Let's Get Started!
How We Work
Plan
Meet with us to define the overall scope of your project and the services you need. At this free initial consultation, we will gather the information needed to provide an accurate estimate of design costs and the services we will be providing.
Design
We utilize the input you have provided on the project requirements to design a layout that meets your needs. We can work with your team of architects, builders, engineers, and contractors to ensure the design is accurate and well-coordinated with the rest of the space.
Develop
With a good floor plan, equipment specified for your needs and within your budget, we can coordinate with your architect, contractor, and others to get you ready to open the doors!
Souleymane Sow
Designer
Souleymane Sow
Designer
Titeyona Casper
Designer
Titeyona Casper
Designer
Karalinda Dine
Design Project Manager
Karalinda Dine
Design Project Manager
Katrija (Kat) Fagan
Design Admin
Katrija (Kat) Fagan
Design Admin
Robin Nelson, CFSP
Vice President and Consultant
Robin Nelson, CFSP
Vice President and Consultant
As Vice President for FSDC, Robin has over 20 years’ experience assisting restaurants, hotels, healthcare facilities and churches with commercial kitchen design and equipment needs. She uses her management and operations experience in chain and independent restaurants and hotel foodservice to create highly functional and efficient spaces. In addition to specifying equipment, Robin also provides budget estimates and value engineering to accommodate budget requirements for each project.
Robin graduated from Pennsylvania State University with a Bachelor of Science degree in Food Service and Housing Administration and has a Professional Certificate from the Culinary Institute of America. She also holds the prestigious “Certified Food Service Professional” (CFSP) designation from the North American Association of Food Equipment Manufacturers.