Antico Designs is a New York based firm, which specializes in the design of commercial kitchens, hotels, institutions and other food service facilities. The firm is headed by its founder, Philip C. Antico, who has developed many significant projects not only in the New York area, but also around the globe. Over the years, Antico Designs has evolved into a full-fledged service organization offering a full range of professional services. These services now include conceptual project development, kitchen layout and design, facilities planning, construction management, and project coordination. Utilizing state-of-the-art systems; AutoCAD system - drawing and coordinating all design information, a vast resource library, quality drafting and reproductions, standardized specification listings and rapid communications systems, the firm is able to perform quickly and efficiently on each project, large or small. The combination of these many services make Antico Designs unique in its ability to provide the client with "turnkey" project realization from its inception to its completion. This allows the client complete peace of mind in the execution of the project, knowing that he will avoid many pitfalls and complications, which arise in the construction of any food service facility. This sense of satisfaction and trust is characteristic of Antico's clients, because the firm is an experienced and competent team of professionals with one of the best track records in the industry. Antico Designs stands virtually alone in its ability to bring a project in on time and within budget. This is in large part due to its philosophical commitment to professionalism, which is necessitated by the various complex natures of food service design, engineering and installation. Staff members are rigorously schooled in the various aspects of design and are required to take a comprehensive approach to produce each design project. The ability to fuse operational, mechanical and aesthetic requirements into a workable design solution is the product of such an approach. These abilities are further enhanced by hours of practical experience in the field. Finally, Philip Antico has put together a very capable staff, with a close working relationship. His design staff results in a qualitative approach to each project, where interdisciplinary support and backup become vital to the successful completion thereof. Professionalism and rapport are two reasons that the staff functions so effectively in providing quality design, production drawings, construction management and coordination, and why they are so successful in avoiding the mistakes and cost overruns which are so common in food service projects.