First in Foodservice Equipment, Supplies, and Ideas
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At M.Tucker, we have a professional engineering staff with over 100 years of combined experience in layout and design. The latest in CAD technology enables us to work closely and effectively with architects, engineers, foodservice consultants, and general contractors in the planning and completion of customer projects. Customers also depend on us to assist with their tabletop design, develop their specifications for smallwares and supplies, as well as introduce them to the latest foodservice technologies. Listed here are a variety of case studies which display the diversity of the projects we manage.
M.Tucker had to work with the developer, Capelli, Inc., and the and the design firm of Ricca Associates to execute their plan for this multi-venue project. From the street-level restaurant, BLT Steak, to the open/show kitchen of ‘42’ on the rooftop, each venue required complete independence as the space was licensed to different restaurateurs. Every aspect of this fast-track project required careful planning so as to not interfere with the overall construction of the facility.
Marty Friedman of M.Tucker worked with three different venues and three well-known chefs to understand the needs of each. The rooftop restaurant had unique needs and coordination issues including the purchase of a Bonnet Range which was brought from France and needed to be hoisted to the 42nd floor.
Marty’s four-plus decades of kitchen design experience ensured that each venue could function properly in their space-challenged environment. M.Tucker provided on-site project management and our own installation crews to guarantee that the project was completed accurately and on-time.
Click below to read about additional M. Tucker success stories.
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AT&T Conference Center Large-scale front of the house/back of the house project. |
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Bronx-Lebanon Hospital Replacement of a large Cook/Chill system in a zero-downtime environment. |