Jordash can assist with a professional foodservice design that will help you save money and run an efficient kitchen. Here are some of our design abilities.

Kitchen Design Plan (required by most health departments)

Labour savings is integral in design. Equipment layout is situated for maximum work flow while utilizing the newest equipment and energy incentives providing savings throughout design, construction, and operation of your foodservice business.

Kitchen Equipment

Electrical, plumbing, and mechanical plans including specifications is required for construction and building departments. Utilizing available space effectively can result in more seating for customers and in turn, more profit. Choosing quality over value in some instances will provide savings for years to come.

Implementation of Sanitary and Health Codes (required by inspectors)

Reduce the possibility of contamination to reduce the risk of foodborne illnesses.

Utility and Trash Reduction

Integrated into the equipment selection process, a menu and engineering review is used to determine proper equipment choices for your restaurant, brand selection and industry incentives included.

Construction Fit-Out

Construction fit-out costs are substantially reduced by designing around and including existing conditions and utilities, which reduces delays in obtaining permits.

A $4000 design and investment consultation can save close to $25 000.