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July 8, 2010
The Term “Kitchen” A Re-definition (part #1)

by Andrew McMillan, FCSI Managing Director – Cini•Little [G.B.], Ltd. London Office Historically “Kitchen Space” suggests the occupation of one or several Architect allocated shells in a building. The following sets out to help clarify this common perception of simplistic isolation.  The increasing change in complexity of buildings from a single to multi-tenant or use, demands […]

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June 21, 2010
Overburdened Liaisons Face Many Challenges

by Bernadette Ventura, FMP Senior Associate Washington, DC Office Many of us might remember the business model where companies managed all aspects of their firms, even when they were not a part of their core business, such as foodservice, mail services, janitorial services and so on. However, today it’s much more common to hear “My job […]

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March 11, 2010
College Meal Plans: Mirroring the Real World

by Bernadette Ventura, FMP Senior Associate Washington, DC Office Long gone (I hope) are the days of college meal plans with cafeteria tray lines – and all that they conjure up like meatloaf, instant mashed potatoes, overcooked peas and cubed Jell-O.  Campus dining has come a long way to match the real-world expectations of the consumer-savvy […]

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