Building Information Modelling (BIM) is revolutionising the way in which all commercial construction projects are being designed and ultimately delivered. This is particularly the case in all public sector new build projects such as Education and Hospitals as per the Government Mandate that came into effect in April 2016.
What are the “Maturity Levels?”
“Maturity Levels,” “Level 1,” “Level 2” are fast becoming buzz words or phrases in the wider commercial design industry. All refer to one of the most widely shared graphs or “the Wedge”, the Bew-Richards Maturity Model, which is illustrated above. The most important Level at the moment is Level 2 as this is the level that our Government has mandated. There are many resources available online for anyone wishing to read more about this Bew-Richards Maturity Model and these levels, including this excellent article from the authoritative NBS.
What are we doing here at Airedale?
Commercial catering design and in particular commercial kitchen design is at the core of our services here at Airedale, with over 75% of our projects being specified and designed by our 12-strong design team. As befits a market-leading company, we have invested heavily in both the software and personnel to propel us to being at the forefront of BIM, employing our own BIM Manager and BIM Coordinator.
We are aware of the many challenges the wider construction industry faces in relation to BIM adoption, ranging from the costs, both fiscal and in human resource, a relative lack of understanding of the benefits of BIM for operator clients and “BIMwash,” in which you can read one of our informative Blogs about here.
However, in the past year alone we have worked collaboratively with main contractors’ Design and BIM Managers, project architects and increasingly our own private sector clients on an ever increasing number of commercial catering projects. In a genuine spirit of cooperation, all parties can continue to broaden their own understanding of BIM. If you are a Design or BIM Manager and your project’s BIM Implementation Plan (BIP) requires the commercial kitchen to be delivered to Level Two, please contact our own BIM Manager today using the contact forms below. We are more than happy to conduct COBie exercises or other preferred methods you have in place to quantify our belief that we are at the forefront of BIM within our industry. We look forward to working alongside you shortly.
“The work that Airedale undertook from planning to completion was professional throughout. We are extremely pleased with the finished kitchen and the work that was completed. Their Account Manager advised, planned and updated us throughout and we found the process ‘stress free’. The catering team at Sandycroft are delighted with their new kitchen and really pleased that they were able to have input into the design and needs of their service provision. We have already engaged with Airedale for future planned projects following this investment and look forward to continuing our partnership.”
Newydd Catering & Cleaning
“we found Airedale to be wholly professional and wiling to engage with us from the onset, listening to our own concerns and addressing these in a timely manner. We are very pleased with the overall project.”
“We were hugely impressed with the professional presentation made by Airedale, their project sales manager had clearly done his research prior to our initial meeting and had a number of detailed, thoughtful solutions to our particular challenges. All of their staff were conscientious and the complex project was delivered within the strict timescale and budget allocated.”
Parker's Garden Centre
I’m extremely satisfied with our new laundry equipment. Laundry tasks have become far more time and cost efficient. Airedale Laundry Solutions’ customer service has been exceptional and I will definitely recommend them and be using them again for any equipment and servicing requirements.”
Redcliff Guest House, Weymouth
“Airedale have a great can-do attitude, are willing to help and have a great understanding of their trade and working on Heritage sites, meaning that that they are good and prompt at problem solving.”
“The team at Airedale provided a reassuring sense of professionalism within our development. Their holistic considered approach meant that aspects that would not necessarily fall within their remit were identified and where required resolved prior to any issue or delay arising. Their willingness to share their experience and knowledge allowed the project to be delivered to the standard which exceeded our expectation.”
Langdale Estate and Spa
“Since the restaurant has opened there has been an increase in the staff footfall, with the well designed layout coupled with the use of the latest technology keeping queues down to a minimum. The whole installation despite its complexity was relatively pain free with the communication between Airedale’s Project Manager and ourselves being a key factor.”
Advanced Engineering Centre
“Our new catering facilities are second to none. As a primary provider of professional chef qualifications within the South West it was imperative to have a design which enabled excellent quality teaching and training. As a catering team we are extremely pleased with the final results; with the excellent support of Airedale it has enabled us to ensure first rate delivery of teaching in a first rate environment and will no doubt continue to aspire future chefs in future years.”
Petroc College, Barnstaple
“The Airedale Group were appointed because of their depth of knowledge and experience in delivering similar schemes. Their staff were very professional and on-hand to answer any queries we had whilst our Chef’s have commented that it is one of the best designed kitchens they have worked in.”
“We were continually impressed with Airedale’s performance on this scheme. They assisted us with value engineering options throughout the tender process; were very competitive commercially and managed the on-site works seamlessly. Further, following practical completion they have attended to the operator’s queries very quickly and held themselves professionally whilst working in a live hotel environment. ”