FACILITY DESIGN & EQUIPMENT SCHEMES
Development and implementation of cost effective and efficient foodservice facility plans.
We execute a design process that prioritizes collaboration, innovation, and fiscal responsibility.
ProTeam Managing Partner Paul Mackesey has more than 30 years of experience in foodservice facility design and construction across industry sectors. Having designed, worked in, and managed facilities in nearly every type of foodservice operation, our entire team approaches facility design and planning projects with an expansive foundation of real-world experience. We understand that for a facility design to be effective it must not only maximize efficiency and meet regulatory compliance, but must also serve the realities of the people who work and dine there.
"An award winning Nutrition Service Center and the contribution it makes to the success of my large district program is attributable to the involvement of Paul Mackesey. From the initial analysis and feasibility study, throughout construction, startup and into the review on ongoing service, his knowledge, research, level of involvement and follow-through and indicated with an extremely high level of professionalism."
- Cheryl B. Sturgeon, Director of School & Community Nutrition Service, Jefferson County Public Schools, Louisville, KY
OUR GUIDING PRINCIPLES
Our process is driven by three core principles:
1. Collaboration: Above all else, we prioritize your team's input and operate collaboratively to design a space that gives your entire team a feeling of pride and ownership.
2. Innovation: While we draw from our wealth of first-hand experience, we never stop learning. We incorporate modern approaches to facility design with tried and true spatial management solutions.
3. Fiscal Responsibility: Every recommendation we make, from the first pencil sketch to the final installation, will be in your best financial interest. With our experienced eyes on your budget, you can rest easier and enjoy the process of building a legacy space.