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“A Gen2DESIGN Company”
EXCELLENCE IN DESIGN, SUSTAINABILITY & PROCESS
Hospitality
Design
Consultants
Corporate Office:
875 Jackson St., Suite 111
Dubuque, IA 52001-7041
Chicago Office:
900 West Jackson Blvd.
Suite 7W
Chicago, IL 60607
Ph: 563-582-5109
Toll Free: 1-888-582-5109
Email: [email protected]
Web: www.mvpservicesgroup.com
Twitter: @MVPSG
“A Gen2DESIGN
Gen2DESIGN Company”
Company”
FIRM PROFILE
MVP Services Group operates at 875 Jackson Street, Suite 111, Dubuque, IA
52001-7014. The Dubuque office is our corporate headquarters. MVP
Services Group also maintains a satellite office in Chicago, IL, at 900 West
Jackson Boulevard, which the company uses to conduct business as
necessary in the Chicago area.
We have performed foodservice design work in nearly every segment of the
foodservice industry. Food facility design accounts for approximately 85% of
our work with the other 15% of the work stemming from management
advisory services. We have successfully completed work in the following
segments;
Independent Restaurants
Catering Companies
Small Chain Restaurants
Business & Industry
Casino
Airport Foodservice
Museums
Education – Early Childhood, Primary, Secondary and Higher
Culinary Schools
Correctional Facilities
Health Care Facilities
Health Club Facilities
Hotels
Private Clubs
Country Clubs & Golf Courses
Convention/Event Centers/Performing Arts
Government Facilities – Regional Food Banks
Food Processing Companies
Churches & Related Facilities
Community Centers
MVP Services Group works closely with our client base and takes pride in
being extremely responsive to the project team. We are capable of handling
even the most demanding project work. We have grown from a regional
provider of services to a national provider and are now actively being
pursued for international project work. We have had significant growth in the
past few years which has made us one of the leading design firms in the
Midwest.
Over the years we have built strong relationships with our client base and
are fortunate to have never lost a major client. We step up to the demands
of today’s market place and embrace the latest technologies to perform our
work as best, and as quickly, as possible. Bringing sustainability into every
design is important to us. It is our mission to educate our clients and give
them the opportunity to make informed decisions about sustainable
alternatives. We make every effort to protect the interests of our clients and
deliver an end-result that exceeds their expectations.
We listen intently to the needs of our client base and respond with designs
that are based on their input. In many cases we go the extra distance to
educate and inform our clients of changes in design intent and equipment
specifications in order to meet best practices for the industry. This allows the
client to take advantage of the latest trends in facility and equipment design,
function and production capacity. We also have extensive experience in
contractual negotiations for services and products.
Due to our network of industry professionals we can handle project work in
any geographic region of the world. We work closely with other select
consulting firms to “team” on projects that may require a regional contact
but maintain a “seamless” look and feel as preferred by customers.
MVP Services Group performs all of our work in house including design and
drafting. We have found that this approach insures consistency in the high
quality of our services and provides for more seamless integration with the
project team.
Trust that MVP Services Group will do what it takes to achieve the outcomes
necessary for you, our client!
“A Gen2DESIGN
Gen2DESIGN Company”
Company”
EXECUTIVE BRIEF: SUSTAINABILITY IN FOODSERVICE
EQUIPMENT SPECIFICATION AND DESIGN
MVP Services Group is a leading Midwest food facilities design and
management advisory firm. Our goal is to be the leader in knowledge and
application of the most up-to-date trends in sustainable foodservice design
and equipment specification. This requires a strong commitment to expend
resources that will keep us on top of the innovation. We have a working
knowledge of the applications so that we might employ them in the best
interest of our clients and their projects.
We typically look at four major equipment categories within the kitchen that
can have a major impact on the use of natural and manmade resources. The
four major equipment areas we focus on are;
•
•
•
•
Exhaust Systems
Refrigeration Systems
Warewashing Systems
Waste Management Systems
We typically specify exhaust hoods, as local codes permit, that reduce CFM
requirements by as much as 40%. This yields significant savings on HVAC
when one considers the “life” of the operation and the demand for treated
make-up air. ROI reports can be provided. Recent technologies allow for
greater reporting data from the exhaust systems.
The use of scroll compressors, in lieu of standard piston compressors, offer
savings on energy and maintenance costs when larger condensing units are
required for refrigeration systems. Glycol refrigeration systems can also be
incorporated into the design if parameters are met. This can result in
significant energy savings over and above normal and customary.
In warewashing, a number of benefits can be derived from the proper
installation and specification of dishwashers and equipment specific to
warewashing. Heat recovery systems which utilize the heat from the final
rinse tank of the dishwasher to reheat incoming cold water for the final rinse
rather than relying on a booster heater that requires high energy
consumption is one of the most recent new technologies. Some dishwashers
are designed to lower chemical costs by up to 30% through efficient use of
water. Low-flow pre-rinse nozzles can also decrease water demand by as
much as 50%. Recirculation pumps on disposal systems can also result in
diminished water consumption.
Another area important to clients is a plan to reduce solid waste. There is
new technology available to address solid waste and the recycling effort. We
can offer a comprehensive equipment package that will reduce solid waste
and yield a “soil amendment” product that can be used on shrubbery or
plants.
MVP Services Group takes a proactive stance on sustainability on every
project. We will advise our client of options available that may fit their
budget and then work to come up with the best alternatives for their
operation. MVP Services Group is proud of the fact that we were a part of
the project team for the Wellmark Blue Cross/Blue Shield Corporate office
complex in Des Moines, IA. This facility was the first and largest office
building in the world to achieve LEED Platinum status!
We feel that it is our role as leading consultants to educate and assist our
clients in sustainable practices whenever possible.
“A Gen2DESIGN
Gen2DESIGN Company”
Company”
PERSONAL BIOGRAPHY
EDWIN
EDWIN J. NORMAN, FCSI
Ed Norman is President of MVP Services Group, a foodservice consulting firm that
offers Food Facilities Design, Interior Design and Management Advisory Services.
MVP Services Group, Inc. was incorporated in 1998 after Ed already had many
years of consulting experience as a sole proprietor. The company is now operating
as Gen2DESIGN, Inc. dba MVP Services Group.
Ed is degreed in Foodservice Management (1972) from Iowa State University and is
a professional member of both the Foodservice Consultants Society International
(FCSI) and The Construction Specifications Institute (CSI). He has extensive
background in foodservice operations and supply chain management.
Ed has been consulting to the foodservice industry for over 25 years. He also
served as Vice-President and a managing partner of Mississippi Valley Purchasing
Company (1997-2004), a buying group representing over 350 independent
foodservice operations in four states.
With more than 40 years of high volume food production, distribution management
and professional consultant experience, Ed confidently faces design and advisory
challenges. He has consulted on a wide range of projects in nearly every sector of
the industry. His life experiences bring a unique blend of knowledge to the table for
his client base.
Ed has been consulting for the past 15 years in private practice. He is the PastChair of FCSI The America’s Division and Past-President of the FCSI Education
Foundation. Ed is currently President of the FCSI Worldwide Board. He is listed as a
Top 20% Scholar on the Council of Advisors for The Gerson Lehrman Group in New
York City and has worked with clients such as Pioneer Investments, Bain &
Company, and Highfields Capital Management.
Ed is also a member of the Round Table Group and IMS Expert Services as an
expert witness for litigation in the foodservice and hospitality industry.
EDWIN J. NORMAN FCSI,
FCSI, CSI
President, MVP Services Group
Dubuque, IA – Chicago, IL
Education
Food Service Management Degree, Iowa State University
1972
Dale Carnegie Course-Public Speaking
1975
FCSI Professional Competency Exam-All Modules
2001
Scullery Design Seminar, Rohnert Park, CA
2002
“Up Your Stack” Ventilation Seminar, Chicago, IL
2003
Many Additional Industry Related Seminars, Conferences, Clinics & Manufacturing
Plant Visits
Published Works
Design and Equipment for Restaurants and Foodservice, Wiley Publishing
Co-Author for fourth edition. ISBN #978-0-471-76248-5
The Restaurant from Concept to Operation, Wiley Publishing
Contributing Author for Seventh Edition.
Designing a Food-Safe Kitchen
Foodservice Equipment & Supplies, March 2008
This article was written to address considerations for safe kitchen design.
Project Management 101
Foodservice Equipment & Supplies, December 2006
This article pertains to common issues of project management from an operator
standpoint.
Kitchen Construction Costs are Still Rising
College Planning and Management, October 2004
Managing The Supply Chain: A Guide For The Independent Operator
The Consultant, Summer 1998, Volume 31, Number 2
This article was written for independent foodservice operators who wish to improve
their procurement strategies to insure a more competitive environment in their
operation.
Thrifty Kitchens Don’t Burn Dough
Nation’s Restaurant News, Contributing Author, September 27, 1999, Vol. 33,
No. 39
This article pertained to the selection, procurement and pitfalls of used equipment for
newly constructed or renovated foodservice operations.
Why the NAD? The North American Division of FCSI (Consultants Viewpoint)
Foodservice Equipment & Supplies, October 2001
Curriculum Vitae– Edwin J. Norman
MVP Services Group – A Gen2DESIGN Company
Awards & Recognition
2013 National Association of Food Equipment Manufacturers Honorary “Doctorate of
Foodservice” Award
2012 Foodservice Equipment Reports Industry Service Award
2012 North American Association of Food Equipment Manufacturers – Award of Merit
2012 Manufacturers’ Agents Association for the Foodservice Industry - Award of Merit
2011 April Foodservice Equipment & Supplies Magazine Project of the Month; Kendall
College, Chicago
2011 National Association of Food Equipment Manufacturers Honorary “Doctorate of
Foodservice” Award
2013 National Restaurant Show, Ask the Design Experts Booth
2011 National Restaurant Show, Ask the Design Experts Booth
2010 National Restaurant Show, Ask the Design Experts Booth
2009 National Restaurant Show, Ask the Design Experts Booth
2008 National Restaurant Show, Ask the Design Expert Booth
2007 N.A.F.E.M. Show, Consultant Services Booth
2007 National Restaurant Show, Ask the Design Expert Booth
2006 National Restaurant Show, Ask the Design Expert Booth
2005 National Restaurant Show, Ask the Design Expert Booth
2001 FCSI Service Award
Memberships & Professional Affiliations
FCSI World-Wide Board - President
FCSI World-Wide Board of Directors - Director
FCSI The Americas Division, Board of Trustees - Past Chair
FCSI The Americas Division, Board of Trustees - Chair
Foodservice Consultants Society International-Professional Member
Construction Specifications Institute, Professional Member
Iowa School Nutrition Association, Corporate Member
FCSI-Board of Directors-Education Foundation-Past President
FCSI International Conference Planning Committee
FCSI North American Division Symposium - Chair
FCSI-Board of Directors-Education Foundation-President
FCSI-North American Division Task Force Chair
FCSI International Conference Planning Committee
Mississippi Valley Purchasing Co. Inc., Board of Directors
Service on various FCSI committees & task forces.
Present
Present
Present
2010-2012
1997-Present
2005-Present
Present
2005-2007
2007
2006
2002-2004
2000-2001
1999
1998-2004
The Council of Advisors, New York, Scholar, Top 20%
2004-Present
(Gerson Lehrman Group is a research firm, based in New York, serving mutual
funds and investment managers across the country. The Council of Advisors is
an association of roughly 80,000 managers, planners, thought leaders and
executives within a variety of industries that lend their expertise to our
clients.)
Professional Speaking Engagements
Food and Retail Exchange Conference
Equipment Innovations – Schaumburg, Illinois
2013
Foodservice Design and Technology Lecture Series
Business Russia Group of Companies – Moscow, Russia
2012
Curriculum Vitae– Edwin J. Norman
MVP Services Group – A Gen2DESIGN Company
Facilities Planning – What Does It Take to Design for Foodservice Operations
Kendall College Guest Instructor
2010
Panel Presentation – Pre-design Planning for Commercial Restaurants
National Restaurant Show – Chicago
2008
French Embassy Trade Office, Chicago, IL
“Addressing the U.S. Market for French Companies”
2005
Internet/WW Web Presence
Listed as Associating Expert; http://www.e-CommKitchen.com New Delhi, India
March 2001
Company Web Site: http://www.mvpservicesgroup.com
Relevant Experience
17 years in foodservice operations management
17 years in foodservice distribution sales and sales management
25+ years of foodservice consulting – design and management advisory services
5 years experience as managing director of restaurant buying group with over 350
member restaurants
Curriculum Vitae– Edwin J. Norman
MVP Services Group – A Gen2DESIGN Company
“A Gen2DESIGN
Gen2DESIGN Company”
Company”
PERSONAL BIOGRAPHY
ERIC E. NORMAN,
NORMAN, FCSI
One of the younger members of the industry and yet already a veteran, Eric
Norman decided to go the foodservice consultant route at the young age of 18. Eric
worked as an intern through college and joined his father, Ed Norman, full-time at
the family consulting business upon graduation. Now as Vice-President of the firm,
Norman oversees a plethora of projects both locally and nationally. Eric is an active
member of FCSI, including having earned his FCSI professional designation and
leading the next generation of consultants through the Association’s ICON group for
emerging professionals. Eric was recently awarded the FCSI 2012 Worldwide
Service Award for his contributions to the Society.
Eric was also recently awarded the 2012-2013 Foodservice Equipment Reports
Young Lion Award for consulting. The awards honor talented professionals aged 40
or younger who have already made a significant contribution to the foodservice
equipment and supplies industry.
Eric earned a Bachelor of Arts degree in Business Management at Loras College in
Dubuque, IA. He was recently accepted into the Masters Degree program in
International Hospitality Design and Management Consulting at Sheffield Hallam
University in Sheffield, UK.
Eric's experience in a multitude of foodservice venues coupled with his knowledge
of business and his continued desire for education, both at the collegiate level and
with-in the industry, provide the client with fresh eyes and new ideas while working
through their individual projects.
ERIC E.
E. NORMAN,
NORMAN, FCSI
Vice President, MVP Services Group
Dubuque, IA – Chicago, IL
Education and Training
Bachelor of Arts Degree in Business Management, Loras College
FCSI Professional Competency Exam-All Modules
2005
2009
Masters of Science in International Hospitality Design and Management
Consulting Sheffield, UK – Accepted into the program. Classes commence upon
required minimum enrollment numbers being achieved.
“Warewash, Food Machines and Waste Systems.” Education Seminar
“Safe Protein Management Utilizing the Science of Food Thermoisturization
and Controlled Vapor Technology.” Education Seminar
“Fryers, Ranges, Ovens, Griddles, and Steamers” Education Seminar.
“Food Safety, Blast Chill & You” and “Reach-In Refrigeration and Its Effect
On Design and Food Safety.” Education Seminar
“Rational Combi-Oven” Training Seminar.
“Food Merchandizing Equipment” Education Seminar
“Thermo-Kool Walk-In Refrigeration” Education Seminar
Consultants Summit, Las Vegas
Educational Seminar including wood fired ovens, warming and holding
cabinets and food shields.
“Sustainability in Foodservice – Creating a Greener Future” Seminar
“Integrated Soiled Tray Conveyor and Warewashing” International Training
“Stainless Steel and Custom Fabrication” Education Seminar
Numerous manufacturer trainings and factory visits not listed above.
Numerous FCSI Seminars on industry topics.
Foodservice Consultant Society International Bi-Annual Conference 2001 – Present
North American Association of Food Equipment Manufacturers Show 2000 – Present
National Restaurant Association Show
2000 – Present
Curriculum Vitae – Eric E. Norman, FCSI
MVP Services Group – A Gen2DESIGN Company
Published Works
Creating Foodservice Options for all Students
The Consultant, Third Quarter 2004, Volume 37, Number 3
This article was written for the 11th Annual Student Essay Contest for FCSI. The
article was in response to “The Challenge” of designing a medium sized college
foodservice operation.
Tracking Tomorrow’s Foodservice Consultant
Foodservice Equipment & Supplies, October 2007
This article is my viewpoint as a young consultant and some changes that I feel
necessary in the consulting community.
Super Regionals Super Learning
The Consultant, Fourth Quarter 2008, Volume 41, Number 5
FCSI held four Super Regional education seminars in 2008. This article is a report on
my unique experience of attending three of the four events.
Chloramine: A Need to Know
The Consultant, Third Quarter 2011, Volume 44, Number 4
Water quality is a serious issue when it comes to foodservice equipment. This article
outlines the effects of chloramine on foodservice equipment and provides solutions to
combat the problem.
Says Who?
Foodservice Equipment and Supplies Website, September 7, 2011
Says Who? Is a special editorial asking questions about the life and career of
different individuals in the foodservice industry.
Part 1 - http://www.fesmag.com/index.php/component/k2/item/5757-says-whoeric-norman-fcsi-vice-president-mvp-services-group
Part 2 - http://www.fesmag.com/index.php/component/k2/item/5830-says-whoeric-norman-part2
Contributing Works
Specifying Techniques to Prevent Value Engineering
Foodservice Equipment and Supplies Website, May 28, 2010
This article addresses the issue of value engineering in relation to foodservice
equipment specifications.
http://www.fesmag.com/index.php/component/k2/item/1658-specifying-techniquesto-prevent-value-engineering
Top Design Trends for 2011
Foodservice Equipment and Supplies Website, December 15, 2010
Three veteran foodservice consultants provide their take on some of the leading
foodservice trends and the related design and equipment issues.
http://www.fesmag.com/index.php/news/foodservice-issues/item/5176-top-designtrends-for-2011
Curriculum Vitae – Eric E. Norman, FCSI
MVP Services Group – A Gen2DESIGN Company
Sustainability: The Role of Equipment and Supplies in Creating Greener Foodservice
Operations
Foodservice Equipment and Supplies Website, December 22, 2010
Sourcing energy-efficient and water-saving equipment and reducing waste in labor
and production are ways to develop more sustainable foodservice operations.
http://www.fesmag.com/index.php/news/foodservice-issues/item/5195sustainability-the-role-of-equipment-and-supplies-in-creating-greener-foodserviceoperations
Three Common Independent Restaurateur Marketing Mistakes and How to Fix Them
Restaurant Startup & Growth, April 2012
This article addresses three common marketing mistakes for independent restaurants
in today’s technological world.
Green Tip: Energy Efficient Ventilation
Foodservice Equipment & Supplies, April 2012
This article discusses the technological advancements made in commercial kitchen
ventilation in relation to sustainable design practices.
Consultant Partnerships: The Wave of the Sharing Future
The Specifier - A Publication of FE & S Magazine, June 27,2012
More and more consultants are partnering on projects and sharing information than
ever before. This article takes a look at how these partnerships are benefiting a wide
range of consultants.
http://www.fesmag.com/home-highlights/9990-consultant-partnerships-the-waveof-the-sharing-future
Awards & Recognition
2012-2013 Foodservice Equipment Reports – Young Lion Award
2012 FCSI World Wide Service Award
2013 National Restaurant Show, Ask the Design Expert Booth
2011 National Restaurant Show, Ask the Design Expert Booth
2010 National Restaurant Show, Ask the Design Expert Booth
2009 National Restaurant Show, Ask the Design Expert Booth
2008 National Restaurant Show, Ask the Design Expert Booth
2007 North American Association of Food Manufacturers Design Expert Booth
2007 National Restaurant Show, Ask the Design Expert Booth
2006 National Restaurant Show, Ask the Design Expert Booth
2005 National Restaurant Show, Ask the Design Expert Booth
Memberships & Professional Affiliations
Foodservice Consultants Society International-Professional Member
FCSI Academy, World Wide Task Force-Chair
FCSI The Americas Division, Young Member Forum (ICON)-Chair
FCSI The Americas Division, Young Member Forum (ICON)-Past Chair
FCSI The Americas Division, Bylaws and Governance Task Force
FCSI Conference Planning and Steering Committee
FCSI Conference Planning Committee, Kansas City Conference
FCSI Conference Planning Committee (Chair), Phoenix Conference
FCSI The Americas, Guest of The Board
Iowa School Nutrition Association, Corporate Member
National School Nutrition Association, Corporate Member
Curriculum Vitae – Eric E. Norman, FCSI
MVP Services Group – A Gen2DESIGN Company
2000-Present
2008-Present
2008-2010
2010-2012
2010
2011-Present
2012
2013-2014
2010-2012
2005-Present
2007-Present
Professional Speaking Engagements
Foodservice Design and Technology Lecture Series
Business Russia Group of Companies – Moscow, Russia
Web TV Show
Rock My Restaurant, Co-Host – The Foodable Network
http://www.youtube.com/user/foodabletv
Company Web Site: http://www.mvpservicesgroup.com
Twitter
@Norm_1111 – Eric Norman
@MVPSG – MVP Services Group
@RockMyRestoTV – Rock My Restaurant
Curriculum Vitae – Eric E. Norman, FCSI
MVP Services Group – A Gen2DESIGN Company
September 2012
“A Gen2DESIGN
Gen2DESIGN Company”
Company”
FOODSERVICE PROJECT LIST
Airport Facilities
Discipline (FF – Design, MAS – Advisory)
Salina Kansas Airport Museum and Restaurant
Salina, KS
MAS
Waterloo Regional Airport
Waterloo, IA
FF
Dubuque Regional Airport
Dubuque, IA
FF
DuPage Kittyhawk Airport
DuPage, IL
FF
31st Street Harbor
Chicago, IL
FF
Chicago Gateway
Chicago, IL
FF
Bulldog Billiards
Dubuque, IA
FF
Café Dodici
Washington, IA
FF/MAS
Char House
Dubuque, IA
FF
Emmy Lou’s
Galena, IL
FF/MAS
Fresh Take
Dubuque, IA
FF
Galena Brewing Company
Galena, IL
MAS
Giunta’s
Dubuque, IA
FF/MAS
Joe’s Country Kitchen
Moscow, Russia (Chain) FF/MAS
Kalmes Breaktime
Dubuque, IA
FF
Kalmes Hilltop Food and Brew
East Dubuque, IL
FF
L. May
Dubuque, IA
FF
Lot One
Dubuque, IA
FF/MAS
Maid-Rite
Regional Chain
FF
Mindframe Theaters
Dubuque, IA
FF
M.J. Stevens Pub
Milwaukee, WI
MAS
Rubaiyat
Decorah, IA
FF
The Point
Dubuque, IA
FF/MAS
Third and Ferry
Easton, PA
FF/MAS
Torro Grill
Moscow, RU (Chain)
MAS
Bars and Restaurants
MVP Services Group
Project List
Page 1
Business and Industry
Grain Processing Corporation
Muscatine, IA
FF
Hills Bank
Hills, IA
FF
Marsh and McLennan
Des Moines, IA
FF
Peregrine Financial
Waterloo, IA
FF
Rational Culinary Experience Kitchen
Chicago, IL
IN PROCESS
Wellmark Blue Cross Blue Shield
Des Moines, IA
FF/MAS
Woodward Blue Home
Fort Collins, CO
IN PROCESS
Woodward Rock Cut
Rockford, IL
IN PROCESS
Fort Dodge Correctional Facility
Fort Dodge, IA
FF
Muscatine County Jail
Muscatine, IA
FF
Ottumwa Correctional Facility
Ottumwa, IA
FF
Poweshiek County Jail
Montezuma, IA
FF
Beaver Hills Country Club
Cedar Falls, IA
FF
Bunker Hill Golf Course
Dubuque, IA
FF
Dubuque Shooting Society
Dubuque, IA
FF
Hamlet on the Hudson
Coxsackie, NY
FF
Lake Carroll Country Club
Lanark, IL
FF/MAS
Signature Health Club
Dubuque, IA
FF/MAS
Waterloo Elks Club
Waterloo, IA
FF
Iowa Veterans Home
Marshalltown, IA
FF
Mt. Carmel Infirmary
Dubuque, IA
FF
V.A Hospital
Des Moines, IA
FF
V.A Hospital
Iowa City, IA
FF
Hawkeye C.C. Student Center
Waterloo, IA
FF
Hawkeye C.C. Hawkeye Center
Waterloo, IA
FF
Indian Hills C.C. Culinary School
Ottumwa, IA
FF
Iowa Wesleyan
Fairfield, IA
FF/MAS
Kendall College
Chicago, IL
FF/MAS
Lake Land College
Mattoon, IL
FF
Scott C.C. Culinary School
Davenport, IA
FF
Correctional Facilities
Golf Courses and Clubs
Healthcare
Higher Education
MVP Services Group
Project List
Page 2
University of Dubuque Chlapaty Athletic Center
Dubuque, IA
FF
University of Dubuque Myers Hall
Dubuque, IA
FF
University of Dubuque Performing Arts Center
Dubuque, IA
FF
University of Dubuque Peters Commons
Dubuque, IA
FF
University of St. Mary of the Lake
Mundelein, IL
FF/MAS
Wartburg Seminary
Dubuque, IA
FF
Five Flags Event Center
Dubuque, IA
FF
Hotel Ottumwa
Ottumwa, IA
FF/MAS
Inn at the Irish Cottage
Galena, IL
FF
Isle of Capri Lobby Bar
Bettendorf, IA
FF
Hotels/Resorts/Convention Centers/Casino
Quad City Convention Center (In Conjunction with Isle of Capri) Bettendorf, IA
FF
Tierra Del Sol
Orlando, Fl
FF
American Martyrs
Cedar Falls, IA
FF
Domestic Violence Intervention Shelter
Iowa City, IA
FF
Dubuque Rescue Mission
Dubuque, IA
FF
Galena Bible Church
Galena, IL
FF
Hillcrest Family Services
Dubuque, IA
FF
Rochester Boys and Girls Club
Rochester, MN
FF
Sister of Charity
Dubuque, IA
FF
Sisters of St. Francis
Dubuque, IA
FF
Sisters of Perpetual Adoration
St. Louis, MO
FF
Waterloo Food Bank
Waterloo, IA
FF
Ackley Elementary School
Ackley, IA
FF
Ankeny Middle School
Ankeny, IA
FF
Ankeny East Elementary
Ankeny, IA
FF
Ankeny Prairie Elementary
Ankeny, IA
FF
Ankeny #10 Elementary School
Ankeny, IA
FF
Aplington-Parkersburg High School
Parkersburg, IA
FF
Austin High School
Chicago, IL
FF
Belle Plaine Elementary School
Belle Plaine, IA
FF
Bloomfield High School
Bloomfield, IA
FF
Bondurant-Farrar High School
Bondurant, IA
FF
Bunche Elementary
Chicago, IL
FF
Not for Profits
Schools K-12
MVP Services Group
Project List
Page 3
Bunger Middle School
Chicago, IL
FF
Carver Elementary School
Dubuque, IA
FF
Cedar Falls Pete Junior High School
Cedar Falls, IA
FF
Cedar Falls Holmes Junior High School
Cedar Falls, IA
FF
Central City High School
Central City, IA
FF
Charter School of the Dunes
Gary, Indiana
FF
CICS Qwest
Chicago, IL
FF
Circle Rock
Chicago, IL
FF
CVCS
Chicago, IL
FF
Chicago Dunes Charter School
Chicago, IL
FF
Dakota Elementary School
Dakota, IL
FF
Dalzell Field Concessions
Dubuque, IA
FF
Danville High School
Danville, IA
FF
Decorah Elementary School
Decorah, IA
FF
Decorah Middle School
Decorah, IA
FF
Decorah High School
Decorah, IA
FF
Dewitt Middle School
Dewitt, IA
FF
Dewitt High School
Dewitt, IA
FF
Discovery Charter School
Chicago, IL
FF
Don Bosco High School
Gilbertville, IA
FF
Dubuque Prescott Elementary
Dubuque, IA
FF
Earlham K-12 School
Earlham, IA
FF
Eastland High School
Lanark, IL
FF
Fairbank Elementary School
Fairbank, IA
FF
Fairfield High School
Fairfield, IA
IN PROCESS
Farmington Pre-K -12 School
Farmington, IL
FF
Fort Dodge High School
Fort Dodge, IA
FF
Fredericksburg Elementary School
Fredericksburg, IA
FF
Grand Center Arts
St. Louis, MO
FF
Harrison District 150 Elementary
Peoria, IL
FF
Hempstead High School
Dubuque, IA
FF
Holy Family Middle School
Dubuque, IA
FF
Janesville Elementary
Janesville, IA
FF
Johnston Lawson Elementary
Johnston, IA
FF
Lake Forest High School
Lake Forest, IL
FF
Louisa-Muscatine High School
Letts, IA
FF
Mason City Jr. - Sr. High
Mason City, IA
FF
Muscatine Franklin Elementary
Muscatine, IA
FF
MVP Services Group
Project List
Page 4
Muscatine High School
Muscatine, IA
MAS
New Trier Day Care Center
New Trier, IL
FF
Niles North High School (Dish Room)
Skokie, IL
FF
Niles West High School (Dish Room)
Skokie, IL
FF
Oregon Elementary School
Oregon, IL
FF
Plato Elementary
Chicago, IL
FF
Quakerdale Academy
New Providence, IA
FF
Ralph Ellison High School
Chicago, IL
FF
Readlyn Elementary
Readlyn, IA
FF
Sauganash Elementary
Chicago, IL
FF
SE Polk Junior High School
Des Moines, IA
FF
St. Bonifas
Chicago, IL
FF
St. Josephs
Chicago, IL
FF
St. Marks
Chicago, IL
FF
Sumner High School
Sumner, IA
FF
Unit 5 Middle School
Bloomington, IL
FF
Unit 5 Elementary Schools (2)
Bloomington, IL
FF
Unit 5 Sugar Creek Elementary School
Bloomington, IL
FF
UNO Charter School
(Soccer Academy)
Chicago, IL
FF
UNO Charter School
(Natchez)
Chicago, IL
FF
UNO High School
Chicago, IL
FF
UNO Immaculate Conception
Chicago, IL
IN PROCESS
UNO Jackson
Rockford, IL
FF
UNO Rogers Park
Chicago, IL
FF
Vinton-Shellsburg Elementary School
Shellsburg, IA
FF
Vinton High School
Vinton, IA
FF
Wahlert High School
Dubuque, IA
IN PROCESS
Washington Junior High School
Dubuque, IA
FF
Washington Lincoln Elementary
Washington, IA
FF
Washington Stewart Elementary
Washington, IA
FF
Waverly Middle School
Waverly, IA
FF
West Central Maynard K-12
Maynard, IA
IN PROCESS
West Des Moines Stilwell
West Des Moines, IA
FF/MAS
West Des Moines Valley H.S.
West Des Moines, IA
FF/MAS
MVP Services Group
Project List
Page 5
Management Advisory Projects
Joe’s Country Kitchen
Moscow, Russia
This project involved full concept development, menu development, 3 prototype store
designs, interior design and procurement strategies for equipment.
Iowa Wesleyan College
Fairfield, IA
MVP Services Group worked with Mills Architecture to prepare foodservice master planning
for the college. A new student center is planned and schematic design accompanied our
report for the master planning exercise.
Salina Kansas Airport Museum
Salina, KS
Feasibility study for new airport restaurant and museum. Salina is one of the busiest
business jet airports in the country.
West Des Moines School District
West Des Moines, IA
Master planning exercise was executed for the foodservice operations for the district of 9000
students. Master planning for the district involved focus groups, time and motion studies,
delivery systems, baking operations and whether to use centralized versus decentralized
foodservice.
Raytown Quality Schools
Raytown, MO
A full district assessment was carried out for the Raytown schools. This included operational
reviews of 16 production kitchens and a full assessment of the foodservice operation.
Findings and recommendations were then given to the district as to which model would
suite them the best moving forward and what steps would be necessary to implement the
plan. The district currently has enrollment exceeding 9000 students.
Dubuque Community School District
Dubuque, IA
A full master planning assessment was performed for Dubuque Community School District.
Goals included implementation of a new delivery system, updating facilities for USDA
compliance, central kitchen review, budget and forecasting and a review and
recommendations for all current systems. Current enrollment of about 10,500 students.
Business Russia Group of Companies
Moscow, Russia
MVP was hired to provide a lecture series on the topics of U.S. design, technology and
equipment for Business Russia, the largest foodservice equipment dealer in Russia. Two full
days of lectures covering various topics were carried out in Moscow for the designers, sales
people and upper management of Business Russia.
The above is not a complete list of our past projects but should provide an
overview of the scope of services that can be provided by MVP Services Group. We
have added a great deal of value to the projects of many of the clients listed above
by incorporating management advisory services into our basic design proposals.
This added value is fully realized when new kitchens are completed and
operational. Our extensive knowledge of operations provides our clients with far
more than just good design!
MVP Services Group
Project List
Page 6
“A Gen2DESIGN
Gen2DESIGN Company”
Company”
PROJECT EXPERIENCE
MVP Services Group has designed the below projects which have had stellar
outcomes with our clients. We have had the opportunity to be included on
project teams for high profile projects summarized below by segment. We
work in most every segment of the industry and our past project list is
extensive. We would be happy to share additional work product with you and
further discuss our capabilities at any time.
MVP Services Group understands that each and every project has its’ own
unique dynamics. We tailor our services and work product to provide what is
in the best interest of the owner in all situations. We take pride in the fact
that we “listen” to the client and gain their approval, buy-in and sign-off on
the work product that we provide. Our company offers both design and
management advisory services which helps to bridge the gap that often
exists when designers are not familiar with operational considerations. We
have found that this approach has proven to deliver exemplary value to our
clients.
The following design capsules provide an in depth look at a handful of MVP
projects.
Segment - Business & Industry – High Volume
1. Wellmark Blue Cross/Blue Shield Corporate Headquarters
Des Moines, IA
The target LEED outcome for this project was LEED Gold. The team pushed
and we were awarded LEED Platinum. This is the first and largest LEED
Platinum office building in the world. MVP Services Group is proud to have
contributed to this effort. This project was included in the FCSI - The
America’s Quarterly Magazine Project Showcase Issue in November, 2011
year.
Type of facility
o Business and Industry
New build or renovation
o New
Design statistics
o Main Kitchen – 3,320 sq. ft.
o Warewashing – 1,056 sq. ft.
o Servery – 4,800 sq. ft.
o Retail/Coffee Shop – 1,500 sq. ft.
o Pantry Areas, 2 floors – Approx. 800 sq. ft.
o Board Room Service Kitchen – Approx. 300 sq. ft.
Project goals
o Design without input from Contracted Foodservice Provider
o Design based upon potential LEED Gold outcome
o Focus on fresh and healthy menu
o Unique service counter configuration based on building design
o Sustainable approaches whenever possible
Unique approach to procurement which protected the specification and
returned significant savings to the operator.
Operational and structural elements presenting challenges
o Due to the fact that we designed without operator input we needed to
base all assumptions on our knowledge of these types of operations
along with the input from the owner to provide for their wishes.
o There were no structural issues that caused any pain other than the
normal anomalies we encounter on jobs.
o Due to the layout of the space we needed to position the dishwashing
area remote to the main kitchen.
Key equipment that enables the retail concepts and/or essential main kitchen
functions
o The use of the Halton Co. Marvel system for efficiencies to HVAC and
also their UV system for grease reduction in long duct runs
o The use of Meiko warewashing systems to cut energy, water and
chemical consumption.
o The use of EVO grill and Spring induction for display cooking. Induction
selected for minimized electrical usage.
o The use of Woodstone for pizza area for performance and ambiance
o The use of Rational Combi-ovens for high volume bulk food production
and downsizing of cook lines.
o The use of Follett tube ice units for back-of-house locations and
streamlined counters. Elimination of compressor noise in servery area.
Favorite aspects of this design
o It was a team effort to make the servery attractive and efficient.
o Challenging counter design due to elliptical shapes.
o The multi-functionality of kitchen to service main cafeteria, catering,
child care, board room, training areas, retail coffee shop, etc., made
the design critical for operational success.
Budget for the entire project. What was the foodservice design/equipment
portion’s budget.
o Foodservice equipment budget was just over $2,000,000.00.
o Overall project was $ 180,000,000.00
Time frame of the project, start date to finish date
o We started January 2008
o Substantial completion of entire building was 9/15/2010
Project Scope: Please describe your level of involvement in the project:
o
Concept Development
o
Master Planning
o
Space Allocation
o
Preliminary Design
o
Detailed Design
o
Specification Writing
o
Site Inspections
o
Construction Management
o
Pre-opening Inspections
o
Procurement Advice
o
LEED Contributions
o
o
o
Interior design collaboration
One year warranty inspection.
Segment – Higher Education
2. Kendall College Restaurant Kitchen
Chicago, IL
This project was awarded Project of the Month by Foodservice Equipment &
Supplies Magazine in April, 2011.
We take great pride in achieving a splendid outcome for our client on this
project. It has received rave reviews from the owner and their customers.
Students are excited to get to perform in front of the public in this dynamic
kitchen. This facility is the only culinary school restaurant ever to be listed in
the Michelin guide Chicago.
Type of facility
o Culinary College Public Restaurant Kitchen
New build or renovation
o Renovation of existing banquet rooms to allow for new kitchen
relocation adjacent to the Dining Room
Design statistics
o Main Kitchen – 2,200 sq. ft.
o Deli Kitchen – 800 sq. ft.
Project goals
o Work under tight budget constraints
o Provide adequate work area for 12 students and 2 staff in main kitchen
and up to 6 students in the deli kitchen
o Reuse as much existing equipment as possible
o Be as “green” as possible within budget constraints
o The kitchen needed to make a strong statement of Kendall’s
professionalism
o Unique approach to procurement ahead of design
o Demonstrate energy savings to students
Operational and structural elements presenting challenges
o Narrow space between columns in kitchen forced creative solutions to
normal kitchen design
o Some ADA accessibility to students required
o Open kitchen separated from dining room by glass partitions
Key equipment that enables the essential main kitchen functions
o The use of the Halton Co. engineered hood systems for efficiencies to
HVAC which required code variance approval from City of Chicago
o The use of induction ranges, combi-ovens, and ergonomic positioning
of equipment to reduce energy and keep workers comfortable.
Favorite aspects of this design
o It was a team effort by Dean of Culinary and MVP Services Group to
properly program and design the space prior to the addition of
architects and engineers to the team.
o Challenging design due to spatial elements.
Budget for the entire project. What was the foodservice design/equipment
portion’s budget?
o Foodservice equipment budget was just over $1,000,000.00.
o Overall project was $ 1,600,000.00
Time frame of the project, start date to finish date
o We started January 2009
o Substantial completion of entire kitchen was 1/1/2011
Project Scope: Please describe your level of involvement in the project:
o
Master Planning
o
Space Allocation
o
Preliminary Design
o
Detailed Design
o
Specification Writing
o
Site Inspections
o
Construction Management
o
Pre-opening Inspections
o
Procurement Strategies
o
Green Contributions
o
Interior design collaboration
Segment – Primary/Secondary Education
3. West Des Moines Comm. School District
West Des Moines, IA
Type of facility
o Community School District – MVP Services Group was awarded a
master planning contract followed by 2 design contracts for the district
New build or renovation
o Renovation of one of four existing production kitchens.
o One new high school production kitchen and servery for 3,000
students
Design statistics – for new high school
o Main Kitchen & Stores – 5,430 sq. ft.
o Warewashing – 1,270 sq. ft.
o Culinary Lab – 1,436 sq. ft.
o C-Store/Food Kiosk – 144 sq. ft.
o Servery – 3,400 sq. ft.
Project goals
o Work under tight budget constraints
o Reuse as much existing equipment as possible
o Be as “green” as possible within budget constraints
o Improve baking operations
o Improve service efficiency
Operational and structural elements presenting challenges
o Scale from 5 lunch periods to 3
o Universal design approach on service counters so that they can offer a
variety of options to the students
Key equipment that enables the essential main kitchen functions
o Rack ovens and blast freezing capability for bakery products for the
district of 9,000 students
o The expanded use of combi-ovens and use of Utility Distribution
system for cook line expansion and changes as may be required over
the life of the facility
Favorite aspects of this design
o Creation of workspaces to enable greater production capacity than in
the past
o Creative design to handle a lot of mobile equipment
o Challenging design due to FEMA shelter under kitchen area
Budget for the entire project. What was the foodservice design/equipment
portion’s budget.
o Foodservice equipment budget was just over $1,400,000.00.
Time frame of the project, start date to finish date
o Master planning started February 2010
o Design on both schools started in April 2010
o Both Schools In Bidding Phase
Project Scope: Please describe your level of involvement in the project:
o
Master Planning
o
Space Allocation
o
Preliminary Design
o
Detailed Design
o
Specification Writing
o
Site Inspections
o
Construction Management
o
Pre-opening Inspections
o
Procurement Strategies
o
Green Contributions
o
Interior design collaboration
Segment – Event/Sports Centers
4. Waterfront Event Center
Bettendorf (Quad Cities), IA
This project was a joint venture between the City of Bettendorf and the Isle of Capri
Casino. The unusual operational circumstances that surrounded the design process
were unique and required much coordination between the owner and the design
team. We also worked with the Isle management on some conceptual changes to
their newest hotel lobby for a future addition of a lounge.
Type of facility
o Event Center
New build or renovation
o New
Design statistics – for new high school
o Main Kitchen & Stores – 3,320 sq. ft.
o Warewashing – 1,200 sq. ft.
o Ancillary Storage – 200 sq. ft.
Project goals
o Work with City of Bettendorf and Isle of Capri Casino for joint venture
o Some foods to be prepared at casino production kitchen and
transported to event center
o Sit Down meal service for up to 900
Key equipment that enables the essential main kitchen functions
o Extensive cook line for variety of banqueting meals
o Mobile Equipment requirements
Favorite aspects of this design
o Spatial considerations for logistics of moving food products
o Creative approaches to beverage and service elements
Budget for the entire project. What was the foodservice design/equipment
portion’s budget.
o Foodservice equipment budget was just over $1,500,000.00.
Time frame of the project, start date to finish date
o Design started June 2005
o Completion May 2008
Project Scope: Please describe your level of involvement in the project:
o
o
o
o
o
o
o
o
o
o
Master Planning
Space Allocation
Preliminary Design
Detailed Design
Specification Writing
Site Inspections
Construction Management
Pre-opening Inspections
Procurement Strategies
Interior design collaboration
Segment – Travel Hospitality including Museum, Restaurant,
Concession, Banqueting
5. Salina Airport Museum & Restaurant
Type of facility
Salina, KS
Aeronautical Museum with Attached Restaurant, Concessions &
Banqueting
New build or renovation
o New
Design statistics
o Concept & Master Planning/Feasibility Study for Fund Raising
Project goals
o Determine feasibility of project
o Cater to heavy business jet traffic
o Make the restaurant a showpiece and destination restaurant
Time frame of the project, start date to finish date
o Master planning/feasibility study completed March, 2011
o Fundraising underway
Project Scope: Please describe your level of involvement in the project:
o
Master Planning/Feasibility
o
Space Allocation
o
Preliminary Schematic Design
o
Segment – Restaurant, Street Side
6. 3rd & Ferry
Easton, PA
Type of facility
o Independent Restaurant – Multi-level
New build or renovation
o Renovation
Design statistics
o Cooking Suite, Open Kitchen – 280 sq. ft.
o Main Prep & Production Kitchen, Stores, & Dishwash – 480 sq. ft
o Bar & Wait Station – 350 sq. ft.
o Total Square Footage (Basement, Main Floor & Mezzanine – 7,000 sq.
ft.
o Condominium Units on Upper Floors of Building
Project goals
o Unique New England old world seafood restaurant
o Oyster shucking area
o Open Kitchen with Cooking Suite
o Seating Capacity 134 & 21 at Bar
Key equipment that enables the essential main kitchen functions
o Custom Montague Cooking Suite
o Combi-oven in prep kitchen
Favorite aspects of this design
o Multi-level facility with state-of-the –art approach desired
o Creative approaches to beverage and service elements
Budget for the entire project. What was the foodservice design/equipment
portion’s budget.
o Foodservice equipment budget $ 400,000.00.
o Total Restaurant construction budget is $ 1,000,000.00
Time frame of the project, start date to finish date
o Design started March 2009
o Construction underway, stalled due to lengthy financing approvals
Project Scope: Please describe your level of involvement in the project:
o
Concept & Master Planning
o
Space Allocation
o
Preliminary Design
o
Detailed Design
o
Specification Writing
o
Site Inspections
o
Construction Management
o
Pre-opening Inspections
o
Procurement Strategies
o
Interior design collaboration
406 State Street
St Joseph, Michigan 49085
269 932 4502
August 19, 2011
To Whom It May Concern:
This letter is written in support of Ed Norman and his team at MVP Services Group. During 2008 and 2009, Ed and I
worked together when I was with EDAW AECOM and principal-in-charge of the Chicago Gateway and 31st Street Harbors
project for the Chicago Park District and Public Building Commission of Chicago. These projects, valued at nearly $150
million in construction, both include significant new waterfront restaurants to be housed in LEED Silver Certified structures.
As we did not have the restaurant operators selected, Ed worked with our team of architects and engineers to develop
functional and flexible kitchen designs to accommodate a wide range of possible kitchen demands. He worked seamlessly
with our architects to resolve a range of functional issues, addressed multi-story kitchen/service demands, and integrated his
design efforts with the team to achieve a range of efficiency and sustainability targets.
His responsiveness and professionalism were an asset to our team, and the Owner was very pleased with his efforts. I
would recommend Ed and his team, and would hire him again to work on my projects in the future.
Please contact me if you have any questions.
Yours sincerely,
Gregory J. Weykamp, ASLA, LEED AP
Principal
Architecture
Interior Design
Graphic Design
Facility Planning
August 22, 2011
TO WHOM IT MAY CONCERN :
MVP Services Group, Inc. was engaged by the Salina Kansas Airport Authority and Jones
Gillam Renz Architects also of Salina, Kansas, to perform foodservice master planning and
schematic design work as part of an initiative to raise funds to build a multi-million dollar
Aviation Museum with attached Restaurant, Lounge & Banqueting/Meeting Facility in Salina.
The project also includes concessions for the museum and high-end catered meals to business
jets that frequent the airport facility.
Jeff Gillam
Jack Gillam
Mark Regier
Salina is considered to be one of the best airports for business jet traffic that crosses the United
States because of its easy access, runway length and minimal commercial airline traffic. Salina
also hosts the Canadian Air Force and several branches of the U.S. armed forces each year for
training sessions at a nearby target range.
Charles Renz
Ed Norman visited the City of Salina and met with representatives of the owner and architect
and conducted appropriate market research for the facility. He interviewed local restaurant
operators and toured the city in order to assess the needs of the market and what type of
restaurant would best serve the community and the potential customers of the airport facility.
The restaurant is a multi-level concept and required conceptualization that was based upon his
operational knowledge of a multi-faceted facility of this type.
The owner has been very pleased with the outcomes of his report and preliminary design and is
hopeful that the necessary funding can be satisfied so that the project can move toward
construction in the near future.
Ed understands his business and works well with project team members. We look forward to
working with him in the future.
Sincerely,
JONES GILLAM RENZ ARCHITECTS INC.
Jeffrey S Gillam
Jeffrey S. Gillam, President
730 N. Ninth (67401)
P.O. Box 2928
Salina, KS 67402-2928
(785) 827-0386
Fax (785) 827-0392
100 Clubhouse Drive Easton PA 18042
Phone 610.923.8480
August 26, 2011
To Whom It May Concern:
This recommendation comes as a result of MVP's exceeding my expectations and
my total satisfaction with there performance in every facet of the design process of my
most recent restaurant.
I am currently chef / owner of a casual fine dining and catering facility in Easton
Pennsylvania. In 2005 I ended my 12 year career with Marriott International. During my
tenure I was at three full service multi outlet properties:
•
The Marriott at Glenpoint in Teaneck New Jersey. A 25+ million dollar a
year food service operation with 3 ala carte outlets and 37,000 square feet
of catering space.
•
The Newark Airport Marriott in Newark New Jersey. A 20+ million
dollar a year foodservice operation with 4 ala carte outlets and 17,000
square feet of catering space.
•
The Bridgewater Marriott in Bridgewater New Jersey. A 25+ million
dollar a year foodservice operation with 3 ala carte outlets, 1 retail outlet
and 15,000 square feet of catering space.
MVP services designed the fourth project that I have aided in or been responsible
for opening. 3 rd and Ferry St Oyster House is a 4000 square foot seafood restaurant with
2 kitchens, a 45' long bar and three levels of seating/production located in a historic
district. The design challenges they faced were working in a very old existing space,
working out of the box to make complete use of space and working with the stringent
demands of the local historic committee.
MVP has over 70 combined years of experience in design and operation.
This experience allowed them to anticipate our needs and become integral partners in the
design effort as opposed to simply supplying equipment. During the entire project they
became vested members of the project team, attending meetings as required, working
with the projects architect and owners to ensure that we will open on time and on budget.
In closing I would like to restate my total satisfaction with their services and with
confidence provide them with my highest possible recommendations.
Sincerely
Michael Pichetto
Chef / owner Vintage Restaurant and Bar, 3 rd & Ferry St Oyster House