RealFood Consulting was retained to work with chef Dan Stokes to develop and design his new concept slated for the former legendary Tuscan Grill space in Waltham, Ma. While Dan had a clear vision for his concept and the space presented a great opportunity, it was not without significant challenges. The space was previously laid out on two floors with service kitchen on main floor and production and ware washing in basement. In an effort to maximize seating and minimize capital costs, RFC worked to retain that layout, developing multiple alternate layouts, evolving them to meet Dan’s operational plan and culinary style.
Beyond space constraints, the space presented multiple mechanical challenges that needed to be resolved including code, pluming and electrical hurdles. RFC worked closely with chef, architect, general contractor and financial advisors to design and specify a top performing facility that was a highly attractive display kitchen, performed for the high demands on the size of the space and was accomplished within the capital budget for the project. RealFood Consulting was a key partner to develop a top quality facility in a highly challenging space, delivering on Chef Dan’s vision for a downtown dining experience in a unique suburban location.
"Ed Doyle and his team at Real Food are hands-on, timely, and responsive. I relied on Ed to come up with a complete equipment plan for a gut renovation of a small restaurant. During the course of my project, and of any project of course, we faced inevitable bumps in the road, but with Ed’s back of the house know how, things got: assessed, addressed, and dealt with... Ed was always reachable by phone and email even when he had to travel internationally.”Daniel Stokes, Chef & Owner - Red Bird