First and foremost, I hope all of you are healthy and well. These are difficult and uncertain times for us all, but I know that we can get through them if we stick together.  Many of you have reached out to us with questions regarding a recently posted Eater LA article titled, “LA Makes It Much Easier for Restaurants to Get a Permit to Sell Alcohol.” Given the number of inquires about the article and the confusion it seems to have raised, we felt it necessary to clarify the program at the center of the story.  Contrary to the title of the article, the LA City Council has yet to approve the Restaurant Beverage Program (RBP), so it is not in effect. … Continued

In response to restaurants becoming grocers during the COVID-19 crisis, LA County Health Department provided some guidelines on “𝘁𝗲𝗺𝗽𝗼𝗿𝗮𝗿𝗶𝗹𝘆” changing methods of operations. This is the latest from LA County District of Enforcement and Surveillance:  If a restaurant wants to “𝘁𝗲𝗺𝗽𝗼𝗿𝗮𝗿𝗶𝗹𝘆” change its method of operation to get through the COVID-19 crisis, then the facility is allowed to do the following: •All food items to be sold must be listed on a menu, menu board or other type of display.•The food items must be provided to the customer over-the-counter, by drive-thru, or delivery. Customers are not allowed to self-select or self-service goods. •If the facility intends to sell “non-food” items (i.e., toilet paper, paper towels, etc.), then those items must also … Continued

CONGRATULATIONS to FE Design & Consulting for becoming one of the Foodservice Consultants Society International’s (FCSI) newest members!! This industry accreditation does not come lightly and we are extremely proud of the team for the tremendous achievement. The FCSI is an internationally recognized organization whose goal is to connect consultants and designers from around the globe to innovative technique and strategy within the field, and to each other as well. Becoming a designated member is so special to us because it shows a real milestone in our own progress as an organization. We remember way back when Fast Eddie started learning the inner workings of the industry on his own, from permitting his first small coffee shop now onto orchestrating projects such as the sky high 71st floor … Continued

Hotel Normandie was built by famed Los Angeles architects Albert R. Walker and Percy A. Eisen in 1926, falling into a state of disrepair between its original incarnation and the 21st century. That is, until architect and preservationist Jingbo Lou gave the historic building a much needed update in 2010. FE signed on for the ambitious project, working for the next four years on the property’s various spaces.   We started with remodeling and updating the hotel service kitchen that supplies the entire building, including room service to hotel guests. The hardest component of this part of the project was orchestrating the limitation of occupants for the entire building. We had to negotiate a compromise with Building and Safety to … Continued

The theater the Teragram Ballroom inhabits has been active since 1913, but it wasn’t until recently that its use as an arts space was re-established. Under the direction of brother duo Brian and Michael Swier, the Teragram Ballroom saw a return to its theatrical roots and its conversion into a live entertainment space complete with an on-site bar and restaurant. The Swiers reached out to FE Design to coordinate alcohol licensing, health and building permits, and expediting services for the century-old building.   Since the building had most recently operated as a print shop, FE filed for a change of use permit to allow for the sale and dispensing of a full line of alcoholic beverages, live entertainment and patron … Continued

Blossom’s location in Silver Lake may be known for its classic Vietnamese food, amazing wine program, and two-tiered dining, but the process of legalizing all of the above wasn’t exactly easy. FE signed onto the project to provide kitchen design and alcohol licensing for the restaurant’s second location.   In terms of kitchen design, FE took the layout provided by the architect and converted it into detailed kitchen schematics that fit into initial concept drawings for both the ground floor and the subterranean level. This entailed finding the necessary kitchen equipment and knowing how logistics, operations, and code compliance would work together cohesively in the space. Additionally, we ensured everything in the back of house was code compliant and up … Continued