Adam Stocco
Asheville
Summary
Expertise in creating customized restaurant and bar designs that optimize workflow and customer experience. Skilled in coordinating with tradespeople and managing client relationships to ensure seamless project execution. Committed to staying ahead of industry trends to provide innovative and effective food service design solutions.
Overview
21
21
years of professional experience
Work History
Food Service Design Consultant
Blue Ridge Restaurant Equipment Co
Asheville
11.2024 - Current
- Developed customized restaurant equipment solutions based on menu, concept and client visions.
- Provided tailored equipment selection advice to align with client needs and budgets.
- Developed detailed drawings and specifications to align with client requirements.
- Analyzed industry trends to propose innovative design solutions that meet client expectations.
- Estimated quotations to establish budget parameters for clients.
- Coordinated with contractors to ensure proper installation of design elements.
- Oversaw equipment deliveries and installations, ensuring operational efficiency.
- Cultivated client relationships, enhancing trust and generating repeat business.
Foodservice Designer
Trimark / Hockenbergs Division
Kansas City
06.2012 - 11.2024
- Developed detailed design presentations using software tools to secure client approval.
- Designed high-quality visuals that enhanced aesthetic appeal and user intuitiveness.
- Collaborated with architects and contractors to ensure accurate implementation of designs.
- Worked with client via email, phone and in-person to collect information to complete designs.
- Reviewed project specifications to maintain compliance with local regulations.
- Participated in team meetings to brainstorm creative solutions for design challenges.
- Worked with the development team to ensure a smooth transition from concept to production-ready assets.
District Beverage Director
Diaz Restaurant Group
Asheville
01.2017 - 04.2020
- Created and implemented comprehensive beverage menus, including cocktails, beer, wine, and non-alcoholic options.
- Designed beverage programs to reflect restaurant themes and enhance guest experience.
- Collaborated with chefs to develop drink pairings that complement menu offerings.
- Researched industry trends to inform beverage program development.
- Analyzed sales data to identify customer preferences for product selection and promotional initiatives.
- Managed bar inventory by monitoring usage and optimizing order placements.
- Implemented cost control measures to optimize profitability in beverage sales.
- Cultivated relationships with local wineries, breweries, and distilleries to secure exclusive beverage selections.
Foodservice Designer
Hockenbergs Equipment and Supply
Kansas City
11.2009 - 06.2012
- Engaged with clients to identify and clarify design needs and preferences.
- Designed restaurant layouts enhancing customer experience and flow.
- Created design presentations using software tools for client review and approval.
- Drafted MEP drawings based on final equipment selections from clients.
Design Assistant
National Restaurant Design
Minneapolis
01.2005 - 10.2009
- Developed detailed floor plans and renderings using design software to support project visualization.
- Collaborated with lead designer to align on design preferences and functional needs, enhancing project outcomes.
- Produced MEP drawings to facilitate accurate tradesperson quotations and streamline construction processes.
Education
Online Revit Training
ONLC
Online09-2020
Computer Automated Drafting and Design
MCTC
Minneapolis, MN05-2004
Hopkins High School
Minnetonka, MN06-1999
Skills
- Revit
- Auto CAD
- AutoQuotes
- KCL
- Bluebeam
- Design presentation
- Restaurant equipment solutions
- Creative problem solving
- Innovative design solutions
- Equipment selection
- Industry trend analysis
- Client relationship management
- Project coordination
- Effective communication
- Attention to detail
- Customer experience optimization
- Cost control measures
- Budget estimation
References
- Rachel Kerr, Management Team Member, Modesto Trattoria, 608-341-6779
- Kandice Salvador, General Manager, Doc Ford's, 239-287-1214
- Meredith Rickards, Manager, Doc Ford's, 240-682-6144
- Betty Kia, Bar Manager, the Nauti Turtle, 239-292-6680
Awards
Winner of the Nauti Turtle's bartending competition, 'Best Bartender of 2013'
Timeline
Food Service Design Consultant
Blue Ridge Restaurant Equipment Co
11.2024 - Current
District Beverage Director
Diaz Restaurant Group
01.2017 - 04.2020
Foodservice Designer
Trimark / Hockenbergs Division
06.2012 - 11.2024
Foodservice Designer
Hockenbergs Equipment and Supply
11.2009 - 06.2012
Design Assistant
National Restaurant Design
01.2005 - 10.2009
Online Revit Training
ONLC
Computer Automated Drafting and Design
MCTC
Hopkins High School