Foodservice Design Professionals

Foodservice Design Professionals is a leading name in the food service facility design/consulting industry with an impressive track record of designing over 20,000 facilities across Texas and parts of Oklahoma and Louisiana. Its clientele is spread across a range of industry verticals, including but not limited to corporate, healthcare, hotel, K-12 and sports.

This has been possible due to its continuous efforts to keep abreast of the changing trends. For example, many food service facility owners and operators today are not just looking for just functional spaces; they want designs that are up-to-date and incorporate latest technologies. They want real-time data accessible via smartphones to reduce operational burden and become nimble in nature.

“The food service industry is subject to unexpected alterations due to changing customer demands,” says Lance Brooks, owner and President. “Our ability to listen to clients, understand their vision and materialize it has earned us accolades.”

Its methodology includes careful planning, followed by providing clients with iterative designs that reflect their requirements and vision. By offering multiple designs and collecting feedback, the company ensures that clients are involved in the decision-making process. They even organize visits to similar facilities to help clients visualize the design.

“We use tools like Oculus and Enscape software to convey designs accurately, ensuring that clients have a clear understanding of what to expect,” says Melissa Moore, owner and CEO. “Every project is a collaborative effort. Our team works in liaison with clients to ensure the journey is smooth for both the parties.”

Foodservice Design Professionals adds numerous layers of analysis before delivering services. It works directly with architects, facility managers, general contractors and owners while making significant investments to improve its services without bringing additional costs to clients.

A major portion of its clients are from the K-12 market. Irrespective of the vertical, the goal is to elevate the dining experience while ensuring operational efficiency. Clients are also involved in the equipment selection, ensuring that the products align with their functional requirements and budgets.

In a recent project, Foodservice Design Professionals gave a makeover to Oklahoma’s Holland Hall—a K-12 independent Episcopal school—refectory to reflect a modern lunchroom. It had been nearly 20 years since the school had renovated its refectory. As a result, its middle school was serving meals from a small lunchroom and the other students were being served boxed lunches.

“The scope of the overall project was to have an open servery that mimics a higher education or non-institutional servery for grade levels K-12,” says Brooks.

The goal was to reveal healthy food options to encourage students to buy lunches at school rather than bringing them from home. Meal selections included local and organic foods, gourmet-style pizza cooked in a gas-fed oven, burgers, chicken prepared on an open hooded grill, and salad bar islands. The design called for a scatter system where students could come in, grab their meals and pay on their way out. The dining hall was designed to accommodate 400 sittings.

What propels Foodservice Design Professionals to deliver on such projects is its cohesive team of more than 30 professionals—including project managers, engineers and assistant project managers—all essential contributors to the design process. The team emphasizes the importance of mutual education between them and clients, fostering a symbiotic relationship grounded in shared learning and informed decision-making.

“We believe it is our responsibility to bring value to the design process by modeling our services to maximize the benefit of a food service consultant,” says Brooks. “For us, the client’s interests hold paramount, and we go beyond the conventional to achieve it every time.”