FIschbach Food Service Consulting

03/02/2022

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09/16/2020

Here is an article on measuring food cost I wrote a few months back. Check it out some very useful information in there.

You would be surprised how many chefs /owners in the restaurant industry do not know how to properly calculate food cost! They simply just divide their purchases by their sales, leaving out two key factors in calculating your food cost—beginning and ending inventory. This is so important because y...

09/16/2020

This was a major renovation in the retail area of Rider University. I was a complete gut job of an old building with a 4 month window to get it finished. Working with the Universities Architecture Firm I helped design & develop a cashless retail area that was mobile & Kiosk order only. We also put in a small airport style C-Store and the first Virtual Jersey Mike's Subs that operates out of a "ghost kitchen" and place food in food lockers for pick up.

09/16/2020

This was one of the smallest / busiest Taco Bells ever built ( back in 2009sih) I put it in a space that was previously and office and in its hay day it was doing $20k a week in sales in a space that was around 10' x 17'

09/16/2020

This was a Convenient Store I designed & built at the New Jersey Institute of Technology back in 2013 ish. It was locked street level underneath the New Greek Village on Campus

09/16/2020

This was a complete gut job of an older retail space at Rutgers University in Camden. They need to build a residential dining hall and a retail area in the same footprint in a 3 month time frame. I designed the new space to have a full residential dining program and a retail space the utilized the same kitchen. This location was the first in the country to integrate mobile order with a contactless food locker systeme. The retail space was completely cashless and mobile / kiosk order only. Once the order was placed it sent an order to the kitchens KDS. the Food Service Workers would then build the order at the station, once the order was done they would place it in a food locker. The food locker would then send a text to the order saying your order is ready for pick with a QR code. The order would then scan the QR code at the terminal at the food locker and the corresponding door with their order would open allowing them to grab their food. This system was totally ahead of its time almost 24 months before the pandemic hit.

09/16/2020

Here Is a full service Pud I designed & developed in conjunction with the the Universities Architecture Firm. The space turned out amazing

09/16/2020

Here is a Teaching Kitchen I designed & built for Rider University back in 2018. It is set up as an area for student to make their own food. It is equipped with ipads at each station that house recipes and how to videos. The ipads also work as in station monitors for streaming cooking classes. The room also has a complete AV set up that has a camera that follows the chef who is teaching the cooking class so the students can see everything he / she are doing. The set up also allows for network streaming.

09/16/2020

Fully Self Contained Vegan & Allergen Friendly Station I created for Rider University 2018