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If you are an architect…

our experience and knowledge can be of help to you.

National Restaurant Design works with architects in the food service industry throughout the United States, including Florida, Minnesota, Texas, New York, and California.Are you an architect looking for someone specializing in food service design layout? We are the consultants and designers that can assist you. We at National Restaurant Design are experienced with food service equipment, health department codes for food service, design for flow and efficiency and have a wealth of experience owning and operating restaurants. We can supplement any architect’s expertise with our own; in the background or directly with the architect’s client.

City codes are always front and center. We have worked on food service venues throughout the United States, Canada and other regions. We are familiar with city and health department requirements for restaurants, bars, cafes, coffee shops, pizzerias,country clubs, catering kitchens — all varieties of food service establishments.

We are happy to design the food service space to fit your structure. Don't hesitate to contact us with any of your questions about food service design and layout, and how we might best help with your projects.

Frank Stocco, lead designer, 1-888-727-0377

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How can I open a restaurant?

That’s the big question.

National Restaurant Design designer and consultant, Frank Stocco, has a variety of clients: food service entrepreneurs, chefs, architects, and foodservice equipment companies.  Anyone who is opening a restaurant needs expertise in foodservice design and layout, and also needs CAD drawings for project planning and a smooth opening. If this is your first food service venture, even your second or third, Frank will assist you with concept development, concept drawings, and full drawing packages of the CAD files you need for equipment bids, while meeting the codes for the city and drawings for the contractors. The drawings and specification guides provided are great tools for getting "competitive" equipment bids which can save you a lot of money in the start-up. Frank works collaboratively with you, as well as architects if needed, and others such as interior designers and graphic designers.

National Restaurant Design doesn’t sell anything so there is no conflict of interest; we offer only professional service and price based on square footage of the space.

Need a little extra help?  Frank Stocco has put together a workbook, "How to Open a Restaurant: Due Diligence".

Contact National Restaurant Design

National Restaurant Design

National Restaurant Design

What are some of your projects?

We have designed restaurants in nearly every state including Hawaii and Alaska. We have also designed many restaurants outside the United States, in Mexico and the Caribbean.

Most Recent Projects:

  • Bar George – Florida – Disney Springs – Owner and world renowned Sommelier, George Milotes
  • Spoon and Stable – Minneapolis, MN – The privilege of collaborating on design with world famous chef Gavin Kaysen was pure pleasure. This restaurant has won several awards. A James Beard design nomination was also given to Shea Architects, a partner for many years.
  • Buddy Guys Blues Bar – Chicago, IL – Worked hand and hand with renowned Blues guitarist Buddy Buy. Collaborated with Burns and Barrow Architects out of Chicago.
  • Macy’s – Houston, Dallas, New York, Minnesota, Utah – Developed a design for Macy’s Lakeshore; a Macy’s full service restaurant.
  • Michael Smith Restaurants – Kansas City, Missouri – James Beard award winner Michael Smith and NRD collaborated on two unique restaurant designs. Extra Virgin and Coco Bolos.
  • Shades of Green Resort – Orlando, Florida – A Disney resort for military and their families.
  • Corvino’s Super Club – Renowned KC Chef – Kansas City  - An exciting new project from a great local Chef. Worked with great chefs like Gavin Kaysen. This particular design brings the client to the kitchen. There are viewing rooms and chefs counters.

  • The Wedge Co-op – two locations in Minneapolis – NRD was the Food Service Consultant chosen to design a space that is very interactive. We collaborated with Cuningham Architects on this particular project. Today’s Grocery Stores offer such variety. This store was set up with many action stations.

  • Vines Winery – Minnesota  - Minnesota is now becoming a popular place to put a winery. This is one of many we have designed. Along with the wine tasting bars, we have created a production, catering and banquet kitchen.

  • Piccolo’s Italian Restaurant – Chicago – NRD was engaged as a Food Service Consultant Designer for this popular white table cloth Italian restaurant. This project was a collaboration with Aria Architects.

  • Masu Sushi – Locations in St. Paul and Minneapolis – NRD helped develop prototypes for this award wing Sushi and Robata Grill Restaurant. Shea Architects took the lead on this. there are now several Masu’s with a great future.

  • 123 Sushi – Locations in Minnesota and Illinois – This is a Masu company. These small venues are found in high-end grocery stores and business malls.

  • The District – Florida – Great restaurant just north of Fort Lauderdale. This is a great chef-driven concept. NRD was hired as the food service design firm that can best design a kitchen that is completely open to the public. The kitchen is center stage and will create a ton of energy for client and staff.
  • Carlos O’Kelly’s – Iowa, Kansas, Minnesota – Carlos O’Kelly's is a Mexican restaurant concept that was rebranded by Shea Architects. We were hired as the food service consultant/ design firm. We have now done several of their locations.

Projects (the location and our role)

  • Goodfella’s – Award Winning Pizza – New York, New Jersey, Texas, Puerto Rico, Wyoming and other locations – Goodfella’s has won several pizza awards through the years. They are owned by a great innovator, Scot Cosentino. Along with Goodfella's, Scot now owns Old World Pizza Oven Company. In my opinion, one of the best pizza ovens on the market. We do all of Scot’s designs.
  • It’s About Thyme – Virginia – High-end restaurant specialty store.
  • Embassy Suites – Denver, CO – Food Service Consultant and Designer.
  • Hyatt – Denver, CO – Food Service Consultant and Designer.
  • Black Sheep Pizza – St. Paul and Minneapolis, MN
  • Murray’s – Minneapolis, MN
  • Holiday Inn – Bismarck, ND – Food Service Consultant and Designer.
  • Shula Burger – Miami, FL
  • Board Walk Burgers and Fries – Boca Raton, FL
  • Hampton Inn – Denver, CO – Food Service Consultant and Designer.
  • Yoshinoya – Several locations in Los Angeles – In collaboration with Shea, we helped develop their new prototype kitchens to enhance flow and speed. Yoshinoya is a large company headquartered in Japan with several locations in California.
  • Caribou Coffee – Minnesota – Food Service Consultant and Designer.
  • Los Verdes Golf Course – Southern California – New golf resort in LA. Food service designer. Designed banquet hall, kitchen, bar and concession stands.
  • Camilla Café – Louisiana – Great chef-driven boutique restaurant. Design complete facility.
  • Jack Links Cafeteria – Wisconsin – Designed the kitchen, service areas and dining for this large corporate cafeteria.
  • Peak Nine Ski Resort – Colorado – Redesigned the entire resort facility in collaboration with chef and architect.
  • Broadway Grill and Tavern – Bismarck, ND – Designer, consultant and trainer on this beautiful new addition to Bismarck.
  • Patrick’s French Bakery – Minnesota – Designer on this French bakery Bistro. Patrick is one of the finest pastry chefs in the work. It was an honor to collaborate with him.
  • Old Log – Minnesota – Re-design of the kitchen and bar in collaboration with Shea Architects.
  • Black River Falls High School – Wisconsin – Food Service Consultant and Designer.
  • Eagle Brook Church – Minnesota, several locations – Food Service Consultant and Designer.
  • Olaf Anderson Designed Nursing Facilities – Several Locations – Food Service Consultant and Designer.
  • Sand Company Designed Assisted Living Facilities – Several Locations – Food Service Consultant and Designer.
  • Choctaw Casinos – Several Locations in Oklahoma – Food Service Consultant and Designer.
  • Don Julio’s – Minnesota – Designed several kitchens and bars for this local chain of Mexican restaurants.
  • Acapulco – Minnesota – Food Service Consultant and Designer.

 

Past Projects: 

  • Goodfella’s – Award Winning Pizza – New York, New Jersey, Texas, Porto Rico, Wyoming and other locations
  • It’s About Thyme – Virginia
  • Embassy Suites – Denver, CO
  • Hyatt – Denver, CO
  • Black Sheep Pizza – St. Paul and Minneapolis, MN
  • Murray’s – Minneapolis, MN
  • Holiday Inn – Bismarck, ND
  • Shula Burger – Miami, FL
  • Board Walk Burgers and Fries – Boca Raton, FL
  • Hampton Inn – Denver, CO
  • Yoshinoya – Several locations in Los Angeles, CA
  • Caribou Coffee – Minnesota
  • Los Verdes Golf Course – Southern California
  • Camilla Café – Louisiana
  • Jack Links Cafeteria – Wisconsin
  • Peak Nine Ski Resort – Colorado
  • Broadway Grill and Tavern – Bismarck, ND
  • Patrick’s French Bakery – Minnesota
  • Old Log – Minnesota
  • Black River Falls High School – Wisconsin
  • Eagle Brook Church – Several Locations in Minnesota
  • Olaf Anderson Designed Nursing Facilities – Several Locations in Minnesota and North Dakota
  • Sand Company Designed Assisted Living Facilities – Several Locations in Minnesota and North Dakota
  • Choctaw Casinos – Several Locations in Oklahoma
  • Don Julio’s – Minnesota
  • Acapulco - Minnesota

Who is National Restaurant Design?

National Restaurant Design offers professional experienced kitchen, bar, and dining designs to maximize efficiency in restaurants, bars, bistros, diners, cafes, and delis throughout the United States (USA).National Restaurant Design is a food service design firm for commercial kitchen layout, bar layout and food service dining room layout. Concept development is our specialty. Our design team has 70 years of combined experience in every imaginable food service venue: Fine dining; steak houses; seafood; fast causal; pizzerias; burgers; coffee shops; BBQ restaurants; wine bars; Asian; Sushi; Indian; Italian; Mexican; bakeries; bakery cafes; deli’s; hibachi, banquets; bowling; brew houses; wineries; entertainment centers; casinos; food trucks and kiosks. On the institutional side: hotels, cafeterias, schools, universities, churches, assisted living and nursing homes. 

Our Design Team

Our Design Team

Experience and Expertise

National Restaurant Design, Lead Designer, Frank StoccoOur design team is led by designer, Frank Stocco, who has been in the industry for 45 years, starting his career as a dishwasher, cook, Culinary Institute of America graduate (1975), chef, restaurant owner, and currently consultant/designer. The experience of the team is invaluable to understand our clients’ food service concept and vision and then translate that into a great design. With that experience, comes a responsibility to our clients’ needs and of course, budget. We are not the “final word” on design. Our process is truly collaborative — a really fun process.

National Restaurant Design offers professional layout concepts and drawings for commercial kitchens, bars, and food service dining rooms to maximize efficiency in restaurants, bars, bistros, diners, cafes, delis, institutional food service and more, throughout the United States (USA).

The National Restaurant Design Team

How can you turn your vision into a great design?

Our design team is led by consultant and designer, Frank Stocco. Frank has been in the industry for 45 years, starting his career as a dishwasher, cook, Culinary Institute of America graduate (1975), chef, restaurant owner, and currently consultant and designer. The experience of Frank's team is what is needed to understand you, our client's concept and vision and then translate that into a great design for you. Designing efficient bar and restaurant layouts throughout the United States from Minneapolis Minnesota to Miami Florida and New York to Arizona.

With that experience, comes a responsibility to your needs and budget. You have the “final word” on your design. Our process is truly collaborative — a really fun and successful process.

The workbook preparing you to succeed in opening a restaurant.

How to Open a Restaurant: Due Diligence by Frank Stocco, Restaurant Designer

Book description: As a first- or second-time food service entrepreneur, be sure to find out the “first things first”—gain the expertise needed to open a restaurant by taking the right steps early on. This manual is designed like a workbook to engage you to properly prepare to open your restaurant within a required and realistic preoperative budget, starting with defining your concept and vision.

The goal is to save you literally thousands of dollars and even help you gain a financial advantage right at the start by using this chronological comprehensive guide.

There are 13 instructional chapters and each one is a true workbook style manual with space for notes and vital information. Order this book, then do your homework and experience success.

Read some of the excerpts at http://openarestaurant-duediligence.com (the April 10, 2015 post) and https://frankstocco.wordpress.com/

$39/ea, Choose a Binding:


How to Open a Restaurant: Due Diligence is also available as ebook on Amazon, or as a downloadable PDF at http://openarestaurant-duediligence.com in the right sidebar.

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..

Are you a food service equipment company?

National Restaurant Design can help design your food service projects.

National Restaurant Design works with food service equipment companies throughout the United States, from Florida and Minnesota to New York, Texas, and California.Do you need help with the layout and CAD drawings for your client’s food service venue?  Perhaps you don't have your own design department, or maybe you want some new ideas.

We provide expert food service design and layout, plus incredibly detailed drawings for your client to present to the city and contractors. Our specialists are familiar with city and health department regulations to provide drawings that are code-compliant, this way you can keep moving steadily toward ordering the equipment, furnishing, installing and opening the food service establishment.

We at National Restaurant Design work primarily with end-users, but these clients always request from us, equipment company referrals to bid their equipment. We suggest that our clients get equipment bids from 2 or 3 companies; this way they can compare bids as well as the professional relationships. Our goal is to save our clients start-up dollars as well as provide a smooth process. We are happy to pass on your contact information after we get to know you, so give us a call.

Toll Free: 1-888-727-0377