National
Restaurant Design is known for its expertise in custom, restaurant
design and commercial kitchen layout.
Frank Stocco and staff serve as consultants and specialty designers
for all food service facilities: restaurants, cafés, fast food concepts,
bakeries, coffee shops, cafeterias, commercial kitchen design, sports
bars, hotels, institutional food service, church kitchens.
National Restaurant Design has a strong commitment to realize the vision
of the end user or architect and provide the restaurant design expertise
needed for coordination and success.
Why contact us? When we design the floor plan of a restaurant, café, commercial kitchen, coffee shop, bar, lounge or other food facility, we have 5 major points of focus, each one to give you the greatest chance for success::
1.
Restaurant Vision & Concept;
2. Restaurant Flow & Efficiency;
3. Consumer Satisfaction;
4. Restaurant Equipment & Furnishing;
5.
Client Satisfaction
We are food service design specialists and consultants, not architects. There is a difference and you may or may not need both on your project, depending on codes in your state. We assist and coordinate with architects when needed and in the case of the architect who needs additional restaurant design expertise.
Qualifications
The professional staff, led by Frank Stocco (president
and lead designer of National Restaurant Design), consists of designers exclusive to commercial kitchens, restaurant dining rooms with and without bars. Food service
facilities are the focus. With 30 years in the food industry and no
less than 10 years of experience in AutoCAD design we design and layout
restaurants all over the United States and Canada. Our experience comes
from owning and operating restaurants, culinary training from the Culinary
Institute of America in Hyde Park, New York and experience in restaurant
equipment sales and installation. Furthermore, we have one of the most
experienced and knowledgeable space planning experts in the industry
to assist our designers in ideas for innovative, efficient kitchen and
dining room flow, equipment specification and spacing of equipment
Read Frank Stocco's article about choosing a designer in Today's Restaurant News. .
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