Why Inman?

Our Key Services Include:

The Inman Experience includes:


“I have worked almost all of my foodservice projects with Mr. Inman over the past 30+ years. Mr Inman has the absolute most intense work ethic I have ever seen. He instills it in his whole firm. There isn’t anything Billy won’t get up in the middle of the night to do for you when you ask. As a part of the whole design/build process, it is nice to know that design will never cause us to miss a deadline.”

Betty Elrod
VP, Facility and Medical Equipment Planning
Development Services Group
Health Care REIT, Inc.
Toledo, OH

“I have had the best experience with Inman Foodservices because they provide such responsive personal interactions with the whole project team. As the operator , I was so glad that Mr Inman went out of his way to ensure that my operational desires were included in the design.”

Becky Smith
Director of Nutrition Services
Franklin Foundation
Franklin, LA

“The whole group at Inman Foodservices Group listens, are relationship oriented and in all my years in this business there is no better design company. I was never disappointed. They were very supportive and provided recommendations on what would work best for us….flexible too.”

Scott Kleier
General Manager Dining Services
Baptist Health South Florida
Miami, FL

“This is absolutely the best kitchen I have ever seen. Everything is so efficiently planned to make use of all space and that is important when space is the issue. Mr Inman’s team is so responsive to the client. I was so impressed with the personalized service and a response always within a few hours. They had equipment custom made for my needs and I my whole kitchen, my customers using the retail center and our patients using the room service ordering system are the great benefactors of the talent of this team.”

Sheryl Searle
Director of Food and Nutrition
Centerpoint Medical Center
Independence, MO

“St Paul is absolutely what I envisioned. The foodservice staff and I had full view of the plans from the very beginning of the renovation process. Involving our chefs in the review process really helped to ensure operator satisfaction. We love the open feel of the serveries. It never seems crowded. The flexibility of the equipment to change venues when needed is great for keeping menus fresh. The design incorporated a lot of retail space and that is what the facility needed to transition from a traditional non commercial foodservice to a retail operation.”

Roger Hanson
Foodservice Director
University of Texas Southwestern
St Paul’s Medical Center