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Food Service Equipment & Supplies/Experts

Expert	Average Ratings	Expertise
BML Consulting U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.00 Clarity of Response 9.75 Politeness 10.00 Response Time(hr) 17.8 --Last 90 Days(hr) 27.7 Total Questions 157	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.
Larry Edger U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.75 Clarity of Response 10.00 Politeness 10.00 Response Time(hr) 10.7 --Last 90 Days(hr) 7.2 Total Questions 48	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.
Malcolm Evans U.K. Available View Profile Ask A Question	Knowledgeability N/A Clarity of Response N/A Politeness N/A Response Time(hr) N/A --Last 90 Days(hr) N/A Total Questions 0	I am a field service Engineer who specialises in kitchen fire suppression, particularly utilising the R-102 wet Chemical, Ansul Kitchen Fire Suppression System. I am fully Ansul trained in Design, Installation and Maintenance of these systems.

Expert

Average Ratings

Expertise

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.

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.

Malcolm Evans

U.K.

Available

I am a field service Engineer who specialises in kitchen fire suppression, particularly utilising the R-102 wet Chemical, Ansul Kitchen Fire Suppression System. I am fully Ansul trained in Design, Installation and Maintenance of these systems.

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Recent Answers

2012-01-25 Cupcake Oven:

Dear Joan: Actually the best oven is neither of the ones you listed. But before I answer your question I need to know what kind of volume production you intend to have. If you're thinking about the potential

2012-01-22 exhaust:

Dear Lois: You will need a Type 1 grease exracting hood with an over-hang of 6" past the equipment on three sides (assuming this will be a wall-mounted hood as opposed to an island style). You can opt

2011-12-13 vent hood distance:

Tony; Regulations vary from state to state. There is no single "standard" that I can give you. However, food trucks and similar vending operations do not fall within the normal parameters of building

2011-11-16 Exhaust hood and sprinkler systems:

Steve; I am a little confused. Did the state fire inspectors ORDER you to get a hood and sprinkler system or RECOMMEND you get one? It is rare that a state inspector will over rule the local guys. My

Food Service Equipment & Supplies/Experts

BML Consulting

Larry Edger

Malcolm Evans

Recent Answers

2012-01-25 Cupcake Oven:

2012-01-22 exhaust:

2011-12-13 vent hood distance:

2011-11-16 Exhaust hood and sprinkler systems:

More Answers in Category Food Service Equipment & Supplies