Larry has a loyal client based due to his integrity that has YOUR interests front of mind.
IFDC does not accept commissions on equipment to fund the most important phase of your project, THE DESIGN.
Both Larry and Richard are Executive Chefs both specialising in in preopening and opening each withextensive Operational and Management ExperienceIFDC internal staff levels are directed from IFDC’s Queensland Office. Larry Andersen has over 45 years’ experience leading a team of handpicked experts. In the Food Service Design business for more than 20 years, Larry is IFDC’s Principal and will be your first point of contact.
IFDC Core Services are:
The True Measure
We base Project Success on the Operational Success of the Client.
Over the years we have seen far too many Projects under/or over-designed with catastrophic consequences. Even to the point businesses fail.
IFDC pays close attention to this by developing a system that would better ensure our Clients success.
Gradually we built a system that allowed us to accurately measure and better predict business outcomes. We inform Clients and adjust the design process and/or Management Practices to resolve issues before they are an issue.
We’ve become so proficient at it; many problems are solved in the initial Schematic Phase, saving time, cost and, headaches for our Clients.
IFDC proudly maintains long-standing relationships with clients. This is because we listen beyond what the clients’ says, putting them front of mind in everything we do.
Our team’s Construction, CAD design, Documentation, and Operational Experience with our Business backgrounds create the most dynamic food service design consultancy in Australia.
We address Construction and Compliance with independent (non-supplier affiliated) advice and recommendation.
Compatible programs with document management systems in place to track progress of even the most complex of projects, that supports communication.
For Complex Projects we deep dive our designs using our AGILE DMAIC approach that validates works. Designs are modelled against industry benchmarks based and research knowledge of F&B, Health Care, manufacturing and more. The result explores multiple futures, reduces risk, aligns quality processes to appropriate equipment and sustainable outcomes that are cost efficient and effective. DMAIC – Design what to solve input/output, Measure the root cause, collect data, Analise the situation, Improve the system/process, Control the process, document, pass on.
Concept menus is a process that validates design to project vision/consultant alignment. This often leads to discoveries that transform the vision into designs that increases operational profitability and exceed client expectations.
As a member of FSCI (Food Service Consultants International) we are Independent of the supply line meaning we do not recommend what you do not need. We take great pride in not being influenced by back door commissions. All our projects are delivered on time and on budget for over 20 Years. We actual do what we say we can do.
We are constantly updated in new methods and equipment innovations that benefit our clients’ businesses.
Scenario based Financial Modelling explores multiple futures. It has aided our client’s decision-making processes. Board room level analysis of designs outcome linked to Organisational Goals, supplemented with concise reports and recommendations based on solid evidence.