We take on each new project with the goal of protecting our client’s financial interests. This goal is achievable by virtue of creative and cost-effective problem-solving. Our ability to do so has been honed by experience throughout all segments of the construction and foodservice industry.

With Clevenger Frable LaVallee on your project team, savings can begin during our initial involvement and continue well past completion in terms of ongoing operating cost reductions. This commitment is based on the guidelines we follow for each project:

By planning facilities for efficient space use, Clevenger Frable LaVallee clients can normally accomplish more in less area, thus reducing square-footage costs.

Well-conceived, carefully detailed designs help avert costly changes after a construction contract is awarded.

All work is carefully coordinated with that of other project team members to eliminate costly gaps and redundancies.

By remaining unaffiliated with any equipment manufacturer or distributor, we’re free to propose the most affordable systems available within our clients’ quality criteria. Equipment efficiency is equally important to reduce operating costs from day one on.

Foodservice equipment cost estimates are updated at each design phase, if an increased cost is encountered, work does not proceed without client approval.

Internal value engineering exercises are performed to point out ways contractors can save our clients money without compromising a project’s quality or scope

All completed work is thoroughly inspected to ensure that implementation is consistent with the project’s bidding documents. At completion, we also work through the resolution of all inspection list items to ensure client satisfaction.

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