The Design Process

Since 1971, DGG has provided the close, personal attention you would expect from a smaller firm with the big ideas and capabilities you would expect from a firm twice our size. Our firm's principals work directly with each client to offer focused, individual and hands-on attention from project conception to completion. And our size gives us the agility and flexibility to be accountable to our clients' needs and respond to their feedback in a timely manner. With a reputation for reliability and a unique combination of expertise, personalized service and strategic partnership, DGG offers our clients functional, innovative and cost-effective food service design solutions. In turn, we create customers for life. 

What's Our Goal?

At DGG, our goal is always to bring our clients' foodservice vision to life in an operationally efficient way and to provide their customers with an exceptional foodservice experience. We achieve that goal by drawing on our in-depth understanding of foodservice operations and offering the best value in equipment balanced against the project's budget and the clients' needs. 

How Do We Begin?

As often as possible, we like to begin each project with a face-to-face meeting with our clients. We believe direct conversation always leads to creative thinking and often triggers new thoughts which can lead to new design directions. From there, we do some preliminary freehand sketches as the client elaborates on his or her vision. That's the beginning. Now begins the process.

What's Our Design Process?

There are 5 distinct phases of our design process. Each of our projects follows these 5 phases, which takes us from concept to completion.


Programming and Schematic Design
  • Following our initial face to face discovery meeting and preliminary sketching, we determine exactly how much space is needed, the operating policies for the foodservice facility, which will impact the physical design, where key equipment will be located and the spatial requirements of the service and production areas.
  • Next, we prepare a project program detailing levels of service, styles, menus and the delivery system requirements.
  • This work culminates in the creation of a schematic design that includes preliminary layouts of work areas and key equipment and the creation of budgets based on the clients' foodservice design objectives.


Design Development
  • In this phase, the schematic design is developed "to-scale" using the latest version of AutoCAD or 3D BIM modeling using the latest version of Autodesk's Revit Design Suite. The drawings include floor plans for each foodservice area and electrical and plumbing spot utility rough-in plans. An equipment brochure which provides details regarding manufacturers, models, accessories and options are also created during this phase.
  • It is also during this phase that we address any "green" requirements our client may have so that we are able to meet their sustainability goals by specifying energy-efficient equipment.


Contract Documents
  • During this phase, all construction documents, which include final drawings with written foodservice specifications, special condition plans and any custom fabrication details, are finalized for the architect's submittal to the appropriate health and/or other code agencies. 


Contracts and Bidding
  • As a design-only firm, we do not sell equipment but draw on decades of relationships with original equipment manufacturers (OEMs) so that we may offer recommendations which will serve our client's best interests based on the project's specifications, size, location and budget.
  • Once we have made the recommendations, we assist our client in the issuing of contract documents to bidders.
  • We evaluate the food service equipment bids upon receipt and recommend to our client the selection of best foodservice equipment contractor based upon qualifications and budget.


Construction Administration + On-Site Observation
  • After the successful bidder creates drawings and equipment brochures based on the construction documents received, we review the drawings to ensure the final project documents match the original design.
  • Finally, we visit the project site during installation of the foodservice equipment to ensure the project is proceeding consistent with the design plan. Following installation, we do a final site inspection and create a punch list of discrepancies and determine if anything is not in compliance with the construction documents.
Software Platforms

Innovative & Cutting Edge Design Solutions

Creative design solutions that use the most innovative technologies that respect budgets--that's what we offer each and every client.

DGG pioneered the adoption of AutoDesk's Revit Building Information Modeling (BIM) computer-aided software among food design consultancies in 2009. We remain a tech leader in the industry, providing the highest quality AutoCAD or Revit drawings to our architect partners.

3D Revit models of the back of house kitchen and serving areas for our projects help our clients to more easily visualize the completed design and allow the rest of the project's team to coordinate piping, electrical and HVAC runs to detect any clash/obstruction complications before they occur on the job site. Plus, easier to understand drawings mean fewer meetings, which translates into cost-savings for our clients. 

AutoDesk's Revit Building Information Modeling (BIM) computer-aided software
“When designing a facility, Mike’s understanding of kitchen workflow and equipment always results in the absolute best design solution that satisfies all of our needs.”
Scott Werner
Senior Area Manager, Guckenheimer
Lutheran Senior Services
Washington University in St. Louis
Imo’s Pizza
SeaWorld Adventure Parks
Aquatica - Seaworld’s Waterpark
Anheuser Busch
Centene Corporation