News

October 2017 - In the News - Cini-Little's Design of Sony Pictures Entertainment's Morita Building Café in Culver City, is featured in FSCI's project Showcase for 2017!

Cini-Little is honored once again to be featured in the FCSI Project Showcase for 2017.  Read how Design Studio Manager, Carri Sullens faces design challenges head on after a 2-year project hiatus and a changed cafe footprint.

 

August 2017 - In the News - Steve Waltz, FCSI, LEED AP, Offers Insight in FE&S' August issue of The Quarterly Product Knowledge

Steve Waltz, Project Manager in our Ft. Lauderdale office, discusses how ice requirements have impacted the industry.  Check it out! 

 

 

August 2017 - Kathleen Held, CPSM, leads SMPS A/E/C Marketing Essentials Workshop!

Kathleen Held, Cini•Little’s Vice President of Marketing and Business Development, and Susan Merrigan, Skidmore, Owings, Merrill’s Senior Marketing Manager, co-led an SMPS workshop designed to teach marketing essentials to the A/E/C community.  SMPS, the Society for Marketing Professional Services, through workshops such as this one held in Alexandria, Virginia, offers its members educational opportunities in marketing and business development to advance their careers.

 

June 2017 - Bowles Hall at University of California, Berkeley earns Gold Nugget Award of Merit!

PCBC has recognized UC Berkeley Bowles Hall for the 2017 Gold Nugget Award of Merit in the category of “Best Renovated, Restored, or Adaptive Re-Use Residential Project!”

Congratulations to the entire team!

 

May 2017 - Pamela Eaton, FCSI, LEED AP, and Ted Farrand, FMP, head to University of Delaware's Hospitality Business Management School!

Pam Eaton and Ted Farrand were invited to speak with the Facilities Engineering Class at the University of Delaware’s Hospitality Business Management School.  Pam and Ted spent time with the students sharing their extensive knowledge about the phases of foodservice design consulting from programming through construction, the importance of effective project management, and trends in the industry.  The Hospitality Business Management School offers students an opportunity to learn through real world hands-on experiences woven into their college curriculum.

 

May 2017 - Kathleen Held, CPSM, is featured in FCSI America's Foodservice Consultant Q2 Edition!

Step inside Kathleen Held’s world as she shares insight into her role as Vice President of Marketing & Business Development at Cini-Little, the power of networking, and her goals and achievements along the way.

May 2017 - Dick Eisenbarth, FCSI, and Orlando Espinosa Present at Third Annual Foodservice Design Boot Camp!

Dick and Orlando were part of the distinguished academic team providing an intensive, educational immersion program to foodservice professionals interested in learning the process of building a successful foodservice operation on time and on budget.  The attendees learned the “ins and outs” of the design process and were educated on equipment selection and manufacturer resources.  The Boot Camp, spearheaded by CG Strategies, LLC, was held in Charlotte, NC.

April 2017 - Dick Eisenbarth Inducted into Purdue University HTM's Hall of Fame!

Dick was inducted into Purdue University’s Department of Hospitality & Tourism Management’s Hall of Fame at the School’s annual Black Tie Dinner.

Over the years, Dick has made significant contributions of time and energy to the School of Hospitality & Tourism Management as well as to the Hospitality Industry, thus earning him a distinguished place in the Hall of Fame. He is a Lifetime Member of Purdue University’s Alumni Association. In addition, Dick is a member of Purdue University’s President’s Council and a Strategic Alliance Committee Member for the Department of Hospitality & Tourism Management. He also has been awarded the Distinguished Alumnus Award in the past.

April 2017 - Joseph Sorgent Rejoins Cini•Little as Our Team Continues to Grow!

We welcome Joe Sorgent back to our Los Angeles office.

Cini•Little welcomes back Joe as the newest member of our growing Management Advisory Services division. Joe brings with him extensive experience in project management consulting spanning many continents over the last 30 years, including four years with Cini•Little Japan and nine years with Cini•Little International, Inc., from 1991-2004.

Joe excels on projects that require a collaborative approach. His areas of expertise include waste management, market and operational analysis, financial planning, and implementation of business plans and designs that allow for successful revenue generation and cost controls for his clients. Prior to leaving Cini•Little, his portfolio of projects focused on entertainment, retail, healthcare, corporate, and hospitality market segments.

Joe rejoins Cini•Little from the Los Angeles office of The Schachinger Group, where he focused on building his healthcare market experience.

We welcome the following additional team members to our Cini-Little family:

 Lei Anne Pascua, Design Project Coordinator | San Francisco

Ethelee Welliver | CAD/BIM Division

Emmanuel Kophio | CAD/BIM Division

April 2017 - Khaled Halabi Joins Our Growing New York Office

We are pleased to welcome Khaled to our Cini•Little family!

Khaled Halabi is an Associate Project Manager in our New York office. A designer with extensive experience in the Middle East, Khaled ‘s portfolio of foodservice facility designs focus on hospitality projects. Khaled brings a fresh approach to his hospitality designs, understanding the need to integrate diversity with luxury to create successful facilities for the global market.

Khaled recently joined Cini•Little, after taking a short sabbatical from his career to continue his education at Parsons, The New School, in New York, with a course of study in Applied Science in Interior Design. He holds a Bachelor of Science degree in Hotel Design & Project Management from Les Roches International School of Hotel Management, in Valais, Switzerland, as well as an Associate degree in Food and Beverage Operations and a Diploma in Hotel Management, both from Les Roches.

 

March 2017 - In the News - FCSI's Foodservice Consultant | Blog: Check This Out! Cutting-Edge Tech in Corporate Dining

Ted Farrand, FCSI, of Cini-Little International examines how self checkout has become mainstream in corporate dining.

Posted on March 30, 2017

Self-checkout has become a popular method of paying at grocery stores and big box retail giants. Retailers love it because it reduces the number of cashiers they must hire. Shoppers love it because it’s fast, especially if you just have one or two items. Now, many corporations have embraced the self-checkout concept for their on-site foodservice venues. Originally just for convenience outlet applications, self-checkout has become a valued method of payment in full-size cafeterias as well.

Now that self-checkout has crossed over into the full-service categories, one provider told me he had over 70 devices installed around the country. As operators begin to embrace this technology, they’re finding that they can save dramatically on labor without huge upfront costs.

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February 2017 - In the News - FCSI's Foodservice Consultant | Meal Kits to Make it Big in B&I Dining

Barry Skown of Cini-Little International explains why he thinks fresh food subscription services could be the solution to busy workers’ lives.

The pace of life gets faster and faster every day.  We constantly struggle to reclaim personal time in a world where “instant” and “now” describe just about everything we do in our lives. Dining trends and purchasing habits in the US are no exception.  A faster pace of life means eating on the run more often during the week and, yes, even during the weekends as well.

Luckily, new solutions have cropped up to help consumers combat the frenetic pace of life and carve out time for what many of us fondly remember as the most important family meal of the day – dinner. In the past couple of years, a new trend has come onto the scene: fresh food subscriptions, or home meal kits – a service that delivers fresh ingredients and easy recipes directly to your home so you can skip the drive-thru and cook a complete, balanced and healthy meal.  Led by companies like Blue Apron, Chefday and HelloFresh in 2012, many other subscription service businesses have cropped up since.

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February 2017 - In the Spotlight

Please join Cini-Little as we congratulate Carri Sullens on her well-deserved promotion to Design Studio Manager | Los Angeles!

Carri has distinguished herself through her long-term commitment to Cini-Little and her clients for over 15 years.  Her ability to manage large, complex projects while maintaining an earnest demeanor continually earns her the respect and trust of clients and coworkers alike.

Carri mentored under Jim Little, where she gained invaluable design knowledge and developed a keen understanding of the continually changing trends in the foodservice and hospitality field.  Carri creates dynamic designs that are efficient and sustainable, necessary components to the foodservice facility of the future, while at the same time, she ensures that the client’s needs are addressed to their complete satisfaction.

As Design Studio Manager, Carri will lead our Los Angeles Design Studio and continue to work with our clients to plan and design foodservice facilities in a variety of market segments.  Some of her notable designs include Petersen Automotive Museum, UCSDThornton Hospital, Sony Pictures Entertainment, UCLA, and Hotel Figueroa.  Carri is a member of Foodservice Consultants Society International (FCSI).

December 2016 - Orlando Espinosa Joins Cini-Little as Vice President of Design

Orlando Espinosa brings over 40 years of experience to the firm.  His primary role will be project management and staff development and mentoring.

Orlando will continue to be based in Philadelphia, giving Cini•Little the opportunity to establish a permanent presence in the Philadelphia market. Together with its headquarters outside of Washington, DC, its recently opened Baltimore office, and now Philadelphia, Cin•Little is poised to better service its clients in the Mid-Atlantic Region.

Orlando is passionate about developing honest and caring professional relationships.  “The success of the project depends on the talent of the people involved; I will work closely with our team to ensure we are performing at our highest levels and applying our combined knowledge and expertise for successful outcomes,” shared Orlando.

As part of the transition, Orlando will be closing Orlando Espinosa Associates (OEA), effective January 1, 2017.  Prior to opening OEA, he was Vice President of Design for the ARAMARK Corporation.  Orlando managed over 100 employees through its in-house design division, handling over $300 million in projects. His background includes architectural, interior and foodservice design for some of the most unique and complex foodservice facilities both nationally and internationally. Orlando’s portfolio of experience includes extensive experience in education, sports and entertainment, business and healthcare. Orlando is active in SportAccord and NAFEM as well as part of the Academic Team teaching the “Foodservice Design Boot Camp.”

December 2016 - Cini-Little Expands into Baltimore Metropolitan Area

We are thrilled to announce that we have opened a Baltimore office.  The move signifies a new chapter for Cini-Little as we expand to better serve our clients in the Metro-DC/Baltimore area.

We look forward to what 2017 has in store for us as we continue to grow!

November 2016 - John Frost, Founding Principal of Cini-Little Australia passes away

We are deeply saddened to share that John Frost, founding Principal of Cini-Little Australia, passed away on Sunday, November 6th.

We have lost a visionary, a partner, and a friend. John was the embodiment of everything that is great about this business, and his impact on our industry will live on for generations to come. On behalf of Cini-Little International, Inc., our Board of Directors and staff, we send our deepest condolences to his colleagues at Cini-Little Australia, his industry friends, and especially John’s family.

October 2016 - In the Spotlight - Ted Farrand, FCSI, FMP, earns the Bob Pacifico Above & Beyond Award!

Ted Farrand is the 2016 recipient of the Bob Pacifico Above & Beyond Award.  The Society for Hospitality and Foodservice Management (SHFM) bestows this prestigious award on an Associate Member who demonstrates “extended, exemplary and dedicated service to the Society, his community and the onsite foodservice industry.”

With over 40 years of experience in hospitality operations, management and consulting, Ted has earned a national reputation for his expertise while consulting to clients in all segments of the hospitality industry.

Please join us in congratulating Ted!

October 2016 - In the News - Cini-Little's Design of The Fairmont Hamilton Princess in Bermuda is featured in FCSI's Project Showcase for 2016.

Cini-Little is honored to be featured in the FCSI Project Showcase for 2016.  Faced with various design challenges from island logistics to the intricacies involved in the renovation of a 100-year hotel, Project Manager, Steve Waltz, collaborated with the Fairmont Hamilton Princess to create three great restaurant spaces worthy of this Bermudian mainstay.

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October 2016 - In the News - Armand Iaia, FCSI, Offers Insight About Trendy Rooftop Design in FE&S' monthly e-newsletter, The Specifier.

Trendy Rooftop Design in 10 Steps

Published on Wednesday, 19 October 2016 | Written by Amelia Levin, Contributing Editor

There really is a “pie in the sky” in the hospitality world, and lately, that’s rooftop bars, according to Armand Iaia, regional manager at Cini-Little International Inc., a consulting, planning and design firm based in Washington, D.C. These breezy bars and mini-restaurants, often with great views and lounge-like seating continue to grow in popularity.

While many boutique and multistory hotels capitalize on rooftop dining, even smaller, two-level bars and restaurants can enjoy the benefits, too. And, thanks to retractable and even semi-permanent roofing options, more operators can keep these spaces open year-round as an additional revenue source.

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September 2016 - Project in the News - Wilshire Grand Hotel

History was made as the spire was raised to the top of the Wilshire Grand Hotel, making it the tallest building in Los Angeles!  And our LA office design team was there to witness it.

Check it out for yourself…

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September 2016 - In the News - Foodservice Equipment Reports Focus on Healthcare | Quality on Demand at UC San Diego Health's Thornton Hospital

Check out Foodservice Equipment Reports’ article about the $26 million renovation and expansion of Thornton Hospital’s main kitchen to accommodate the increase in foodservice production as a result of a 245-bed addition to the medical campus.

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Summer 2016 - Dick Eisenbarth, FCSI, Named as Newest Judge for NRA Kitchen Innovations Award Program

Congratulations to Dick Eisenbarth, FCSI, who has just been named as a Judge to the National Restaurant Association’s Kitchen Innovations Awards Program!  The KI Awards Program is judged by a panel of respected independent industry experts. These individuals come from all areas of foodservice, and represent some of the industry’s most well-known brands and organizations.  The Awards Program recognizes imagination and achievement in foodservice equipment and technologies, advancing the industry in the areas of efficiency, safety, quality and sustainability, key areas that improve back of the house operations.

BOOT CAMP ANYONE?

Dick also was recently recruited as part of the Academic Team teaching an intensive, three-day Boot Camp designed to teach foodservice directors and facilities managers embarking on big projects the “ins and outs” of the foodservice design process.  The curriculum included learning who the players are in the process and understanding how projects are planned and designed while accommodating time and budget constraints.  The Foodservice Design Boot Camp was spearheaded by CG Strategies LLC.

June 2016 - Project in the News - New Miami Stadium

Take a minute to fly through of our Suite Renovation project at Miami Stadium. https://vimeo.com/167158346

May 2016 - In the News - Steve Waltz, FCSI, LEED AP, Offers Insight in FE&S' May issue of The Quarterly Product Knowledge Guide

Consultant Steve Waltz, Senior Associate/Project Manager in our Ft. Lauderdale office, offers some insight to help operators and their supply chain partners specify the right griddle.

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May 2016 - In the News - Steve Waltz, FCSI, LEED AP, Offers Insight in FE&S' May issue of The Quarterly Product Knowledge

Consultant Steve Waltz discusses the important factors to consider when choosing underbar equipment.

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April 2016 - FE&S" 2016 Hall of Fame: William V. "Bill" Eaton, Cini-Little Chairman of the Board | from foodservice to the farm

These days, renowned foodservice designer and long-time Cini-Little executive William V. “Bill” Eaton spends much of his time on his farm on the eastern shore of Maryland. He alternates between there and his family’s beloved home of 47 years about 30 miles away. No question — after four and a half decades in the business, he’s earned the downtime.

“I have made hundreds, if not thousands, of friends over the years in this industry, from dealers to manufacturers, consultants, installers and more,” Eaton says. “All of these people really have one focus, and that’s ‘let’s get the job done and do it right.’ It’s fun work, and that’s why it’s so hard to let go.”

While Eaton may have “officially” retired from Cini-Little last year, don’t be fooled — he remains active as chairman of the board for the worldwide consulting firm.

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March 2016 - In the News: Design Tips for a More Efficient Kitchen

The question was posed to me: “How do you maximize efficiency via commercial kitchen design?” Hmmm. What shape of a kitchen are you giving me? I know it’s shocking, but rectangles are significantly more efficient than a room shaped like a letter of the alphabet. And let’s try to keep the storage on the same level as the cooking. A clear path to and from the loading dock would also be nice. It’s surprising how often one of those seemingly obvious things can be questioned or compromised because of other considerations of the building layout. Occasionally dubious considerations, but most of the time valid.

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March 2016 - Ron Lisberger joins our Washington, DC office

We welcome Ron Lisberger back to the Cini•Little team!

Ron brings over 20 years of Foodservice Design experience to our Washington, DC design studio.  His design strength lies in the higher ed market, having produced cutting-edge foodservice designs that satisfy both the operator’s and the client’s needs for a successful operation while anticipating future trends.  As Project Manager, Ron ensures that his projects stay within budget even while addressing the most difficult design challenges.

Ron joined our company in 1994, working with our Maryland team until 2002, whereupon he pursued industry opportunities elsewhere.  We are happy to welcome Ron back to our Cini-Little family!

March 2016 - Keith Short Joins our San Francisco Office

We are pleased to welcome Keith Short to Cini-Little’s San Francisco office!

Keith is an innovative designer with an outstanding portfolio of foodservice project experience in various markets, including corporate, hospitality and healthcare.

Keith relocated from our Sydney, Australia office, where he successfully managed design projects since 2013. He also gained a myriad of design experience through employment within the foodservice equipment manufacturer industry and project management sector. Keith’s previous operations and culinary experience, coupled with his design consulting qualifications, ensures sustainable and dynamic designs that provide unique client-focused solutions.

March 2016 - In the Spotlight

Please join Cini-Little as we congratulate the following individuals on their well-deserved promotion!

Pamela Eaton, FCSI, LEED AP BD+C 

Regional Manager | Washington, DC

Pam has consistently demonstrated her commitment to our company since joining Cini-Little in 1996.  As Regional Manager of the Maryland/Washington, DC metropolitan area, Pam will be responsible for the continued growth and management of our foodservice design practice.  She will continue her current role as senior design consultant for projects in varied markets, most especially in government procurement projects and culinary school design, focusing on sustainable design, an essential component to the foodservice facility of the future.    

Nancy West Proposal Manager | Washington, DC

Nancy has been an essential marketing professional at Cini-Little for over six  years.  

February 2016 - Cini-Little’s William Eaton to Receive FE&S’ 2016 Hall of Fame Award

Foodservice Equipment & Supplies proudly announces that William Eaton, chairman of foodservice consulting firm Cini-Little, is the recipient of its 2016 Hall of Fame Award. 

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Winter 2016 - In the Spotlight

CONGRATULATIONS

Kathleen Held, CPSM  Vice President | Marketing & Business Development

Kathleen Held is co-chairing this year’s nationally recognized SMPS (Society for Marketing Professional Services) Marketing Communications Awards program.  Judging will be held in April, 2016.  The Program recognizes excellence in marketing communications produced by professional services firms in the design and building industry.

Kathleen also recently “graduated” from SMPS University!  SMPS offers a graduate-level Leadership Advancement Program, now in its 5th year.  It is taught by University of Maryland faculty and developed specifically for marketers, business developers and technical professionals in the design and building industry.

November 2015 - In the News: Salamander Resort & Spa in Middleburg, Virginia

Harrimans Virginia Piedmont Grill, Gold Cup Wine Bar, the Cooking Studio, a culinary garden and a full-service kitchen supporting restaurants, banquets and room service offer guests a unique experience when they visit this luxury resort and spa set on 340 acres in this historic village.

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November 5, 2015 - Our Cini-Little Team Continues to Grow

Please join Cini-Little as we congratulate the following individuals on their well-deserved promotion!

Adam Dean | Senior Associate | Washington, DC

Adam is an essential team player in our Management Advisory Services as well as our Solid Waste Consulting divisions. Based in Washington, DC, Adam works with clients worldwide to achieve success in their operations.

John Grimes | Associate Project Manager | Washington, DC

Luke Elkos | Associate Project Manager | Los Angeles

We welcome the following new Project Coordinators to our Cini-Little design teams:

Stephanie Herrett | Toronto

Joseph Grijalva | Los Angeles

Daniel Kwon | Los Angeles

We introduce the newest member of our Accounting Staff:

Shannon Barrow | Project Billings Accountant

October 2015 - In the News: Brightening Foodservice at Eccles Primary Children's Outpatient Services Building in Salt Lake City, Utah

Mountainside Café introduces a unique spark of sophistication to culinary creations at this Intermountain Healthcare facility.

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September 2015 - In the News: Vision to Reality

Cini-Little put their expertise to work to realize their client’s vision of high-end laboratories and retail foodservice at the Niagara Falls Culinary Institute.

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September 2015 - In the News: The Shoehorn Effect

At Barneys New York in Beverly Hills, Calif., converting the high-end deli restaurant Barney Greengrass to the new Freds at Barneys started with a shoe-department-sized hurdle.

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Aug 6, 2015 - Promotions & New Design Team Members

Please join Cini-Little as we congratulate the following individuals on their well-deserved promotion!

Promotions to Associate Project Manager include:

Garin Wong | New York

Thomas Wuyek | Los Angeles

We welcome the following new Project Coordinators to our Cini-Little design teams:

Jennifer Matias | Ft. Lauderdale

Jessica Price | Washington, DC

June 18, 2015 - In Memory: James H. Little

It is with great sadness that Cini-Little International, Inc. announces that James H. Little, one of the founders of the firm, passed away on June 13, 2015. Jim had been diagnosed with leukemia several months ago and fought a brief but valiant battle with the disease. He is survived by his wife, four daughters and their families.

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April 24, 2015 - William V. Eaton Retires After a Long and Successful Career

Cini•Little celebrated the career and accomplishments of William Eaton, Principal, who announced to his colleagues his retirement after 45 years of leadership and service to the company.  Bill’s career reflects his passion for foodservice and engineering, the two disciplines he studied at his beloved Alma Mater, Cornell University.

During his career, Bill applied this knowledge to various areas of the hospitality field, holding management positions in design or engineering for airline catering and commercial restaurant operations before turning to consulting.

Joining Cini•Little in 1971, Bill was able to offer his expertise to a broader range of foodservice clients, and he has been responsible for managing a diverse portfolio of high profile assignments throughout the world.

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March 27, 2015 - Dick Eisenbarth Named President & COO of Cini-Little

Dick has worked with Cini-Little for over 30 years and most recently served as Director of Design where he oversaw projects across Cini-Little’s network of regional offices. In his new role, Eisenbarth will work closely with executive team members to further grow the firm’s position as a leader in the industry by maintaining a presence in prospering markets, strengthening relationships with key clients and expanding the company’s portfolio of cutting edge, high profile projects.

“Cini-Little has a long history of strong leadership, and I look forward to building on this tradition to lead our company to the next level. This role also brings tremendous opportunity to grow our unique approach and continue to provide our clients with creative and responsive solutions,” shared Dick.

March 27, 2015 - Ted Farrand Appointed Director of MAS

Ted Farrand brings more than 30 years of experience in the planning and execution of innovative solutions for our clients. In his new role Farrand will be responsible for directing the growth strategy for the firm’s MAS practice, leading and growing a world class consulting team, building relationships with clients and providing project leadership.

“I’m looking forward to advancing excellence in Management Advisory Services at Cini-Little. I believe properly planned food and beverage operations establish a sense of community in a building and encourages communication, collaboration and solidifies relationships,” shared Ted.

March 20, 2015 - Paul Starbuck Returns to the Cini-Little London Team!

Paul returns to manage our London office, where his experience as Project Manager, coupled with his extensive practical MEP knowledge, ensures a high level of skill and attention to detail necessary for the success of each project. Paul has worked extensively as a design consultant and project manager in the foodservice industry, both within the European Community and internationally within the Middle East for over 30 years.

Paul’s knowledge and experience covers the complete foodservice project life cycle from conception to detail design to on-site construction and hand over. His solid waste consulting experience offers each client a well-planned design from production to disposal that allows for a successful operation.

January 2015 - In the News: Central Kitchens Come Into Focus

Foodservice operators from a variety of industry segments turn to central kitchens to achieve standardization, consistency, cost controls and scheduling efficiency. Here we look at how a pair of noncommercial foodservice operators — Corpus Christi Schools and Ohio University — achieve these goals and much more.

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December 2, 2014 - Cini-Little Welcomes Barry Skown Back to the Team!

Barry brings over 27 years of diverse operational and project management experience to our MAS division. His areas of expertise include market feasibility studies, site selection, master planning, menu development, operations and training manuals, market analysis, financial analysis, Operator selection, and operational assessments. He resides in Portland and is eager to develop client relationships throughout the West Coast.

Barry joined our company in 1989 and worked with our Maryland as well as our San Francisco teams until 2006, whereupon he chose to pursue opportunities elsewhere, building a portfolio of successful projects and operational experience that will only enhance his project management capabilities at Cini•Little.

September 2014 - In the News: B&I Innovator of the Year: Eaton

Eaton has demonstrated that service coordination  across a facility and enterprise can better leverage wellness and sustainability programs.

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May 2014 - In the News: Mass General Refines a Top-Grossing Concept

After more than 15 years, the high-volume Coffee Central unit was overdue for an upgrade.

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October 2013 - In the News: George W. Bush Presidential Center at Southern Methodist University, Dallas

Contributing to this center’s LEED Platinum rating, the foodservice areas — its bistro café and its kitchen, Courtyard Café, catering kitchen and presidential kitchen — support preparation of fresh and local food within minimal footprints.

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August 2013 - In the News: Niagara Falls Culinary Institute at Niagara County Community College in Niagara Falls, N.Y.

Ambitiously preparing students to enter the hospitality industry, this new culinary institute exposes participants to exhibition cooking in a variety of restaurant environments, including haute cuisine, casual dining, French bakery and much more.

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June 2013 - In the News: College and University Foodservice: Sophisticated, Convenient, Comfortable and Sustainable by Design

In some respects, college and university foodservice is very much like its peers in the business and industry segment. Both face the challenge of keeping customers on campus and trying to address their need for speed of service in a flexible environment that meets a variety of tastes without compromising food quality. But to remain relevant, today’s college and university foodservice operators need to keep learning and growing, much like the student populations they serve.

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February 2013 - In the News: B&I Case Study: VF Outdoor, Inc., Alameda, Calif.

VF Outdoor, Inc., a subsidiary of VF Corporation, recently completed construction of its new corporate headquarters for its action sports retail brands The North Face, JanSport and lucy in Alameda, Calif.

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January 2013 - In the News: Future Foodservice Leaders: Pamela Eaton

An interview with Pamela A. Eaton, FCSI, LEED AP, senior associate, Cini•Little International, Inc.

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August 2012 - In the News: Food Management Magazine Best Concept Awards: Best of Show: Stanford University

Arrillaga Family Dining Commons at Stanford University is a Spectacular Community Facility

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