Project design brief

The brief was given to the catering designer after wide consultation. It was divided into two parts, covering foodservice and general requirements.

Foodservice

The project design shall be based on the concepts produced by the consultants in conjunction with the bank and its catering company.
The cost of the foodservice equipment element of the budget shall be totally recoverable over a five-year period through reduced operating costs, brought about by increased efficiency as a result of the overall concept.
The aim shall be to provide catering facilities of a very high standard.
A wider choice of foods shall be made available.
Food shall be made available in bar areas.
Entertaining facilities for guests shall be provided.
The working conditions for catering staff shall generally be improved.

General

On completion of the contract, the building will be capable of a further 20 years of life under normal maintenance conditions.
Energy conservation will have utmost priority.
Environmental standards shall conform to the latest codes of practice.
The building shall comply with all current legislation.
Standby electrical facilities shall be maintained.
All finishes and installations shall be easily maintained.

To enable the design brief to be carried out the consultants were given several instructions:

Survey each floor and determine principal service risers and drops for possible structural alterations and effects on proposed layouts. Relate all services to building drawings for reference.
Survey each floor for possible structural alterations, particularly with regard to centralization of the dish-washing activities.
Propose a style of service for each floor.
Propose conceptual sketch layouts for each floor.
Prepare schedules of new equipment with budget costs.
Prepare schedule of building projects, together with budget costs.
Prepare schedule of services, together with budget costs.
Produce a report embodying all proposals, sketch layouts, budget costs, and schedules.

You are here