Restaurant and foodservice projects

You don’t need every answer to start.

Tell us where the project stands. We’ll help you find the next practical move for the kitchen, equipment, and opening plan.

Start with name + email No drawings or technical brief required.
  1. Name + emailThe only required fields
  2. Project contextEntirely optional
  3. A person repliesWith a practical next step
A short introduction

Where should we send the next step?

Share the basics now. A project lead will review this before anyone follows up.

Add project context (optional)

No mailing list. No homework. A person reviews this.

You’re in. We’ll take it from here.

A project lead will review what you sent and follow up with the most useful next step.

First, we review the stage and scope.

You will not need to repeat the form to three different people.

Then the right person reaches out.

If drawings or specifications would help, we’ll ask for them then.

The project team

One team for the foodservice scope.

A restaurant project may involve architects, engineers, a general contractor, trades, and specialty suppliers. Cesario does not pretend to replace them. We lead the foodservice scope, coordinate the interfaces, and help keep critical details from falling between vendors.

Your direction

Owner and project team

Concept, site, design, permits, construction, and operating priorities.

Cesario leads

The foodservice scope

Kitchen design, equipment, fabrication, procurement, delivery, installation, and startup.

One shared finish line

After opening

Commissioning, deficiencies, training, warranty, service, and rental support.

See everyone who may be involved

Your broader project team

The exact mix depends on the site, jurisdiction, and project type.

  • Owner or client
  • Restaurant consultant
  • Architect
  • Interior designer
  • Structural engineer
  • Mechanical engineer
  • Electrical engineer
  • Plumbing engineer
  • Fire protection engineer
  • Civil engineer
  • General contractor
  • Site trades

Cesario and Edge lead

The connected foodservice work that has to agree before the kitchen can operate.

  • Kitchen layout and workflow
  • Equipment consulting and sales
  • Equipment specifications
  • Custom stainless fabrication
  • Equipment procurement
  • Delivery and logistics
  • Equipment installation
  • Startup and commissioning
  • Smallwares supply
  • Warranty management
  • Service support
  • Rental equipment

We coordinate the interfaces

We keep the kitchen requirements clear while the licensed teams retain their scope.

  • Utility requirements
  • Millwork coordination
  • Shop drawings
  • Hood requirements
  • Refrigeration coordination
  • Walk-in manufacturers
  • Food equipment manufacturers
  • Beverage equipment
  • Deficiency walkthroughs
  • Equipment training
  • Warranty documentation
  • Opening support

Specialty partners as needed

These partners are brought in when the concept and operating model require them.

  • Refrigeration contractor
  • Hood manufacturer
  • Fire suppression specialist
  • Furniture supplier
  • POS provider
  • Chemical supplier
  • Waste and recycling provider
  • Signage contractor

“Lead” means Cesario or Edge owns the foodservice deliverable. “Coordinate” means we provide requirements and keep interfaces aligned; the architect, engineers, GC, and regulated trades remain responsible for their professional scope.

Completed Mott 32 Toronto dining room
From plan to opening

One accountable foodservice partner.

Forty-plus years of restaurant equipment, fabrication, installation, and service experience, brought into the project before the expensive mistakes reach the site.

See selected projects →