Rehab Los Angeles

About Frank Stocco

Principal and Lead Designer

Frank Stocco is the consultant and lead layout designer for National Restaurant Design, Inc. 

Frank Stocco

Frank grew up in the Chicago area—one of North America’s restaurant capitals. With 40 years in the foodservice industry, starting as a pot washer, moving through the various job positions, then attended and graduated college from the Culinary Institute of America in Hyde Park, NY, where Frank learned "the love and art of cooking".

He had invaluable experience as head chef at high end French restaurants and country clubs. Frank then realized his dreams when he opened, owned and operated several successful restaurants: Geppetto’s in Oak Park, IL and Chicago; Frankie’s-To-Go Pizza Pasta and Ribs, and Frankie's Chicago-style Pizza in Minnesota: Maple Grove, New Hope, Chanhassen, Minnetonka and Spring Lake Park; Norman Quack’s Chop House in Forest Lake, MN.

Frank Stocco was a 1975 graduate of the Culinary Institute of AmericaWith every foodservice experience, Frank’s passion grew for the design and space planning of foodservice venues. He sold his restaurants (which are still operating strong since as early as 1982); went to work in contract sales with U.S. Foodservice, and DeLucca’s; then started up his independent foodservice consulting and design company, National Restaurant Design, Inc, in the suburbs of Minneapolis, MN. Frank offices out of Fort Myers, FL also.

Frank Stocco has designed concepts and layouts for hundreds of restaurants, foodservice facilities, and franchises. His clients are new and seasoned restaurateurs. He builds design teams to include architects, food service equipment companies and interior designers to collaborate the best creatives required for the most efficient, economical food service design relative to the venue.

Frank doesn’t sell equipment—the goal is to help the client keep the project within the budget by careful planning, design and layout and proper equipment selection, strategically minimizing the chance for costly mistakes.

How does he make money? Frank Stocco charges by the square footage of the foodservice project in order to provide the drawings needed; he doesn't sell anything and he doesn't bill for time.

Frank Stocco wrote a book which is available to help you understand and plan the costs for your restaurant before putting down any money - How to Open a Restaurant: Due Diligence.

For more information about Frank Stocco or the full food service services available with National Restaurant Design call 1-651-464-5072, or This email address is being protected from spambots. You need JavaScript enabled to view it..