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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.
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
Several Best of Bermuda design awards
I'll be happy to give further info if required please feel free to vivit my website at www.jasonjonesart.com
| 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 |
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
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
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
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
Hi Jon, where are you located? JJ
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