Answers by Expert:
Can: Architectural, Interior and MEP Design, including customer count and occupancy for various types of restaurants and bars (take out, high end, etc.) Basic Health and Safety, particularly in the US and Caribbean. BOH design and requirements, including walk-ins and prep areas Can't: Intricacies of day to day pricing, menu planning, food portioning, staffing, wages etc.
Since graduating university in 1987, I've soley designed or been design leader in over 30 restaurants, bars and food prep facilities, as well as several major hotels around the world, including Jamaica, Bermuda, London-England, and Cancun-Mexico. This includes 2 major supermarkets with full deli and food prep facilities, 6 restaurant 5 star resort hotels, yacht clubs, internet cafes, 3000 capacity nightclubs, and high end residences.
Contract Lighting Magazine, The Bermudian Bottom Line (Bermudian business publication) The Royal Gazette Several London based journals (it was so long ago, I can't remember!)
University of Wales - BA Interior Architecture - Patrick Hannay, course leader
Awards and Honors
Several Best of Bermuda design awards
I'll be happy to give further info if required please feel free to vivit my website at www.jasonjonesart.com