Carlos Arreola, Project Manager in our LA design studio, discusses how most kitchens are designed with right-handed people in mind, but with proper foresight, even the left-handed chef will be successful.
Check it out!
Carlos Arreola, Project Manager in our LA design studio, discusses how most kitchens are designed with right-handed people in mind, but with proper foresight, even the left-handed chef will be successful.
Check it out!
Cini-Little’s Board of Directors announces the appointment of Dick Eisenbarth to the position of CEO, effective March 31. This follows the Board’s acceptance of the resignation of Diane Dowling, CEO/CFO and Board member, who after 30 years of loyal service to the company will leave to pursue other opportunities. Dick will retain his position as President and member of the Board of Directors.
“The transition to Dick Eisenbarth as CEO marks the beginning of an ownership succession that will propel the company forward into a new and exciting chapter,” said Bill Eaton, Chairman of the Board. “It is difficult to capture the enormous unending benefit Diane’s services have meant to all of us. We owe Diane our heartfelt thanks for her constant support and encouragement to make Cini•Little better daily, and for her continued dedication to maintaining and enhancing the growth and reputation of Cini•Little over these last 30 years.”
“I am excited to have the opportunity to continue to work closely with our firm’s management team, which includes Kathleen Held, CMO, and Orlando Espinosa, Principal, as we take our company to the next level. Diane is leaving Cini•Little, having made a significant contribution to our evolution. We understand and support her decision to step down to pursue other opportunities and are grateful for her many accomplishments while with Cini•Little,” said Dick Eisenbarth.
Diane Dowling shared, “It has given me great pleasure to be a part of, and to serve, the Cini•Little family for the last 30 years. I would like to thank Bill Eaton and Ron Kooser for mentoring me over the years – – together with Jim Little; my dad, John Cini; and long-time Board member Phil Friedman, they always showed great confidence in my abilities. The company has an experienced leadership team in Dick Eisenbarth, Kathleen Held and Orlando Espinosa, and I am certain the future of Cini•Little is in good hands.”
Carlos Arreola brings a fresh dimension to our Los Angeles Design Studio. His architectural experience offers him the ability to see the larger picture when it comes to bringing design to fruition.
Carlos has collaborated with architects, owners and interior designers on hospitality projects of all sizes. He integrates his extensive knowledge of the restaurant industry with the market’s constantly evolving desire to create a “restaurants within” concept in foodservice facilities regardless of market segment, to create successful designs that satisfy the client’s needs.
We’d like to extend a warm hello to Chuck Schuler, who brings more than 27 years of foodservice management experience to Cini-Little’s Management Advisory Services team.
Chuck’s experience includes restaurant operations, the management of large volume convention centers, sports and entertainment venues, and for the past 16 years, the management of 25 corporate dining locations for clients in the mid-West.
Chuck calls Kansas City home, and gives back to his community by volunteering his time at several organizations, including Nourish KC.
Kudos to these Cini-Little family members!
Marleen St. Marie | New York
Jennifer Matias | Ft. Lauderdale
Joe Grijalva | Los Angeles
Daniel Kwon | Los Angeles
Cini-Little is honored once again to be featured in the FCSI Project Showcase for 2019! Read how Kevin Banas, Associate Project Manager in our Chicago office, worked alongside SERA Architects, LinkedIn, and the entire project team to design a unique dining facility in keeping with LinkedIn’s philosophy of “simple food well done.”
Learn about the basics of foodservice design and the current trends that influence it during the AIA San Francisco sponsored 12-1 pm seminar, Food + Beverage Design: Think, Create, Experience, presented by Keith Short, Project Manager in Cini-Little’s San Francisco office.
Check it out!
Don’t miss learning about the role of consulting in the foodservice industry at a seminar sponsored by FCSI and featuring a number of hospitality industry panelists including our very own Vlad Kamikovski, Project Manager in Cini-Little’s Toronto office. Check it out!
Ed Bernard, FFCSI, talks with Michael Jones, in The FCSI Interview, sharing reflections on his career and life, from his love of cricket to how he became a foodservice consultant. Read on….
Read about how our LA design team took foodservice to a whole new level…literally 69 stories up in the air and counting…at the new Wilshire Grand Center, taking center stage in LA’s downtown skyline!
We are thrilled to welcome Kip Serfozo to our new Atlanta Design Studio!
Kip is a natural leader and team builder with a flair for creating innovative foodservice design solutions. His culinary and operations expertise, coupled with his design savvy and understanding of trending customer expectations, gives him a unique perspective to design facilities that are responsive to his clients’ needs.
Accredited professionally in both LEED and WELL, Kip is an expert on incorporating sustainable aspects and health and human element designs into high-performance foodservice footprints.
William Eaton, FFCSI, Chairman of the Board, shares reflections on his friendship with John Cini, John’s work ethic of quality instead of quantity, and his approach to every design project with this simple mantra, “If it’s not right, it’s not done.”
Don’t miss the Making You A Great Teammate: Top Ten Best Practices session on Thursday, at 1:45 pm. Cini-Little’s Kathleen Held, Chief Marketing Officer, along with three other business development panelists, will share the do’s and don’ts of securing a project from the first point of contact to the award. Check it out!
Read about how the Cini-Little design team collaborated with Yale University and Robert A.M. Stern Architects to create an interactive food experience for Yale’s two newest residential colleges by designing two separate dining facilities with their own all-you-care-to-eat serveries and dining rooms, connected by a central kitchen, storage warehouse and scullery.
It is with great sadness that Cini-Little International, Inc. shares that John Cini, one of our beloved founders, passed away peacefully at home on July 4th surrounded by his loving family.
Orlando Espinosa was part of a panel of foodservice consultants who gathered to discuss significant trends and challenges shaping foodservice design. In its second year, FE&S offers this webcast free to the industry in an effort to share insight on trending topics in a collaborative environment. Topics included the role of app and kiosk ordering in kitchen design, the importance of concept and menu development in developing efficient operations, and the future of open kitchens.
Armand explains the importance of sanitation in the kitchen in this short video produced by FCSI The Americas through their Serving Up Solutions series. Check it out!
Orlando Espinosa and Ted Farrand headed back to school, this time as guest lecturers for the Facilities Engineering Class at the University of Delaware’s Hospitality Business Management School. Orlando and Ted shared with the students 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. We are honored to be a part of this class curriculum for the past several years! The Hospitality Business Management School offers students an opportunity to learn through real world hands-on experiences woven into their college curriculum.
Carri and Armand were members of this year’s 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. This year’s boot camp was held in Colorado Springs. It is spearheaded yearly by CG Strategies, LLC.
We are thrilled to announce that Ed Bernard has been bestowed with the Foodservice Consultants Society International (FCSI) Council of Fellows honor.
The Council of Fellows is the highest honor that is given to an FCSI member. The selection of a person deserving this honor is based on their extraordinary contributions to the foodservice consulting profession, the foodservice and hospitality industry, and FCSI.
Ed also has achieved Credentialed Food Executive Emerald status with the Canadian Association of Foodservice Professionals (CAFP). Ed’s continued professional development through education, experience, leadership commitment and contribution to the industry is a testimony to his love of his profession.
We are excited to announce organizational changes to position Cini-Little for a period of strategic growth. “These changes are the result of the team’s strategic vision and succession planning process to position the firm for long-term success. Cini-Little has a long history of strong leadership, and I am excited to be working with this team who can translate critical thinking into action for the overall benefit of our clients,” noted Diane Dowling, CEO/CFO of Cini-Little.
Orlando has transitioned from his role as Vice President of Design to become the President and Chief Operating Officer, succeeding Dick Eisenbarth who has been appointed to the newly created position of Vice President, Strategic Relations. Orlando joined the firm in 2017, bringing over 40 years of experience in the foodservice industry. “I am honored that Dick, the Board, and the Leadership Team have asked me to take the reins as President & COO. I look forward to working with them to provide sound leadership and guidance to the entire team,” Espinosa shared.
Dick Eisenbarth commented, “Orlando’s commitment to high performance team building, client satisfaction and quality design will help us continue to navigate the ever-changing landscape of the foodservice industry.”
Kathleen has been a vital team member of Cini-Little for over 20 years, and most recently served as the Vice President of Marketing & Business Development, where she led the firm’s marketing and business development initiatives. “Kathleen’s passion, determination, and dedication to Cini-Little are unmatched and she will, no doubt, take this company to the next level of growth and success,” remarked Dick Eisenbarth.
“I am excited to be a part of our success and for what our future holds. I look forward to building upon our relationships with valued clients and to cultivating new ones. I am eager to continue collaboration with the Leadership Team as we develop and implement our strategic vision for Cini-Little,” shared Held.
In his new position, Dick will be able to focus his energy on some of his personal passions including project work, strategic relationships, and staff mentoring. “I am excited to move into the next evolution of my career at Cini-Little. I have worked closely with Orlando, Kathleen, and Diane, fine-tuning our vision for Cini-Little, and I look forward to continuing that process as we enhance our unique approach and continue to provide our clients with creative and responsive solutions,” expressed Eisenbarth.
Check out the 22 products that have been honored with the NRA’s Kitchen Innovations Awards for increasing efficiencies and productivity for back-of-house operations. The nine-member judging panel includes Cini-Little’s President and COO, Dick Eisenbarth!
Read about how Cini-Little Project Managers Armand Iaia, FCSI, and Ted Farrand, FCSI, FMP, worked with the Zurich North America design team to create an employee cafe with flexibility in design to accommodate current and future foodservice demands and food trends, while achieving client participation rate goals.
Congratulations Gensler and the entire design team on the AIA Houston Design Award for design excellence in Interior Architecture! Cini-Little provided programming and full foodservice design consulting services for the state-of-the-art, sustainable full-service cafeteria.
Check out how this fast-casual restaurant chain is reinventing itself, with a little help from Cini-Little’s designers, through a food culture dedicated to freshness, from ingredients to operations.
Find out why Keith, Senior Associate, San Francisco, believes family, commitment, sincerity and integrity are important in both his professional life and FCSI.
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.
Steve Waltz, Project Manager in our Ft. Lauderdale office, discusses how ice requirements have impacted the industry. Check it out!
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.
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!
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.
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.
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.
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.
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
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.
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.
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.
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).
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.”
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.
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!
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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
Please join Cini-Little as we welcome Jennifer Matias as a new Project Coordinators to our Cini-Little Ft. Lauderdale design teams!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.