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Americans Spend More on Dining Out Than On Groceries…

Americans Spend More on Dining Out Than On Groceries…

And that’s why KECdesign is in business. Because as people want more restaurants with better menu variety, the demands of the operator change. Customers expect a quality product with faster service, at a price in alignment with their perception of quality. It’s a tough business and not everyone can survive.

Tuesday, April 14, 2015 / Industry Commentary
You Gotta Guy

You Gotta Guy

KEC’s creative problem solving and in-depth knowledge of commercial kitchen equipment, code requirements and cooking technology put Joe’s on the right path.

Tuesday, March 31, 2015 / Case Studies
2015 Pizza Expo Recap

2015 Pizza Expo Recap

At the suggestion of regional customer, Monical’s Pizza, KECdesign’s team of guerilla marketers attended The 2015 Pizza Expo in Vegas. The show had about 400 exhibitors and 8,000 attendees. Representatives from many major chains, smaller growing chains, and independent pizzeria owners from across the country were in attendance.

Friday, March 27, 2015 / News/Events
Restaurant Design Diagnostic Launched

Restaurant Design Diagnostic Launched

KECdesign launched its new Diagnostic Process to assess the effectiveness of a commercial kitchen layout and design. This process is used to help restaurants/bars improve throughput and maximize production via a better conceived kitchen.

Monday, March 23, 2015 / News/Events
Pizza Pool Hall #2

Pizza Pool Hall #2

After a KECdesign re-do, the food prep area was increased by 50%, the work flow made sense, all wall and storage space was efficiently utilized and the equipment was labeled and properly specified on the drawing.

Monday, January 12, 2015 / Before and After
Upscale Campus Eatery

Upscale Campus Eatery

KECdesign worked with an avant–guarde interior designer on concepts for three different dining and bar levels, to be served by a small 300 sq. ft. “bar” kitchen on the second level.

Monday, January 12, 2015 / Before and After
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