 | ||||
Restaurant Design Concepts, Inc., 1017 22nd Avenue, Embarcadero Cove Suite 110-B, Oakland, CA 94606 510.436.7000
We have clients and service restaurants in San Francisco, Oakland, San Jose, Walnut Creek, Berkeley, Redwood City, Vallejo, Benicia, Los Gatos, Santa Cruz, Sacramento, Modesto, Tracy, Napa, Fairfield, Vacaville, Hayward, Foster City, Stockton, Lafayette, Danville, San Ramon
restaurant design C
June 2, 2009
Dear D------,
The recommendation letter we have received from the founder of the Culinary Institute acknowledges our team’s accomplishments in handling his project from start to finish.
The Culinary Institute was a 21,000 square foot project located on the third floor of a very difficult building. There was no freight elevator and delivery of large scale items was done through the roof by crane. Every bit of the Architecture, Interior Design, Equipment, Custom Fabricated Fixture and Furnishing supply, and Project Coordination was handled by the same team members who are with Restaurant Design Concepts, Inc. today. There were four (4) major kitchens, two (2) large bakeries, two (2) beautiful demo kitchens with stadium seating, as well as interior design of all office space. It is a project we are very proud of and are pleased to present the letter from Dr. David Korb.
Another project that we have under contract currently is Garre Winery in Livermore - a 15,000 square foot space we have been working on for over a year that will be completed in late 2010. We also are working on a number of smaller projects ranging from 1,600 to 5,000 square feet.
After careful review, we believe a project cannot be handled by a consultant alone. A project requires extensive Architectural Interior Design, and Project Management services that Restaurant Design Concepts, Inc. can provide for a smooth, efficient installation. Our “under one roof” capabilities will save you time and money in the long run.
Enclosed is a letter from Angela’s Bistro, whose owner is the Executive Chef and a shareholder of Rosenblum Winery, which is another project we will be working on. My partner, Jeff Young, who is president of Restaurant Design Concepts, Inc, has 25 years of Architectural experience exclusively doing food service layouts, plans and project management which enables him to fully understand the needs of the client and the project requirements. He understands code requirements, mechanical and engineering requirements, effective design and layout, and can keep your project moving toward completion in a timely manner.
We hope that this added information will help you make the decision to move forward with your project using our skills and knowledge. I look forward to hearing from you.
Sincerely,
Jerry Kirk
Restaurant Design Concepts, Inc.
REFERENCE LETTERS AND CASE STUDY
Restaurant Design Concepts and DMC Construction, Inc., Monterey, California
One of the best ways to go about finding the right restaurant design and architectural firm to design or redesign your restaurant, cooking school, hotel kitchen or resort dining area, is to learn about your potential new business partner from the "inside out." Below is a letter from Jerry Kirk, Managing Partner at Restaurant Design Concepts in Oakland, CA, written recently to the President of one of California's most respected and adept construction companies located in Monterey. It is intended to provide you, the restaurant owner or hotel food manager, church or school director of food operations, a better reference point by which to put these two most recent reference letters into perspective (see arrows-hyperlink to the .pdf files below ... the letter from Mr. Kirk follows).
These reference letters speak volumes about how Restaurant Design Concepts treat their clients.
Sample Work:
