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"The kitchen is the engine of any restaurant. If it is designed too small in relation to the dining room, it will run in the red all night long and struggle to keep up. If it is designed too big, your capital and operational costs can challenge profitability. Finding the right balance requires knowledge of restaurant operations, foodservice equipment and design; all three working together to achieve a finely tuned machine." - James N. Davella |
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the back burner..... |
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JND helps Beecher's Handmade Cheese New York open to cheese hungry enthusiasts...news feed |
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JND working to bring Hakkasan to New York...news feed |
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Foodservice Consulting Society International Member |
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James N. Davella Consulting 1040 1st Avenue, Studio 358 New York, New York 10022 (212) 203-2462 |
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© 2011 JNDavella Consulting, LLC. All Rights Reserved. |
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a different perspective from a unique backgroundTM
business consultant – designer – construction manager – chef