Design and Construction

Tony Schindler has over 30 years experience working in the business in the actual positions

that your staff and managers will be working in.

Tony Schindler, will co-ordinate with your architect and contractor to ensure

that the setup of your operation will flow and work well.

The quality of work in a well designed operation is much higher

than in a poorly designed one.

Employees are happier and more at ease, this leads to higher employee retention

and lower training costs. Think about it, premises that are designed need less staff

and in turn save money, which gives you more profit on your bottom line.

Be aware, equipment suppliers offer free design assistance in return for purchasing all

of the equipment from them. They work for themselves and do not always, or rarely, really

have your interests at heart.

Tony Schindler Food Service Consulting is totally independent and will, as your consultant,

tune the designs and drawings to their optimum efficiencies and flows.

This of course is done along with all state and local health and OH&S regulations in mind.

"ONLY A PERSON EXPERIENCED IN ALL THE FACETS OF THE
HOSPITALITY INDUSTRY CAN EFFECTIVLY AND EFFICIENTLY TAKE YOUR NEXT PROJECT FROM CONCEPT TO A REALITY."