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The incorporation of sustainable foodservice practices is a fundamental part of Cini-Little’s management advisory and facility planning work. We incorporate initiatives that conserve natural resources and minimize carbon footprints in our projects. We promote operating practices that reduce and divert waste out of the garbage stream; foster energy and water conservation; source efficient equipment; and educate our clients on best practices in the industry.

  • LEED Planning & Coordination Services
  • Analysis of Equipment Life Cycle