Firm History
The firm was established in 1961 in Topeka, KS by Duane Montgomery under the name Montgomery & Associates and was later reorganized in 1993 as Montgomery Hoffman Associates, Inc. under the ownership of Randy Hoffman. In 2018 the firm was purchased by Kevin Cowan, who rebranded it and established mha Food Facility Consultants LLC in Overland Park, KS. Upon Kevin’s retirement, Mike Terlouw purchased the firm in January of 2022.
During the course of its over 60-year history, the firm has overseen the design, installation, and operation of more than 600 projects in 35 states.
Our Expertise and Communication Can Help
Our broad base of experience in full-production food and service facility designs, ranging from health/life care, educational, hotel/convention, correctional, commercial, and corporate/industrial facilities provides a catalyst for the development of more efficient kitchens of all types. From the specialty diet preparation and processing areas of the health care industry, the security concerns of the corrections facility, the varied banquet/restaurant/lounge necessities of the hotel/convention center complex, to the rapid dispersion requirements of in-house feeding and the ever-changing serving methods of the educational project, we have the background, knowledge, and desire to design a facility to meet our client’s needs.
Every project is headed by Mike as its designer and manager, and he follows through on all aspects of design, documentation, and coordination with the Client/Architect and MEP consultants, as well as the specification of equipment installation and operation. mha believes this approach provides a more accurate and comprehensive design service and, by understanding the client’s needs/wants and working through the complete project delivery, assures that those needs/wants are met without compromise.
Food Facility Consultation is Our Only Business
mha Food Facility Consultants LLC is not affiliated with any equipment dealership or manufacturer. We objectively design and specify equipment solely on behalf of our clients, to meet their specific needs and budget.
By being full-time professionals in the food service field, we offer:
The desire to work closely with the client to meet their needs.
A thorough understanding of how to apply client input to the design.
A competent knowledge of facility needs.
An understanding of proper equipment installation and operation.
Knowledge of new and emerging foodservice trends and technologies.
An understanding of applicable Code requirements.
A solid background of working collectively with other design professionals.
Mike Terlouw, Owner/Architect