Bob’s been in this business for so long, it seems like everyone knows him or knows of him, we are unique in low staff turnover and clients come to value working with the same dependable team again and again
We don’t jump on every new trend; we don’t accept simple explanations, we dig deeper
We approach design from an operational perspective - what will work best; what is the most practical and then stay on budget
Our design success is due to our valuable partnerships with operators, designers and construction teams
“We talk about the operational program, learning how many people they serve, how many meals a day and the type of menus they serve. Food production and holding processes, staffing and work routines are other parts of the design equation. We translate that information into space and design requirements, provide drawings to engineers and architects, and provide specifications for all equipment. Every kitchen presents different challenges.”
- Steve Carlson
Robert Rippe
Steve Carlson
Christine Guyott
Rich Kukla
Terry Pellegrino