1. Demolition • Selective demolition of existing interior elements, including removal of non-essential walls, doors, and other items as required for the renovation. • Removal of existing kitchen hoods. • Coordination and removal/termination of existing gas hookups, as necessary. 2. Architectural Design • Design and layout of new walls and doorways to accommodate the revised kitchen and support areas. • Integration of new kitchen and support equipment within the revised floor plan. 3. Kitchen Equipment Layout and Integration Design drawings to incorporate the following new kitchen equipment and connections: • Two (2) ice machine hookups (equipment to be provided by the owner). • Two (2) large-capacity sinks with integrated garbage disposals. • Two (2) large-capacity refrigerators. • One (1) double-stacked wall oven. • One (1) commercial-grade dishwasher with garbage disposal connection. • One (1) coffee machine with inline water connection (equipment to be provided by owner). • One (1) water bottle filler with integrated drinking fountain. • Six (6) microwaves. 4. Electrical and Data • Provision of data and power ports for the Fresh Market kiosk area. • Power connections and accommodations for all listed kitchen appliances and features. • Power access integrated into a central island with seating. 5. Lighting and Ceiling • Lighting upgrades throughout the area, including decorative fixtures at new island locations. • Replacement of existing ceiling tiles and grid to match updated layout and aesthetics. 6. Mechanical Systems • HVAC upgrades, including replacement or reconfiguration of air supply and return grills to suit new layout. 7. Storage and Support Areas • Design of dedicated storage and pantry spacesto support the kitchen and food service operations.
