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Malcolm Evans

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.

BML Consulting

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

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.

Recent Answers

2017-01-11 Dishwasher maintenance:

James:  Without physically being able to personally inspect it I can't be sure of anything. Why don't you ask the chemical company that services your restaurant? If the scum is whitish it's usually an

2017-01-07 Dishwasher maintenance:

Hi James:  What you have is lime/scale build-up and you will want to order a descaling chemical that is also food safe from your local chemical company. You can try running white vinegar through your machine

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