About Food Service Design One
Led by restaurant designer Frank Stocco, National Restaurant Design brings decades of experience in culinary, restaurant ownership, and food service design to every project. That firsthand understanding of restaurant operations shapes how NRD approaches every design.
Meet Frank Stocco
Frank Stocco brings a perspective to food service design shaped by decades spent in the industry, not only as a restaurant designer but also as a chef and restaurant owner.
A graduate of the Culinary Institute of America, Hyde Park, New York, Frank began his career in food service before going on to own and operate multiple restaurants. That firsthand experience gave him an understanding of what a restaurant needs beyond the drawing: how employees move through a space, how equipment supports the operation, how layout affects efficiency, and how design decisions ultimately influence both the staff and customer experience.
Today, Frank brings that operational perspective to every food service design project, working collaboratively with restaurant owners, architects, and food service partners to turn a concept into a functional design.
A Collaborative Approach
Frank approaches every project as a collaboration. He asks questions, listens closely, and works to fully understand the client's concept and vision before putting it on paper. When a design decision could compromise flow, efficiency, or operation, he'll explain why, but the goal is always to create a design that reflects the client's vision and works in practice.
Restaurant Experience Behind the Drawings
Frank’s experience as a chef and restaurant owner shapes his perspective as a restaurant designer today. He understands the space not only on paper but from the perspective of the people who own, operate, and work in it.
Culinary Experience
Training and experience in professional kitchens provide firsthand understanding of workflow, equipment, and the realities of day-to-day kitchen operations.
Restaurant Ownership
Having owned and operated restaurants himself, Frank understands the decisions, constraints, and financial realities restaurant owners face.
Design Experience
Decades of specialized food service design bring the technical expertise needed to translate a restaurant concept into a functional plan.
Experience & Expertise
Frank’s career as a restaurant designer spans decades of food service design, restaurant ownership, and culinary experience. He has owned and operated seven restaurants, published two industry books, and designed restaurants for James Beard Award-winning chefs Gavin Kaysen of Spoon and Stable and Michael Smith of Extra Virgin.
Published Works
A Collaborative Process for Food Service Design
The collaborative process is the best way to achieve a successful outcome in the shortest period of time.
How to Open a Restaurant: Due Diligence
A Practical Guide and Workbook for Realizing Your Vision with Confidence
Have a Project in Mind?
Let’s talk about what you’re working on.