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Running a Restaurant/Expert Profile

Jason Jones

U.S.

Available

Expertise

Can: Architectural, Interior and MEP Design, including customer count and occupancy for various types of restaurants and bars (take out, high end, etc.) Basic Health and Safety, particularly in the US and Caribbean. BOH design and requirements, including walk-ins and prep areas Can't: Intricacies of day to day pricing, menu planning, food portioning, staffing, wages etc.

Experience in the area

Since graduating university in 1987, I've soley designed or been design leader in over 30 restaurants, bars and food prep facilities, as well as several major hotels around the world, including Jamaica, Bermuda, London-England, and Cancun-Mexico. This includes 2 major supermarkets with full deli and food prep facilities, 6 restaurant 5 star resort hotels, yacht clubs, internet cafes, 3000 capacity nightclubs, and high end residences.

Publications

Contract Lighting Magazine, The Bermudian Bottom Line (Bermudian business publication) The Royal Gazette Several London based journals (it was so long ago, I can't remember!)

Education/Credentials

University of Wales - BA Interior Architecture - Patrick Hannay, course leader

Awards and Honors

Several Best of Bermuda design awards

Past/Present Clients

I'll be happy to give further info if required please feel free to vivit my website at www.jasonjonesart.com

Average Ratings

Recent Reviews from Users

User	Date	K	C	P	Comments
william kolb	02/14/11	10	10	10
Phil	02/11/11	10	10	10	Jason was quick to respond and gave .....
Phil	02/11/11	10	10	10
Faye	05/03/10	10	10	10

Recent Answers from Jason Jones

2011-02-11 initial liquor order:

Hi Phil, well, I'd probably advise visiting some established "chain" restaurants with a similar market, and having a look at their beverage selection. If you're looking at a comfort food, party style

2011-02-11 initial liquor order:

Hi Phil, first of all, establish the 3 groups of alcohol. 1) Wine - how varied will your wine list be? Organised by regions? Price range? Reds, whites and sparkling? Many bars, depending on what

2010-11-08 Pricing for selling recipes to restaurant:

Hi Patricia, many apologies for the delayed response! Unfortunately, while the recipes may be yours, unless something was agreed to or signed before they were disclosed to the owner of the restaurant

2010-08-28 How to store restaurant equipment off site:

Hi Jon, Check with local zoning, but I would have to say that as long as there are no hazardous or perishable materials involved, you should be fine to store wherever you want. Brown boxes will certainly

2010-08-24 How to store restaurant equipment off site:

Hi Jon, where are you located? JJ

Running a Restaurant

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