About

Background

After several years of working together on projects ranging from street food carts to multimillion-dollar restaurant build-outs, Frank Pfisterer and William Shear realized a widespread industry need for a culinary consultancy led by working chefs and foodservice professionals.

Tine provides food service design and consulting solutions for a wide range of clientele, connecting them with the right people, products, and information in order to streamline service and keep capital costs down. Frank and William bring a combined 25 years of experience to Tine, contributing to their understanding of how a kitchen should flow, how equipment should function, and what it takes to build the backbone of a successful food and beverage operation.

Mission

Tine partners with restaurateurs, architects, chefs, and engineers to bring a fresh, integrated approach to foodservice design and planning. Working across the U.S. Tine’s mission is to support efficiency and foster innovation in diverse culinary businesses.

WE WORK NATIONWIDE

Tine Culinary Ideas
347-746-TINE

Read more about our partners

FRANK PFISTERER

Frank spent much of his upbringing around chefs, restaurateurs, bartenders, and other industry tradesmen. Growing up in the foodservice supply business he gained years of knowledge pertaining to the back-of-the-house side of the industry. His knowledge base extends from the basics of the commercial kitchen to more unique food arenas where he has done everything from teaching classes on wild edible plants to brokering biodegradable food packaging.

Frank has lived in and visited upwards of 40 countries around the world, immersing himself in widely varying cultures and cuisines. The insight he gained into international food culture has since become an invaluable asset for Frank, as Tine works with clients from around the globe on a weekly basis.

Frank’s interests in design, ergonomics, and nutrition continually drive him to push culinary boundaries and to help Tine’s clients realize their aspirations to the fullest extent. From laying out a humble dish pit for a 65-seat restaurant to designing automated production lines that wash 10,000 pounds of kale per day, Frank whole-heartedly embraces the challenges of his profession.

347-746-TINE frank@tinedesign.com

WILLIAM SHEAR

William trained at the Culinary Institute of America and other culinary schools around the world and has held all positions in restaurants from dishwasher to owner. He has worked in some of New York’s most prestigious kitchens and for private clients including the Kennedy family and Madonna. He currently trains all of Madonna’s personal chefs.

In addition William oversees all foodservice operations for events and festivals across the country, often with over 100,000 people in attendance. He has worked as the Festival Chef for Music City Food and Wine Festival in Nashville, New York’s Big Apple BBQ Block Party, Austin Food and Wine Festival and Chicago Food and Wine Festival.

William has been involved with countless foodservice ventures – managing openings of major restaurant properties, developing menus and recipes, and consulting for the country’s top chefs. William’s project management “know-how,” coupled with his cooking experience and creativity, gives him a unique understanding of what it takes to execute world-class culinary operations.

347-746-TINE will@tinedesign.com