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.

Clevenger Frable LaVallee Inc. - Foodservice & Laundry Consulting & Design
39 Westmoreland Ave. White Plains, NY 10606
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