R.W. Smith & Co. was the Foodservice Consultant on a Design & Build team for a restaurant in a popular Southern California theme park. The project is a 16,000 sq. ft., two-story dining restaurant with seating for 500 guests.
The design & build project was delivered using fully incorporated BIM modeling, with R.W. Smith & Co. as the lead BIM executive. Utilizing this progressive delivery technique allowed the team to meet a demanding schedule and reduced the overall project timeframe from 28 months to only 14 months. The project was delivered on time and under budget.
Project responsibilities included: specifying, purchasing, and installing the foodservice equipment. R.W. Smith & Co. also designed a schematic model and ran clash detection over all trades, using the BIM model. In place of a paper or 3D model, the team built a model for a virtual reality room for the client's chefs and maintenance crew.
R.W. Smith & Co. was tasked with fast-track procurement, project management, installation, start-up, and employee training for all foodservice facilities in this Native American casino resort in California. The $4.6M project, initially planned by the owner, was expected to be completed in 9 months—R.W. Smith & Co. completed it in just 4 months.
This project included 10 restaurants, 2 lounges, a 2,000-seat events center, a warehouse, main kitchen, employee dining facilities, a deli, on-site bakery, casino bars, and a massive 625-seat buffet-style restaurant with high-end omelet station and exhibition kitchen.
Responsibilities included: concept, programming and layout; RFI responses; collaboration with engineers; specification of LEED-certified equipment; oversight of pricing, foodservice documents, and installation; and punch list development and management.
R.W. Smith & Co. designed and built USC Campus Center, the 192,000-square-foot, five-story center of hospitality at the University of Southern California.
The project included a production kitchen that supports 14 food outlets, a 700-seat banquet room, a cook/chill system capable of producing batch cooking with a shelf life of 21 days, and supported all other campus foodservice outlets, including Morten Figs Formal Dining & Bar, Rotund Coffee Lounge, Carl's Jr., Wahoo's Fish Taco, Coffee Bean & Tea Leaf, Panda Express, California Pizza Kitchen, Lemonades Fast Casual, and The Market, featuring 4 food platforms.
R.W. Smith & Co. was instrumental in proposing and implementing the complete exhaust system with pollution control, a solution that resulted in capital cost reductions of more than $1M and substantial maintenance cost savings throughout the life of the project.
Responsibilities included: concept, programming and layout; RFI responses; collaboration with engineers; specification of LEED—certified equipment; oversight of pricing, foodservice documents, and installation; and punch list development and management.
Completed in 2008, this design and build project includes six separate food and beverage outlets—from the Barona Steakhouse to a Food Court and Ho Wan Noodle Shop. R.W. Smith & Co. handled the build and installation for the project, which has received numerous Casino awards for design and service.
R.W. Smith's Healthcare Team was part of the Project Team selected to convert Metropolitan State Hospital's kitchen from a cook-serve to cook-chill system. The hospital's original kitchen was built in the 1950s and was aging badly. The State of California, along with the project team, set out to focus on environmentally friendly building practices that resulted in the hospital receiving LEED Gold Certification for its Central Kitchen.
The new Central Kitchen is comprised of 27,000 square feet and produces 3 meals per day for a total of 2,100 meals—with a capacity for 6,000—along with food items for nutrition breaks. The new systems savings include $100,000 in labor costs along with tens of thousands of dollars in energy savings through the use of energy efficient equipment and other eco-friendly building practices.
R.W. Smith's responsibilities included the procurement and installation of all food service related equipment. Included in this was a state-of-the-art refrigeration system, a cook-chill system capable of producing 2100 meals per batch, and an Aladdin Temprite Delivery and Retherm system.
FE&S Magazine, March 2011
Café 5555 at Banner Thunderbird Medical Center, Glendale, AZ
(This project is similar to the Metropolitan State Hospital project.)