Whether you are looking at a fresh build or simply looking to re-arrange your existing operation to gain efficiencies and space I can provide you with that critical eye and experience. I have extensive experience in dealing with architects and regulators in the development phase and with contractors on the job site. This combined with my in depth experience with an array of different equipment available to the professional restauranteur can help you to avoid wasteful purchases and using your precious capital wisely.
Facilities
Design and Layout
It starts with an idea or a problem and then working within the confines of the project we start to build, remodel or simply rearrange your operation addressing every detail from flow and equipment to staffing placement making sure to maximize your capital and your output.
Equipment Selection
Some equipment is sexy only until you have to clean it. Others are tried and true workhorses. Some brands are a great bargain and others a money pit just waiting to drain you of precious capital. Let me help you find the right tool for the job.
Advanced Tech
The fact of the matter is architects can draw out amazing concepts and designs and contractors will build it. In my experience what they lack is tangible experience with the details that will matter most to you and your team every day. Those little things as minor as outlet placements can make a big difference in your operation humming along efficiently or that daily mumbling under your breath of we should have done this instead.