What We Do


FSDG ensures a seamless project from start to finish keeping in mind equipment cost, innovation, code compliance and integration of overall design with the operational flow of the space.


Our designers are in constant communication with all project architects, designers and engineers, coordinating plan details as the project develops and comes to life.

Equipment Selection

With decades of expertise, we carefully select each piece of equipment with consideration of client budget, functionality, menu and energy efficiency.

The Design Process

FSDG designers and project managers meet with clients to discuss their ideas and envisions of a food service design. This is the time when the designer gets an understanding of the client’s needs and proposes design solutions.

At the Design Development stage, designers begin to develop a preliminary food service layout based on client and FSDG preferred equipment manufacturers. An itemized budget based on equipment selection is formed. Clients review the designer’s proposed food service design layout and sign off for approval before FSDG proceeds to the next design phase.

After client’s approval of the designer’s layout, the project manager begins to develop the full set of construction documents including a tagged kitchen equipment plan and schedule, electrical and plumbing rough-ins, elevations, details, and more. The project manager coordinates with the project’s architect, MEP engineers, and other disciplines to finalize the job.

After construction documents have been completed, it is time to obtain DEH (Department of Environmental Health) Approval. During this review process, SDRS’s contract department will be reviewing the project’s equipment quote and send out to the client for bidding.

FSDG reviews any DEH comments if needed to obtain the provisionally approved set of construction documents. The client then takes this approval to proceed on to the build process!