Big Eric's Restaurant Supplies Ltd.

When Eric Joy went into the Restaurant Supply business he was already a well known personality within the Industry, having spent more than 20 years with companies who soon became his competitors. He needed only to call his business Big Eric's, to have immediate customer recognition.

He was extremely well known and well liked, in his community as well as in the Restaurant Supplies Industry. When Eric Joy died at age 68 in December, 1991, his wife Mildred, his son Tony, and partner Joe George stepped in to take control of what is still a 100 percent locally owned and operated business.

Designing convenient 'back-of-the-house' areas in any food service establishment takes experience and an instinct for what functions well in a busy kitchen. From receiving, storage and preparation to production, holding and serving, we recommend only the most cost effective, functional solutions.

Joe George has over 30 years experience working with leading industry clients, vendors, suppliers, architects and other consultants. Our company provides a wide range of services including:

• Concept Development
• Equipment Layout
• Working Drawings
• Systems Development
• Specifications
• Tendering Documents
• Budgets
• Equipment
• Quality Service - From an experienced Sales representative

Joe George is equipped with state-of-the-art computer capabilities using AutoCAD programs. This leads to faster project turn-around and greater accuracy of design.

A Step by Step Approach to Design:.

At the onset of a project, Joe will develop a general project direction, theme, style and menu direction and we will identify the necessary support services to complete the project. Client consultation is crucial at this point as we integrate your ideas and desires for the foodservice area.

We then create a basic menu profile to facilitate the layout of the kitchen and storage areas. We provide renderings of the conceptual design for the facility as well as preparation of dimension mechanical, electrical, and plumbing utility rough-in drawings to indicate the utility installation locations for each item of foodservice equipment.

When the preliminary design is completed and approved, Joe proceeds with the development of schematic design layouts of the foodservice area's equipment. We design work stations to maximize efficient preparation of food and beverage. We then prepare complete sets of working drawings including floor plans, plumbing and electrical plans, kitchen equipment plans, rough-in drawings, reflected ceiling plans and all architectural details and specifications required for interior finishes and furniture, fixtures and equipment.

Following your Design experience we have the inventory available to completely outfit your entire establishment with anything that it might need.

As a Bonus we also offer Free Delivery to anyone located in Halifax Regional Municipality.

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