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One path, five steps, plus the community and services that support it. Start free, scale up as your needs grow.
Self-assessment
Coming SoonTwenty quick questions across menu, space, utilities, budget, and timing — find out if you're ready to buy equipment before you spend a dollar.
Coming SoonPDF Guide · 76 pages
Available NowThe 25 pre-purchase questions every buyer must answer, needs vs. wants sorting, utility checks, used-equipment risk, quote comparison worksheets, and a final go / no-go scorecard.
Get the Workbook →Templates & Frameworks
Coming SoonThe design method, distilled: eight functional zones, food-flow layout principles, clearance rules, utility planning matrices, and to-scale planning templates.
Coming SoonTraining Course
Coming SoonLearn to normalize bid packages into an apples-to-apples matrix, spot freight, install, and spec gotchas, and know when a 'deal' isn't one.
Coming SoonComplete 10-Module Course
Available NowThe complete profession: commercial kitchen design, codes and standards (NFPA 96, NSF/ANSI, FDA Food Code, ASHRAE), estimating, and real case studies.
See the Course →Free Community
Available NowAsk questions, share wins, and trade notes with other owners and operators — free to join.
Join Club 86 →Done-For-You Service
Available NowYour hands-on food service experience, translated into a professional resume that hiring managers in any industry understand. Personally reviewed by Mark.
Build Your Resume →Restaurant Profit Intelligence
Coming SoonKnow your exact profit margin on every dish, in real time — live menu costing, ingredient management, and waste tracking.
See MenuIQ →Not sure which one you need?
The Start Here page walks you through the full path, step by step. Start Here →