Jim Wixson, CFSP - Food Service Equipment & Supplies - Beverage Distribution - Industry

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Expert Profile: Jim Wixson, CFSP

Expertise: 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.
28 years in the food equipment business. Familiar with all phases of the commercial restaurant business, specializing in appropriate equipment selection. Cutting edge in production techniques.

Ask a Question	View Past Answers	View Ratings

What do you still hope to achieve/learn in this field? I would like to be involved in all cutting edge cooking technologies and be instrumental in their introduction to the marketplace.

Something interesting about this subject that others may not know: I see the foodservice operator as that of a manufacturer. Raw product comes in the back door, is processed, cooked, and then served as finished goods. The equipment items used in the process of manufacturer are no more than tools. The right tool will help the manufacturer produce more food, with better quality, and will increase overall profitability.

Average Ratings
Prestige Points: 2694
Knowledge	9.98 Best of the best
Clarity of Response	9.89 Best of the best
Timeliness	9.87 Best of the best
Politeness	10.0 Best of the best
Number Of Questions (in Past 24 Hours)		0
Max Questions to be Asked (in 24 Hour period)		10
Total Questions (since joining AllExperts)		355

Recent Reviews from Users

Knowl	Clarity	Time	Politeness	Date
10	10	10	10	12/01/08
10	10	10	10	11/30/08
10	10	10	10	11/29/08
10	10	10	10	11/14/08
10	10	10	10	11/18/08

User Comments

Thank You
(sam on 12/01/08)

Thank you
(Debbie on 11/30/08)

Your info. helped a lot; thank you.
(Sam on 11/29/08)

Thanks Jim for your help and quick response
(Laquisha on 11/14/08)

Thank You. Does a handyman suffice?
(Kanina on 11/18/08)

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Ask a Question	View Past Answers	View Ratings

Recent Answers from Jim Wixson, CFSP

2008-12-01 Square Footage: Stacy - The rule of thumb is front of the house 15 ft2 per person. Back of the house which includes bathrooms, office, storage, walk-ins, cooking, serving, and clean-up should be about the same number...

2008-11-27 convection oven phases: Sam - The information you have given me doesn't tell me whether the oven is single or three phase. What we do know is that it is 230v. If it has a cord and or cord and plug on it, then check to see...

2008-11-19 Foodservice Design Guidelines: Joshua - Yes there are many rules of thumb for foodservice facilities, but more importantly I would need to know many variable facts: What kind of facility is it? Cafe, fine dining, fast food, diner,church...

2008-11-14 Opening internet cafe/restaurant: Laquisha - There is a foodservice dealer in Columbia that would be able to help you with plan review, sinks, tables, equipment recommendations, etc. Greaseless fryers don't need hoods. There are also...

2008-11-06 mobile food truck/trailer: I hope all this info helps. These are past answers to mobile food truck/trailer answers. The health department is your next stop. They have a book of regs for you. You answered this question on 09/29/08...

More Answers for "Food Service Equipment & Supplies"

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