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| Expert | Average Ratings | Expertise |
|---|---|---|
BML ConsultingU.S.
Available
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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 EdgerU.S.
Available
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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, CFSPU.S.
Available
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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. |
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
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
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
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
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

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