The Chaine de Rotisseurs Dupuis 1248

Foodservice Consultants Society International

Les Order de Toque Blanche International

Scholarship Foundation of Paris, France & Adelaide Australia

Allied Member 2007

Certificat de Master Chef De Ritz-Escoffier


Design and Construction Services

Our success has reflected the logic and intellect needed to complete simple and complex concepts both nationally and internationally. Our clients are vast from franchised facilities and owner operated accounts to institutes of higher education, health care and public assembly. We provide clients, architects and other planning partners with creative and contemporary, yet functional servery, dining room and kitchen designs that appeal to a wide variety of customers.

Advanced Foodservice Solutions offers the following design and construction services:

  • Space Programming
  • Flow & Function Diagram
  • Schematic Design
  • Equipment Evaluation
  • Design Development
  • Mechanical, plumbing, & electrical utility load charts
  • Phasing Plan
  • Contract Documents
  • Plumbing/mechanical, & electrical spot connections plans
  • Elevation and details for custom fabricated foodservice equipment
  • Cost Estimate
  • Bid Analysis
  • Construction Administration including reviewing submittals of buy-out equipment specified and shop drawings of custom fabricated equipment.
  • On-site project inspection during the installation of foodservice equipment and upon completion of the installation.
  • Design intend elevations of the foodservice millwork service counters
  • CAD Services 3-D Color Renderings

Ergonomic Design/Time and Motion Analysis

Good design is more than aesthetics. To gain the market edge, a product’s design must also integrate functionality and ergonomics. Ergonomics is the application of scientific information concerning humans to the design of objects, systems and environments for human use. Ergonomics is the study of the interaction of a person with a machine. Information derived from Ergonomics contribute to the design and evaluation of tasks, jobs, products, environments and systems in order to make them compatible with the needs, abilities and limitations of people. It is the applied science of equipment design intended to maximize productivity by reducing operator fatigue.

A time and motion study would be used to reduce the number of motions in performing a task in order to increase productivity. The best known experiment involved bricklaying. Through carefully scrutinizing a bricklayer’s job, Frank Gilbreth reduced the number of motions in laying a brick from 18 to about 5. Hence the bricklayer both increased productivity and decreased fatigue.

Menu Innovation and Design Engineering

Our diverse and broad food experience helps us assist our clients develop unique food product concepts and experiences. Experience across all technology disciplines allows us to link critical product attributes to consumer needs. We have an extensive network of culinary alliances to help design superlative standards.

Advanced Foodservice Solutions offers the following services:

  • Product Ideation Sessions- R&D experience add the needed edge to bring your menu concepts and ideas to higher levels
  • New Product R&D -Creation of “WOW” menu items to drive sales in sync with organizational goals and capabilities – culinary development, presentation, recipe and photographic documentation.
  • User-Friendly Recipe Manuals -Concise recipe documentation cataloged for ease of use and designed to maximize operational efficiencies.
  • Customized Menu Boards and Marquee’s
  • Culinary Training and Mentoring -On-site, back-of-the-house development programs to elevate execution and consistency through hands-on training and coaching for the culinary team to enhance skill development.
  • New Concept Initiatives -Comprehensive culinary and operations support for start-up ventures.
  • Menu Maintenance – continually freshen and update the menu with new products and presentations.

Cuisine Styling and Photography

Restaurant operators have an average of three minutes to impress customers with their menus. Make the most of that precious time by creating a menu that effectively markets your restaurant. Menus set the mood. Maximizing the impact of your menu during those three precious minutes that guests typically spend with it begins by understanding the greater function of a menu.

A truly effective menu can sell much more than just the dishes you serve it can promote your entire operation.

Your menu is part of an ensemble of ambiance-enhancing elements that act in concert to achieve the right atmosphere for a restaurant and draw customers in.