Butcher Bar
Butcher Bar
Customer Snapshot: Delicious, meaty fare
Nestled in Rittenhouse Square in Philadelphia, Butcher Bar boasts a feast of freshly prepared meats and a welcoming bar. With the scent of perfectly cooked meat hanging temptingly on the air, their motto of Meat, Drink, and Be Merry painted on the wall couldn’t be more apt.
Precise Customization
Butcher Bar and Executive Chef John Strain committed to making most of their food from scratch – meaning their kitchen needed to be perfectly designed to handle that workload and flow of activity, no small task in their tiny kitchen. They needed precise equipment to smoke their meats, make sausage and jerky, and perfectly roast chicken.
Relationship
with PJP
- We collaborated with Butcher Bar’s team from the very start to design the ideal kitchen layout. Our design and build team worked with Chef John to understand all of the equipment he needed to prepare his extensive menu and how his team would interact with the space.
- With limited kitchen space, we needed to create a design that would accommodate the equipment required. We recommended the ideal equipment and then laid out the design with precise placement to maximize flow and operational efficiency.
- Our team of dedicated project managers then oversaw the construction and equipment installation, making sure everything was on time and within budget.
- Once the design was set, and construction underway, we turned our focus to the rest of the restaurant. We worked with Chef John to understand what he needed From cleaning chemicals to glassware to small wares. We provided just about every non-edible item he needed to keep the business running.
Customer Profile
Butcher Bar is an incredible meat-centric restaurant in downtown Philadelphia. We took some time to sit down with Executive Chef John Strain and ask him what sets Butcher Bar apart - and how PJP helped them get there. -Learn More Below -
"PJP was there for us from the start - helping us measure everything, make sure all of the equipment fit, and really make the most of our space."
John Strain, Philadelphia
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