Dick Eisenbarth chats with Allison Rezendes about why he enjoys being a judge for the NRA Kitchen Innovations Awards program and his “must-haves” for the perfect piece of equipment.
Dick Eisenbarth chats with Allison Rezendes about why he enjoys being a judge for the NRA Kitchen Innovations Awards program and his “must-haves” for the perfect piece of equipment.
Kip Serfozo speaks with Tina Nielsen about the environmental considerations of foodservice design and what that looks like today and into the future.
Khaled Halabi joins the “conversation” with Amanda Baltazar about the importance of good communication especially when tough conversations are necessary.
Joe Grijalva chats with Lisa White and other industry professionals about the evolving role and multi-functionality of the cold prep station in today’s kitchens.
And the 2023 Kitchen Storage Makeover winner is…Brewability, an inclusive brewery and pizzeria! Special thanks to Kenny Patronski, along with other judges, for their time and effort!
Dick Eisenbarth chats with Jim Thorpe and Kyle Inserra about this year’s picks and why they made the list.
Have a listen…
Dick Eisenbarth identifies the top trends in equipment he saw while judging the 2023 Kitchen Innovation Awards.
Kip Serfozo shares “smart” design tips about lowering labor costs in the kitchen with Amanda Baltazar.
Check out Kip Serfozo’s tips for designing flexible, small kitchens that he shared with Amanda Baltazar!
Marleen St. Marie shares tips with Lisa White on how to design an efficient and flexible pick-up counter for your operation. Read on…
Dick Eisenbarth shares best practices for efficient storage design with Amelia Levin.
Kip Serfozo comments on foodservice trends predicted to continue in 2023 and what it means for design with Amelia Levin.
Dick Eisenbarth shares three foodservice equipment and design trends he is most excited about for 2023 with Amelia Levin. Read on…
Khaled Halabi joins the conversation about design trends and solutions for the foodservice operator facing today’s realities. Read on….
Check out Dick Eisenbarth’s comments about induction as an equipment trend in this article…
Check out FCSI’s ON TAP podcast Season 4 Episode 8…Mike Perigard, Director of BIM/CAD Design, shares his perspective about CAD/Revit and the future of computer assisted design in the foodservice consulting industry, and answers some “would you rather…” questions from host, Wade Koehler.
Check out Dick Eisenbarth’s and other industry experts’ advice for Operators in 2023….
Candy Canes, Mistletoe, Cozy Fires, Joyful Laughter, Sparkling Memories…
We’d like to share Cini-Little’s 2022 Ultimate Holiday Playlist with you as our way of spreading holiday cheer!
On Trend with Color…Lisa Paige-Pretorius chats with Amanda Baltazar, noting that pops of color in kitchen equipment offer a coordinated connection to the front of house. Read more – pg 46
Bill was inducted into the Cornell University Hotel School Hotelie Hall of Fame! A well-deserved honor for our Chairman and mentor. Read about Bill’s accomplishments here…
Photo Credit: Rafael Bitanga SHA ’23, Bishal Chhatkuli SHA ’22, Bitanga Productions
Joe Sorgent, Kip Serfozo, and other colleagues chat with Amelia Levin and share what’s in store for the foodservice industry from a design and equipment trends point of view.
Pizza anyone? Check out our latest project…Papa Johns Atlanta Headquarters! We were happy to be a part of this amazing project! Congratulations to the entire team!
Kevin Banas chats with Amelia Levin about the functionality of hydroponics as it relates to foodservice design. Read on…
Lisa Paige-Pretorius shares ideas with Amanda Baltazar to incorporate dynamic back of house elements to the front of house for visual appeal. Check it out…
Check out Kip Serfozo’s comments to Amelia Levin about how today’s foodservice facility design features WELL building design standards. Read on…
Daniel Kwon weighs in with Rita Negrete-Rousseau and other industry experts on new thinking in kitchen design, equipment, technology and more. Read on….
Daniel Kwon joins the conversation with Rita Negrete-Rousseau, on the need to create simple and convenient design elements to accommodate a take-out model in facilities. Read on…
Kip Serfozo joined in the discussion as this panel of experts discussed how new technologies in design and operation help to ensure a food safe experience for everyone. Watch it here… (free, but registration required to watch it)
Check out Cini-Little’s recent university project, Purdue’s Atlas Family Marketplace…the new student union dining hall on campus! We are happy to be a part of this successful project team effort!
Kip Serfozo joins Charlene Goff and other industry colleagues on the “ins and outs” of foodservice design! Oct. 24-27 in Savannah! Tap into this immersion program “designed” to coach you on the ins and outs of foodservice design.
Khaled Halabi joins the conversation with Jim Banks about the rise of robotics in the commercial kitchen and examines what automation means for the industry.
(photo courtesy of University of Chicago)
Check out Cini-Little’s recent food hall project in Louisville, Kentucky…Falls Food Hall, inside Humana’s Waterside Building! Katja Beck shared details of the facility with Janice Cha, highlighting its focus on flexibility and efficiency.
Check out Noah’s Agape Café…a newly opened non-profit that provides “a safe and fun working environment for employees with intellectual differences.” Many thanks to Beckie Schwartz for giving Cini-Little the opportunity to donate their time and design talent. “It’s all about giving back to the community,” says Dick Eisenbarth.
Kip Serfozo chats with Amelia Levin and identifies smart food safety trends for design and equipment that are making the top priority list for the commercial kitchen of today.
It’s the heart of the commercial kitchen…Dick Eisenbarth shares essential tips with Amanda Baltazar for designing a functional cookline with menu, equipment, and ergonomics in mind.
Check out Cini-Little’s recent food hall project, From Here On, in Chicago’s Old Post Office! Kenny Patronski speaks with Amelia Levin and shares the foodservice design challenges and solutions that made this historic renovation so unique.
Dick Eisenbarth sits with fellow-experienced and highly recognized foodservice consultants as they share thoughts about working together and learning from each other with FCSI Executive Director, Wade Koehler.
Have a look!
All Electric or Not? Kip Serfozo chats with Beth Panitz about electrification and what this means for the kitchen….and the environment.
Cini-Little is proud to be a part of this project featuring serenity and wellness! Congratulations to Kollin Altomare and the entire project team!
Check it out…
Kip Serfozo and Chuck Schuler share ideas about college and university dining trends and how they shape the future of foodservice with Rita Negrete-Rousseau.
Check out Stephanie Herrett’s tips on how to design facilities with supply chain disruptions in mind.
Theresa Chadwick shares tips with Amelia Levin on designing corporate foodservice spaces with hybrid work schedules in mind.
Marleen St. Marie and Chuck Schuler share design and operational tips to reduce back-of-house workflow challenges with Amelia Levin.
Kevin Banas shares tips about reducing C-Store energy costs with LED lighting and Energy Star equipment.
Pizza Anyone? Dick Eisenbarth weighs in on how kitchen technology can ease pizzeria owners’ staffing issues. Read on…
This prestigious award is bestowed on an individual who demonstrates “extended, exemplary and dedicated service to the Society, his community and the onsite foodservice industry.”
Please join us in congratulating Dick!
Check out the Kitchen Innovations Award winners … on exhibit at the National Restaurant Show KI Showroom in Chicago from May 21 through 24!
Can’t go? Read about them here as Dick Eisenbarth and other independent judges share their thoughts.
Thinking about air… Kip Serfozo, FCSI, LEED AP, WELL AP discusses the latest trends in kitchen ventilation with Karen Alley. Read on…
Listen to this podcast featuring Khaled Halabi as he addresses trends and challenges in corporate foodservice design with Tina Nielsen…
Should you or shouldn’t you….buy second-hand commercial equipment? Armand Iaia and other industry experts weigh in on the topic. Read on…
Congratulations Daniel and Kenny! Read about it in Foodservice Equipment Reports….
Chuck Schuler, Management Advisory Project Manager, weighs into the conversation about onboarding and training new restaurant hires. Read on…
Lisa Paige-Pretorius, Project Manager, shares tips with Amelia Levin on how to integrate coffee robotics into foodservice design. Read on…
Kevin Banas joins the conversation with Amelia Levin about 5 key menu trends that have emerged and their impact on design. Read on…
Watch Kip Serfozo and fellow FCSI panelists explore the trend toward replacing gas-powered equipment with electric alternatives in the industry’s quest to achieve low carbon kitchens.
Check out Kevin Banas’ optimism for the hospitality industry in this short editorial…
The self-serve hot bar is alive and well…with re-visioning. Lisa Paige-Pretorius, and other industry colleagues, chat with Lisa White about their continued relevance and the trends impacting their design.
Travelling by train to New York? Stop into Amtrak’s recently completed Metropolitan Lounge in Moynihan Train Hall, part of Penn Station, the nation’s busiest train station!
Congratulations to the entire design team!
Check out Dick Eisenbarth’s thoughts about how flexible solutions can address the new realities of foodservice space allocation. Read on….
Mark your calendars! MUFES 2022 is January 17-19 in Tucson! Dick Eisenbarth will be part of a panel of industry experts discussing the topic: Designing for Customer Needs Post-Pandemic.
He will also participate in this year’s Kitchen Innovations session, Equipment Trends: Kitchen Innovations Awards…..
Visit https://www.fermag.com/mufes/ for more information.
Food halls are thriving in many cities across the US….Joe Sorgent, along with industry colleagues, chat with Donna Boss about their evolution and how food halls position themselves for the future. Read on….
Check out Kip Serfozo’s list of ideas to enhance kitchen efficiencies while addressing labor shortages…
Net Zero…What does this mean for the foodservice industry?
Kip Serfozo, along with other industry colleagues, examines how the foodservice sector must play an active role in the solution. Check it out…
Khaled Halabi, Director of Design, New York, and Lisa Paige-Pretorius, Project Manager, Charlotte, share their thoughts about the servery of the future and the 5 trends impacting their design in this article, written by Amelia Levin. Check it out….
Kip Serfozo, FCSI, LEED AP, WELL AP, shares his thoughts about WELL Building Standards…what it is, how we incorporate it into our foodservice designs and its role in the industry. Read on….
Kevin Banas shares his thoughts about the challenges facing foodservice operations in the hotel industry. Read on…
Kip Serfozo, FCSI, LEED AP, WELL AP shares his thoughts about the role of foodservice design on climate change. Read on…
And the show goes on! Joe Grijalva, Project Manager in our Los Angeles design studio, chats with Amelia Levin about how form and function go hand in hand when designing an open kitchen. Read on….
Convenience is King! Khaled Halabi chats with Amelia Levin about three trending consumer preferences that are affecting foodservice design. Read on…
Check out FCSI’s DYNAMIC DESIGN podcast Episode 3….Keith Short examines how foodservice design is adapting to new challenges brought by the pandemic and his design mantra moving forward as he responds to questions from host, Mike Jones.
Check out what’s impacting kitchen design…Katja Beck, our project manager in Ft. Lauderdale offers insight into what designers are doing to accommodate these trends. Read on…
Cold prep stations….isn’t one just like another? Nope! Lisa Paige-Pretorius, our Project Manager in Charlotte, joins the conversation to examine the how’s and why’s of a successful prep station and what that means for the operator. Check it out…
Joe Sorgent, our Director of Sustainability, chatted with Amelia Levin, about 3 patterns in foodservice facility design that he believes will continue to emerge post-Pandemic.
Check it out!
We couldn’t be happier to share the news! The Pavilion Dining Center is a perfect example of an adaptable foodservice facility with flexible components that succeeds in accomplishing UC Merced’s foodservice goals. Congratulations to the whole team…UC Merced, SOM, Plenary, Webcor, Boelter, and of course, Cini•Little!
Check out the details….
Now, as the nation begins to plan for a return to offices, colleges, stadiums, commercial restaurants and convention centers, the entire foodservice industry is facing the daunting challenge of hiring back their workforce.
How will this be done?
Join Barry Skown, our Director of MAS, and industry leaders from the contract food management segment at this virtual event, hosted by SHFM, as they explore this topic.
Thursday, May 13 | 2:00 p.m. – 3:00 p.m. EST
Register Now! Attendance is limited!
Event is free with Discount Code (limited quantity) | Request it here email@example.com
Join in on the fun…Thursday May 20th at 12 pm EST!
2021 Kitchen Innovation Award Judges Dick Eisenbarth, Foster Frable and Randy Homer, with moderator Abbey Lewis, will discuss the industry’s cutting-edge equipment innovations that take foodservice operations to the next level at this virtual event hosted by the National Restaurant Association!
Got plans at 3 pm EST? Join Kathleen Held as she presents Responding to an RFP: You know What Needs Done, Now Share It with the Client.
In this second session of a two-part series, Kathleen will share tips for the best way to respond to requests for proposals with an easy-to-read response.
We look forward to seeing you!
Kip Serfozo, along with other hospitality industry leaders, reflect on when they realized the pandemic would severely impact the industry, 2020 lessons learned, and their level of optimism moving forward.
Check it out…
Check out these tips from Keith Short, Cini-Little Director of Design-West Coast, and other industry experts when thinking about Point-of-Sale systems for your facility!
Check out Cini-Little’s Oklahoma City Convention Center project!
It was featured as a Facility Design Project of the Month in Foodservice Equipment & Supplies’ April issue.
Congratulations to the whole team…City of Oklahoma City, ASM Global, Savor, Populous, GSB, Flintco, and of course Cini-Little!
How do you re-staff an entire industry after 80% or more of it was laid off at the beginning of the pandemic?
Now, as the nation begins the long road back to plan for the return to offices, colleges, stadiums, commercial restaurants and convention centers, the entire industry is facing the daunting challenge of hiring back hundreds of thousands of hourly and management staff.
How will this be done? What factors will be in play that will affect hiring policies and practices in attracting former and new talent?
Join Barry Skown, our Director of MAS, and industry leaders from the contract food management segment at this virtual event, hosted by SHFM, as they explore these questions.
Thursday, May 13 | 2:00 p.m. – 3:00 p.m. EST
Register Now! Attendance is limited!
Event is free with Discount Code (limited quantity) | Request it here firstname.lastname@example.org
Got plans at 3 pm EST? Join Kathleen Held as she presents Reading the RFP: How to Get from the Fluff to the Good Stuff.
In this first session of a two-part series, Kathleen will share tips for reading and understanding complex (and not-so-complex) requests for proposals.
We look forward to seeing you!
A clean environment, both perceived and actual, is essential for any foodservice operation these days. Check out what operators and other industry experts, including Kevin Banas, Project Manager in our Chicago design studio, has to share in this article, written by Lisa Arnett…
Please join us in welcoming Lisa Paige-Pretorius as our Market Leader in Charlotte!
Lisa will focus her efforts on solidifying the Cini•Little brand in the North Carolina and mid-Atlantic regions.
Lisa has worked in the AEC industry for over 25 years. She has experience managing complex foodservice design projects in diverse market segments, notably healthcare, hospitality and business and industry. Lisa’s 15 years of foodservice design experience, coupled with her strong interior design capabilities, provides aesthetic and functional synergism in the facilities she creates.
Feel free to reach out to LIsa…she would love to hear from you!
C 954-609-4065 | E email@example.com
According to FE&S Magazine, the Hall of Fame Award “recognizes individuals who have contributed to the good of the industry throughout their career.”
Dick Eisenbarth’s dedication to Cini•Little, the foodservice industry, colleagues, family and friends is unparalleled!
We are thrilled to share Dick’s biography, written by Lisa White, with you! Enjoy!
This year’s Boot Camp, while virtual, was chock full of interesting information and great design tips!
Check out these 5 Take-Aways from the Boot Camp faculty, including our Design Director, Kip Serfozo…
Kudos to our fellow industry colleagues, CG Strategies, LLC., and the “students” who joined in the fun!
Check out the 2021 Kitchen Innovations Award winners! Congratulations to the companies who have created them.
And many thanks to the panel of independent judges, including our own Dick Eisenbarth, for their time and support!
This year’s Foodservice Design Boot Camp is going online for obvious reasons….the silver lining…it’s free! So, pour that cup of coffee, get comfy and join in the fun. Register (participation is limited) for both sessions:
March 23, 3:00 pm EST | What’s the Right Space?
March 30, 3:00 pm EST | Technology
Hope to “see” you there!
Check out FCSI’s ON TAP podcast Episode 6….Kathleen Held shares details of her journey to CEO and answers some “would you rather…” questions from host, Wade Koehler.
Congratulations Dick! You deserve it!
Kip Serfozo, our Director of Design | East, along with industry colleagues and researchers, weigh in about how the design of food halls, campus dining and convenience stores is evolving as consumers now look at safety features and quick carry-out options due to the pandemic.
Check out how Cini•Little’s design of Purdue University’s Memorial Union, in collaboration with Purdue and Aramark, features takeout and robotic delivery options.
Dick Eisenbarth, FCSI, President Emeritus, shares with Michael Jones how his love of puzzles and problem solving has been a strong foundation on which he has built his career. Read on to learn more about Dick’s professional journey.
(also available in FCSI, The Consultant Magazine Q4 issue | https://secure.viewer.zmags.com/publication/9054a42b#/9054a42b/44 )
Congratulations to our friends at Synthesis Design + Architecture! Uxmal, the unique 24,000 SF arts event space received an A+D Museum Design Award in the category of Still on Paper! When completed it will be a focal point of the Arts District Center of Los Angeles, being designed by TSM and AC Martin. We are proud to collaborate on this exciting project!
Armand Iaia, our Regional Manager in Chicago, was the featured guest for the Vollrath Feed’s 38th Episode, with hosts Chef Rich and Justin. Armand shared popular foodservice design concepts from around the world, and offered tips on industry trends, code compliance, and design pitfalls.
Adaptability, speed, and efficiency are the key points that Dick Eisenbarth and fellow industry colleagues shared with Tom O’Brien in this article, Building the Flexible Cookline of the Future.
Check it out….
Check out Dick Eisenbarth’s five specific thoughts on what has and will continue to change operationally in kitchens, and how COVID has impacted design and equipment specification. This is an elaboration of some points he first made during a virtual session in October as part of the Foodservice Equipment and Design Lunch & Learn series.
Got plans for lunch on October 13? Join Dick Eisenbarth, FCSI, for his 15-minute “TED-Talk” style presentation about the new era of hospitality and what this means for design.
To attend…live or on-demand…sign up at FED’s (Foodservice Equipment & Design Global Thought Leadership) registration page.
Kathleen Held has a conversation about becoming CEO during this pandemic and shares Cini-Little’s approach to work life today and beyond.
Orlando Espinosa, Vice President, shares his thoughts on how the B&I industry is facing operational and design challenges in a COVID world. Check it out…
The bustling Fulton Market in Chicago just got sweeter with the addition of the Good Ambler Café a bakery and chocolatier located on the ground floor of the Mondelez Headquarters, and designed by Chicago Project Manager, Kevin Banas. Stop by and try one of the delicious offerings next time you are in town!
Check it out the project….
We celebrate women in the industry as our very own Kathleen Held, CEO and CMO, and other leading female colleagues share their thoughts and insights into what it means to be a woman in this field and what advice they give as they pave the way for other women. Congratulations everyone! Read on…
State parks anyone? Keep the Hocking Hills Lodge on your radar for 2022! It’s just one of the many exciting projects our Chicago office is designing….this one is with Schooley Caldwell and Dynamix Engineering. Take a quick peek….
Cini-Little is saddened to share that Steve Waltz passed away Sunday, July 26, 2020, after battling with complications stemming from a diagnosis two years ago of early onset Alzheimer’s disease. Steve was a valued Senior Project Manager in our Ft. Lauderdale office for the past 12 years. “Steve, in my opinion was one of the best project managers I have ever worked with. He worked on some of our most complicated projects throughout his career. Steve had great operational sense and was always looking to provide the best recommendations for his clients,” noted Dick Eisenbarth, President.
Steve was a Professional Member of Foodservice Consultants Society International (FCSI) and served on the FCSI Board. He respected the importance of continuing education in the industry and endeavored to share his knowledge with fellow staff members and colleagues alike.
“Steve was a friend. He was one of those guys who just made you laugh. We always got our work done and had a lot of fun along the way,” shared Dick.
We will miss you, Steve.
Always on the leading edge…
Congratulations to Kip Serfozo, our Director of Design | East Coast, and all the entrants offering workable concept solutions to address the foodservice needs of tomorrow.
Kip’s concept? The Local Bar — fully customizable and mobile, designed with labor saving components, and using smart phone technologies and robotic capabilities to offer touchless serving of favorite fresh draft beverages!
It is with great sadness that Cini-Little International, Inc. shares that Ron Kooser, one of our beloved principals of the firm, passed away peacefully at home on May 29. Our thoughts and prayers are with his loving family.
Our Director of Sustainability, Joe Sorgent, discusses the role of the consultant as operators navigate how to manage their food waste processing and the equipment available to realize ever-evolving regulations.
Check it out…
Our East Coast Director of Design, Kip Serfozo, FCSI, LEED ID&C AP, WELL AP, shares insight into the question, How has the climate crisis changed foodservice?
Dick Eisenbarth, President & COO, and Katja Beck, Project Manager in our Ft. Lauderdale design studio, examine different design and operating solutions to address food insecurity on campus.
Cini•Little’s Board of Directors today announced the appointment of Kathleen Held, CPSM to the position of CEO, effective May 1, 2020. Kathleen began her career in the marketing department at Cini•Little in 1993. Over the years she has grown to be a key member of the leadership team and has led the business development and marketing efforts for the firm’s worldwide offices, most recently as Chief Marketing Officer. Kathleen shared, “I am excited that the Board has embraced my ‘Marketing-Led’ approach and am both humbled and honored to have the opportunity to lead the firm into the next phase.”
“Kathleen’s passion for the industry, commitment to our clients, and ability to motivate people towards a goal has strengthened Cini•Little’s position in the global marketplace,” said Bill Eaton, Chairman of the Board. “She has revitalized our global brand, rejuvenated our corporate culture and given us a clear vision for the future. With her strong leadership experience and strategic thinking, Kathleen is the ideal candidate to assume the role of CEO,” added Eaton.
Richard Eisenbarth, the current CEO, will continue with the firm as President and COO until he retires this Fall. He will remain on the Board of Directors for the firm upon retirement. This shift will allow him to focus on mentoring the company’s staff, developing strategic relationships and strengthening relationships with key clients.
“This is the perfect time for Kathleen to move into the CEO role. She is a champion of the firm and has an innate connection with our team and our clients. I have been working closely with Kathleen for a number of years, as she transitions into her new role, and I can unequivocally say she goes the distance on everything she does. I am in full support of her moving into my position as I near retirement,” said Dick Eisenbarth.
“With Kathleen at the helm, I believe we will continue to fine tune Cini•Little’s solid approach to consulting while staying flexible in a world that rapidly changes,” suggested Orlando Espinosa, Vice President. “If the past few months have taught us anything, it’s that things can dramatically change when you least expect it. Being able to steer quickly around that iceberg is always an asset.”
Katja Beck and the whole Cini-Little family is excited to be a part of the team for a new world headquarters along the riverfront in Jacksonville! Stay tuned….
Congratulations to our top-notch CEO, President, and Mentor…Dick Eisenbarth, on a well-deserved award! When it comes to learning and sharing knowledge with one another, Dick’s mantra is “you learn more giving back than what you ever give out.”
Kudos to all the other award recipients as well!
The Southwest Chapter of Foodservice Consultants Society International (FCSI) welcomes a new Chapter Leader…Keith Short, our Director of Design | West Coast! The Chapter includes members from California, Nevada, Hawaii, Utah and Arizona. A top priority for the Chapter is the continuing education of its members on critically important subjects such as new Codes and HACCP, to name a few.
Katja Beck, Project Manager in our Ft. Lauderdale design studio, shares some tips about choosing the best ware-washing equipment for your dishroom facility.
Read on….page 22…
WFH…Remote Control? That’s How We Roll!
It’s our virtual reality and it has been for years.
Every day at Cini•Little, we put our heads together, whether we are mere inches or vast miles away from each other and our clients, to provide you with quality, constant service.
We have the tools. We have the technology. We have the know-how. Today…Every Day…
During this crisis, please take comfort in knowing Cini•Little is here…like always!
Stay healthy and safe!
~Kathleen and Dick
It was boots on the ground in New Orleans for Kip Serfozo and fellow industry colleagues as they provided an intensive, educational immersion program to foodservice professionals interested in learning the process of building a successful foodservice operation on time and on budget.
Kip’s segment focused on Facility Sizing and Construction Costs: Rules of Thumb and Budget Considerations. The Boot Camp, now in its sixth year, is spearheaded by CG Strategies, LLC. It was held once again at the New Orleans Culinary and Hospitality Institute.
Kudos to all who joined in the fun!
Dick Eisenbarth continues to serve on the independent panel of judges for the National Restaurant Association’s Kitchen Innovations Awards. The KI Awards program has earned a reputation for defining the gold standard of foodservice equipment innovations. This year’s 18 selected award recipients address operator concerns including labor, inventory management, cleanliness, energy and water efficiency, food safety, sanitation, cross-functionality, and space-saving measures.
Each recipient and each product honoree will be featured in the interactive Kitchen Innovations Showroom at the 2020 National Restaurant Association Restaurant, Hotel-Motel Show, to be held May 16-19 at McCormick Place in Chicago. The KI Showroom allows attendees the opportunity to see emerging back-of-house trends in one place dedicated area.
Congratulations to all!
Check out Cini-Little’s UC Merced Dining Pavilion project!
It was just featured as a Facility Design Project of the Month in Foodservice Equipment & Supplies’ February 2020 issue.
Congratulations to the whole team…. UC Merced, SOM, Plenary, Webcor, Boelter, and of course, Cini•Little!
Kevin Banas, Project Manager in our Chicago design studio, shares his thoughts about the appeal of retail foodservice…or in industry lingo, grab ‘ n’ go…in the non-commercial sector.
The NRA surveyed 600 professional chefs in 12 food and beverage categories to identify top trends. Trends were rated on a scale from sizzling hot to steaming, simmering or just room temperature!
Check it out…
Cini•Little is thankful and grateful today and every day for YOU, our friends!
Khaled Halabi, Project Manager in our New York design studio, shares his views about keeping corporate foodservice concepts and operations relevant in the constantly changing food scene of today.
Check it out…
Dick Eisenbarth, CEO and President, shares insight into the importance of designing theme park foodservice that integrates the excitement of experience with high volume, simple and quick cooking.
Congratulations to the entire NOCHI project team and key supporters on the creation of a beautiful and efficient teaching institute to house the stellar culinary school program!
Read on to learn all about it…
Our very own Kip Serfozo, Director of Design | East Coast, contributes to the conversation about how multi-purpose cooking equipment continues to trend as cooking technology amps it up.
Check it out!
We wanted to be a part of the daily excitement that Houston offers. Who wouldn’t want to, especially when Houston has one of the best culinary scenes in the country, its vitality stemming from a mix of international appeal and genuine Texas charm?
So, we decided to open a design studio in Houston to assist our Southern clients on their turf, and now ours too!
Carlos Arreola will be managing our design team. Please reach out…he would love to hear from you!
708 Main Street, 10th floor
Houston, TX 77002
D 281-603-9011 | C 626-437-1017 | E firstname.lastname@example.org
Our project won! The Las Vegas Ballpark has been voted Best MiLB Triple-A Ballpark for 2019 by fan vote on Ballpark Digest.com.
Attention to detail was the “name of the game” for the architectural firm, HOK, and Cini-Little’s Project Manager, Keith Short.
Check it out!
Jonathon Turnbull, CFSP, brings a fresh approach to our Los Angeles Design Studio. With over 30 years of experience in the food facilities design consulting field, Jonathon is a client-focused, results-oriented project manager with a proven track record and a flair for integrating the trends of tomorrow into his designs. He has designed and managed projects of all sizes within varied markets, most notably the hospitality, educational, healthcare and corporate market segments.
Jonathon is involved in FCSI and NAFEM, understanding that the key to a successful project lies in continued education and collaboration with others in the industry.
Katja Beck joins our Ft. Lauderdale Design Studio as Project Manager. She brings over twenty-five years of experience in the foodservice industry with a portfolio of design projects that range in size and scope.
With her background of food production and kitchen operations and her years as a consultant, she effectively understands her clients’ needs and can translate these into efficient design solutions that realize the goals of the facility operations. Katja has experience managing complex projects in many market segments, most notably in healthcare, hospitality and sports facilities.
Project Manager, Khaled Halabi, was recently promoted to Senior Associate. He is an essential team leader in our New York design studio. Congratulations, Khaled!
Read about Cini-Little and its founders, how the company took root, its legacy, and our new leadership’s plans for the future!
AIA San Francisco has recognized UC Merced’s newest central gathering place, the Pavilion at Little Lake, for an Architecture Citation Award in the 2019 Design Awards!
Congratulations to Skidmore, Owings & Merrill and the entire project team!
A special shout-out goes to our Project Manager, Keith Short, who designed a flexible and transparent dining facility capable of serving 2,000 students per day.
Please join us in congratulating…..
Kip Serfozo, FCSI, WELL AP, LEED AP – Director of Design | East Coast
Kip, located in Cini•Little’s Atlanta design studio, will lead Cini•Little’s New York, Washington, DC, Atlanta, and Ft. Lauderdale design studios.
Keith Short – Director of Design | West Coast
Keith, responsible for the San Francisco market for the past three years, will lead both the San Francisco and Los Angeles design studios.
Dick Eisenbarth, CEO, was 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, now in its fifth year, is spearheaded by CG Strategies, LLC. It was held at the New Orleans Culinary and Hospitality Institute, a recently completed Cini-Little project.
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!
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.
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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.
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 in her new role as Chief Marketing Officer,” 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.
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.
Take a minute to fly through of our Suite Renovation project at Miami Stadium. https://vimeo.com/167158346
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.