Equal Parts Ingenuity and Inspiration in Hospitality Design
With a visceral understanding of how foodservice and beverage establishments truly work, Boelter mixes ingenuity with inspiration when providing commercial kitchen design and equipment for a new kitchen or bar. Details matter – we consider every element, every placement, and every process to ensure it aligns with your overall purpose.
Foodservice Design Flow and Rhythm
In today’s ever-changing landscape, food and beverage operators need to consider the multi-faceted and distinctly unique flow and rhythm requirements of their venues. Boelter fully understands that there is no one-size-fits-all approach to finding a successful operational flow and rhythm. Our team is ready to help optimize your workflow and productivity through a smart and strategic foodservice design.
The “Ingredients” Matter
Whether you require a new construction or remodel, Boelter will collaborate with you and optimize your project through:
- Commercial kitchen design consultation
- CAD and/or Revit drawings
- Traffic flow optimization
- Trends and innovation insights
- Foodservice equipment selection, procurement & installation
- Full-service project management
- Health & building code compliance
The ingredients that contribute to any successful business matter. Let Boelter help you find the right recipe for your venue.
Learn more in our commercial kitchen design article and our foodservice design guide.
“I am so pleased with the final result of our kitchen design. We went back and forth with Adam [Goodloe] through multiple design iterations to figure out exactly how to place the golf simulators while allowing enough room for all the storage area needed for refrigerators and freezers. Not only is the layout creative and efficient in the tight space allowed, but Adam was so patient and accommodating to our wishes through the whole process.”
– MATT BARRY, OWNER/OPERATOR AT THE GREEN
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Partner with us on your next commercial kitchen design project.
Our Work
With over 90 years of experience working with emerging brands and established chains, we understand the entire development process in foodservice design.
Homewood Brewing Co.
The Buttered Biscuit
CNH Industrial
Case Study: Tattersall Distillery
A Fresh Start for Food at Chicago’s Museum of Science and Industry
After Lounge and Bar: An Elegant Experience
Hazelwood Food + Drink St. Louis Park
Creating a Fine Dining Experience at Havenwood of Maple Grove
Case Study: The Wealshire at Medina
Case Study: LifeSpice Test Kitchen
Case Study: The Stix
Case Study: Ever
Case Study: The Green
Case Study: Lambeau Field Concessions
Case Study: Lambeau Field
Case Study: Pace Academy
Case Study: Pure Green
Double Tree Hotel’s Made Market
Zarletti's Restaurants
Watertown Regional Medical Center
University of California Merced Pavilion Dining Center
Thomas Commons at Cornell College
The Kitch at Kohl's
The American Club
St. Louis University Hospital
Pittsburgh Blue Steakhouse
Omni Viking Lakes Hotel
Market Bar-B-Que
Mankato State University
Loews Hotel
Guanajuato Mexican Restaurant & Tequila Bar
G5 Brewing
Four40 LaSalle
Fort Riley - Department of Defense
Crossroads Collective
Chrysler Food Court
Centene, Natomas Crossing
Centene World Headquarters
Cargo Food Authority
Camp Fire Minnesota: Tanadoona Community & Dining Center
Bridgewater Commissary Kitchen
Blue Cross Blue Shield of Michigan
Auto Club of Southern California (AAA)
Amped Kitchens
21c Museum Hotel
The Kinley Hotel
Firelake Grill House & Cocktail Bar
Pearl Harbor: Silver Dolphin Dining
The Pentagon
The Crestwood
Greenfield High School
Fort Lee Dining Facility
Brookdale Place Assisted Living
Ben & Jerry's
Department of the Navy: Austal
American Airlines Arena
Pasta House Co.
Columbia St. Mary's
Potawatomi Hotel Casino
Case Study: Duke'S on 7
Case Study: Olympic Hills Golf Club
Case Study: Market Bar-B-Que
Case Study: Chrysler Food Court
Case Study: Roots Natural Kitchen
The Right Commercial Kitchen Design Partner
The foodservice business is nuanced and complex. How do we know? Because we have been immersed in the industry for 90+ years.
At Boelter, our exceptional combination of experience and expertise, alongside our top-quality products and comprehensive capabilities, prepares us to meet your individual challenges from the very start of our partnership.
Inspiration
CapEx Planning in Senior Living and Healthcare: Webinar Wrap-Up
CapEx is actually short for capital expenditure and refers to funds that a business spends to acquire, maintain or improve long-term assets. This form of company spending is considered an investment that adds economic benefit to operations through increased efficiency or capacity. Long-term assets are usually fixed and non-consumable.
5 Ways Executive Directors Can Improve Foodservice at Senior Living Communities
Creating a great foodservice experience at your senior living facility is a team effort. From the executive director to the serving staff, everyone plays an important role. Too often, executive directors who do not have a background in foodservice will focus their energies elsewhere, but your presence is a critical piece to making your food and beverage operations a success.
Easing Foodservice Labor Issues with Equipment
There are many innovations in equipment that help combat the challenges of the current labor crisis. Smart equipment that makes use of the Internet of Things (IoT) technology, equipment featuring automated processes, and robotics are all part of today’s kitchens. Integrating these types of new equipment into your operation can make the kitchen a more pleasing environment to work in, ease workloads, and improve efficiencies.