What We Do

Foodservice Design


Our Services Include


  • Complete bid documents, including:
    • Facility plans
    • Utility schedules and details
  • Equipment specifications
  • Equipment and construction budgets

Equipment and Furnishings

  • Equipment selection and layout
  • Space programming and serving methodology
  • Product and personnel flow analysis
  • Interior design consultation for flooring, lighting, and furnishings
  • Recommendations and design of building and platform signage


  • Construction administration, including:
    • Coordination of equipment delivery
    • Communication with utility contractors
  • Coordination of equipment start-up and employee training

Why design with us?


  • We listen to your needs, concerns and ideas
  • We present quick, solution-oriented designs with flexibility
  • We work within your budget and timeframe
  • We take pride in staying involved throughout the entire design and installation process


  • We are familiar with the latest foodservice trends, techniques, and technologies
  • We actively incorporate green building and sustainable designs and equipment


  • We ensure your foodservice space will:
    • Exceed your preparation and food serving needs
    • Contribute to productivity
    • Succeed ergonomically and aesthetically
    • Maximize circulation in the foodservice space and overall building

Full-Service Capabilities

In 1978, Erickson Schulz Architects was established, bringing a high level of architectural design services to the Midwest. Foodlines, was created as a foodservice design subsidiary, founded in 1986 after the partners saw a need for local commercial kitchen designers. By 1991, Scott Sullivan, AIA, became a Principal, and the name changed to Erickson Sullivan Architects and Foodlines Foodservice Design Consultants. Since then, the firm has grown into a medium-sized corporation.