PES Design Group

What guiding principle shapes PES Design Group’s approach to foodservice design projects?

Foodservice design and consulting practice at PES Design Group is rooted in family legacy. It plans, engineers and oversees commercial kitchens based on its commitment to a simple principle: ‘if something is worth doing, it is worth doing right.’ Passed down through generations, this mindset drives its application of proven design fundamentals to modern operational realities where speed, volume, durability and financial performance are non-negotiable.

“We're proud to deliver work that goes beyond what's asked, creating spaces that run smoothly for teams, serve users well and respect every dollar spent,” says Jim Richards Jr., president.

Tracing its roots to 1989, when Jim Richards Sr. acquired Professionally Engineered Systems, the firm sharpened its focus on convenience store layouts designed for heavy traffic and profitability. Under Richards Jr., who brings almost four decades of industry knowledge, the firm was renamed and ventured into the hospitality sector, K-12 education and international projects, shifting kitchens from purely functional back-of-house areas to true experiential centers.

Aligning Design with Daily Operations

How does the Engage, Enact, Ensure framework guide operationally aligned kitchen design?

PES Design Group’s operating philosophy is expressed through its working mission: Engage. Enact. Ensure.

Consulting efforts begin with careful listening to a client’s vision, daily routines, user expectations and financial realities. Once priorities become clear, the team translates them into clearly defined operational objectives that guide every design decision.

Designers develop practical, creative layouts, shaped by service flow requirements identified during planning. Implementation includes oversight during construction, progress checks and ongoing adjustments, ensuring the completed build aligns with the approved plan and functions as intended.

Digital integration further strengthens execution. Live documentation, transcription and live 3D visioning are embedded into project workflows while AI supports internal processes to refine recommendations. This steady, team-oriented approach helps achieve improved user satisfaction.

Why is designing for throughput and cultural context critical in diverse foodservice projects?

In one instance, a Florida charter high school needed to serve about 1,000 students in two tight lunch periods while offering a variety of meals. PES designers responded by structuring the kitchen and serving areas around throughput pressure. Modular setups and efficient prep zones handle volume without sacrificing food safety. Dedicated deli and salad stations support made-to-order variety. The result was improved circulation, eased lines and increased participation.

Another example is the Santa Clara Travel Center in Española New Mexico, a ground-up project developed for the Pueblo tribe. The client envisioned a non-traditional convenience store that reflected tribal heritage. Designers integrated cultural elements into architectural finishes and layout decisions alongside features like a beer cave and a Southwest BBQ concept. The result was strong customer response and a source of pride for the community.

Building for Long-Term Performance

In what ways does PES Design Group incorporate sustainability and long-term efficiency?

PES Design Group is pursuing sustainability certifications and working with equipment partners to bring in innovations that improve bottom-line results. In convenience stores and travel plazas, high-efficiency holding cabinets and induction merchandisers maintain temperature control while reducing energy use. For K-12 settings, programmable combi-ovens, convection ovens and blast chillers improve production speed and maintain quality under volume pressure.

Clients also receive guidance in navigating changing policies. Its team has written white papers addressing shifts toward efficient kitchens shaped by updated A2L refrigerant safety and environmental standards.

Its current work spans school districts in Florida, Georgia and Illinois. Beyond project delivery, the firm is building a national network of foodservice consultants by launching a training initiative designed to bring promising professionals under a shared standard and identity. This program channels decades of hands-on experience into practical education, including Revit and CAD applications specific to foodservice design.

Team’s skills and efficiency are strengthened with education delivered in partnership with leading equipment vendors and advanced offerings from Foodservice Consultants Society International.

By combining multi-generational experience with modern design tools and expertise, PES Design Group continues to build kitchens that perform reliably under pressure and stand the test of time.