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KECNews May 2017

KECNews May 2017

Attached please see the latest newsletter from KECdesign. This edition has important updates on Process Improvement Changes that may affect you starting May15th. Please don’t hesitate to contact us with any thoughts, questions or concerns. We’re here to help you make these changes as quickly and easily as possible.

Wednesday, May 3, 2017 / News/Events
Celebrities in our Midst!

Celebrities in our Midst!

KECdesign staff, Kyle Duckworth and other KECdesign employees are shown moving shelving into the new Daily Bread Soup Kitchen on 12/5/16.

Tod Roberts from KECdesign worked with DBSK to provide design and layout services, which also included supply of refrigeration, cooking equipment, stainless steel sinks and worktables, dry storage, furniture and supplies for the new facility in Champaign. “It was great to be a part of such an important service to our community,” said Roberts. 


Wednesday, December 7, 2016 / News/Events
In Your Business - KECdesign

In Your Business - KECdesign

An article the Champaign County Chamber of Commerce published, which highlights some of the history of KECdesign, as well as the abilities KECdesign provides to local, regional, and national markets.
KEC Resco Newsletter August 2015

KEC Resco Newsletter August 2015

If there's one thing KECresco knows, it's how to help C-U restaurants, bars, foodservice and housing directors get ready for the returning students. That's because our team had been doing it from the University Ave storefront since 1952.

Saturday, August 1, 2015 / News/Events
Fast Casual Magazine’s “Top 100 Movers and Shakers” Banquet

Fast Casual Magazine’s “Top 100 Movers and Shakers” Banquet

Executives and members of the contract sales team had the pleasure meeting many executives of the award recipient restaurants, and congratulate all of the winners!

Tuesday, May 19, 2015 / News/Events
Americans Spend More on Dining Out Than On Groceries…

Americans Spend More on Dining Out Than On Groceries…

And that’s why KECdesign is in business. Because as people want more restaurants with better menu variety, the demands of the operator change. Customers expect a quality product with faster service, at a price in alignment with their perception of quality. It’s a tough business and not everyone can survive.

Tuesday, April 14, 2015 / Industry Commentary
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