An efficient restaurant suppy operation has many needs that TriMark United East's kitchen engineers are trained to recognize. The kitchen engineers use the very latest industry technology developments which include three dimensional CAD drawings and renderings to interpret and anticipate traffic patterns and allow for adequate space requirements that are essential to an efficient restaurant supply operation. From restaurant supply specifications, especially for kitchens, to installation and equipment warranty specification, quality control is their number one priority. Each project receives extra attention from an assigned project manager who carefully reviews all drawings and identifies possible problem areas. With the equipment installation team, the project manager coordinates the delivery and installation while working within the owner/operators' time frame.
"We think like chefs when we design kitchens. Chefs know what they want.
Their menu often dictates the necessary flow of the equipment. We listen carefully
and design a kitchen based on their needs."
Al Nunes, Contract Sales Engineer
"With the help of United Design Group we recently renovated our country
club's kitchen facilities. The prices at United Design Group were competitive,
everything came in on budget, and the timing was on the money. We would not
hesitate to recommend them to others, or to use them again."
Dan O'Connell, Marshfield Country Club, Marshfield, MA
Keep the kitchen performing smoothly, efficiently and profitably. TriMark United East offers professional restaurant supply items for professional chefs. From high quality pots, pans and utensils to state-of-the-art prep tools and utensils, you will find everything you need at TriMark United East.
Some of the restaurant related products that TriMark United East offers are as follows: aprons, baking pans, baking tools, books, brushes, can openers, cutlery, cookware, cutting boards, daydots, food dispensers, food mixers, food processors, food pumps, fry pans, scales, scoops, sheet pans, shelving, sifters, steam table pans, storage containers, strainers, thermometers, timers, uniforms, and vegetable prep tools.
The "make do" habit is hard to kick, even when it's high time for a kitchen makeover. "My biggest fear in changing was losing that certain soul in the kitchen, especially that workhorse old range," says Todd English, chef/owner of Olives in Charlestown, Massachusetts, and numerous "Figs" in the Boston area. "No matter what you put in, it seemed like good food always came out."
During the past nine years that they've both owned their own restaurants, English and his Boston compatriot across the Charles River, chef/owner Lydia Shire of Biba and Pignoli, have gained fame, won James Beard awards, and watched numerous proteges spread their wings. This year alone, Biba co-chef Susan Regis won the James Beard "Best Chef of the Northeast" award, and Olives chef Victor LaPlaca was recruited to man the Olives stove in Las Vegas, scheduled to open October 15 in the Bellagio. (Shire herself won "Best Chef of the Northeast" in 1992; English won it in 1994, as well as "Rising Star Chef" in 1991). But it was only during the past year that English and Shire reassessed the state of their respective flagship kitchens. Consequently, they've filled them with new equipment and made cosmetic changes, too. Both their experiences provide a fascinating glimpse of the seasoned chef's dream kitchen.