CUSTOM FABRICATION.
KITCHEN DESIGN.
It all starts with being practitioners of our craft. We push ourselves everyday to amass robust knowledge on every aspect of our industry to deliver the MOST value to our clients. When you are designing a commercial kitchen, EVERYTHING MATTERS; the BTU ratings that effect performance and recovery, the gauges and quality of steel that effect durability and longevity, ELEVATIONS that effect ergonomics and fatigue, layout and equipment positioning that effect steps and movements. All of these parts come together in concert to deploy an efficient and high performance kitchen.
We pride ourselves on independence and having the autonomy to deliver on our customer needs FIRST. Just like the RIGHT people are restaurants greatest asset, specifying and designing the RIGHT equipment for every application is critical to our process and the success of our clients.
It all starts with being practitioners of our craft. We push ourselves everyday to amass robust knowledge on every aspect of our industry to deliver the MOST value to our clients. When you are designing a commercial kitchen, EVERYTHING MATTERS; the LAYOUT that builds routes and movements, the BTU ratings that effect performance and recovery, the gauges and quality of STEEL that effect durability and longevity, ELEVATIONS that effect ergonomics and fatigue, and EQUIPMENT SPECIFICATIONS that effect product output and kitchen efficiency. All of these parts come together in concert to deploy an efficient and high performance kitchen.
We pride ourselves on independence and having the autonomy to deliver on our customer needs FIRST. Just like the RIGHT people are restaurants greatest asset, specifying and designing the RIGHT equipment for every application is critical to our process and the success of our clients.
BORN IN CHICAGO
EQUIPMENT.
MANIFESTO: KITCHEN EQUIPMENT IS IN OUR BLOOD. YA, IT'S THAT SERIOUS. OUR CONVICTION IS KNOWING EVERY PART, EVERY GAUGE OF METAL, EVERY BTU, EVERY CONTROL, EVERY APPLICATION...AND WE ARE PASSIONATE ABOUT SHARING THIS KNOWLEDGE WITH THE CHEFS AND OWNERS WE WORK WITH SO TOGETHER WE CAN SELECT THE RIGHT TOOLS TO BRING THEIR MENU TO LIFE.
AND WE KNOW, THE FIRST STEP TO SPECIFYING ANY PIECE OF EQUIPMENT CORRECTLY, IS FOUND IN A QUESTION:
"WHAT ARE WE COOKING CHEF?"
