Map health-code, certified-manager, food-handler, allergen, illness-reporting, sanitation, pest, water, waste, and inspection requirements.
Facilities
U.S.-based · Global reach
Kitchen Design & Workflow
Kitchen design determines capacity, labor efficiency, food safety, ticket times, storage, supervision, and the guest experience for years. Cole evaluates menu production, volumes, equipment, utilities, adjacencies, receiving, warewashing, waste, and employee movement to create a practical workflow that supports peak demand without unnecessary steps or capital.
What this work is designed to deliverA safer, more productive kitchen designed around actual production and service flow.
Discuss this capability How we help
Senior expertise.
Practical execution.
We observe or model how product, people, utensils, information, waste, and dirty equipment move through the space at normal and peak volume. Layout recommendations are then tested against production capacity, labor steps, utilities, sanitation, supervision, replenishment, and maintenance—not simply whether equipment fits on a drawing.
Our operating approachNo seagull management. We can enter at the diagnostic, planning, implementation, stabilization, or ongoing-advisory stage—and remain accountable through execution, adoption, and a sustainable handoff.
Model menu production, volumes, dayparts, batch sizes, ticket times, station loads, replenishment, storage, and future growth before drawing equipment.
Map clean and dirty flow from receiving through storage, preparation, cooking, holding, service, warewashing, waste, and employee movement.
Validate equipment capacity, clearances, ventilation, fire suppression, utilities, drainage, refrigeration, handwashing, sanitation, and service access.
Design for allergen separation, raw-to-ready-to-eat controls, temperature control, cooling, chemical storage, pest prevention, and HACCP needs.
Test ergonomics, sightlines, supervision, security, ADA considerations, maintenance access, energy use, and labor steps under peak demand.
Review drawings, schedules, substitutions, installation, commissioning, training, cleaning standards, and post-opening workflow corrections.
Details that protect the work
What clients cannot afford to discover too late.
Requirements vary by jurisdiction and operating model. We identify the dependencies early, assign ownership, maintain the evidence, and coordinate licensed specialists wherever professional authority is required.
Identify HACCP plans, variances, specialized-process approvals, critical limits, corrective actions, verification, and record retention.
Protect traceability, approved suppliers, recalls, temperature control, cross-contamination, chemical control, labels, claims, and consumer advisories.
Connect food safety with equipment, facilities, training, staffing, maintenance, emergency plans, licensing, insurance, and customer communication.
When to bring us in
Before a decision.
During a transition.
When performance slips.
Build or launch
Get the structure, economics, people, systems, and controls right before opening or expansion.
Fix or stabilize
Step into an urgent gap, stop leakage, restore accountability, and protect the business.
Improve or grow
Strengthen the operating platform before scaling, transacting, refinancing, or adding leadership.
Flexible engagement
Focused project
A defined issue, deliverable, timeline, and implementation plan.
Fractional leadership
Hands-on senior ownership without adding a permanent full-time executive.
Ongoing advisory
Regular operating review, decision support, accountability, and governance.
Step in where it matters