Our mission statement is simple
“Functional Design Solutions”
Commercial Kitchen Consulting, LLC (CKC), has a proud tradition of serving the Food Service Industry with a reputation for providing clients with unique designs and quality installation services. Our philosophy breaks through industry tradition by developing facilities with signature market presence, distinction, and the personality of individual clients.
Our clients receive assurance that function and form will optimally blend, maximizing all combinations for distinct and superior design. Emphasis on unique design ideas is only one factor in developing exceptional projects. CKC focuses on long-term operational requirements of food service operations, including energy consumption, fixture and equipment maintenance, and overall labor and customer flow patterns – all of which make a difference in profitability for our clients.
CKC was founded in January 2009 and is built on a 30 plus year track record by Founder and Managing Member Michael D. Berard, FCSI, along with the extensive food service experience of our entire team. Michael D. Berard leads CKC with progressive design concepts. We have completed many fine projects throughout the commercial kitchen and institutional arenas. We strive to build customer relationships to provide long-term professional alliances include strategic and organizational planning.
Sustainability in food service design can and should touch every part of the kitchen and dining facility creating a food service facility that incorporates “green” thinking as a proven way to enhance quality, the working environment for all staff, and the dining experience for customers. Quality design is developed from a process of communication and education. Our staff brings years of experience in designing and developing sustainable solutions for our commercial food service clients that were able to integrate their needs and requirements while yielding both immediate and long-term savings.
Our firm also focuses on environmental design, by promoting energy efficient LEED concepts, ergonomically proficient work stations and kitchens supporting positive work environments. This is accomplished through the use of quality materials, fit and finish, color, lighting and cleanability. The end result for our clients is a long-lasting, sustainable kitchen that also promotes staff recruitment and retention. Perhaps the most important issue for your customers is to feel good about their dining experience. This extends beyond simple enjoyment of a meal, and there is a growing movement among restaurant diners today to know that sustainable measures have been taken in the preparation of their meal. The ability to communicate where the food comes from is proven to enhance the overall dining experience, as it conveys your interest in providing a memorable visit.
PROFESSIONAL AFFILIATIONS: Michael D. Berard, FCSI, is a registered professional member of Food service Consultants Society International. CKC ORGANIZATION AFFILIATIONS: • Food service Consultants Society International (FCSI) • The American Institute of Architects (AIA) • Food Service Equipment and Supplies • The National Association of Food Service Manufacturers (NAFEM) • US Green Building Council • Service Disabled Veteran-Owned Small Business (SDVOSB) • National Restaurant Association
Meet Our Staff
Michael D. Berard, FCSI
Commercial Kitchen Designer
Anita M. Burdick
Service-Disabled Veteran-Owned Small Business
The Office of Small and Disadvantaged Business Utilization (OSDBU) serves as the Department of Veterans Affairs (VA) advocate, to assist and support the interests of Veteran Owned Small Businesses (VPSB’s). The program allows additional credit evaluation factors for Architect & Engineering Firms teaming with VOSB’s. In addition VA prime contractors can obtain subcontracting credit for VOSBs only when they subcontract with verified firms in Vendor Information Pages (www.vip.vetbiz.gov/).
MIKE’S MILITARY SERVICE:
- Enlisted in the United States Marine Corps in March 1977 through August 1981
- Joined the United States Navy Reserves (SEABEE’s) in 1983
- Mobilized in January 2002 in support of Operation Enduring Freedom & Noble Eagle. During his mobilization he traveled to Rota Spain & Plovdiv, Bulgaria where he was assigned as the Assistant Operations Officer of a multi service Joint Task Force and managed 2 bridge construction projects totaling over 5 million dollars
- Mobilized in January 2008, in support of Operation Enduring Freedom & Iraqi Freedom. He was assigned to the 1st Marine Expeditionary Force (1MEF) (Forward) at Camp Fallujah, Iraq as the Area Construction Engineer and traveled extensively throughout Ambar Providence, Iraq where he managed and authorized contingency construction projects in excess of 50 million dollars
- In 2010 Mike retired with 32 ½ years of dedicated military service with the U.S. Navy Civil Engineer Corps as a Chief Warrant Officer Four (CWO 4)
- Navy/Marine Corps Commendation Medal (2 Awards)
- Navy/Marine Corps Achievement Medal (5 Awards)
- Army Achievement Medal
- Battle Efficiency ‘E’ Ribbon (4 Awards)
- Marine Corps Good Conduct Medal
- Naval Reserve Meritorious Service Medal
- National Defense Service Medal (2 Awards)
- Iraq Campaign Service Medal
- Fleet Marine Device
- Global War on Terrorism Expeditionary Medal
- Global War on Terrorism Service Medal
- Sea Service Deployment Ribbon (2 Awards)
- Navy Unit Commendation Ribbon
- Armed Forces Reserve Medal (Gold Hourglass “M2”)
- Expert Rifleman Medal (Multiple Awards)
- Expert Pistol Shot Medal (Multiple Awards)
- Distinguished Marksman (Rifle) Ribbon
- Distinguished Pistol Shot Ribbon
- Seabee Combat Warfare Pin (Enlisted & Officer)
- Fleet Marine Force Pin (Officer)