Just Consultancy can provide your architects and interior designers with practical operational assistance. We'll help you ensure that your facilities balance the environmental and service needs of customers, maximise sales, and optimise performance.

We'll help you achieve an efficient use of space, improving the return on your investment.

What We Do
Provide a full range of services related to the design and planning process
Aid with space planning, budgets, detailed equipment layouts and tender specifications
Provide comprehensive project management from conception through to completion

Our Approach to Design
Our approach to design is very specific and unique in the industry. We are firm believers in designing facilities that offer the maximum of the desired features at the minimum of the typical cost resulting from the design style of many traditional catering design consultants. We pride ourselves on being able to achieve this style of design without sacrificing functionality or flow within the facility. The designs work … they just cost less.

We design with cost in mind.

We understand that money does not grow on trees. We love nothing more than to hear our clients rave about the value that they received by working with us. In fact, if you speak with our clients, you are likely to hear just such a remark.

It also is our belief that each design project has its own, unique set of requirements. For this reason, we encourage our clients to choose from a comprehensive menu of services and purchase only those that they need. This approach reduces the time required to develop our catering service documents and maximizes the return on your investment.

While we offer a standard package geared to meet the most common needs of our clients, we have the ability to customize our services to the needs of the specific project.

Design
Working in conjunction with architects, contractors, developers, and owners, we have built a strong reputation for providing top-notch foodservice consulting services. Our process begins with the objectives of the operation and the goals of the design team.

We consider issues as they relate to flow, aesthetics, and budget in order to develop a conceptual layout for the foodservice areas. Once all interested parties agree upon a conceptual layout, the plan is produced in CAD and delivered to the appropriate parties.

An equipment plan, properly scaled, will itemize all pieces of equipment. Additional plans will indicate electrical, plumbing, ventilation, and building conditions requirements for all of the foodservice equipment. More detailed information regarding the phases within the design process can be accessed in the services section.

The fees for our design work are developed utilizing a formula that considers both the size of the facility and the anticipated amount of time required to complete the project.

Depending in client needs we offer design-only services, as well as design and build services through our partnership scheme.