"With the help of United Design Group we recently renovated our country club's kitchen facilities. The prices at United Design Group were competitive, everything came in on budget, and the timing was on the money. We would not hesitate to recommend them to others, or to use them again."

Dan O'Connell, Marshfield Country Club, Marshfield, MA

A Complete Hospitality Design Service

"We think like chefs when we design kitchens. Chefs know what they want. Their menu often dictates the necessary flow of the equipment. We listen carefully and design a kitchen based on their needs."

Al Nunes, Contract Sales Engineer

TriMark United East's kitchen engineers are trained to use the very latest industry technology developments which include three dimensional CAD drawings and renderings to interpret and anticipate traffic patterns and allow for adequate space requirements that are essential to an efficient foodservice operation. From kitchen equipment specification, to installation and equipment warranty specification, quality control is their number one priority.

Each project receives extra attention from an assigned project manager who carefully reviews all drawings and identifies possible problem areas. With the equipment installation team, the project manager coordinates the delivery and installation while working within the owner/operators' time frame.

Click here for

Radius, Boston, MA --
". . . considered in Boston restaurant circles to be one of the hottest in a string of new restaurant properties to hit Boston's downtown financial district . . ."

Lumière, West Newton, MA --
". . . the bright and bold new modern French bistro in West Newton is a departure from the more traditional restaurant eatery storefronts that might be found on a suburban town's main thoroughfare. . . ."

"Realistically, the kitchen equipment of your makeover dreams should advance the cause of your present operation. The chef/owners of two seminal Boston restaurants tell how they replaced rust with radiance . . . " (continued)

Click here for continuation of article excerpted from
Food Arts July/August 1998 issue.

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foodservice and restaurant industry design and supply United East