Foodservice Design Professionals

Foodservice Design Professionals Professional kitchen consulting firm specializing in Corporate, Healthcare, Higher ED, Government and K-12 markets.

Not every food service project starts with a blank slate.Spring Branch ISD has 41 schools locked into existing footprint...
05/29/2026

Not every food service project starts with a blank slate.

Spring Branch ISD has 41 schools locked into existing footprints across Houston, which means improving the student experience comes down to working smarter with what is already there.

At Spring Woods High School, that meant addressing a concession-style servery where students lined up outside in the Texas heat, staff handed food through sliding glass windows, and milk sat on ice in a pan because there was no cold well in sight.

FDP converted the entire operation into two fully indoor serving lines, complete with a merchandiser, updated menu boards, and cashier stations with the flexibility to scale up to four checkout points during peak periods.

The result was faster service, better food safety, and a setup the students actually responded to.

This is the kind of project that does not make headlines for being flashy. It makes an impact by solving the right problems in the right spaces, working within constraints instead of around them.

When Spring Branch ISD nutrition director Michael Francis described what he needs from a design partner, he put it simply: "FDP is able to take the vision that we have and put it into motion."

Read the full story at the link below.
https://www.fermag.com/articles/how-renovations-increased-efficiencies-at-a-texas-high-school/

Kicking off summer of 2026 on a strong note with great conversations and meaningful connections at the FDP Open House.It...
05/22/2026

Kicking off summer of 2026 on a strong note with great conversations and meaningful connections at the FDP Open House.

It was genuinely great to spend time with our dealer partners, manufacturers, and rep groups: catching up, sharing ideas, and strengthening relationships as we head into a busy summer installation season. We truly value the trust and collaboration that continue to move our work forward and help elevate the foodservice industry.

A big thank you to everyone who took the time to attend and connect with our team. We appreciate your continued partnership and support, including Edward Don & Company, Singer Equipment Company, Pasco Inc., Boelter Superstore, and Supreme Fixture Co.

We also enjoyed a great evening social event at Texas Gun Experience, a perfect way to unwind, connect, and continue the conversations in a more relaxed setting.

Kitchens built for the next generation of students.Legacy Ranch High School in Liberty Hill ISD just held its ribbon cut...
05/13/2026

Kitchens built for the next generation of students.

Legacy Ranch High School in Liberty Hill ISD just held its ribbon cutting, and FDP was honored to be part of bringing this project to life. We designed the kitchen, serving areas, concessions, and culinary lab from the ground up alongside an incredible team.

Thank you to VLK, Joeris General Contractors, LLC, Mission Restaurant Supply, and Mod-U-Serve for the collaboration. And to Mercedes and Ashley for representing FDP at the ceremony on May 6th.

Liberty Hill ISD is going to be well fed.

05/06/2026

Great legacies are built over time—through vision, dedication, and an unwavering commitment to excellence.

Today, we honor the history and enduring legacy of H.G. Rice—a name that has helped shape thoughtful design, elevate operational excellence, and leave a lasting impact on the communities and institutions it has served.

What began as a commitment to doing exceptional work has grown into a legacy defined by innovation, trusted partnerships, and a deep understanding that great spaces are built not only for function, but for the people who use them every day.
As we reflect on that history, we also look ahead—with gratitude for the foundation that was built and excitement for the future it continues to inspire.

Honoring the past. Building the future. Carrying the legacy forward.

# FDP

Great connections, meaningful conversations, and inspiring ideas at Association for Learning Environments () .We’re gra...
04/30/2026

Great connections, meaningful conversations, and inspiring ideas at Association for Learning Environments () .

We’re grateful for the opportunity to collaborate with so many forward-thinking professionals shaping the future of learning environments.

Our Dallas office president, Lance Brooks, sat down with the Foodservice for Thought podcast to talk about how consultan...
04/28/2026

Our Dallas office president, Lance Brooks, sat down with the Foodservice for Thought podcast to talk about how consultants actually operate. Listen here: https://www.buzzsprout.com/199024/episodes/19067853

He covers what matters during the design and spec process, how he approaches projects from the ground up, and what reps and manufacturers do that either builds trust or breaks it. It is a candid look at the consultant side of the industry that does not come up in conversation nearly enough.

Words of affirmation in design aren’t spoken - they’re built into how a space supports its users every day.When design i...
04/16/2026

Words of affirmation in design aren’t spoken - they’re built into how a space supports its users every day.

When design is done well, it doesn’t need to speak. It shows up in how people use the space with confidence.

Special thanks to Grapevine-Colleyville ISD for trusting us to make this happen.

We had a wonderful time at last week's Region 4 Child Nutrition Show in Houston! Nicholas Caldwell and Joel Castañeda we...
04/15/2026

We had a wonderful time at last week's Region 4 Child Nutrition Show in Houston! Nicholas Caldwell and Joel Castañeda were on the ground representing FDP and enjoyed connecting with so many passionate professionals in the child nutrition space.

A special congratulations to Kate Gillihan, Assistant Director at Klein ISD () who won our raffle.

Events like these remind us why we love what we do. Thank you to all who came by to chat, especially:

Lamar CISD, Cleveland ISD, Waller ISD, Sheldon ISD, The Rhodes school, Sheldon ISD, Katy ISD, Brazosport ISD, Fort bend ISD, and Harmony Public Schools

We'll see you at the next one!

Great foodservice design isn't just about how a space operates - it's about who it serves.And at the center of it all is...
04/02/2026

Great foodservice design isn't just about how a space operates - it's about who it serves.

And at the center of it all is the student experience.

We're excited to introduce a new series: The Five Love Languages of Design.

In foodservice design, it's easy to focus on equipment, flow, and efficiency - all critical elements. But great design goes beyond function. It's about creating environments that are intentional, meaningful, and built with the end user in mind.

At the heart of every project is the student.

Every decision - from layout to lighting to equipment - should support their experience, their comfort, and their ability to engage in the space. When design is done well, it doesn't just work... it feels right.

This series explores how thoughtful design can be expressed through five distinct "love languages," offering a framework for how we approach each project with purpose and clarity.

Over the coming weeks, we'll break down each of these concepts and share how they come to life across our projects.

We look forward to sharing more with you.

Junior high school kitchens are where school nutrition programs either scale or stall. For Arlington ISD's Bailey Junior...
03/26/2026

Junior high school kitchens are where school nutrition programs either scale or stall. For Arlington ISD's Bailey Junior High, the existing facility had reached a point where the equipment and layout were working against the staff, not with them.

The renovation touched nearly every system in the kitchen. New combi and convection ovens replaced aging cooking equipment. Exhaust hoods and gas infrastructure were brought up to current demands. Cold storage, ware washing, and sanitation areas were reorganized to reduce friction in daily operations. The floor plan itself was reconfigured so that staff circulation and production flow actually made sense together.

The result is a kitchen built to handle current meal volume while giving Arlington ISD the flexibility to evolve their nutrition programming without running into the same operational ceiling again.

Durable institutional finishes, seamless flooring, stainless wall protection, and high-capacity mobile holding systems round out a facility that is built for the long haul, not just the next few years.

This is the kind of project that does not make headlines but makes a real difference for the cafeteria staff showing up every morning and the students counting on a quality meal.

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