Design Services

FES Magazine features our project
Restaurant & Commercial Kitchen Design Services

The Ckitchen.com projects division provides customers with professional food service consulting and kitchen design services. Most health departments require a design plan and are adamant about the plan following sanitary health codes. If the plan that is submitted does not meet these stringent requirements, the facility will not be allowed to operate. The most cost effective route to take is having professional food service equipment plans produced for you by Ckitchen's projects division.  

After considering your space, menu and budget, your food service consultant will review his suggestions with you. After further discussion and input from you and your staff, he will develop a preliminary plan for your approval. His design process will consider work flow, operational and energy efficiencies. He will also assist in selecting cost effective equipment that is best suited to your needs.

A Ckitchen.com commercial kitchen design will help you maximize available floor space for a more relaxed seating and work environment. Clients have mentioned that this alone lead to higher realized profitability. In addition, instead of gutting out walls, inserting extra columns or running new electric, plumbing and drain lines, our kitchen design team can brainstorm to help you to best utilize existing conditions where possible to reduce overall construction costs. Your professional food service equipment plans include a full compliment of electrical, plumbing and kitchen ventilation plans that will allow you to get accurate information and competitive quotes from contractors and the various trades. Full package fees start as low as $6,000 and may also include a rebate amount towards equipment.

The return on this modest investment can save you an estimated $70,000 in the first year of operation (see Food Service Consulting & Design Partial Benefits Analysis below). 

Reducing utility costs and designing for employee efficiencies are especially important to restaurant, catering and institutional clients. We are well versed in the needs of all aspects of food service equipment design.  Let us show you how we can help. 

Ckitchen.com is an E. Friedman company established in 1984.

Our package includes:

  • Consultation & menu review
  • Preliminary design
  • Value engineering
  • AutoCAD - design plan
  • Equipment plumbing plan
  • Equipment electric plan
  • Equipment ventilation plan
  • Hood ventilation plan
  • Equipment specification book
  • Assistance with seating and table setting selection
  • Rebate towards equipment
  • Equipment low price guarantee
contact us  or Call 800.555.0666 Option 3

Rikers Island Hilton Hotel Roadhouse
New York Aquarium SD26 Restaurant SD26 Restaurant

Market segments:

  • Restaurants
  • Healthcare
  • Schools
  • Hotels
  • Catering
  • Corrections
  • Corporate
  • Airports

Food Service Consulting & Design Partial Benefits Analysis (of a $6000 design fee)

Reduction in Initial Start up Costs

  1. Kitchen design plan required by most heath departments.
    Estimated value: $2,000
  2. Kitchen equipment electrical, plumbing, and ventilation plans required for construction and building departments.
    Estimated value: $2,000
  3. Implementation of sanitary and health codes required by Health Department and subsequent health inspectors.
    This will also reduce the possibility of food poisoning.
    Estimated value: $1,000
  4. Menu vs. equipment review with value engineering of equipment choices and requirements.
    This review will remove equipment that is not absolutely required to produce desired results.
    Brand selection is included in this review.
    Average savings: $8,000
  5. Utilizing available space effectively can result in more room for customer seating and a comfortable work environment that leads to an efficient pace of operation.
    Many operators will realize a more profitable operation.
  6. Construction fit-out costs are substantially reduced by designing around existing field conditions and utilities.
    Average savings: $5,000+
Total average start up savings: $18,000

Yearly Operational Savings

  1. A selection of equipment based on the efficient use of electricity, gas and water.
    Estimated savings: $20,000
  2. Labor savings as part of the design. Situating work areas for a faster and smoother work flow. Also includes review of potential savings through automation and considers employee comfort.
    Estimated savings: $24,000
  3. A focus on rubbish reduction as part of the equipment selection and overall operation.
    Estimated savings: $8,000
Total average yearly savings:
$52,000


These are the areas we target for operational efficiencies



Energy and Labor efficiencies can give your operation the edge



An effective design that reduces energy, labor and rubbish removal costs can save an average of over $50,000 yearly and will quickly cover the cost of the equipment.

Note! Energy efficient equipment is rebatable in many municipalities. We have partnered with a service that will help you obtain thousands of dollars in rebates.
contact us  or Call 800.555.0666 Option 3



CKitchen - Design Solution Center


Contact our Design Department and speak to an expert about your project needs.

Previous concerns that we addressed include:

"My restaurant throws away pounds and pounds of produce, meat and poultry every week. Is there a way that we can extend shelf life and even improve the quality of the raw food materials that we use?"

"We've got to get our energy dollars under control! What do you suggest?"

"Our dining guests are always complaining about drafts. My heat is always running in the winter and my AC never goes off during the warm months. What can we do to cut these costs? It's eating the money right out of our pockets!"

"The neighbors say that we are sending cooking odors into their living spaces. What can we do if our BBQ Restaurant is famous for our Baby Rack Ribs - Chicago style?....there is none better. ....But it does get awfully smokey up on the roof!"

"The cost of Sushi Fish products keep escalating so we can't afford to lose money on product losses. Do you have a solution to keep my expensive Sushi Fish and Kobe Beef and other fine meats at their optimum."

"I am very concerned about the impact that my kitchen has on the environment. How can I make my kitchen 'GREEN' and reduce its carbon footprint?"

"My kitchen staff are more than cooks, they're artisans. I want my kitchen to be visible to the dining room....can you design it?"

"This food operation is going into a LEEDS silver building. Can you design and specify the proper equipment?"

Please call us at 800-555-0666 option 3 for solutions to these and any other concerns you may have.

Our projects division offers full food service project management.


COMPLETED PROJECTS (partial list)

Allen Hotel SD26 Restaurant
NY Aquarium Yale Club
British Airways New York Hilton & Towers
U.S. Federal Building FDNY 277
Marriott Hotel - Brooklyn Renaissance Center Grassy Creek Baptist Church
Sofitel Hotel "21" Club
Royal Suites Hotel Pierre
Friedwald House Manhattan Psychiatric Center
The Roadhouse Restaurant Grill Point Restaurant
North Rockland School La Strada Restaurant
Lincoln Hospital Colson Bakery (La Patisserie)
Brooklyn House of Detention for Men Cosmopolitan Club
Ahaba Ve Ahva Crittendon HS
Aging in America, Morningside House Friedwald Care Center
Sands Point Nursing Home Riker s Island Prison
Franks Riverside Restaurant Harlem United
ADP Hospice of Rutherford Country
Bristal Assisted Living Facilities Avalon Pines
Juan Valdez Cafes International Vittles
Krazy City Cobble Hill Care Center
Manhattan Day School Beis Chana
Porter House Schoolhouse Cannondale Restaurant
Skyview Care Center Sleepy Hollow Pub
Sparta Evangelical Free Church Standing Room Only
Starwich Beth Torah

Paramount Hotel - Diamond Horseshoe
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Double Tree Times Square
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Hilton Times Square
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Hill Country BBQ & Chicken
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Kappo
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Rikers Island Prison
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New York Hilton Hotel
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Road House
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New York Aquarium
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SD26 Restaurant
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Allen Hotel
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