EFTA00533285.pdf

From: To: Steve Hanson <I Subject: Re: Friends house Date: Fri, 17 Feb 2012 15:22:01 +0000 I thought it went well, but I don't think JE thought the same. He said the portions were too big and the veal too heavy. On Feb 16, 2012, at 11:11 PM, Steve Hanson < > wrote: So how was tonight?? Sent from Steve Hanson's Blackberry Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review, disclosure, dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. From: To: Greg Rowehl < Cc: Frank Tralongo < >; Rich Barnett <->; Steve Hanson Sent: Thu Feb 16 20:02:06 2012 Subject: Re: Friends house Hi Greg. If you can please coordinate with Rich whom I've copied here. His number is . Thank you. On Feb 16, 2012, at 7:49 PM, Greg Rowehl < > wrote: The range came in today. Who should we contact for installation scheduling <image001.png> Quality means doing it right when no one is looking. Henry Ford <image002.png> From: [mallto: Sent: Thursda February 16, 2012 4:33 PM To: Subject: Fwd: Friends house Hi Greg. I saw Steve today and he was asking me about the status of the new range. Just wanted to touch base.. Begin forwarded message: EFTA00533285 From: Steve Hanson Date: February I, 2012 2:59:13 PM EST To: Subject: Re: Friends house Great. Pls advise the above on the expected date so they can make arrangements Sent from Steve Hanson's Blackberry Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review, disclosure, dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. From: Greg Rowehl < To: Steve Hanson Sent: Wed Feb 01 14:51:47 2012 Subject: RE: Friends house Order is placed, have a call into American Range owner to expedite & see if we can get a better price. If all goes smoothly we should be able to do better on install price. With high end residences we have to be very careful. From: Steve Hanson [mailto: Sent: Wednesday, February 01, 2012 2:43 PM To: Greg Rowehl Subject: RE: Friends house Okay, let me know if you can get better. Stephen Hanson Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentality Nolte: This e-rnal transmission and any file or previous e-ma I attached to it's intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are nix the intended recipient you are hereby notified that any review. disclosure. dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. From: Greg Rowehl mailto: Sent: Wednesday, February 01, 2012 1:13 PM To: Steve Hanson Subject: Re: Friends house OK. Just called factory. 2 weeks t I week shipping. Will try to do better Greg Rowehl Commercial Kitchen Design EFTA00533286 On Feb 1, 2012, at 12:49 PM, "Steve Hanson" < > wrote: Okay let's do it. Stephen Hanson Proud to be the Gat national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to vihich it is addressed and may contain valuable business information that is confidential andfor °chemise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review. disclosure. dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. From: Greg Rowehl mailto: Sent: Wednesday, February 01, 2012 12:40 PM To: Steve Hanson Subject: Re: Friends house This is what I recommend Greg Rowehl Commercial Kitchen Design On Feb 1, 2012, at 12:13 PM, "Steve Hanson" < wrote: I don't know — you never gave me those dimensions so not sure of what is needed or what they want. Tell me what you think they should have or what they need with the understanding of what the chef actually does/amount of people they usually have for meals. Stephen Hanson Proud to be the kst national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to vihich it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review. disclosure. dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. From: Greg Rowehl [mailto: Sent: Wednesday, February 01, 2012 11:47 AM To: Steve Hanson Subject: Re: Friends house So we are going w the American range, 48", 6 burner + 12" griddle right? Pls confirm Greg Rowehl Commercial Kitchen Design On Feb 1, 2012, at 11:30 AM, "Steve Hanson" < = wrote: Ok. Let's advise them of the swap out + schedule it all. III pay for this range + install costs EFTA00533287 Sent from Steve Hanson's Blackberry Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review, disclosure, dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. From: Greg Rowehl < To: Steve Hanson Sent: Wed Feb 01 11:25:24 2012 Subject: RE: Friends house Yes. I have this range & the broiler is great. Plus they do have the charbroiler. <image001.png> Onolitv means doing it right when no one is looking. Henri. Ford <image002.png> From: Steve Hanson [mailto: Sent: Wednesda February 01, 2012 10:59 AM To: Subject: RE: Friends house Kitchen is set up to produce parties but reality is they never do parties. Maybe once a year an event for 25 people, maybe — otherwise it's 12 max and mostly 4-6 people. I guess you think the professional range is best as it also has a built in broiler. But is a real chef okay working with this professional range vs a real Jade commercial range? That is the question — even if just for 6 people and the owner likes meat/steak, so will the broiler be just as effective as the salamander? Stephen Hanson Proud to be the f rst nal onal mut oncept restaurant group to be certified Green by the Green Restaurant Assoc atAn by the party to which it is addressed -a tie law. If you are not the intended attached to this transmission is : ite PitCH.bi : LU. I bar.. you for your eduoperabco From: Greg Rowehl mailto Sent: Tuesday, January 31, 2012 11:47 AM To: Steve Hanson Subject: RE: Friends house Either will work fine, It would depend on the amount of meals prepared. It would seem the basement kitchen is set up to cater parties (e/t commercial except the range) For that, the lade range would work out the best. For everyday cooking for your friends family, the Professional range would work. Jade will have a little more fire power, but doesn't come w/ a built in Broiler as the Professional range does, thus the need for the salamander. EFTA00533288 And commercial ranges have standing pilots as opposed to spark ignition on Professional ranges. If they are cooking for the masses once a week or more: Jade Commercial If not: I lean toward the American Professional. A chef that comes from restaurant world might be happier w/ the Jade. From: Steve Hanson [mailto: Sent: Tuesda January 31, 2012 10:48 AM To: Subject: Re: Friends house So what range would u recommend ? For basement- they will have a professional chef cooking. Sent from Steve Hanson's Blackberry Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review, disclosure, dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. Original Message --- From: Greg Rowehl To: Steve Hanson Sent: Tue Jan 31 10:34:14 2012 Subject: RE: Friends house Sony I was busy last night replumbing my own kitchen sink. The new stove is for the basement. The main floor has a Garland 60" restaurant range with a 24" raised griddle & 2 full size ovens. This has plenty of fire power & is commercial unit. We cleaned the burners. This is OK. The Viking is in the basement, next to a Garland commercial charbroiler. The Viking is an older model, is tinny, very little fire power & has (2) small half size ovens. The American Range is also a professional range, but has more firepower, a full & a half size oven. Much better built than the Viking. As to gas pressure: we didn't take an manometer reading, but the pressure appeared to be OK Original Message From: Steve Hanson [mailto: Sent: Tuesday, January 31, 2012 10:23 AM To: Subject: RE: Friends house EFTA00533289 Greg, Did you see my email from last night? Stephen Hanson Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review, disclosure, dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. Original Message From: Steve Hanson Sent: Monday, January 30, 2012 6:50 PM To: Subject: Friends house That new stove is for basement or main floor. They have enough gas pressure? Sent from Steve Hanson's Blackberry Proud to be the first national multi-concept restaurant group to be certified Green by the Green Restaurant Association Confidentiality Notice: This e-mail transmission and any file or previous e-mail attached to it is intended to be viewed only by the party to which it is addressed and may contain valuable business information that is confidential and/or otherwise protected from disclosure under applicable law. If you are not the intended recipient you are hereby notified that any review, disclosure, dissemination or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. Thank you for your cooperation. EFTA00533290