We listen to you. We want to learn about you and the uniqueness of your business. We look for design elements and solutions that will complement your vision and promote your success. Even with forty years of experience and a broad knowledge of the foodservice industry-all is greatly diminished if not applied to your specific project perimeters appropriately. While foodservice design is a combination of many factors such as the culinary arts, architecture, engineering, physics, interior design marketing and human interaction these components are never in equal proportions and different with each project. Caspers Design knows how to maximize these design components to your greatest benefit.

Initially, just basic information is required to get started. Information that includes type of operation planned, basic building information, intended budget, square-footage, number of seats, project anticipated timeline, An initial drawing of the building space to be occupied is very helpful to help us get started quicker.

Pending the complexity of project an architect and engineer will be required, The exception maybe for simple modifications where there are no changes to the building.

Absolutely. We have the pleasure of working with many architects locally, statewide and on occasion nationally.

Like our design approach- one size does not fit all. Once we have an opportunity to understand your project, we will submit a design proposal for you to review. Generally, our design services will be approximately 5% of the accessed value of the kitchen.

The design services fee is designed to make progress payments as the project evolves

While Caspers holds a General Contractor, Plumbing and Mechanical licenses they are in place to generally facilitate our service and install departments-not full projects.

No- but Caspers has an Interior Design team under our Oxford Commons division.

Yes, certainly.

Again, pending the complexity of the project the actual design process, generally, can be completed within 90 days.

Yes, certainly. Our team would evaluate your equipment and gather information as make and model number along with any utility data so that we can include in our design.

Yes, our drawings become reference documents when submitted to the various municipal and state agencies.

Only licensed design professionals (i.e., architects, engineers, etc…) who have the state authorization to sign and seal drawings can deem that a drawing is construction-ready. As noted above, our drawings are used as reference documents to the architects and engineers.

With all the new innovations in food service equipment it can be hard to stay up to date on the latest capabilities. There are also a lot of other factors to consider from space requirements, menu design and the execution process. Our experts know the benefits of each piece of equipment offered and will guide you to increase profitability.

Our equipment specialists not only evaluate equipment from the most trusted manufacturers but we buy, install and train chefs how to use them. This gives us the real world understanding of what we are selling. We find the flaws and limitations of each piece of equipment before we try to sell it to you.

We have experts trained through our Caspers University system for all the equipment we service. We make sure we send a qualified technician for every job. This saves us multiple trips and allows us to provide quality work when and where you need it.

Yes, we install and service all types of equipment your restaurant uses, whether we purchased it for you or not. Our professionals are trained to operate most restaurant equipment and focus on doing quality work with minimal disruption. We bring in the experts the first time to get the job done right.

With all the new innovations in food service equipment it can be hard to stay up to date on the latest capabilities. There are also a lot of other factors to consider from space requirements, menu design and the execution process. Our experts know the benefits of each piece of equipment offered and will guide you to increase profitability.

Our equipment specialists not only evaluate equipment from the most trusted manufacturers but we buy, install and train chefs how to use them. This gives us the real world understanding of what we are selling. We find the flaws and limitations of each piece of equipment before we try to sell it to you.

Yes, we install and service all types of equipment your restaurant uses, whether we purchased it for you or not. Our professionals are trained to operate most restaurant equipment and focus on doing quality work with minimal disruption. We bring in the experts the first time to get the job done right.

We have experts trained through our Caspers University system for all the equipment we service. We make sure we send a qualified technician for every job. This saves us multiple trips and allows us to provide quality work when and where you need it.