After months of deliberating, listening, brainstorming, and collaborating, I decided that there needs to be a place for our clients and colleagues to get ideas and questions out of our heads and into the world. So, now we have the birth of www.bimforcommercialkitchens.com.
The goal of this blog is to be a place where owners can ask questions about BIM Design Processes, BIM Means & Methods, why they should even require these processes on projects, what value does it add to their operation, and the difference between BIM, BPM & CBIM. It will also be a place for “BIMers” to get tips and tricks on more than just Revit. I would like to include other tools that we use in the AEC world. My goal is to have more than just me posting content, but allow guest bloggers to also post questions, answer questions and submit content.
To start things off, I will share a little about my background. I started out in this industry as a CAD drafter who quickly became addicted to 3D modeling in school and couldn’t wait to use it in the real world. I then spent 3 years working for an electrical contractor. While there I explored new technologies and ways to do my job, implemented BIM strategies, software and processes. The projects that I worked on included large data centers, hospitals, medical office buildings, and commercial buildings. I have also given multiple presentations on this topic to architects, angineers, and universities, as well as teaching a class at AU2010.
I am currently the BIM Manager for Foodservice Consultants Studio. We design commercial kitchens for institutions, schools, military, healthcare, and universities. These projects are located around the world. Although, I personally am new to the foodservice industry, my colleagues have many, many years of experience in the industry.
I’m hoping that you find these ideas and solutions helpful to you. We welcome conversations and input from everyone and hope that we can offer you solutions for your BIM needs.
