Since our inception, Burnstad Consulting has designed commercial kitchens that can serve 50 to 750 meals at a time. Whether it's renovating an existing space or starting fresh from an architect's floor plan, the key to each successful design is utilizing the available space to it's best advantage. The proper use of space is critical for creating optimum traffic flow in a commercial kitchen. Wasted time is wasted money, and no one has time for that.
	Proper equipment is essential for the success of any commercial kitchen. That doesn't necessarily mean the most expensive equipment, or the equipment with the most features. Burnstad Consulting operates independently of any equipment manufacturers or suppliers. As a result you benefit from our extensive experience in the food service industry and receive a totally unbiased opinion on the correct equipment for your facility.
	Think of us as an integral part of your team - dependable, thorough, efficient, indispensable. We work closely with you on every phase of development, from concept to completion. Burnstad Consulting delivers what you're looking for, when you need it and within budget.
	Health care facilities, senior facilities, educational facilities, hotel and lodging facilities, restaurants and clubs - count on Burnstad Consulting for all aspects of your institutional and commercial kitchen planning needs.
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