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Larsen Consulting
Commercial kitchen design, equipment buying guidance, and restaurant profit intelligence — built on more than 25 years in the foodservice industry.
Built on more than 25 years designing and equipping commercial kitchens — for independent operators and national chains.
What We Do
From your first equipment purchase to full expertise — every product, some live, more on the way.
Self-assessment
Twenty quick questions across menu, space, utilities, budget, and timing — find out if you're ready to buy equipment before you spend a dollar.
Coming SoonPDF Guide · 76 pages
The 25 pre-purchase questions every buyer must answer, needs vs. wants sorting, utility checks, used-equipment risk, quote comparison worksheets, and a final go / no-go scorecard.
Get the Workbook →Templates & Frameworks
The design method, distilled: eight functional zones, food-flow layout principles, clearance rules, utility planning matrices, and to-scale planning templates.
Coming SoonTraining Course
Learn to normalize bid packages into an apples-to-apples matrix, spot freight, install, and spec gotchas, and know when a 'deal' isn't one.
Coming SoonComplete 10-Module Course
The complete profession: commercial kitchen design, codes and standards (NFPA 96, NSF/ANSI, FDA Food Code, ASHRAE), estimating, and real case studies.
See the Course →Free Community & Services
Ask questions, share wins, and trade notes with other owners and operators. Plus the Resume Builder ($20, delivered within 48 hrs) and MenuIQ profit intelligence.
Join Club 86 →Ask questions, share wins, and trade notes with other owners and operators.