LaBel Foodservice Equipment & Design

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LaBel Foodservice Equipment & Design

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Brad LaBel is a graduate of the world-renowned Culinary Institute of America, located in Hyde Park, New York.

Commercial Kitchen Design • Equipment Specs • Procurement • Project Management
Architects • Contractors • Restaurant Owners
Upload Plans for a Free ChefVue Design Review His dedication and hard worked earned him an Associates Degree in Culinary Arts as well as a Bachelors Degree in Culinary Arts Management. Brad first entered the foodservice industry in 1988, developing expertise in the areas of inventory control, sales, and purchasing. He worked as a chef for several years, and his experience includes Lundy's Famous Seafood House and the United States Air Force base in Germany. Working as a chef, Brad realized that he could use his experiences to help other industry professionals. He returned to the foodservice industry in 1998 as a design consultant and project manager for professional kitchen development. Brad's areas of expertise include restaurants, corporate cafeterias, hotel and catering kitchens, gourmet grocery, and school cafeterias.

11/10/2026

When early project decisions matter, book a focused 30-minute consultation with Brad LaBel to pressure-test kitchen workflow, equipment selection or renovation planning. Shop the consultation now: https://wix.to/q86XC4F 🔧📐💬

11/09/2026

As a chef-trained kitchen designer, I recommend starting projects with menu-driven priorities so every decision supports daily service-not just a finished look. Clear workflows, equipment choices tied to your menu, and coordinated team decisions cut costly reworks and keep operations smooth. If you’re an architect, operator, or GC in Port Jefferson Station, New York, NJ, CT or VT, let’s plan kitchens that perform from day one. Learn more: https://wix.to/C6mTRNH 🔪📋

11/06/2026

We’ll show architects and operators how a kitchen layout that connects storage, prep, cooking and cleaning zones cuts movement and speeds service - practical, chef-led design advice. Read the full guide: https://wix.to/cXGmMPL 🔪🏗️🍽️

Designing a restaurant kitchen layout is more than just placing equipment and workstations. It’s about creating a space where efficiency, safety, and flow come together to support a busy foodservice operation. When done right, the kitchen becomes the heart of the restaurant, enabling staff to work...

11/05/2026

As a chef-trained kitchen designer, I choose equipment to match the menu, the workflow, and the week ahead - not to fill a spec sheet. Start by mapping service flow: prep zones, peak volumes, and cleaning paths. Match capacity to menu complexity, prioritize durability where throughput is highest, and plan for maintenance access and future menu shifts. I’ll help you turn operational realities into smarter equipment choices. Learn more: https://wix.to/W5j9yvq What part of your kitchen causes the most bottlenecks right now? 👨‍🍳🔧

11/04/2026

We’ll review one PDF kitchen plan for workflow, equipment placement, circulation and storage, then send written findings and a 30‑minute follow-up call - practical pre‑construction vetting from a chef‑designer. Buy the Commercial Kitchen Plan Review now: https://wix.to/IvtEoxm 🔍👩‍🍳🏗️

11/03/2026

As a chef-trained kitchen designer, I recommend starting every project with menu-driven planning-know the dishes first, then design the flow. That keeps equipment, labor, and utility needs aligned from schematic to commissioning. I’ve seen layouts fail when teams design by equipment lists alone; focusing on menu sequences prevents bottlenecks at pass lines and service windows. If you’re an architect, operator, or GC in New York, NJ, CT or VT, let’s talk practical coordination that works remotely and keeps ops front-and-center. Learn more: https://wix.to/bzMhwyK

11/02/2026

We outline why a foodservice consultant should join during programming or early schematic design so equipment placement can shape utilities, ventilation and structure-avoiding costly changes later. Read the full post: https://wix.to/dalVFPU 🔧🍽️📐

How Do Hotels and Country Clubs Plan a Commercial Kitchen Renovation?Hotels and country clubs plan a commercial kitchen renovation by mapping the full scope of food and beverage programs the kitchen must support. This includes formal dining, casual bar and grill, banquet production, outdoor terrace,...

10/30/2026

Designing the Ideal Commercial Kitchen Layout shows practical restaurant floor‑plan strategies that reduce bottlenecks and improve safety-one verified approach: organize distinct prep, cooking, plating, storage and cleaning zones for smooth workflow. Read the full guide to turn requirements into a kitchen that flows → https://wix.to/6Ia0Whx 🔪📐🔥

Creating a commercial kitchen that works smoothly is no small feat. It’s about more than just fitting in appliances and workstations. The right design can boost efficiency, improve safety, and even enhance the overall dining experience. Whether you’re starting from scratch or remodeling, underst...

10/29/2026

As a chef-trained kitchen designer, I’ve seen projects saved - and derailed - by planning. Think flow before fixtures: place prep stations to mirror menu sequences, size dishwash based on peak covers, and separate hot and cold paths to reduce cross-traffic and safety risks. Early menu-driven decisions prevent costly late-stage compromises and keep your team moving. Want practical layout insight for your next project? Visit https://wix.to/r7GcVnI 🔧👨‍🍳📋

10/28/2026

We lead with layout, not a shopping list - equipment bought before the design is finalized often ends up the wrong size or fuel type for the space. Read our checklist to plan equipment around your menu and workflows. Read the article: https://wix.to/Aroa2tK 🔧🔥📋

By Brad LaBel, LaBel Foodservice Equipment & DesignAbout the author: Brad LaBel is a CIA-trained chef and commercial kitchen designer with 30+ years of experience. He founded LaBel Foodservice Equipment & Design, Inc. in 1998, based on Long Island, NY. LaBel serves clients nationwide through ChefVue...

Address

600 N Bicycle Path Unit D
Port Jefferson Station, NY
11776

Website

http://www.labelfoodservice.com/chefvue

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