Work phase 2 — pre-planning
Analysis of site conditions and framework conditionsDevelopment of a rough concept for the food hallFirst consultations with authorities on permit requirementsPreparation of an initial cost framework and schedule
Work phase 3 — design planning
Detailed floor plan and concept planningCoordinating requirements with future operators and restaurateursDefinition of functional areas (kitchens, seating areas, storage areas, technical rooms)First material and design concepts for interior designCost calculation in accordance with DIN 276
Work phase 4 — approval planning
Preparation of building application documentsCoordination with authorities and submission of the building application.Consideration of fire protection, hygiene standards and noise protection requirements.Adjustment of planning based on feedback from authorities
Work phase 5 — implementation planning
Detailed planning of all components, materials and technical systemsPreparation of detailed plans for architecture, interior design and technical tradesIntegration of sustainable solutions (e.g. energy-efficient lighting, recycling concepts)
Work phase 6 — Preparation for the award
Preparation of specifications for all trades (interior design, building services, kitchen construction)Obtaining offers and preparing a cost overviewSupport with tendering and award recommendations
Service phase 7 — participation in awarding
Review of received offers and negotiations with contractorsPreparation of contract documents for contracted companiesSupport in the final procurement
Service phase 8 — object monitoring
Supervision of construction work in terms of quality, deadlines and costscoordination of trades (interior design, technology, furniture)Carrying out approvals and corrective checksDocumentation of construction progress and cost control
.svg){kind=small}
.svg)