Firm Overview

About the Firm

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 mission statement is simple –“Functional Design Solutions” 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 32-year track record by Founder and Managing Member Michael D. Berard, along with the extensive foodservice 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. CKC is a full service independent Commercial and Institutional Food Service Equipment Design & Consultant firm located in Binghamton, New York. We have over 32 years of Food Service Equipment related experience with a strong emphasis on Facilities Design. CKC does not sell Foodservice Equipment, allowing us to be impartial and only specify equipment best suited for our Client’s needs. We strive to provide our design clients sustainable, aesthetically pleasing, and functional facilities that reduce operating expenses, optimize workflow, encourage strict sanitation practices and provide maximum flexibility. We provide clear, concise, and complete documentation. Kitchen equipment suppliers are eager to bid on projects which we have designed because our bid documents are easy to understand. This allows our clients a much more competitive bidding process, resulting in lower equipment costs. Our firm produces its design projects using AutoCAD, along with other industry-specific programs that provide accurate bid documents and budgets. CKC provides consultations with facility operators to truly listen to their needs and requests. With over 32 years of foodservice experience, we are empowered to tailor design services that genuinely serve facility operators’ needs and address their challenges. CKC has created a strong professional relationship with Foodservice Equipment suppliers, Manufacturers and Manufacturer’s Representatives to ensure our client gets the most competitive pricing, quality equipment and professional installation services.

Sustainability

Sustainability in food service design can and should touch every part of the kitchen and dining facility. And creating a foodservice 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.

Registered Service Disabled Veterans Owned Small Business

CKC is a Registered Service Disabled Veterans Owned Small Business. The Office of Small and Disadvantaged Business Utilization (OSDBU) serves as the Department of Veterans Affairs (VA) advocate, to assist and support the interests of Service Disabled Veteran Owned Small Businesses (SDVOSB). The program allows additional credit evaluation factors for Architect & Engineering Firms teaming with SDVOSB’s. In addition, VA prime contractors can obtain subcontracting credit for SDVOSBs only when they subcontract with verified firms in Vendor Information Pages (www.vip.vetbiz.gov/).