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Food Service Equipment & Supplies/Experts

Expert	Average Ratings	Expertise
Larry Edger U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.0 Clarity of Response 10.0 Timeliness 10.0 Politeness 10.0 Total Questions 13	Multi concept restaurant owner. Just finished fourth restaurant. Can answer questions on all aspects of running, owning and starting a restaurant, cafe or hospitality operation. Enjoy helping other restaurant owners. Most "consultants" have no idea what a restaurant operator needs to be successful. Let me know if I can assist you finding answers to your operating and marketing questions. Accomplished chef and menu development a particular talent for upscale casual restaurants.
BML Consulting U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.0 Clarity of Response 9.82 Timeliness 10.0 Politeness 10.0 Total Questions 74	I have 30 years within the foodservice industry as an equipment, supplies and fine dining consultant. I have worked for foodservice distributors and more than 50 equipment, supplies and top-of-the-table manufacturers within the Southern California marketplace. I have extensive experience and knowledge in the areas of heavy cooking equipment, front-of-the-house, fine dining, wine and tablewares. I am interested in giving back to the community that has assisted in my success and I am happy to offer my unbiased expertise to those in need of objective answers. I am also certified as a CFSP professional (Certified Food Service Professional) as a member of NAFEM.
Jim Wixson, CFSP U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.97 Clarity of Response 9.91 Timeliness 9.89 Politeness 10.0 Total Questions 457	I can answer any questions about food production process, alternate food process methods, new technologies, layout and design, energy choice issues, ventilation, health codes, productivity, profitability, and labor staffing issues.

Expert

Average Ratings

Expertise

Larry Edger

U.S.

Available

Multi concept restaurant owner. Just finished fourth restaurant. Can answer questions on all aspects of running, owning and starting a restaurant, cafe or hospitality operation. Enjoy helping other restaurant owners. Most "consultants" have no idea what a restaurant operator needs to be successful. Let me know if I can assist you finding answers to your operating and marketing questions. Accomplished chef and menu development a particular talent for upscale casual restaurants.

BML Consulting

U.S.

Available

I have 30 years within the foodservice industry as an equipment, supplies and fine dining consultant. I have worked for foodservice distributors and more than 50 equipment, supplies and top-of-the-table manufacturers within the Southern California marketplace. I have extensive experience and knowledge in the areas of heavy cooking equipment, front-of-the-house, fine dining, wine and tablewares. I am interested in giving back to the community that has assisted in my success and I am happy to offer my unbiased expertise to those in need of objective answers. I am also certified as a CFSP professional (Certified Food Service Professional) as a member of NAFEM.

Jim Wixson, CFSP

U.S.

Available

I can answer any questions about food production process, alternate food process methods, new technologies, layout and design, energy choice issues, ventilation, health codes, productivity, profitability, and labor staffing issues.

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Recent Answers

2009-11-21 LPG Deck Oven:

Richard, I believe the code will call for a Class 1 duct to an upblast fan, because of the LP gas. Whenever you have a flame and grease laden air, you have the potential for fire. Venting grease laden

2009-11-18 Lincoln Impenger Pizza Oven:

Mike, Lincoln makes a number of different size ovens. You will need to check with a service company in your area and give them the model and serial number to see if it is possible. The only other

2009-11-17 Air oven and Fire Suppression:

Steve, Which brand oven are you looking to buy? You will want to have a hood because the temperatures for cooking hamburgers are high enough to cause smoke and grease laden air. If you have a hood,

2009-11-08 Ventilation needed for deck oven?:

Kathie, You shouldn't need an exhaust hood with an electric bake oven cooking bread. There is no exposed flame and the temperatures of the oven will be below 350F. You should check in with the Fire

2009-11-06 Business Presentation:

Husan; Your answer may reside in your question. How did you communicate your need for help? You may want to compare how small businesses today are changing the way they communicate their message

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