Profile

W. West, founded in 1999 initially specializing in foodservice design-build projects around the country, primarily in the full service, fast casual and ski resort areas. We recognized a disconnect in the marketplace for providing design services to develop back-of-house platforms that are efficient, affordable and profitable. Few firms could offer a full service approach with quantifiable experience. To bridge this gap, we understood we needed to assemble a team from a variety of disciplines in foodservice. This includes design specialists, culinary training, construction background and back-of-house management.

Today, W. West is recognized as a valuable team member and important link between the back-of-house foodservice operations and the overall design team. W. West has bundled years of experience in systems, construction and back of house methodology to develop efficient and flexible work environments. Over the past 11 years, our client base has grown exponentially through word of mouth and successfully completed projects.

Philosophy

• Design for Profitability
• Adaptability – Design that allows for menu changes.
• Flexibility – Design that allows for peak and shoulder periods of operation.
• Labor Efficiency – Evaluation of labor deployment effectiveness and efficiencies.
• Energy Management – Evaluating ROI on equipment as it relates to capital expenditure.
• Construction Efficiencies – Impact of design considerations and deployment costs.
• Safe Work Environment – Reduced employee turn-over with safe and comfortable platforms.
• Food Safety – Designs that support and encourage safe food handling and maintaining HACCP criteria.
• Sanitary Conditions – Designs that are easily cleanable and therefore easy to clean.