Commercial Foodservice Equipment Design Specialists
From concept to completion, CFSD Group brings decades of hands-on expertise to every commercial kitchen, dining facility, and foodservice operation we design.
Selected Work Across the United States
Every recommendation is driven by your operation's needs — not supplier relationships, dealer agreements, or equipment sales incentives.
From restaurant startups to airports and stadiums, Brad Crow has designed commercial kitchens across every scale and every venue type.
Full-service design from initial consultation through final installation — we coordinate every discipline so you have one point of accountability.
Featured Project
George Bush International Airport
CFSD Group provided the complete foodservice design, engineering, and equipment specification for Cat Cora’s Kitchen at George Bush International Airport, the award-winning restaurant concept created by Chef Cat Cora in conjunction with HBF.
Located within George Bush International Airport overlooking active aircraft operations through expansive floor-to-ceiling glass, the project required a seamless balance of high-volume operational efficiency, and an elevated guest experience worthy of the Cat Cora brand.
Our scope included the complete commercial kitchen and bar, featuring the specification of the signature illuminated onyx bar, open exhibition cooking line, custom copper pendant lighting coordination, full beverage service design, and all back-of-house foodservice equipment — from warewashing and preparation through cooking, holding, and final expediting.
Every system was carefully coordinated with the architectural, structural, mechanical, electrical, and plumbing disciplines while meeting the unique logistics of airport construction for installation. Equipment deliveries, installation sequencing, and commissioning were planned around active terminal operations, requiring detailed phasing and precise coordination to minimize disruption while maintaining project schedules.
The result is a sophisticated airport dining destination that delivers exceptional culinary performance, operational efficiency, and a memorable passenger experience while meeting the demanding standards of one of the world’s busiest transportation environments.
More Projects
CFSD Group provided the foodservice design for the original Gervasi Vineyard Bistro, located within the beautifully restored barn on the estate. The design focused on creating a warm, inviting culinary experience while maximizing every square foot of the compact kitchen.
At the heart of the concept was a dramatic open-flame display featuring a Bakers Pride oven, allowing chefs to prepare artisan flatbreads and a variety of flame-roasted specialties in full view of guests. To support an extensive menu within the limited footprint, the kitchen was carefully planned around a high-efficiency combi oven and strategically selected equipment, creating a highly functional workspace without sacrificing the intimate character of the historic building.
In conjunction with the Bistro, CFSD Group also designed The Still House (formerly known as the Milkhouse), the outdoor wine tasting venue overlooking the patio and fire pit. This space incorporated a compact tasting bar, wine service equipment, and bar support designed to efficiently serve guests enjoying the vineyard’s outdoor setting during warm summer evenings or relaxing beside the fire on cooler nights.
These projects represented the first buildings constructed on what was once a vacant property. Today, Gervasi Vineyard has evolved into one of the nation’s premier wine and hospitality destinations, consistently recognized among the Top 100 Resort Destinations in the United States. CFSD Group is proud to have played a role in the early development of this remarkable property, helping establish the foundation for its continued growth and success.
Project at a Glance
Odessa, Texas
Frisky Brewing Company in Odessa, Texas, began as the vision of founder Lee Frisky, whose passion for home brewing inspired the creation of a destination craft brewery unlike anything else in the area. What started as plans for a modest brewery and kitchen quickly evolved into a full-scale culinary and brewing facility designed to deliver an exceptional guest experience.
CFSD Group partnered on the foodservice design, transforming the concept into a professional, chef-driven operation where no detail was overlooked and no expense was spared. The exhibition kitchen features a custom-built chef’s counter, allowing guests to interact with the culinary team while showcasing the preparation of fresh, handcrafted dishes. A high-performance combi oven and authentic stone-deck pizza oven provide the versatility to produce everything from artisan pizzas to elevated seasonal menu offerings.
The bar was designed as a centerpiece of the brewery, highlighted by an impressive custom Perlick UniBar® back bar system that delivers both functionality and striking visual appeal. Overhead, custom-engineered beer line chases distribute draft beer efficiently from the brewery to the taps while becoming an architectural feature that celebrates the brewing process itself.
The result is a one-of-a-kind brewery and restaurant where exceptional food, handcrafted beer, and thoughtful design come together to create an unforgettable destination. Frisky Brewing Company stands as a testament to how a personal passion can grow into a thriving hospitality experience, with CFSD Group proud to have helped bring that vision to life.
Project at a Glance
New Cumberland, West Virginia
CFSD Group was selected to redesign and renovate the buffet at Mountaineer Casino, transforming the existing dining experience into a contemporary, guest-focused destination. Working closely with the Food & Beverage Director, the design team developed a completely new buffet concept centered around modern food presentation, improved guest flow, and enhanced operational efficiency.
The renovation featured custom-designed sneeze guards tailored to each serving station, allowing every culinary concept to be showcased in the most effective and visually appealing manner. Individual food stations were designed around their specific menu requirements, ensuring that equipment selection, food presentation, and service matched the unique needs of each cuisine.
The redesigned buffet represented a significant departure from the property’s original layout and aesthetic. The updated concept introduced a cleaner, more contemporary appearance while improving functionality for both guests and staff. The result was a buffet that delivered a more engaging dining experience, elevated food presentation, and a refreshed identity that better reflected the property’s commitment to quality and hospitality.
Through thoughtful planning, custom fabrication, and close collaboration with the culinary leadership, CFSD Group helped create a modern buffet environment designed to enhance both guest satisfaction and operational performance.
Project at a Glance
What We Design
Every engagement is guided by an independent, client-first approach. Our recommendations are based solely on what best serves your operation, budget, and long-term success — not supplier incentives, manufacturer agreements, or equipment sales. This unbiased perspective allows us to deliver solutions that maximize performance, efficiency, and value while ensuring every decision is made in your best interest.
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Custom equipment layouts engineered to your operation’s specific volume, workflow, and long-term growth. Every square foot accounted for.
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End-to-end space planning from initial concept through final construction documents — coordinating architecture, MEP, and equipment in a single unified plan.
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Precise procurement documentation that protects your budget, ensures code compliance, and gives contractors what they need to install it right.
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Coordinating all trades, vendors, and inspections from design through installation and commissioning, keeping your opening on schedule.
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Every design meets health department requirements, fire and hood codes, ADA standards, and local jurisdictional approvals before it leaves our hands.
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Upgrading or scaling an existing operation with minimal disruption. We assess what stays, what goes, and how to maximize what’s already there.
How We Work
Every CFSD Group project follows a structured, proven process that keeps your timeline on track and your budget protected from day one.
We listen first. Understanding your menu, service model, volume, and budget before a single line is drawn.
Equipment layouts, workflow optimization, and space planning — engineered around your specific operation and code requirements.
Complete procurement documentation protecting your budget and giving every trade contractor exactly what they need to install it right.
We coordinate installation, inspections, and final walkthrough — staying with you until every system is running exactly as designed.
About CFSD Group
Every successful project has a story. Ours began in a restaurant kitchen.
At just 16 years old, Brad Crow, Founder and President of CFSD Group (Crow Foodservice Solutions & Design), began working in restaurants. From washing dishes and preparing food to learning every aspect of restaurant operations, he developed a firsthand understanding of what makes a foodservice operation successful. Those early experiences sparked a passion that would become a lifelong career.
Although Brad originally envisioned becoming a chef, his career took a different direction after earning a degree in Architectural Construction Engineering. He combined his knowledge of construction with his passion for foodservice and joined Breckenridge Kitchen Equipment & Design, where, at just 21 years old, he began designing commercial kitchens and foodservice facilities. That opportunity laid the foundation for what has now become more than three decades of experience.
Brad later joined Best Restaurant Equipment & Design, Inc., as a sales engineer where he became one of the company’s leading estimators on OSFC projects. During his tenure, he managed numerous educational and institutional projects throughout the state while earning recognition as one of the company’s top AIA-focused professionals.
In 2007, Brad founded All Things Restaurant, a full-service foodservice equipment dealership and design firm. For more than a decade, the company successfully designed, supplied, and managed projects across a wide range of industries before closing in 2020, just prior to the COVID-19 pandemic.
Following that chapter, Brad accepted a position with Great Lakes Hotel & Supply Company as a Sales Engineer. Unfortunately, the pandemic dramatically affected the industry, and the role lasted only a few months.
Never one to stand still, Brad went on to help launch Restaurant City in Sarasota, Florida, creating one of the region’s largest cash-and-carry restaurant supply stores. Managing a 35,000-square-foot operation gave him valuable experience overseeing every aspect of a large retail and distribution business. While successful, Brad realized his true passion had always been helping clients bring their ideas to life through thoughtful design rather than retail operations.
He later became the Managing Partner of the Sarasota office for C&T Design & Equipment, where he once again focused on commercial kitchen design, consulting, and project management. It reaffirmed what he had known throughout his career: his greatest satisfaction comes from collaborating directly with clients to create facilities that are functional, efficient, and built around their unique vision.
That realization inspired the creation of CFSD Group.
Unlike traditional equipment dealers, CFSD Group is built around one simple philosophy: the client’s best interests come first. Because the company is focused on independent design and consulting, recommendations are never driven by equipment markups, buying groups, manufacturer incentives, or sales quotas. Every decision is made based on what is best for the project, the operation, the budget, and the client’s long-term success.
Today, Brad brings more than 30 years of commercial foodservice design, consulting, sales engineering, construction coordination, and project management experience to every project. From restaurants and hotels to airports, healthcare facilities, schools, stadiums, entertainment venues, casinos, and corporate dining facilities, he has helped design hundreds of commercial kitchens throughout his career.
The values that guide CFSD Group were learned long before any degree or job title. Brad’s grandfather always encouraged him to “Give 110%.”
As a young boy, Brad would answer, “That’s impossible.”
His grandfather would simply smile and say, “One day you’ll understand.”
After a lifetime in the industry, Brad finally did. The extra 10% isn’t something you can measure—it’s the passion, commitment, and pride you give because you genuinely love what you do.
That philosophy continues to guide every project at CFSD Group.
We appreciate the opportunity to earn your trust and look forward to helping bring your vision to life.
Welcome to CFSD Group — Designing the Kitchens of the Future.
“Give 110% — always leave something extra on the table for the people counting on you.”Brad’s Grandfather — The philosophy behind every CFSD project
Ready to Start?
Tell us about your project and we’ll respond within one business day.
Start a Project →Industries Served
From neighborhood cafés and fast-casual concepts to airports, hotels, healthcare facilities, and stadium concessions. CFSD Group designs the commercial kitchens behind exceptional dining experiences.
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From fine dining and upscale casual to fast casual and QSR, we design kitchens tailored to your concept, menu, workflow, and service volume.
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Banquet kitchens, room service, restaurants, bars, and pool venues coordinated into one operation that runs cleanly across every outlet.
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Concourse concessions, brand licensee builds, and commissary support designed around TSA logistics, tight footprints, and nonstop passenger volume.
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Patient tray line, retail cafes, and staff dining planned for infection control, dietary compliance, and around-the-clock service.
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Serving lines, teaching kitchens, and residential dining halls built for peak-period throughput and strict nutrition program requirements.
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Concession stands, club levels, and suite catering designed to move enormous volume inside a narrow event window.
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Buffets, signature restaurants, and 24-hour outlets designed for continuous service, guest visibility, and elevated food presentation.
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Theaters, bowling centers, family entertainment, and live music venues where foodservice has to work around the show, not against it.
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Employee cafes, micro markets, and executive dining designed to serve a full building in a compressed lunch period.
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Taprooms, production support kitchens, and bar systems designed around the brewing process, with draft distribution engineered to match the operation.
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Tasting rooms, bistro kitchens, and event service designed to complement the winery experience while absorbing seasonal and private-event volume.
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From grab-and-go programs and roller grills to full made-to-order kitchens, we design foodservice operations that maximize speed, efficiency, and profitability.
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Multi-tenant layouts with shared utilities, common warewashing, and back-of-house support planned so every operator runs independently without conflict.
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Central production kitchens engineered for batch volume, cold chain integrity, packaging, and distribution to multiple locations.
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Independent living, assisted living, and skilled nursing dining designed for therapeutic menus, tray line service, and resident-facing venues.
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High-volume, security-conscious kitchens built for controlled tool management, durable equipment, and reliable service under strict operational constraints.
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Dining facilities and galleys designed to meet federal specification requirements, sustained throughput, and demanding uptime standards.
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Quick-service outlets, carts, and full-service restaurants planned for peak-hour surges, compact footprints, and centralized support kitchens.
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Banquet kitchens, concession points, and mobile service stations designed to scale from small breakouts to full-hall plated events.
Why CFSD Group
CFSD Group was built on a single conviction: that operators deserve a design partner whose only loyalty is to the success of their project. We bring the same depth of expertise as the largest firms in the country — without the conflicts of interest that come with dealer-affiliated practices. When you work with CFSD Group, you get decades of experience, complete independence, and a partner who treats your project like it’s the only one that matters.
What You Get
Common Questions
Answers to what operators and developers ask us most often before starting a project.
A commercial foodservice design consultant designs, specifies, and coordinates all aspects of commercial kitchen equipment — from initial layout and workflow optimization through equipment selection, procurement documentation, code compliance, and installation coordination. CFSD Group manages this entire process as an independent advocate for the operator, with no dealer affiliations influencing any recommendation.
No — never. CFSD Group has no dealer agreements, no drawing rebate arrangements, and no manufacturer affiliations of any kind. Every recommendation we make is based entirely on what is right for your specific operation, your budget, and your long-term performance requirements. This independence is the foundation of everything we do.
Timeline varies by scope and complexity. A standalone restaurant kitchen typically takes 4–8 weeks from initial consultation through final specifications. Larger, more complex facilities — airports, hospitals, stadiums, or multi-outlet hotel operations — require longer planning horizons and phased delivery. We establish a realistic timeline during the initial Discovery phase and commit to it throughout the project.
Yes. While CFSD Group is headquartered in Florida, we serve clients nationwide across all 19 of our industry sectors. Our work at George Bush International Airport in Houston is one example of our national footprint. We coordinate with local contractors, inspectors, and jurisdictional authorities wherever your project is located.
Equipment design focuses on the selection, layout, and specification of individual commercial kitchen equipment pieces. Facility planning is the broader scope — encompassing space planning, MEP coordination, code compliance, operational flow, and the integration of all systems within the space. CFSD Group provides both services under one roof, so you never have a gap in accountability between the two.
Absolutely. Renovation and expansion is one of our core services. We assess your existing setup, identify what can be retained to protect your investment, specify what should be upgraded for performance or compliance, and design around your operational continuity so you can stay in business during the process wherever possible.
Start a Project
Whether you’re planning a new build, a renovation, or need expert guidance on an existing project, we’re ready to help.
We’ll respond within one business day.
