Ray is the President of Interactive Restaurant Consulting. He has an extensive background in food service operations, construction, site development, and equipment purchasing. Joining the foodservice industry in 2013, Ray has been privileged to experience the industries transformative journey, marked by technological innovation, aesthetic refinement, and operational efficiency. By integrating these advancements, he can modernize your restaurant while maintaining optimal operational efficiency.

His menu-based approach to design ensures a myriad of details are taken into consideration to produce the food quality and volume needed for each project. Ray integrates people, product, and production flows into every design to produce an efficient and effective layout which is compliant with the prevailing regulatory codes.