Kitchen design experts.

Mike has spent 33 years inside the kitchens he now designs equipment for. As owner of Holtzman Group Hospitality Experts (formerly Profitable Food Facilities Worldwide), he's worked with more than 1,000 operations and 800+ clients across private clubs, water parks, agritourism, sports plexes, casinos, and country clubs. He's specified and sourced equipment for 350+ custom kitchens, and spoken at 450+ industry conferences.

Josh grew up in the hotel and restaurant industry, the kind of immersion you cannot teach in a classroom. He came up through every level of the business, from the floor to the back of house, learning how a kitchen actually runs before he ever designed one. Along the way he trained under a sommelier and a chef, sharpening both the hospitality fluency and the culinary instinct that separate a functional kitchen from an exceptional one. As Director of Kitchen Design and Operations, Josh designs kitchens from the perspective of the people who will work in them. He understands flow, station logic, and the difference between a layout that looks right on paper and one that holds up on a Saturday night.