At its most basic, a layout simply places equipment logically within the space allocated. As long as everything fits and is properly engineered, the architect is happy, at least in theory. HOPKINS' food service facilities, on the other hand, are designed from the vantage point of an executive chef. We look beyond the layout process and into the costs and profitability of the operation. Then we look even further at how a utility-hungry and heavily waste-producing facility could harm the environment unless, through our design, we find ways to minimize such adverse impact. For us, the ideal project is one where form truly follows function.
“I would like to express my appreciation for the specifications and drawings prepared for Baruch College's Site B Food Service Equipment. The documents prepared by your firm were exemplary. Coordination issues between trades typically represent the biggest hurdles re: direct purchase items. Due to the detail stipulated in the specifications prepared by Hopkins regarding coordination, installation and shop drawings, I anticipate minimal problems during the construction phase. I deal with consultants to the architect in many areas; i.e., telecommunications, security, theater rigging, etc. The attention to detail in the specifications and drawings provided by Hopkins are rare indeed. Thank you for making my job easier.”
- Barbara Sorrell, Purchasing Department, Dormitory Authority of the State of New York concerning Baruch College with Kohn Pedersen Fox.
