Mid-Sized Concepts

Menu item rollouts to millwork makeovers and more.

Our teams possess a deep understanding of the needs of mid-sized brands.

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Real-time 3D Foodservice Design

PROsolve Procurement

Expert Project Management

4.7/5 on Google Reviews

EXPERT HELP

TO AVOID COMMON MID-SIZE BRAND PITFALLS

DON'T JUST TAKE OUR WORD FOR IT!

Long-term Relationships!

"Our relationship with Concept Services goes back to when we were still St. Louis Bread Company. Concept Services has been a key component in allowing us to expand in the way we have. We understand the value of long term relationship. We have a long term development plan and it’s good to know we have a dedicated partner like them. They handle all our equipment needs flawlessly.”

KEN SISK

DIRECTOR OF CONSTRUCTION & NEW STORE DEVELOPMENT

Extensive Hand Holding!

"All our projects require extensive hand holding. We have a lot of special needs and really depend on them to take care of the details. They’re so good; we have them do all our work. They are unbelievable."

SONNY LONG

SR. VP OF CONSTRUCTION AND DEVELOPMENT

Great Partner!

"Concept services has been a great partner to Torchy’s Tacos and our team members. They offer expertise in many areas and stand by their work. What makes them exceptional is the high level of customer service, timely responses, innovative thinking and a great team of individuals to work with. Being a growth company our needs may change on a dime and they are always there to meet the challenge. We would not be where we are today or where we are going into the future with out them and their partnership."

JASON WALD

CHIEF INNOVATION OFFICER

Nothing Short of Amazing!

"I’ve had the pleasure of working with the Concept Services team for the past 8 years in our Airport Foodservice locations. They have been nothing short of amazing for anything from a challenging location or companywide projects for over 100 different locations. Concept Services has worked on remodeling design, new construction, and equipment rollout since 2012. The kitchen design work, kitchen equipment selection, installation and start-up of foodservice equipment, and training of equipment is beyond exemplary."

KYLE RITTER

EXECUTIVE CHEF KITCHEN DESIGN & DEVELOPMENT

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