E requirements, considering drainage, ventilation, electrical and mechanical services required to power the installation.

Technical information is critical at all stages of a foodservice project, early stage designs ca be used to provide M&E consultants with information required to size ventilation ducting, or position drain penetrations or floor gulley positions. This ensures the whole design team are working towards the same goal from the offset and can save costs further down the line which may result from poor planning or assumptions made in lieu of accurate information being provided.

New site reviews – ‘Should I sign up to this property, what could I expect in terms of fit out implications?’

An unfortunate side effect of Covid and the recent boom in chain restaurants is that there is always a strong presence of second-hand equipment or even whole sites which are fitted out from the previous incumbent. However how do you know whether this infrastructure is suitable for you? What are the hidden costs? Quite often conversions from retail units to A1 food premises will carry a number of challenges which we are highly experienced in navigating. 

3d Visualisations, Walkthroughs & 360 degree panoramic

Transport yourself to your planned space before build, help understand the look and feel whilst standing in the planned area. Brilliant for existing site refurbishments or new build designs. 

Design Live

Manipulate the plans together, come on the design journey to understand the process and save time with presentations and queries etc. 

Timeline planning

What is involved and how long will it take, what are the critical milestone dates and will you need temporary solutions during the works? What do they look like?

Independent Snagging

We understand that very few projects actually run smoothly, and that unfortunately on occasion there can be conflict and issues which appear to have 'fallen through the gaps'. We can assist in formally reviewing third party installations and comparing with contract documents in terms of what was agreed. Defining issues and generating options for solutions as well as drawing on our industry contacts to rectify problems.