Build the food service utility rough-in review record
Start with the equipment schedule, food service plans, architectural layouts, MEP plans, and equipment cuts when provided. Use the item tag to connect every rough-in to one location.
Compare the record with the estimate owner furnished item review. Keep this review tied to its own source documents and cost lines.
Check quantity and responsibility
Record connection type, size, elevation, load, shutoff, indirect waste, backing, curb, and furnished-by information shown. Keep final equipment data and code interpretation with the authorized project team.
AACE recommended practices offer general estimating references. Project documents and the approved estimate basis control the work.
| Field | Record |
|---|---|
| Location | Area, system, and source |
| Quantity | Measured basis and unit |
| Responsibility | Included work and package owner |
| Status | Estimate treatment and reviewer |
Reconcile the estimate before release
Reconcile rough-ins with equipment furnished by owner or vendor, then assign final connections, startup, permits, and patching. Flag mismatches between consultant and MEP documents. Close open assignments through the mep scope interface matrix and retain the decision with the estimate revision.
