Approach
For each facility design, Woodburn & Associates, Inc. starts with a detailed program so the client and design team understand the intricate criteria prior to committing to a concept. we utilize computerized models incorporating operational data and code requirements.
Our reputation is superior, and we strive to maintain that image. To this end, Mr. Woodburn, design principal, is intimately involved in every design. W&A remains a small business to focus our attention on details for each project, for every client.
Woodburn & Associates continues to study and incorporate current concerns about the environment and to consider operating costs in all designs. Our planning incorporates knowledge of foodservice management, menu, population served, capabilities of equipment and systems, natural resource and energy conservation, operating costs, and solid waste handling.
ADA (Americans with Disabilities Act) impacts foodservice production areas and servery design. W&A incorporates accessibility and pursues accommodation to be built into specified products.
We incorporate the fundamentals of HACCP (Hazard Analysis Critical Control Points) into all of our designs. These hygienic standards are baseline criteria. W&A produces HACCP reports and flow diagrams.