Want to maximize efficiency and optimize your bottom line?
Choose the foodservice equipment provider trusted for over 55 years by members of all sizes in the hospitality industry—from restaurants and schools to hotels and multipurpose arenas.
Contact us today to schedule a free, hour-long consultation!
Whether dining is your primary, secondary, or tertiary focus—we have what you need to increase efficiency, effectiveness, and profitability.
Restaurant start-ups fail within the first 12 months. Discover practical tools and strategies you can utilize to avoid falling into this category.
Restaurateurs consider high operating and food costs as one of the most prominent challenges to the success of their business. How can the selection of the right equipment and layout affect your operations costs?
Since 2014, digital orders and deliveries have increased 300% faster than sit-down dining experiences. Partner with us to achieve an optimized layout and the configuration of equipment you need to successfully—and promptly—fulfill online orders.
University of Oregon: Matthew Knight Arena
To feed thousands of hungry sports event attendees, you need a highly integrated system that serves as many guests as possible, as quickly as possible. Curtis Restaurant Equipment contributed design, equipment, and installation for this optimized foodservice configuration, allowing the Matthew Knight Arena to serve over 12,500 guests at each event. The remodeled three-story, 405,000 square-foot facility included three kitchens, fifteen concessions areas, and a system of mobile food carts.
Optimized flow of service for concessions
Maximized available space for use according to needs
North Fork Public House
For a new restaurant dedicated to local sourcing and sustainability, it is imperative to make intentional design and equipment decisions that reflect these commitments. Curtis Restaurant Equipment’s specifiers, designers, and installers partnered with North Fork to develop a Northwest-inspired design, complete with a reclaimed fir bar, reclaimed log sections, reclaimed pine tables, and a slideshow displaying stunning views of Oregon.
Optimized space for flow of service
Created a design mitigating the challenges of limited space and high rental costs
Equipped client to create a unique ambiance for customers
Are you ready to improve efficiency and effectiveness across every element of your operation?
Partner with our team of design, product, and installation experts to:
Tailor your equipment and functionality
Optimize your kitchen and dining space flow
Maintain compliance with local and national codes
Configure your equipment to lower labor costs
Lower food costs and improve quality with optimized equipment for your exact cooking and food storage needs
Improve your level of food and staff safety
Receive expedited troubleshooting from industry experts who will be at your side every step of the way
Enjoy increased quality and accuracy guaranteed by our versatile and experienced in-house team
Contact us to receive a free hour-long consultation with one of our designers and product specialists. We will work with you to determine ideal back-of-house and front-of-house configurations for your dining enterprise.