Savoy/Brown Consultants was established in 1996 in order to provide food service design and consulting services for operators, architects, and developers. Over the years Savoy/Brown has grown to become a premier consulting firm as a result of a commitment to providing comprehensive, detailed services that always strive to remain cutting edge. Savoy/Brown has continued to embrace the evolution and future of the food service industry, resulting in relevant and tangible design solutions for every unique client we serve.
Services
Savoy/Brown Food Service Consultants, operating out of Jessup, MD which is located midway between Baltimore and Washington was established in 1996 as a food service design consultant firm.
Unlike most food service consultants, Savoy/Brown takes pride in providing consultant services to any type of food service operation ranging from massive food processing plants, commissaries, country clubs and corporate dining down to "mom and pop" restaurants.
Based on over 60 years of experience designing, engineering, and equipping food service facilities on a regional and national level, Savoy/Brown was established to assist architects, private food operators and equipment dealers in the design and development of new and renovated food service facilities.
Unlike most food service consultants, Savoy/Brown takes pride in providing consultant services to any type of food service operation ranging from massive food processing plants, commissaries, country clubs and corporate dining down to "mom and pop" restaurants.
Based on over 60 years of experience designing, engineering, and equipping food service facilities on a regional and national level, Savoy/Brown was established to assist architects, private food operators and equipment dealers in the design and development of new and renovated food service facilities.
Preliminary design criterion meeting with the Owner, Architect, and any other members of the design team to establish the goals and objectives of the project.
Provide preliminary design review meeting to insure the layout meets the client's concept ideas.
Final review and signoff of the preliminary layout & equipment specifications.
Bidding of the project to a minimum of 3 qualified pre-screened equipment dealerships.
Provide preliminary design review meeting to insure the layout meets the client's concept ideas.
Final review and signoff of the preliminary layout & equipment specifications.
Bidding of the project to a minimum of 3 qualified pre-screened equipment dealerships.
This upscale Country Club located in the heart of Montgomery County went through a $10 million renovation in 1998.
Savoy/ Brown was hired directly by management to triple the size of the main kitchen to include service to an ala Carte kitchen, large banquet kitchen, full-service bakery, multiple bars, 19th hole, and a poolside snack bar, which transforms into a full- service bar in the evening.
This home of the Ladies Professional Golf Association (LPGA) Championship was redesigned in 2006.
Savoy/Brown enlarged the facility's full-service kitchen to provide more services for visitors there for the LPGA Championship.
Savoy/ Brown was hired directly by management to triple the size of the main kitchen to include service to an ala Carte kitchen, large banquet kitchen, full-service bakery, multiple bars, 19th hole, and a poolside snack bar, which transforms into a full- service bar in the evening.
This home of the Ladies Professional Golf Association (LPGA) Championship was redesigned in 2006.
Savoy/Brown enlarged the facility's full-service kitchen to provide more services for visitors there for the LPGA Championship.
Working in various jobs in the food service industry has provided Lucy with the foundation which has landed her in the food service consulting industry.
After relocating from NJ to MD in 1979 she worked her way up to a management position for one of the nation's top 20 foodservice equipment broadliners.
Lucy's training and background came from hands on experience and has translated into practical experience when working with clients.
In 1998 Lucy came to Savoy-Brown as the company was going through a major growth.
After relocating from NJ to MD in 1979 she worked her way up to a management position for one of the nation's top 20 foodservice equipment broadliners.
Lucy's training and background came from hands on experience and has translated into practical experience when working with clients.
In 1998 Lucy came to Savoy-Brown as the company was going through a major growth.
Prior to working at Savoy-Brown Consultants, Samantha had a key role in the sales, organization and growth of the Mid-Atlantic Food, Beverage & Lodging Expo for nearly 6 years.
Having a desire to be a part of the design world led her to Savoy Brown's door in 2005.
Her ability to learn quickly and her attention to detail have made her an ideal candidate for the position of Equipment Specifier.
As an Equipment Specifier, Samantha's responsibilities include reviewing restaurant designs while addressing customer's concerns in order to produce a costly and effective equipment package.
Having a desire to be a part of the design world led her to Savoy Brown's door in 2005.
Her ability to learn quickly and her attention to detail have made her an ideal candidate for the position of Equipment Specifier.
As an Equipment Specifier, Samantha's responsibilities include reviewing restaurant designs while addressing customer's concerns in order to produce a costly and effective equipment package.
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