Why choose Kitchen Tech?
It's simple: you want to save money, time and to focus on your business.

Together we can turn your vision into reality.
We are Your Full Service Design and Consulting Team

Available services:

• Due diligence and feasibility analysis
• Menu development and food cost analysis
• Foodservice Design Consulting and Coordination
• Full Line Equipment Sales and Installation
• Front of House Consulting / Training: Customer Experience
• Back of House Consulting / Training: Flow and Function
• Architectural Services (wet stamped)
• Engineering Services (mechanical, electrical and plumbing)
• Interior Design, Coordination and Furnishings Supply
• “Discrete Diner” Service

Due diligence and feasibility:
If you are considering building a new restaurant, purchasing an existing establishment or renovating your current facility, we can help. Our pre-lease / pre-purchase site evaluation will determine the existence of required utility services for a commercial kitchen. FF&E budgeting, construction allowance, projected mechanical-electrical-plumbing improvement and expenditures. We provide you with accurate information so you can make an informed decision whether to proceed or look elsewhere.

Menu development and food cost analysis:
Whether you are looking to update your current menu, develop a completely unique menu concept or make sure food costs in line, we can help. Where are your food costs right now and where should they be? We provide unbiased food cost reporting to ensure food costs are in line with your specific type of business. We offer recommendations for menu enhancement and cost savings. We offer these services through one of the nation’s top chefs and owner of six restaurants in Colorado.

Foodservice Design Consulting and Coordination:
Prioritized flow and function is our top concern when we sit down with you and begin the initial design phase. Our goal is to listen to your wants and needs, then design a kitchen which will provide smooth and efficient service. We understand the goal of any kitchen is to produce the food item as intended by the Chef, with the highest level of quality and shortest amount of time possible.

We work with you to coordinate the kitchen design from start to finish, with professional design services including, preliminary schematic designs, design documents and construction documents. Our documents coordinate the kitchen design and equipment with the efforts of electricians, plumbers, HVAC, engineers and health department. We compile all kitchen related information into one straightforward package for submission to prospective bidders and health department officials. This saves you money by reducing duplicate or erroneous information and ensures each party understands their scope in the project.

Full Line Equipment Sales and Installation:
Choosing the correct equipment which balances quality, durability and value is critical. Your return on investment is the most important consideration of every piece of equipment we recommend. We do not accept incentives from factories or distributors, so you are assured unbiased information and representation. We are authorized dealers and every piece of equipment is factory new and carries the full factory warranty.

Front of House Consulting / Training: Customer Experience:
Generating new customers and retaining return customers happens in the first 2-3 minutes of their experience in your restaurant. From their first greeting to when they walk out the door, how do they really feel about the service? Nine out of ten unsatisfied clients don’t complain, they just never come back. Customer service issues directly impact the bottom line, whether good or bad. Proper training on how to handle difficult customers and situations can mean the difference between a poor experience and a great experience.

Back of House Consulting / Flow and Function:
A kitchen which operates smoothly and efficiently is a profitable kitchen. Bottlenecks and wasted staff time all mean wasted money. Increasing efficiency in the kitchen can save $30K-35K per year in labor savings. We analyze the industry standard FTE’s and apply a factor for your specific style of service, giving you a real world look at your labor costs.

Architectural Services:
Choosing an architect who is skilled and experienced in commercial restaurant design is crucial when designing a successful foodservice establishment. Our partner licensed architecture firms understand the need to create a memorable design and stay on budget. Finding creative ways to save money on your project is their top priority.

Engineering Services (mechanical, electrical and plumbing):
Professionally designing the specific utility needs of a commercial kitchen will save both time and money when construction starts. Our partner engineers are specialists in designing the systems necessary for your restaurant, to avoid unnecessary expenses during construction.

Interior Design, Coordination and Furnishings Supply:
The “feel and look” of your restaurant makes up over 50% of what customers refer to as “the total dining experience”. Think back to a restaurant which really impressed you and made you feel welcome and like family. Now think about the interior color, chairs, tables, etc and how it all worked together. Was it warm and inviting using coordinated color and lighting to create a distinctive look? Our professional interior designers work with you to create a coordinated interior design, which reflects your personal tastes and creates a warm, inviting atmosphere.

Discreet Diner Reporting:
Mining accurate, unbiased customer service information is difficult. Feedback from staff can be clouded by personal opinions, feelings and anecdotal information. We offer a service which employs multiple site visits and over 40 critique points for your establishment, during each visit. From the greeting at the door, to how they are presented with their check, it is all compiled into a useful easy to read report. While all customers are different, from passive to demanding, we ensure you have the information so staff members are prepared to make all of your customers happy and satisfied with their dining experience.