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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.

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.

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.

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.

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.

KECdesign’s solutions improved topline results through staff productivity and bottom-line results of saving money.