SCOPOS Hospitality Group addresses all food and non-food areas including storage, preparation, production, ware washing, and serving spaces when designing a space. This ensures that the design and equipment meet the needs of operation. We take into account the unique nature of each project in terms of service, sanitation, serviceability, durability, flexibility, security, equipment cost, and product and traffic flow.

We pride ourselves on incorporating our talents and skills into building designs that both meet client expectations and are cost effective and operationally efficient. We feel it is our responsibility to provide an environment that is both workable and pleasant, to solve special problems, and to design foodservice operations that function successfully.

• Equipment Floor Plan
• Equipment Schedules
• 3D Illustration
• Plumbing Point of Connection Plan
• Electrical Point of Connection Plan
• Rough-In Drawings/Wall Backing Plan
• Exhaust Hood Drawings
• Equipment Specifications/Specification Books
• Detail Drawings for Custom Fixtures
• Total Coordination 
• Contractors/Engineers/Architects
• Review of Submittals
• Final Inspection Punch List