Design Philosophy

Foodservice operations begin with an idea or a concept. We take that concept to the next level developing a design concept that is functional, economical, and meets the needs of our clients.

It begins with design development as we work with our clients to take their concept and develop it into a workable plan. Once this plan is finalized we prepare a complete set of foodservice drawings and specifications which includes plumbing, electrical, and exhaust requirements with fabrication details.

All in accordance with local health and building department regulations, our services are directed to anyone who is planning any type of foodservice establishment. Our clientele consists of architects, interior designers, contractors, restaurant owners, hotels, and assisted living facilities to name a few. Please review our list of projects both past and present which is a testimonial to our success and solid reputation.

The Beginning

In 1947, Al Berger began his education in the foodservice industry working for Dallas Sheet Metal Works which he would later acquire ownership in, and form Fabricators International. This company would lay the foundation for the development for many of the most successful restaurants in the country.

After the sale of Fabricators International to The Sunbeam Corporation he served his two year non-compete with TGI Friday’s, at which time he did their first forty-five units. He then formed Food Service Concepts and once again had the opportunity of serving some of the country’s finest chefs, such as Tom Collichio, Pano Karatassos, Charlie Palmer, Kent Rathbun, Joel Antunes, and Albert Roux, owner of La Gavroshe in London. After twenty years, Food Service Concepts, was sold to a group of investors who decided after a year to return the company to Al Berger.  A new identity was formed---Alliance Food Equipment Corporation.