At Piedmont Consulting, my work has always centered on helping hospitality operators build stronger systems, improve workflow, control costs, and create a more profitable operation. That is why I am pleased to share an important step forward: I now also work with RATIONAL, a global market and technology leader in cooking systems for commercial food preparation. For Piedmont clients and industry partners, this creates a stronger connection between operational consulting and the equipment strategies that shape daily kitchen performance.

This matters because equipment decisions are no longer just purchasing decisions. In today’s commercial kitchens, there  are workflow decisions, labor decisions, consistency decisions, and margin decisions. RATIONAL’s official product platform is built around multifunctional thermal cooking systems that combine or replace several pieces of conventional cooking equipment. Its iCombi Pro is designed to simplify work processes, deliver consistent quality, reduce cooking times, save energy, and optimize resource usage, while the iVario Pro is positioned as a multifunctional system that can replace tilt skillets, kettles, pressure cookers, stoves, pots, pans, and deep fryers in many foodservice settings.

For operators, that translates into a more strategic way to think about kitchen performance. Instead of treating the line, the prep area, and production equipment as separate decisions, we can evaluate the kitchen as a system: how food moves, where bottlenecks happen, what cooking methods are slowing service, where labor is overcommitted, and how equipment can support better output with less friction. That systems-based approach is already core to Piedmont Consulting’s work in operational audits, revenue strategy, kitchen layout, and back-of-house efficiency. Working with RATIONAL strengthens my ability to connect those consulting recommendations to real, field-proven thermal cooking solutions.

There is also a practical dealer advantage. My close ties to DON and TriMark help create a more connected path from planning to specification to execution. DON describes itself as a longstanding foodservice equipment and supplies distributor with nationwide distribution, consultative sales support, and full-service kitchen design capabilities. TriMark describes itself as the largest foodservice design, equipment, and supplies provider in North America, with capabilities that include kitchen design, project management, installation, service, repair, and resupply. Together, those relationships support a more complete conversation around equipment fit, implementation, and long-term operating performance.

Just as important, this is not about promoting equipment for its own sake. It is about helping commercial kitchens make better decisions. RATIONAL’s own materials emphasize precise climate control, intelligent cooking adjustments, automated cleaning options, digital connectivity through ConnectedCooking, and workflow support designed to reduce manual intervention. In the right environment, those capabilities can help operators improve consistency, production flexibility, and use of space while supporting a more disciplined operating model. That is exactly the kind of practical advantage Piedmont Consulting is built to pursue.

For restaurant groups, hospitality operators, healthcare kitchens, education dining, and other foodservice teams, this added role means broader access to insight, better alignment between consulting and equipment strategy, and a clearer path to modern thermal cooking solutions. If your kitchen is evaluating workflow changes, equipment upgrades, expansion planning, or a smarter back-of-house setup, Piedmont Consulting can now support that conversation with even greater depth. The goal remains the same: stronger systems, better execution, and a kitchen built to perform.