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Larsen Consulting — Professional Course Series
Best Practices and Guidelines for Foodservice Consultants
The consultant's role, project types, the six-step programming process, and the regulatory framework.
Eight operation types in depth — QSR through institutional — with a six-step needs-assessment framework.
Workflow analysis, the six kitchen zones, aisle clearances, station design, and injury prevention.
Specification writing, TCO analysis, NSF/UL requirements, and equipment placement principles.
Type I and II hoods, exhaust/make-up air balance, NFPA 96 compliance, and energy-efficient design.
Water supply, drainage, grease interceptors, gas load calculation, electrical panel sizing, and MEP coordination.
FDA Food Code, NFPA 101, ADA compliance, and navigating the health department plan review process.
KDS systems, IoT-connected equipment, kitchen automation ROI, and energy management systems.
Working with architects, MEP engineers, GCs, and equipment dealers. RFI and submittal management.
Three complete project case studies and the best practices that define excellent kitchen design.
Foodservice consultants, equipment dealers, architects, and operators who design or specify commercial kitchens professionally.