Industry: Restaurant Equipment & Kitchen Design
Location: Indianapolis, Indiana
This project was part of a large footprint restaurant that contained two bars, which was part of a multi-unit concept. C&T was able to assist the job superintendent when discussing the hood by marking up shop drawings to ensure that they were correct, even though the hood had not been provided by the company. C&T made note of the main cook line being hung out of place in comparison to the plans, which allowed the superintendent to correct it accordingly. C&T also helped take a set of vague food service equipment standards that had been set up by the franchisor and personalize them based on the franchisee’s specific needs. In addition, C&T provided project management services and procured the necessary food equipment.