The two primary
considerations in any plan for a foodservice facility
include the space it will occupy and the menu to be
offered. These factors will influence virtually every
other planning decision. Once a client provides input,
our highly experienced consultants begin planning the
appropriate equipment and kitchen layout. This
consultation may incorporate a variety of aspects from
budget considerations to design of kitchen and seating
areas, and mechanical specifications. Computer-Aided
Design (CAD) specialists created detailed drawing and
plans of service, space allocations, staffing, expansion
possibilities, etc., basic considerations such as
heating, air conditioning and ventilation are also
factored into the design. We always try to minimize the
need for additional costly plumbing, gas, and electrical
lines.
Our
Contract Department
Schweppe offers the
services of a thoroughly trained, highly experienced
Contract Department. Barry Brooks, Vice President of
Contract Sales and a valued Schweppe associate since
1967 manages the department. Included are equipment
sales consultants, designers, customer support
personnel, an installation manager and full-time
installers. These experienced professionals are all
dedicated to provide the most convenient, economical,
and comprehensive resources for all of your equipment
and supply requirements.
Professional
certification, in-house and continuing education
programs elsewhere keep these experts keenly aware of
changing technology and regulations. The Schweppe staff
is continuously updated in the latest technology and
regulations in order to guide you and assist you in
keeping up-to-date in this complex and rapidly-changing
industry. This is a distinct advantage to you and your
organization.
Many are C.F.S.P.
certified (the NAFEM) sanctioned Certified Foodservice
Professional Program), which requires candidates to
successfully complete a written examination, provide
documentation regarding experience in the industry,
participate in continuing education programs, and
demonstrate leadership in industry activities.
"One advantage of
working with Schweppe is that our planning and design
services are among the best in the industry, yet they
are also relatively inexpensive."
Barry
Brooks
Vice President of
Contract Sales
Schweppe Inc. Services
-
Consulting and budget
planning
-
Design of kitchen and
seating areas
-
Mechanical
specifications
-
Equipment sales (from
stock, special order or custom), installation, and
service
-
Supplies on a weekly
basis or when needed
-
Replacement
equipment in-stock back-up program provides virtually
immediate replacement if needed
We
maintain a complete in-house Contract Department. The
Schweppe professional sales and design consultants are
prepared to guide you through the often complicated health, construction, equipment, safety,
and installation regulations and requirements. Whether
you are considering a new foodservice operation or
revising an existing facility, Schweppe is available to
provide the exact professional services required… on an
as-needed or turnkey basis. 