ROI Food Service Consultants

ROI Foodservice Consultants LLC designs commercial and institutional food service facilities based on menu, population, type of service, and space requirements.

The equipment plans and specifications that we produce meet the following criteria:  good work flow or “thru put”, meet or exceed all sanitation codes, and implement good industry practice. ROI’s focus of work has been Healthcare, Business and Industry.

With ROI Foodservice Consultants LLC  on your design team you will get expert professionals with 37 years of experience. ROI Foodservice kitchen designs have won numerous design awards. ROI is recognized in the industry for excellent designs and is lauded by former clients for efficient and easy-to-use kitchens and practical designs. 

Ron Isaksen, as principal of ROI Foodservice Consultants, has experience and knowledge that goes beyond foodservice equipment planning. Ron has a post graduate degree in architectural engineering; he has a vast knowledge of all the building support systems required for commercial kitchens including mechanical, electrical, plumbing, acoustics and lighting design. 

Ron has project-managed various types of kitchen construction projects and ventilation systems in particular, staying current with building codes. Our satisfied customers include Marriott Hotels, Brooke Grove Foundation, and developer of healthcare projects, Bozutto Construction Company. (See references)

At every step of the design process, the owner /operator will be part of the design team. Drawings and information are produced in timely manner. Roughing-in drawings and other building conditions are coordinated with the team in a timely fashion.

Having a qualified foodservice design professional such as ROI as part of the design team early in the process will reduce the overall cost of the project.  Timely cost estimates will aid in the decision process and minimize “value engineering” and unnecessary additional design fees created by revisions. We will plan your project with the most efficient designs with regard to energy savings, food production, while minimizing impact on utility costs.