Who We Are

Since 1971, DGG has provided food service planning and design for thousands of clients nationwide; 500+ of those clients since 2000. Our portfolio spans 12 diverse industries and market segments, including renovations and new construction. Our team understands the unique challenges and needs of both large and small clients, because we partner with them regularly.

Michael D. Glore
Michael D. Glore
President

After receiving a degree in Architectural Technology from Meramec Community College, Mike worked for several St. Louis design and fabrication firms before joining DGG in 1985. Throughout his career, Mike has designed and consulted within a wide range of industries, including hospitals, amusement parks, sports facilities and more.

Mike's thorough understanding of architectural principles along with his ability to listen to his clients needs, ensures clients that their visions will become functional and efficient designs.

Mike is a Professional Affiliate Member of the St. Louis American Institute of Architects.

Michael L. Key
Michael L. Key
Foodservice Consultant

With a degree in Computer-Aided Drafting from Jefferson Community College, Michael began his career in the foodservice industry in 1988 working for a leading fabricator of custom kitchen equipment, dish room conveyors, exhaust ventilation, fire protection and utility distribution systems.

In 1993, Michael became the Director of Foodservice Design for a major foodservice consulting firm in Kansas City specializing in the design of restaurants commissary kitchens and concession stands for major league sports stadiums, arenas, casinos and convention centers.  

Michael joined DGG in 2000 as its foodservice consultant and is instrumental in each step of a project, from conception to completion. Michael also developed DGG's custom Revit families for 3D BIM modeling.

Anne Davis
Anne Davis

The youngest daughter of Dennis Glore, Anne joined DGG, Inc, in 2007. Anne oversees and supports all administrative duties, including accounts receivable and payable and spec writing and ensures that office is operating smoothly and efficiently.

Adam Glore
Adam Glore

Adam joined DGG, Inc. in 2016 and received his Certificate in Computer Aided Design from St. Louis Community College in 2019. A third-generation family member, Adam is excited to be learning the family business from the ground up. Adam is responsible for developing AutoCAD floor plans and rough ins and assembling cut sheets. He also coordinates with manufacturers, architects and engineers as projects develop from concept to completion.

Our History

On Time, On Budget, With a Commitment to Excellence

Dennis Glore founded Dennis G. Glore, Inc. in 1971. Since then, the firm has since become a sought-after industry leader in food service design, planning and designing state-of-the-art food facilities for nearly 500 clients nationwide in 12 diverse industries, including renovations and new construction. Today, Dennis's son, Michael Glore, heads the company and operates DGG under the same guiding principle as his father: On time, on budget, with a commitment to excellence." Notable clients include Anheuser-Busch, Edward Jones Investments, Energizer Holdings, SeaWorld, Busch Gardens, Sesame Place and Citicorp.

Anne Glore using computer
Sustainability

Sustainable Design Solutions

DGG understands the environmental impact of commercial food service, and we are committed to providing our clients with the most energy efficient cooking and technology solutions. 

At DGG, we are always sensitive to our clients' interest in sustainability and specify the most energy efficient, LEED-certified designs and technology whenever possible to reduce carbon imprints and save operational costs.

Here are a few examples of ways our clients have reduced their carbon footprint and lower their operational costs:

Hand Wash Station
So Why Choose DGG?

We know you have options when choosing a food service design consultant.

We are experienced, strategic partners
  • We've been in business since 1971, and since then we've become an industry leader in food service design.
  • We've helped over 500 clients achieve the design goals for their facility, always mindful of form, function and budget.
  • Our portfolio spans 12 diverse industries and market segments and includes both renovations and new construction.
  • We've spent our careers in food service design, so we understand this industry inside and out. Our designs reflect that extensive experience.
  • We understand the unique challenges and needs of large and small clients alike because we partner with them regularly.
We offer unmatched customer service
  • Our firm's principals work directly with each of our clients to offer focused, collaborative, individual attention from project conception to completion.
  • Our smaller size provides us with the agility and flexibility to be accountable to our clients' needs and respond to their feedback in a timely manner.
  • Our reputation for reliability and our unique combination of expertise and personalized service creates customers for life; some since our founding in 1971.
We provide innovative, cost-conscious and sustainable design solutions
  • We are always learning; always researching; always making sure we are on top of industry trends and new equipment options so we can offer our clients the most cutting-edge and innovative food service design solutions that also respect project budgets.
  • In 2009 we pioneered the adoption of Revit Building Information Modeling (BIM) software among food service design consultancies and remain a tech leader in the industry, providing the highest quality drawings to our architect partners.
  • We understand the environmental impact of commercial food service and are committed to providing our clients with the the most energy efficient cooking and technology solutions.
“I have been in the design & construction business since 1974. From being a project manager for a general contractor to the Director of Design and Construction for BJC Health Systems and now as an owner’s representative. There were many kitchens and restaurants that I have personally been responsible for building, and I can say without reservation that those where Dennis Glore, Inc. has performed the design and MEP coordination have been constructed with the least amount of problems. In addition, those facilities that DGG has been brought in early for functional planning, the client has been very pleased with the final operations.”
Kenneth Kadel
President/Program Manager, Northstar Management Company, LLC
Discovery Cove - Orlando
Hi-Pointe Drive-In
Wentzville R-IV School District
Western Illinois University
Imo’s Pizza
Busch Gardens
Anheuser Busch
Columbia Public Schools