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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.


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!)


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

Average Ratings

Recent Reviews from Users

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
Prashant S Akerkar04/25/16101010Dear Jones Thanks. Prashant
Sucheep Srimongkol04/19/16101010 
Prashant S Akerkar04/15/16101010Dear Jones Thanks Prashant
Prashant S Akerkar04/15/16101010Dear Jones Thanks Prashant
Prashant S Akerkar 04/11/16101010Dear Jones Thanks. Prashant

Recent Answers from Jason Jones

2015-10-21 INVESTORS' SHARE:

Hi Stolan,    What would be the role of the sponsor if John put his own money down? I.e. Why would he need a sponsor?    As for a 50/50, always keep at least 51% of the business to yourself. If not, you

2015-10-21 INVESTORS' SHARE:

Hi - can you tell me a bit more about the concept of the launch bar?     Feel free to email me privately    JJ

2013-09-04 Walk In's:

I would suggest a dedicated stand up freezer, not a walk-in - you will ALWAYS be needing to keep ingredients frozen (stocks etc.), but as your focus is not on prepared food, your storage requirements won't

2013-08-30 Walk In's:

Hi, what seating capacity are you looking at?    JJ

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


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