In 1985, Robert founded National Design and Equipment and provided design and equipment sales to customers throughout the Denver metro area. Retiring this company, he started Superior Commercial Kitchens in 1997 and provided specialized design services and equipment sales throughout the United States. This company was acquired by Tundra Restaurant Supply.
Robert specializes in long term health care, hospitality, and the restaurant segment. He’s a dedicate design consultant, working with customers through the conceptual design, mechanical electrical, and plumbing drawings, project management and installation services. Robert is a Certified Foodservice Professional (CFSP), as recognized by the National Association of Food service Equipment Manufacturers (NAFEM).
These Projects are a part of the chain of Skilled Nursing, Retirement and Assisted Living Facilities owned and operated by Life Care Centers of America. We provided the prototype layouts for these projects and have worked with providing them their new and remodeled kitchens from coast to coast, since 1988. These projects required equipment staging, delivery, installation, supervision and in-service training with the Dietary / Food service and Maintenance Directors and Staff.
Design locations include: Parker, CO; Chattanooga, TN; Collegedale, TN; Pensacola, FL; Lawrenceville, GA; Post Falls, ID; Alamosa, CO.
Frasier Meadows is the largest Health Care Facility within the State of Colorado. The campus occupies two city blocks and has all phases of health care with over 650 permanent residents. This Project was a remodel designed by Morrison’s Food service in Atlanta. We coordinating our efforts through the general contractor and attended countless site meetings to overcome the mechanical, plumbing and electrical conflicts that existed. We provided the equipment and s/s fabrications for the main production kitchen, as well as a support kitchen on the 2nd floor. This job required engineering and construction drawings, staging, delivery, installation and supervision over the course of several months to conform to the project’s build out schedule. In-service training was performed with the facilities Chef and Food service staff, as well as the Maintenance Personnel.
This Project was a Design – Build Project. The existing facility was over 35 years old, and the architect plans called for a new commons and kitchen building. This private 60 bed skilled nursing facility sits on a large 18 acre parcel just off 38th Avenue. The E.D. and Staff wanted to reuse as much of their existing equipment as possible, as their budget did not allow for all new equipment. We worked with the Dietary Staff and Maintenance Director to determine the equipment to be reused and worked these items into the design of the new kitchen space.
Seniors Resource Center is serves over 150 seniors in the Wheat Ridge Community with breakfast and lunch meals. We coordinating our efforts through the general contractor and attended site meetings to overcome the mechanical, plumbing and electrical conflicts that existed. We provided the manufactured equipment and stainless steel fabrications for the main production kitchen on the 2nd floor. This job required engineering, construction drawings, procurement of equipment and s/s fabrications, staging, delivery, installation and supervision over the course of several months to conform to the project’s build out schedule. In-service training was performed with the facilities Kitchen Manager, as well as the Maintenance Personnel.
The hotel had a fire in the kitchen in early November 2011. We provided removal and demolition of an existing Hood and Chef’s line and replaced the exhaust hoods, fire suppression systems, cooking, refrigeration equipment and chef’s counter. The Hotel needed their kitchen up and running for the holiday season, and we worked day and night to make that happen. This included after hours and weekend overtime work coordinating with other trades to expedite their reopening.
This was a remodel by the Owner from a lease that expired in 2002. The Restaurant had been closed for some time. SCK, Inc. provided the demolition of an existing Hood and Chef’s line and removal from the premises. Design included a circular main bar, lobby bar and refurbishment of the existing kitchen, utilizing existing and new equipment. Once the General Contractor was selected, the project’s construction was fast tracked with turnover of the restaurant in just 6-weeks from permit. SCK, Inc. provided close communication between the Owner, G.C. and his trades, and the interior designer. The Scope of our services included the booths, tables and seating, as well as laminated millwork.
Earl’s Restaurants corporate office is located in Toronto, Canada. With over 50 restaurants throughout Canada, these locations were major remodel projects. We worked with the Owner’s Architect and Representative to provide the manufactured equipment and stainless steel fabrications for the high production kitchens. The utility rough-in drawings were coordinated through the general contractor and sub-contractors with the equipment types and fabrications provided. All refrigeration, including the ice machine was remote to a common compressor rack on the roof. All of the kitchen walls and bar finishes are finished with stainless steel wall paneling.
Design locations include: Cherry Creek, CO; Park Meadows Mall, CO.
This Project was a hard bid job for us from another consultants design and specifications. We were awarded the project with value engineered alternates. While our bid price was competitive, we were awarded the job based upon our reputation. The project included refurbishing and reusing owner provided equipment for a new clubhouse kitchen and full service bar.