Food Equipment Consulting

One of the major responsibilities of a professional foodservice design consultant is the selection and specification of the foodservice equipment used in the design of an institutional or commercial foodservice project. The projects can be as simple as a small church kitchen used once or twice a month or as complex as a centralized kitchen responsible for producing 100,000 or more meals a day.

Allow JVS to consult your business on the best design and application in creating a kitchen that may last you for many years.