Commercial Kitchen Consulting, LLC (CKC), has a proud tradition of serving the Food Service Industry with a reputation for providing clients with unique designs and quality installation services. Our philosophy breaks through industry tradition by developing facilities with signature market presence, distinction, and the personality of individual clients.
Our clients receive assurance that function and form will optimally blend, maximizing all combinations for distinct and superior design. Emphasis on unique design ideas is only one factor in developing exceptional projects. CKC focuses on long-term operational requirements of food service operations, including energy consumption, fixture and equipment maintenance, and overall labor and customer flow patterns, all of which make a difference in profitability for our clients.
CKC was founded in January 2009 and is built on a 30 plus year track record by Founder and Managing Member Michael D. Berard, FCSI, along with the extensive food service experience of our entire team. Michael D. Berard leads CKC with progressive design concepts. We have completed many fine projects throughout the commercial kitchen and institutional arenas. We strive to build customer relationships to provide long-term professional alliances include strategic and organizational planning.
Sustainability in food service design can and should touch every part of the kitchen and dining facility. And creating a food service facility that incorporates “green” thinking is also a proven way to improve quality, improve the working environment for all staff, and improve the dining experience for all customers. Quality design is developed from a process of communication and education. Our staff brings years of experience in designing and developing sustainable solutions for our commercial food service clients that were able to integrate their needs and requirements while yielding both immediate and long-term savings.
Our firm also focuses on environmental design, by promoting energy efficient LEED concepts, ergonomically proficient work stations and kitchens supporting positive work environments. This is accomplished through the use of quality materials, fit and finish, color, lighting and clean ability. The end result for our clients is a long-lasting sustainable kitchen that also promote staff recruitment and retention. Perhaps the most important issue for your customers is to feel good about their dining experience. This extends beyond simple enjoyment of a meal, and there is a growing movement among restaurant diners today to know that sustainable measures have been taken in the preparation of their meal. The ability to communicate where the food comes from is proven to improve the overall dining experience, as it conveys your interest in providing a memorable experience.PROFESSIONAL AFFILIATIONS: Michael D. Berard, FCSI, is a registered professional member of Foodservice Consultants Society International. CKC ORGANIZATION AFFILIATIONS: • Foodservice Consultants Society International (FCSI) • The American Institute of Architects (AIA) • Food Service Equipment and Supplies • The National Association of Food Service Manufacturers (NAFEM) • US Green Building Council • Service Disabled Veteran-Owned Small Business (SDVOSB) • National Restaurant Association