Posted on October 19, 2015
Blue Bell Park Commercial Kitchen, TAMU Main Campus. The project delivery method was fast track project utilizing the general contractor and their subcontractors for design coordination and pricing
The project was interior renovations to approximately 1,680 square feet for a new commercial kitchen. The design included a walk in cooler and freezer, multiple grills, exhaust hood, dishwasher and holding area for hot boxes. The project was divided into two phases. Phase One was an early release package and included site utilities (natural gas, grease trap and sanitary sewer). Phase Two was the construction of the new kitchen and associated work. The kitchen equipment was provided by the owner.