Designing a kitchen space into a set of architectural plans involves much more than drawing a box and labeling it “kitchen”. Because we keep up with new products and trends in food and beverage operations, we can be a valuable and helpful asset to architecture firms. Our goal is always to design a kitchen space that will be efficient, useful and meet the needs of the client. PFFW’s team has designed kitchen facilities for over 200 country clubs, casinos, waterparks, golf course clubhouses, resorts and sportsplexes.

From 300 square foot catering kitchens in small health clubs to 3000+ square foot full-blown casino kitchens supporting many different food outlets, PFFW will complete the design process within your time frame to insure your architectural project will be completed on time and on budget.

Because we do not sell any equipment and are not affiliated with any company that does, you can be sure that our designs are based just on the needs of the facility, not on how much equipment can be sold for the job.

PFFW has worked with clients since 1991 to design, establish and operate successful food and beverage operations. Whether our involvement begins at the inception of a project, the opening of a new facility, or evaluating an existing operation for a remodel, our team has over 80 years of collective hands-on operational experience in a wide variety of food environments.

Here’s what an architect has to say about our services:

Our clients have consistently complemented us in involving PFF in their project from initial discussions about how important the concession operation can be to the overall success of a facility to being there on opening day to guide the staff through those opening day headaches that always seem to occur.
Kenneth Ward - Principal Production Manager, Water Technology INC


      • Proven leader in the food and beverage industry
      • Experts in food service management
      • Team of professionals specializing in project and construction management
      • Engineered profitability and a proven track record of success
      • Provide specific action plans and timelines tailored to your facility
      • Follow-up programs to further achieve your goals and desired results.


Mike Holtzman is a seasoned Food and Beverage professional who understands every detail of the business and he also knows what questions to ask to better understand a business’s challenges and opportunities. I would recommend his work to anyone operating a food and beverage business who wants to bring about substantial improvements to their business model and their bottom line.

Charles Blier - EVP/GM, Camelback Mountain Resort


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