When cookie-cutter kitchens won’t do, have it custom designed and fabricated

Describe your business.

We offer full-service commercial kitchen equipment services with design/consulting, purchasing, fabrication, installation, refrigeration installation and repair service.

What is the most challenging piece you have made?

In 2010, we designed a custom cooking wall for the Hyatt Regency Riverwalk in San Antonio, Texas. The client requested a cooking wall that included a vertical rotisserie on the left center broiler with elevating grates, convection ovens on the right, a Churassco grill under the broiler and refrigerated bases on the left and right. However, they did not want it to look like kitchen equipment.

Instead, they wanted the wall to have a furniture look. We had to use custom powder coating and finishes so there was no visible stainless steel.

Another challenging project was for the Langham Hotel in Chicago. We had to build two custom wine cases that were to be located on the fourth floor. In order to get the wine cases inside the hotel, we had to take out part of a wall and use a crane to get them inside.

What are the benefits of making pieces one at a time?

It allows us to be creative because no two projects are alike. Most of our designs are one of a kind and specific to the client’s needs.

What is your business philosophy?

We strive to provide a level of service and product that exceeds what the client is paying for. Once we build a piece of equipment and it has been installed, we continue to provide a level of service they can’t find elsewhere.

What’s the most important part of your job?

To be innovative and recognize industry needs. The culinary industry is constantly evolving with new technology and techniques. I strive to stay on top of new trends and consumer needs to bring new and better products to our clients.

What is the hardest part about doing business in Las Vegas?

Corporate structure. If a client creates a new concept based around a custom-built appliance, we may spend months designing and engineering just to find out the budget cannot support it.

We then have to find ways to compromise, give them the appearance but maybe less capacity. We need to show them that the product can perform on two levels — aesthetic appeal and ability to produce a quality food product unlike something they might purchase online that is mass produced and not very pleasing to look at.

What obstacles has your business overcome?

The biggest obstacle was the ups and downs of the economy, especially with what happened during the Great Recession. Glamorous products like what Royal Metal Works manufactures gave way to the cheapest thing to keep the kitchen open.

What did you learn from the recession?

I learned how to be a lean, cautious and service-oriented business. If you provide quality products and good service, the customer will stay with you. I believe all businesses have learned from the recession that we can do things better and more productive than we did prior.