1-506-227-8895

Improving profits for restaurants since 1997.

New Procurement, Vessel Refit, and (VLE) Vessel Life Extension Projects

When you invest in a marine galley / kitchen optimization plan by designer Chef Wayne McKay and team, the end result will be a safe, smart, and efficient marine galley / kitchen.

We listen to what you want to achieve and develop a custom plan based on your kitchen facility layout and the placement of your equipment configuration. The question to be answered is whether the galley or kitchen is designed for efficiency and optimized for your staff's production effectiveness.

During our consultation, we will first learn about your business. Then we draw on our experienced team and industry expertise to create a custom drawing, complete with specs and budget costs.

How Galley / Kitchen Design Thinking Can Work for You:

Our team of design engineers analyzes the space available and listens to what you have developed in your operations experience as a vision of how your galley or kitchen operation should work in the future. We anchor our recommendations on configuration and equipment choices around your vision. Using the latest technology with a proven track record, our goal is to help you and your crew/staff in planning what equipment the team needs to store, cook, and serve safely and efficiently.

The biggest advantage we offer our clients is that we work for you and your best interests. We spec what is agreed on, based on our guiding principles.

On your behalf, we anchor our design recommendations on achieving the most gain in efficiency possible, and we do this by making your facility design work smart.

Design Process Creates a Custom Plan

Menu Tools' galley / kitchen design processes are based on our experience while respecting compliance with all regional and international marine vessel regulations.

When designing a galley / kitchen, guiding principles are used to ensure that key considerations are included in the client's custom plan for execution.

We start by following Menu Tools' "Guiding Principles".

  • Listening and Understanding First — Listen and check what the client's needs are first.
  • Seek Optimum Galley Solution — Follow a checklist of proven smart choices.
  • Ergonomics, Safety, and Efficiency — Use the latest technology with smart ergonomics that can accommodate tighter spaces to perform with less space creating more efficiency using fewer steps.
  • People and Menus — Consider the chefs' thoughts and ensure to include their input when possible.
  • Waste Management — Considerations such as low volume waste and energy are key components in the selection of equipment.
  • Maritime Laws and Certified Equipment — We follow the governing marine laws / acts culminated with the manufacturer's specification guidelines.

References

"I've involved Mr. McKay in a few projects within the VLE program in the Canadian Coast Guard and the final result is second to none. With his insight into the commercial and marine food preparation environments, he can produce a layout that is both ergonomic and productive."

Jason R. Baggs, MMarE, P. Eng
Canadian Coast Guard
VLE Program
1-709-725-6498
Jason.baggs@dfo-mpo.gc.ca

"Wayne McKay of Menu Tools was instrumental in the layout and design of the galley for the Grand Manan Adventure. After consulting with the vessel owner, operator, and staff, Wayne was able to consider the various needs and propose an efficient layout and strategic equipment selection to meet our desired objectives."

Gregg Ryder
General Manager
Coastal Transport Limited
1-506-662-3724
gregg.ryder@coastaltransport.ca

More references available upon request.

Contact Designer - Consultant, Chef Wayne McKay, Cell# 506-227-8895 or wayne@menutools.com

Ship Galley / Kitchen Design Specialist:
Chef Wayne McKay

25 years design experience
Founder - Menu Tools / Corporate Cost Controller

Galley Design Experience:

  • Marine Atlantic - FMV Bluenose — Designed galley for 50% reduction in labour cost $350K seasonally, using technology and ergonomics = Happier Crew and Passengers.
  • Maritime Marine Services - MV Cat — Designed galley / menu for optimum performance.
  • Coastal Transport - FMV Adventure — "New Build" for Province of New Brunswick awarded to Eastern Shipbuilding Group, Panama City, Florida to design storage, galley, servery and cafeteria areas / menus.
  • Canadian Coast Guard - CCG Louis S. St. Laurent - VLE Project — worked with crew to engineer an ergonomically designed galley, servery and crew's mess delivering crew satisfaction while addressing vessel restrictions (Reducing grey water, limited hull intrusion & comfort design).
  • Canadian Coast Guard - CCG Anne Harvey - VLE Project — Created new galley with crew(s) to accommodate crew cooking style, improving safety and efficiency.
  • Canadian Coast Guard - CCG Martha L. Black - VLE Project — Minimized structural changes and reduced work steps.

References

"I've involved Mr. McKay in a few projects within the VLE program in the Canadian Coast Guard and the final result is second to none. With his insight into the commercial and marine food preparation environments, he can produce a layout that is both ergonomic and productive."

Jason R. Baggs, MMarE, P. Eng
Canadian Coast Guard
VLE Program
1-709-725-6498
Jason.baggs@dfo-mpo.gc.ca

"Wayne McKay of Menu Tools was instrumental in the layout and design of the galley for the Grand Manan Adventure. After consulting with the vessel owner, operator, and staff, Wayne was able to consider the various needs and propose an efficient layout and strategic equipment selection to meet our desired objectives."

Gregg Ryder
General Manager
Coastal Transport Limited
1-506-662-3724
gregg.ryder@coastaltransport.ca

My background as an Executive Chef and Ergonomic - Efficiency Specialist provides the proven skills required in Galley and Kitchen Design.

E-mail: wayne@menutools.comCall: 506.227.8895Fax to Email: 866.257.6753

Mail us at:
Menu Tools Inc.
323 Cameron Street
Moncton, NB, Canada, E1C 5Z5

Office Hours: Monday to Friday: 8:00AM to 8:00PM AST