FOH BOH Foodservice Solutions chooses to focus on operational efficiency from every angle of the design process. Cost of operation exceeds 40% of revenue or cash flow. In an industry fraught with a discount mentality in competition anything we can do to decrease cost both short and long-term will make a significant difference in profitability. If you operate a non-profit such as a government food facility, controlling long-term cost such as energy can make a substantial difference in where you get to spend your limited resources.
We are able to do this through continuous education and cutting edge technology. The approach to each project is individual and involves a complete programming analysis to ensure we know what the overall goal is. All too often we find operators who 'adapt' to less than desirable conditions because they don't know what the don't know.
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