restaurant kitchen design

	
								CHILLING OR FREEZING? UNVEILING THE DISTINCTIONS BETWEEN BLAST CHILLERS, BLAST FREEZERS, AND SHOCK FREEZERS				
In the world of food preservation, the battle between maintaining freshness and extending shelf life is fought with the help of specialized equipment. Discover the nuances and unique purposes of blast chillers, blast freezers, and

				event_note June 14, 2023 account_box Jim Richards (Jr)more_vert			
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In the world of food preservation, the battle between maintaining freshness and extending shelf life is fought with the help of specialized equipment. Discover the nuances and unique purposes of blast chillers, blast freezers, and
Read more

						 Posted in Food Service Consulting
									
								BLAST CHILLERS: THE SECRET WEAPON FOR IMPROVING FOOD SAFETY AND QUALITY				
Blast chillers are often seen as a luxury or specialized product primarily used in large-scale cooking establishments like hospitals, universities, and cafeterias. However, the truth is that almost any kitchen can benefit from incorporating a

				event_note June 7, 2023 account_box Jim Richards (Jr)more_vert			
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Blast chillers are often seen as a luxury or specialized product primarily used in large-scale cooking establishments like hospitals, universities, and cafeterias. However, the truth is that almost any kitchen can benefit from incorporating a
Read more

						 Posted in Food Service Consulting
									
								6 WAYS TO REDUCE FOOD WASTE				
Wasted produce can add ten percent to food costs as it becomes part of the average 150,000 pounds of trash that your restaurant throws out each year. These six tips can help cut those numbers down

				event_note April 7, 2016 account_box Jim Richards (Jr)more_vert			
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Wasted produce can add ten percent to food costs as it becomes part of the average 150,000 pounds of trash that your restaurant throws out each year. These six tips can help cut those numbers down
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						 Posted in Food Service Consulting
									
								THE COST OF CARELESSNESS				
Although I try not to give a food service employee a reason to sabotage my food purposely, how do I know that they are practicing food safety at all?  I’m sure you’ve heard the adage,

				event_note March 8, 2016 account_box Jim Richards (Jr)more_vert			
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Although I try not to give a food service employee a reason to sabotage my food purposely, how do I know that they are practicing food safety at all?  I’m sure you’ve heard the adage,
Read more

						 Posted in Food Service Consulting
									
								5 WAYS TO CREATE A SUCCESSFUL RESTAURANT				
  So you want to open a restaurant? Great! Here are five key suggestions that will help make it a success!   #1. HIRE A CONSULTANT Every successful venture, from mountain climbing to financial planning to a surprise birthday party

				event_note February 9, 2016 account_box Jim Richards (Jr)more_vert			
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  So you want to open a restaurant? Great! Here are five key suggestions that will help make it a success!   #1. HIRE A CONSULTANT Every successful venture, from mountain climbing to financial planning to a surprise birthday party
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						 Posted in Food Service Consulting
									
								WHY SHOULD YOU HIRE A FOOD SERVICE CONSULTANT?				
First of all, let’s define what a Food Service Consultant is: Generally speaking, a food service consultant is a professional adviser who, for a defined scope of work and related fee, works as an advocate

				event_note September 20, 2014 account_box Jim Richards (Jr)more_vert			
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First of all, let’s define what a Food Service Consultant is: Generally speaking, a food service consultant is a professional adviser who, for a defined scope of work and related fee, works as an advocate
Read more

						 Posted in Food Service Consulting
									
								CUTTING EDGE CULINARY DESIGN FOR THE NEXT GENERATION				
One of the most monumental and exciting projects I managed and designed was the Culinary Arts Center and Food Court at the Manatee Technical Institute (Bradenton, FL). The 12,000 square foot Culinary Center included a

				event_note July 16, 2014 account_box Jim Richards (Jr)more_vert			
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One of the most monumental and exciting projects I managed and designed was the Culinary Arts Center and Food Court at the Manatee Technical Institute (Bradenton, FL). The 12,000 square foot Culinary Center included a
Read more

						 Posted in Food Service Consulting
									
								SOLVING BUDGET CHALLENGES WITH INNOVATIVE DESIGN				
As a consultant, I am constantly faced with design challenges.  If the challenge is not a lack of space it’s a lack of budget or time.  Here is how I used innovative design to solve

				event_note July 10, 2014 account_box Jim Richards (Jr)more_vert			
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As a consultant, I am constantly faced with design challenges.  If the challenge is not a lack of space it’s a lack of budget or time.  Here is how I used innovative design to solve
Read more

						 Posted in Food Service Consulting