Since our inception, Burnstad Consulting has designed commercial kitchens that can serve 50 to 750 meals at a time. Whether it’s renovating an existing space or starting fresh from an architect’s floor plan, the key to each successful design is utilizing the available space to its best advantage. The proper use of space is critical for creating optimum traffic flow in a commercial kitchen. Wasted time is wasted money and no one has time for that.
Proper equipment is essential for the success of any commercial kitchen. That doesn’t necessarily mean the most expensive equipment, or the equipment with the most features. Burnstad Consulting operates independently of any equipment manufacturers or suppliers. As a result, you benefit from our extensive experience in the food service industry and receive a totally unbiased opinion on the correct equipment for your facility. We consider every single piece of equipment that fits the specifications of the project and assess their intended uses, potential for multiple tasks, cost, parts availability, frequency and ease of maintenance.
Think of us as an integral part of your team — dependable, thorough, efficient, indispensable. We work closely with you on every phase of development, from concept to completion. Burnstad Consulting delivers what you’re looking for, when you need it and within budget. Health care, seniors and educational facilities, hotel and lodging facilities, restaurants and clubs — count on Burnstad Consulting for all aspects of your institutional and commercial kitchen planning needs.
Before construction begins, before any specifications are made, before we even formulate our initial concepts, first and foremost, we listen. We need to know what’s important to everyone involved with the project — principals, architects, contractors, chefs and project managers, their objectives, their concerns, their potential complications, no detail can be overlooked. By carefully listening, we are able to develop a complete understanding of each project’s requirements, and you will be assured of a kitchen design that doesn’t just work, but a kitchen that works exceptionally well.
The team at Burnstad Consulting, Edmonton’s leading commercial kitchen design specialists, brings well over 40 years of experience to the creation of great kitchens. Commercial, institutional or restaurant; we design kitchens that not only cook, but sizzle. From design and equipment specifications to total planning and construction management, Burnstad Consulting can definitely help you generate some heat. We pride ourselves on delivering comprehensive, professional food facility planning services that are second to none.
Dale Burnstad is the primary contact for all design, site co-ordination and development requirements. In addition to coordinating the efforts of the Burnstad Team, he will direct, supervise and approve all production specifications, drawings and documents. When requested, Dale is qualified to appraise and advise on existing equipment’s potential for re-use.…
Scott’s primary role in all projects will exist in the AutoCAD environment. He will ensure that conceptual ideas proposed on paper are accurately converted to AutoCAD, then further developed into a final, tender set of drawings. Scott is the primary contact for all drafting related communication...
Proper equipment is essential for the success of any commercial kitchen. That doesn’t necessarily mean the most expensive equipment, or the equipment with the most features. Burnstad Consulting operates independently of any equipment manufacturers or suppliers. As a result, you benefit from our extensive experience in the food service industry and receive a totally unbiased opinion on the correct equipment for your facility.
Proper equipment is essential for the success of any commercial kitchen. That doesn’t necessarily mean the most expensive equipment, or the equipment with the most features. Burnstad Consulting operates independently of any equipment manufacturers or suppliers. As a result, you benefit from our extensive experience in the food service industry and receive a totally unbiased opinion on the correct equipment for your facility.
Proper equipment is essential for the success of any commercial kitchen. That doesn’t necessarily mean the most expensive equipment, or the equipment with the most features. Burnstad Consulting operates independently of any equipment manufacturers or suppliers. As a result, you benefit from our extensive experience in the food service industry and receive a totally unbiased opinion on the correct equipment for your facility.
Dale Burnstad is the primary contact for all design, site co-ordination and development requirements. In addition to coordinating the efforts of the Burnstad Team, he will direct, supervise and approve all production specifications, drawings and documents. When requested, Dale is qualified to appraise and advise on existing equipment’s potential for re-use.
Dale Burnstad graduated from the Northern Alberta Institute of Technology (NAIT) in 1976 with honorable mention in the Engineering Design & Drafting Technology Program. His first position was with Edmonton Power, where he was able to expand upon his skills and expertise. In mid-1977 Dale embarked on a more promising career path in kitchen design, when he joined Russell Food Equipment.
He remained with the company for 19 fruitful years, serving the last six as Design and Construction Manager. Throughout his tenure with Russell, Dale was instrumental in coordinating countless installation projects in a wide range of sizes and complexities, which gave him ample preparation to start his own firm.
With his considerable experience in all aspects of equipment specing, sales and installation, Dale offers extremely valuable insight when bottom line costs and practical issues are of concern. The design process, and all that it entails, is extremely important; if the design does not meet the budget criteria, the entire project can stall. Dale maintains constant focus on every facet of the design development and how it may impact bottom line costs.
Thus, the early conceptual design and design programming phases are where much of Dale’s efforts are concentrated. His extensive background in the specialized area of commercial food facilities operations is extremely valuable to the design team and incredibly beneficial to the ultimate success of a food service operation. With excellent communication skills and an overwhelming dedication to perfection, Dale is eminently qualified to take on any commercial kitchen design project.
Scott’s primary role in all projects will exist in the AutoCAD environment. He will ensure that conceptual ideas proposed on paper are accurately converted to AutoCAD, then further developed into a final, tender set of drawings. Scott is the primary contact for all drafting related communication.
Scott is a an Architectural Technologist graduate of NAIT, where his training prepared him for his first position as a CAD operator with Kanotech Information Systems, Edmonton. There, his work included producing detailed mapping of telephone cable installations for AT&T in the U.S. In early Spring of 2001, Scott joined Burnstad Consulting to add his specialized knowledge and expertise, and to also advance his skills in the new field of kitchen design.
Scott’s talent and capabilities at Burnstad Consulting allow him to accurately reproduce a client’s establishment, from pre-existing facilities to entirely new concepts, within the AutoCAD environment. With his extensive AutoCAD skills, Scott creates plan views, elevations, section drawings and equipment details of proposed food service operations.
With powerful software, Scott is instrumental in developing 3-D perspective views of ongoing projects. This has proved to be especially relevant to clients that may have difficulty visualizing what the final results will be during the various phases of design and planning.
Dale Burnstad is the primary contact for all design, site co-ordination and development requirements. In addition to coordinating the efforts of the Burnstad Team, he will direct, supervise and approve all production specifications, drawings and documents. When requested, Dale is qualified to appraise and advise on existing equipment’s potential for re-use.
Dale Burnstad graduated from the Northern Alberta Institute of Technology (NAIT) in 1976 with honorable mention in the Engineering Design & Drafting Technology Program. His first position was with Edmonton Power, where he was able to expand upon his skills and expertise. In mid-1977 Dale embarked on a more promising career path in kitchen design, when he joined Russell Food Equipment.
He remained with the company for 19 fruitful years, serving the last six as Design and Construction Manager. Throughout his tenure with Russell, Dale was instrumental in coordinating countless installation projects in a wide range of sizes and complexities, which gave him ample preparation to start his own firm.
With his considerable experience in all aspects of equipment specing, sales and installation, Dale offers extremely valuable insight when bottom line costs and practical issues are of concern. The design process, and all that it entails, is extremely important; if the design does not meet the budget criteria, the entire project can stall. Dale maintains constant focus on every facet of the design development and how it may impact bottom line costs.
Thus, the early conceptual design and design programming phases are where much of Dale’s efforts are concentrated. His extensive background in the specialized area of commercial food facilities operations is extremely valuable to the design team and incredibly beneficial to the ultimate success of a food service operation. With excellent communication skills and an overwhelming dedication to perfection, Dale is eminently qualified to take on any commercial kitchen design project.
Scott’s primary role in all projects will exist in the AutoCAD environment. He will ensure that conceptual ideas proposed on paper are accurately converted to AutoCAD, then further developed into a final, tender set of drawings. Scott is the primary contact for all drafting related communication.
Scott is a an Architectural Technologist graduate of NAIT, where his training prepared him for his first position as a CAD operator with Kanotech Information Systems, Edmonton. There, his work included producing detailed mapping of telephone cable installations for AT&T in the U.S. In early Spring of 2001, Scott joined Burnstad Consulting to add his specialized knowledge and expertise, and to also advance his skills in the new field of kitchen design.
Scott’s talent and capabilities at Burnstad Consulting allow him to accurately reproduce a client’s establishment, from pre-existing facilities to entirely new concepts, within the AutoCAD environment. With his extensive AutoCAD skills, Scott creates plan views, elevations, section drawings and equipment details of proposed food service operations.
With powerful software, Scott is instrumental in developing 3-D perspective views of ongoing projects. This has proved to be especially relevant to clients that may have difficulty visualizing what the final results will be during the various phases of design and planning.
Proper equipment is essential for the success of any commercial kitchen. That doesn’t necessarily mean the most expensive equipment, or the equipment with the most features. Burnstad Consulting operates independently of any equipment manufacturers or suppliers. As a result, you benefit from our extensive experience in the food service industry and receive a totally unbiased opinion on the correct equipment for your facility.
Proper equipment is essential for the success of any commercial kitchen. That doesn’t necessarily mean the most expensive equipment, or the equipment with the most features. Burnstad Consulting operates independently of any equipment manufacturers or suppliers. As a result, you benefit from our extensive experience in the food service industry and receive a totally unbiased opinion on the correct equipment for your facility.
Proper equipment is essential for the success of any commercial kitchen. That doesn’t necessarily mean the most expensive equipment, or the equipment with the most features. Burnstad Consulting operates independently of any equipment manufacturers or suppliers. As a result, you benefit from our extensive experience in the food service industry and receive a totally unbiased opinion on the correct equipment for your facility.