You are here:

Food Service Equipment & Supplies/Experts

Expert	Average Ratings	Expertise
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 73	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 .....
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.
Jim Wixson, CFSP U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.97 Clarity of Response 9.91 Timeliness 9.88 Politeness 10.0 Total Questions 453	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

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 .....

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.

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.

Volunteer to be an expert in this category

Recent Answers

2009-10-31 LP pizza oven:

The only oven that will cook a pizza in 32 minutes is an electric turbochef. A wood oven in a trailer is not going to work for many reasons. The only other option is a conveyorized Lincoln (LP gas

2009-10-22 Gas pressure to cooking equipment:

David, Are you the dealer? I love this question, because I am the Cooking Products Manager for Georgia Power Company. I support electric cooking equipment, and we never have these problems with electric

2009-09-29 commercial kitchen plumbing requirements:

Kim, It will be important for you to go see a foodservice dealer in your area. A foodservice dealer will know the specific codes in Alaska and will help you understand the health codes. I am sure

2009-09-21 vending equipment:

Before purchasing any equipment, I would check the requirements in your area to see if there are any unique regulations that apply to mobile vending as opposed to a restaurant atmosphere. There are

2009-09-17 Want to start a food truck:

Nicole; A Food Manager's license is generally only good in the venue it is issued in. Call the health department or city in which you will operate for a list of licenses you will need. There will be

Answers by Expert:

Browse Answers: