Deven Kaufman, C&T Design and Equipment Company

Deven Kaufman has been with C&T Design and Equipment Company since April 2011 after working previously for architects and contractors. Kaufman, who is a project manager for the Indianapolis-based dealership, has a client base that includes a variety of restaurants from cafes and bars to regional chains, corporate dining operations and airport foodservice providers.

Q: You are involved with your projects from start to finish. This often includes making the sale, handling the design, project management and even the install piece on some occasions. What’s the benefit of being that engaged on a project?

A: The benefit of being fully engaged is that I’m able to make sure everything is coordinated throughout the duration of the project. I can determine the kitchen design layout, specifications, complete the rough-in drawings, sales of the equipment, and help out with the install. I’m a project manager, so I’m involved with handling every step of the way. I’m there to make sure everything matches up from the design to the operation. 

Q: How do you approach airport projects?

A: I work on a variety of projects, and they’re all unique in their own ways, so it keeps it exciting. Airports are fun because they typically incorporate some local restaurants, come up with some restaurants of their own, and also utilize some national brands. If it’s a local restaurant, I’m able to visit their facility and observe how they operate to take that into consideration when designing. You want the customer experience at the airport to be similar to what they’d experience by visiting the concept’s local location. If it’s a new concept, it gives me some freedom to create something different. It’s important to be very organized for when the equipment gets installed on large projects like those in airports. 

Q: You’re known for being very thorough and detailed. What’s your secret to that?

A: The secret to that is being involved every step of the way and working closely with the architects and contractors. I have more of a passion for the design side, so once I have that in my head and visualize the bigger picture, I’m able to make sure everything comes together as planned. I strive to understand the function and the flow of the restaurant, along with what equipment relates to that. This helps me determine where the equipment should go and what is necessary so the equipment performs as designed.

Q: When you started with C&T, you had the chance to learn from Larry Simonel, a well-regarded DSR. What lessons did you learn from Larry that you still apply to your work today?

A: One of the main things I learned from Larry is how to excel at the design aspects in a restaurant, and how to find ways to make the most of it. I focus on the kitchen productivity, which helps maximize seating, produce the most out of staff, and benefit customers. I look to find ways to help the kitchen and bar operate efficiently, so that everyone wins. There was a lot of wisdom that Larry was able to provide from his more than 50 years of experience. Chris Monico also contributed to educating me about the process and how everything works in the foodservice industry.

DSR 3-2-1

Deven Kaufman, C&T Design and Equipment Company, sits down with Jason Wange, Foodservice Powerplant Network, to talk about being named an FE&S DSR of the Month.

Find more episodes of DSR 3-2-1 here.

Foodservice Equipment & Supplies Presents DSR 3-2-1 is sponsored by Salvajor.