ON TAP: Presented by FCSI, The Americas: Recent Episodes
FCSI, The Americas
Welcome to a brand-new season of On Tap by FCSI TheAmericas, with your host, Wade Koehler, ExecutiveDirector. Over the last 43 episodes, we’ve had a blastgetting to know consultants from all over the countryand beyond. But we’ve also heard your feedback and, foronce, we’re listening to it. So for Season Three, we’reslowing things down a bit and moving to a bi-weeklyformat to give you a chance to catch up with any pastinterviews you may have missed.But never fear! Season Three is the same show as ever:same format, same great interviews with top foodserviceconsultants… and yes, you’re still stuck with Wade. But nowyou have an extra week to recover.You’re welcome.So thanks for being here! We’ve got another great lineupthis season, and we can’t wait for you to be a part of thefun. Be sure to subscribe to the On Tap podcast on all ofyour favorite platforms so you don’t miss anything! Andas always… Cheers!
🎉🎙️ SEASON FINALE ALERT 🎙️🎉
Welcome to the LAST episode of this season's On Tap Presented by FCSI The Americas! 🍻
🌟 Joining Wade today is the incredible Karen Malody, the mastermind behind Culinary Options. From launching iconic brands to crafting THAT popular frosty beverage at a "small" coffee chain you probably sipped today, her footprint in the foodservice industry is unparalleled. ☕️🚀
🍴 She's not just about building brands; Karen reshapes the foodservice landscape with her knack for refining operations. Her dedication to FCSI has seen her mentor the future stars of the industry and take on numerous roles over the years. 🌟
✨ Dive into a delightful chat with one of FCSI's best and brightest! ✨
And with that, we bid adieu to Season 5 of On Tap! Missed an episode? Catch up on our YouTube!
Get ready for an electrifying episode of On Tap! 🎬 This week, Wade is thrilled to have a special guest joining him - none other than Lenny Condenzio, the brilliant CEO of Ricca Design Studios. 🌟
From working alongside his father to becoming a seasoned operator, his wealth of experience knows no bounds. Lenny takes us through his fascinating career, including his time managing foodservice for prestigious institutions like the US House of Representatives and Harvard University. 🎓🍽️
Wade and Lenny discuss his role at Ricca and his unique approach to shaping the iconic Ricca brand. 💡 Trust us, this is one episode you simply can't afford to miss! 🎉✨
Tune in and let the magic unfold as Wade and Lenny dive deep into the world of design, hospitality, and everything in between. Stay tuned for the episode release and get ready to be inspired! 🔥🎙️
Don't forget to like and subscribe to our channel so you never miss an episode of On Tap: Presented by FCSI The Americas.
OnTap #FCSITheAmericas #HospitalityIndustry #RestaurantDesign #FoodserviceConsulting #MyFCSI
🎙️ Get ready for an entertaining episode of On Tap Presented by FCSI The Americas!
This week, Wade sits down with the legendary Chris Tripoli, a true pioneer in restaurant and hospitality design. With an illustrious 40-year career as a designer, developer, owner, and operator, author, and teacher, Chris has been a driving force in revolutionizing the restaurant scene since 1996.
Chris and Wade delve into the founding of A' La Carte Foodservice Consulting Group, sharing intriguing insights and stories. They also explore some of Chris' all-time favorite projects, offering a tantalizing glimpse into his creative process. And as always, Wade wraps with the infamous "Would You Rather" questions.
Join us for a fun and engaging conversation that will leave you inspired! Don't forget to like and subscribe to our channel so you never miss an episode of On Tap: Presented by FCSI The Americas.
OnTap #FCSITheAmericas #HospitalityIndustry #RestaurantDesign #FoodserviceConsulting #MyFCSI
Prepare for takeoff! This episode of On Tap Presented by FCSI The Americas features Par Bain, the newest board member representing the Canadian membership. Par chats with Wade about his 44 year journey in hospitality and foodservice, his transition from operations into architecture and foodservice design, and the sectors that Smart Design Group serves.
Par shares his unique perspective on the complexities of airport foodservice, including innovative technologies and operational improvements that cater to passengers in a hurry. ✈️🍔 And naturally, they discuss their favorite airports, because who doesn't love a good travel story?
And as always, we'll end with some lighthearted fun with our "Would You Rather" segment. This is an informative and engaging episode that you won't want to miss.
Don't forget to like, subscribe, and join our channel for more engaging content!
#MyFCSI #OnTap #FCSITheAmericas #HospitalityIndustry #FoodserviceDesign #AirportFoodservice #SmartDesignGroup
🍻 Buckle up, because the latest episode of On Tap is about to take you on a wild ride! Presented by FCSI The Americas, Wade is joined today by none other than the speedster himself, "Terrible Tim" McDougald, who Wade describes as "the fastest member of FCSI!"
Tim shares his inspiring journey, starting from his humble beginnings in foodservice where he fearlessly tackled stacks of dirty dishes at a bustling buffet restaurant. Today, Tim has established himself as one of the foremost experts in BIM and Revit, providing valuable insights into the future of these critical technologies.
But hold onto your seats, because Tim's passions don't stop there! As the legendary "Terrible Tim," he dominates the racing tracks, living life in the fast lane behind the wheel of his vintage modified racecar. 🏎️💨 When he's not burning rubber, you can find him shredding guitar riffs and collecting guitars. 🎸
This episode is packed with high-octane fun, industry expertise, and a whole lot of entertainment that you won't want to miss!
OnTapEpisodes #FCSITheAmericas #TerribleTim #MyFCSI
📺 Get ready for an exciting episode of On Tap, presented by FCSI The Americas! 🍻 This week, join Wade as he sits down with the talented and passionate Renee Palmer, Associate Principal at FoodSpace.
In this engaging conversation, Renee takes us on her unique journey into the foodservice industry through her work with a non-profit organization. She shares her insightful perspectives on the unity within the industry and how it has shaped her career. Discover the many roles she has embraced at FoodSpace and how her experiences have evolved over the years.
Renee thrives on the challenges and variety that FoodSpace presents, describing her time there as a real-life "choose your own adventure." As an outdoor adventurist and a devoted dog lover, she brings a vibrant energy to her work and personal life. Don't miss out as she offers valuable advice to young consultants entering the industry.
🎥 Watch this episode of On Tap now to gain inspiration from Renee's journey and gain valuable insights into the foodservice industry. Don't forget to like, subscribe, and join our channel for more engaging content!
OnTap #FCSIAmericas #FoodserviceIndustry #Inspiration #CareerJourney #LikeAndSubscribe
Get ready for an episode of On Tap that'll have you raising your glass and tapping your toes! In this entertaining installment, we're thrilled to welcome the incredible Steve Carlson, President & Executive Principal of Rippe Associates.
But hold on tight, because Steve's journey into the world of foodservice is anything but ordinary! Join us as we dive into his fascinating backstory, from the unexpected detours of Premed and Stainless Fabrication to the dazzling world of Ballroom dancing. 💃🕺
Discover how Steve's unique experiences have shaped his approach to design and his incredible work in Casino and Healthcare design. Steve also delves into his love of travel and unpacks the intensity of his passion for ski racing.
So grab a drink, kick back, and join us for an engaging and entertaining conversation with Steve Carlson on FCSI On Tap. 🍻 Trust us, this episode is not to be missed!
Don't forget to subscribe and hit that notification bell to ensure you catch all the latest episodes of FCSI On Tap. Cheers!
Welcome to another episode of On Tap, where we delve deep into the world of foodservice design! Today, we are thrilled to have multi-award-winning consultant, Chris Bigelow, joining us. Recognized as one of the top 20 most influential figures in sports facility design and management, Chris has a wealth of knowledge to share.
In our conversation, Chris takes us on a journey from his early days in the foodservice industry to his current role as an industry leader. He shares fascinating insights from his favorite projects and discusses the evolving landscape of sports and leisure facility design, highlighting the challenges and changes he's experienced over time.
But that's not all! Chris also opens up about the invaluable relationships between manufacturers, reps, and consultants, and offers his sage advice for anyone stepping into the world of foodservice design.
This episode is a treasure-trove of insights that will give you a behind-the-scenes look at foodservice design. So grab a seat, get comfortable, and join us for this enlightening conversation with Chris Bigelow!
To learn more about Chris and his work, head on over to http://www.bigelowcompanies.com/staff.html. Let's dive in!
In this episode of On Tap, Wade is joined by Emmanuel Melo, a member of our Latin America Chapter in São Paulo, Brazil.
With his nearly 50 years in foodservice, Emanuel shares how he got his start in the industry as a youth, his favorite projects he's worked on, and relates some of the unique challenges of designing kitchens in Latin America. As a bonus, as one of the planners for September's Latin American Conference, he and Wade discuss the excitement surrounding this exciting time in Panama City and what it means to the Latin American consultants. This is a unique episode that you'll be sure to enjoy!
To learn more about Emmanuel and StudioIno Design de Foodservice, visit https://www.studioino.com/
To learn more about attending or sponsoring the upcoming Latin American conference, visit: http://www.fcsita.org/
Welcome to On Tap: Presented by FCSI The Americas! Joining us in today's episode, we are delighted to have Rochelle Monahan, Associate Principal at Rippe Associates.
Just wait! We'll be diving into Rochelle's incredible passion for foodservice design within the healthcare industry, as well as her heartwarming personal life with her family. So don't miss out on this exciting and enjoyable episode of FCSI On Tap!
For more information about Rochelle Monahan, visit: https://rippeassociates.com/team_memb....
Welcome to On Tap: Presented by FCSI The Americas! In today's episode, we have a special treat for you. Joining us is the talented Robert Scheibly, Project Manager & Designer at Camacho. We'll be exploring his fascinating journey in the industry, discussing how he got his start, and learning about the mentors who've guided him along the way.
But that's not all! We'll also be diving into the exciting world of technology in foodservice design consulting, discussing its current impact and where it's headed in the future. And as a bonus, Robert will give us a glimpse into his personal life, sharing his experience of moving into an RV with a pregnant wife – trust me, you don't want to miss this!
So, grab your favorite beverage, sit back, and let's get this fun episode started. Welcome to FCSI On Tap!
In this episode of On Tap Presented by FCSI The Americas, we are joined by the incredible Jessica Gates, Associate Design Project Manager at Real Food Hospitality and Design.
Jessica takes us on her journey through her beginnings in foodservice consulting while also sharing her design approach. They talk favorite projects, and her unique insights on design in all things. But wait - there's more! Prepare for great laughs as Jessica and Wade share some hilarious personal stories you won't want to miss.
Make sure to visit https://rfhsd.com/about/jessica-gates/ to learn even more about Jessica and the incredible work done by RealFood Hospitality, Strategy, and Design.
For more about RealFood Hospitality, Strategy and Design, visit https://rfhsd.com/
If you like this episode, be sure to like and subscribe for more great stories from all of your favorite FCSI consultants in foodservice.
foodserviceconsultant #fcsi #foodservice #OnTap #FUZE #RealFood #JessicaGates
Welcome to the latest episode of On Tap Presented by FCSI the Americas! In this episode, our host Wade speaks with Joe Mora, Senior Project Coordinator at S2O Consultants, about his fascinating experiences in foodservice design spanning over 35 years.
Joe shares his insights on stadium design, specifically taking us through his experience at this year's Super Bowl site. He also delves into his design process and approaches, giving us a unique perspective on how he tackles projects.
But that's not all – in this episode, we get to learn about Joe's involvement in the Civil Air Patrol and even hear about how a foodservice consultant like Joe ended up designing an Italian car.
With such a diverse range of topics covered, this is one episode of On Tap Presented by FCSI the Americas that you won't want to miss. Tune in now to gain valuable insights and perspectives from one of the industry's most experienced and talented consultants.
To find out more about Joe Mora, visit
http://www.s2oconsultants.net/joe_mor...
To find out more about S2O Consultants, Inc, visit
http://www.s2oconsultants.net/
On Tap is a production of FCSI the Americas and FUZE.
ONTAP Website: https://fcsiontap.com/
FUZE Website: https://thefuze.net/
ON TAP Presented by FCSI, The Americas - S5:1 – Joe Mora
foodserviceconsultant #fcsi #foodservice #OnTap #FUZE #JoeMora
On this episode of On Tap Presented by FCSI the Americas, we speak with Trey Rieper, Project Manager at Foodservice Design Professionals in Waxahachie, TX. A former firefighter, we talk with Trey about the pivot to foodservice consulting, how long it took for him to feel proficient, as well as some advice for incoming consultants with little experience.
To find out more about Trey Rieper, visit
https://www.foodservicedesignprofessionals.com/who-we-are
To find out more about Foodservice Design Professionals, visit
https://www.foodservicedesignprofessionals.com/
On this episode of On Tap Presented by FCSI the Americas, we speak with John Zerebny, President at JAX Design Group. As a longtime veteran of the consultant industry, John and Wade discuss his start, his background in operations, the greatest influences in his career and what he hopes his legacy will be once he retires.
To find out more about John Zerebny, visit
https://jaxdesigngroup.com/jax_design_group.php
To find out more about JAX Design Group, visit
https://jaxdesigngroup.com/index.php
On this episode of On Tap Presented by FCSI the Americas, we speak with Pierre Metellus President of 3PM Design. We talk about his unique path and perspective on the industry, his decision to go out on his own, his favorite projects and the meaning of the name 3PM Design.
To find out more about Pierre Metellus, visit
https://www.3pmdesign.com/about-us/
To find out more about 3PM Design, visit
https://www.3pmdesign.com/
On this episode of On Tap Presented by FCSI the Americas, we speak with Elijah Davis, Project Manager at Next Step Design. Join us as we explore his transition from a Johnson & Wales baking and pastry grad to foodservice consultant, the biggest influences on his professional life, and one thing you’d never guess about him (hint: skateboards).
To find out more about Elijah Davis, visit
https://nextstepdesign.com/team/elijah-davis-2/
To find out more about Next Step Design, visit
https://nextstepdesign.com/
On this episode of On Tap Presented by FCSI the Americas, we speak with Mike Perigard, Director of BIM/CAD Design at Cini Little International. As someone with a very unique perspective in the foodservice consulting industry, we talk with Mike about how CAD/Revit has changed over the last 30 years, the future of computer assisted design, what manufacturers should do differently in their design process, and even some Virtual Reality.
To find out more about Mike Perigard, visit
https://cinilittle.com/team/
To find out more about Cini Little International, visit
https://cinilittle.com/
On this episode of On Tap Presented by FCSI the Americas, we speak with Juan Martinez, PhD, FCSI, Founder of Profitality Labor Guru, an Industrial Engineering Consulting Company. Join us as we chat about the unique approach he has for foodservice consulting, how important networking has been to professional success, and what he finds most rewarding about being a consultant.
To find out more about Juan Martinez, visit
https://profitality.com/team/
To find out more about Profitality, visit
https://profitality.com/
On this episode of On Tap Presented by FCSI the Americas, we speak with Amy Hegarty, FCSI, CID, ASID, SFSP, President at Foodservice Consultants Studio Greater Richmond Region. We touch on the most rewarding parts of foodservice consulting, how interior design can influence kitchen design, and the challenge of having so many professional initials after your name.
To find out more about Amy Hegarty, visit
https://www.foodserviceconsultantsstudio.com/people
To find out more about Foodservice Consultants Studio, visit
https://www.foodserviceconsultantsstudio.com/home
On this episode of On Tap Presented by FCSI the Americas, we speak with a fresh face in the consultant game, Chef Chris Aquilino. In this conversation, we talk about the challenge of going it alone, how to prepare for inflation in the kitchen, and the good work that St. Jude is doing in the lives of their patients.
To find out more about Chef Chris Aquilino, visit
https://www.chefchrisaquilino.com/
To find out more about Further Culinary Group, visit
https://www.chefchrisaquilino.com/recipe-development
On this episode of On Tap Presented by FCSI the Americas, we speak with a Principal from Ricca Design Studios, Mr. Ryan Mikita. Join us as we explore how Ryan got into foodservice from a Fine Arts background, how the industry has changed over Covid, as well as why he chose foodservice consulting as his career.
To find out more about Ryan Mikita, visit
https://www.ricca.com/leadership-ryan-mikita
To find out more about Ricca Design Studios, visit
https://www.ricca.com/
On this episode of On Tap Presented by FCSI the Americas, we speak with Principal from Stuart Davis Design, Mr. Stuart Davis. In this great conversation, Wade and Stuart explore how he got his start in the industry, why he decided to go out on his own, and both his favorite project and greatest screwup.
To find out more about Stuart Davis, visit
https://www.stuartdavisdesign.com/about
To find out more about Stuart Davis Design, visit
https://www.stuartdavisdesign.com/
In this episode of On Tap, Wade welcomes Orlando Espinosa to the program. Orlando and Wade dish on a variety of subjects, everything from Covid impacting B&I foodservice design, to Orlando's time at Aramark - even how long it took to design the foodservice for the Olympics. This is a fascinating episode you won't want to miss!
To find out more about Orlando Espinosa & Associates, visit
https://oe-associates.com/
ONTAP Website: https://fcsiontap.com/
FUZE Website: https://thefuze.net/
We kickoff our fourth season of On Tap Presented by FCSI the Americas with Andrey Teleguz, Principal at Scopos Hospitality Group. Wade catches up with Andre on everything from segment specialization, to the emergence of augmented reality in foodservice design, and fundraising for Ukrainian refugees. It's a fascinating conversation that you won't want to miss!
To find out more about Andrey Teleguz, visit
https://scoposhospitalitygroup.com/teams/robert-vyner/
To find out more about Scopos Hospitality Group, visit
https://scoposhospitalitygroup.com/about-us/
ONTAP Website: https://fcsiontap.com/
FUZE Website: https://thefuze.net/
On this episode of On Tap, we talk with Sojo Alex, senior associate at Envision Strategies.
Sojo’s background spans over 15 years in the higher education hospitality industry. She is highly experienced in master planning, dining assessments, facility planning, marketing, and strategic planning for complex food service programs. Sojo has worked on nearly every type of project from market research activities, meal pan assessment, and student union programming to providing comprehensive support for the firm’s strategic planning work.
To learn more about Sojo, visit https://www.envstrategies.com/sojo-alex
On this episode of On Tap, we talk with a unique personality and longtime friend of FCSI, The Americas, AJ Barker, founder and managing partner of Concept Kitchen + Bar. In addition to serving as past conference chair in multiple committees, he’s an active chef and recipe development guru. He’s trained under certified master chef Gustav Mauler and James Beard award winners Eric Tanaka and Tom Douglas.
To learn more about AJ, visit https://conceptkitchen.me/
On this episode of On Tap, we talk with Alec Bauer, owner of Kitchen, Restaurant + Bar Specialists. Alec brings a unique perspective to foodservice consulting, as he was a working chef and then foodservice salesperson before making the jump to consulting.
To find out more about Alec Bauer, visit http://www.krbspecialists.com/
On this episode of On Tap, we speak with Melissa Counihan, Chief Operating Office at Counihan & Associates. With over 25 years in the foodservice industry, Melissa helps clients in the K-12 Education and Hospitality markets with developing, implementing, and executing innovative business plans, sales, and marketing campaigns. She is responsible for all day-to-day operations for Counihan and Associates.
To find out more about Melissa Counihan, visit http://counihanassoc.com/about-us
On this episode of On Tap, we speak with Jim Petersen, FCSI, President at C.i.i. Food Service Design. A graduate of the Cornell School of Hotel Administration, Jim’s professional consulting experience spans a period of over 45 years.
Jim served on the FCSI Board of Directors in the 1980s and, during a second elected term extending through 2015, served as Chair of FCSI of The Americas Division as well as Secretary/Treasurer, then President, of FCSI World Wide. He has also served as Chairperson of the FCSI The Americas Code of Conduct Committee and on the founding Board of Governors of the Certified Foodservice Professionals program. Jim currently serves on the Board of the FCSI Educational Foundation.
To learn more about Jim, check out: https://ciifsd.com/personnel
On this episode of On Tap, we talk with Penny Price. Penny has worked with FCSI, the Americas for over 8 years and currently serves as Director of Membership. She is responsible for FCSI’s Membership Application Process, Event Planning and Financials. Penny’s past employment includes serving as an Office Manager for a local childcare facility, on-air DJ for WBNQ in Bloomington, IL and Personal Assistant to film writer, producer and director John Hughes.
Find out more about Penny here: https://www.forteamc.com/our-team
On this episode of On Tap, we sit down with the guy currently writing this video’s description: Matt Martinez. Matt is the Marketing Strategist and Copywriter for FUZE, a branding, web and marketing agency based out of Charlotte, NC. Matt has performed various thankless roles in the foodservice industry since 2010, but despite the odds being against him is now well-positioned to write quirky copy for YouTube videos. Also, Wade Koehler likes to wear ballerina shoes when no one is looking.
To learn more about Matt and FUZE, check out https://thefuze.net/
On this episode of On Tap, we speak with Amy Stark. Amy is a nonprofit association executive at Forte AMC and serves as the Director of Administration for FCSI the Americas. Her expertise includes nonprofit strategic management, financial management of complex systems, professional knowledge management, planning and presenting large professional conventions, and building and supporting engaged executive boards.
To learn more about Amy, visit https://www.forteamc.com/our-team
Description: On this episode of On Tap, we talk with long time member Bill Main, FCSI, founder of Bill Main and Associates. A former NFL draft pick and current franchise guru and author, Bill works with brands such as Firehouse Subs, Hooters, Melting Pot and many others.
Join us as we talk about the state of the restaurant industry, as well as how COVID continues to affect foodservice.
On this episode of On Tap, we're pleased to speak with Jennifer Murphy, FCSI. Jennifer is the Charlotte Office Director and Project Manager for Camacho Associates, a professional food service and laundry facilities design and consulting firm with offices in Atlanta, Charlotte, and Birmingham.
Join us as we explore her design background, her influences in the industry, being a supermom, and even a bit of Animal Crossing.
Find out more about Jennifer Murphy here: https://camachousa.com/who-we-are/#Team
On this episode of On Tap, we speak with Peg Galie, FCSI, Project Coordinator at S2O Consultants, Inc. Peg has been a part of the foodservice consulting world since 2014, and is responsible for directing, organizing and controlling S2O’s project activities.
Join us as we talk about her history in the industry, her close friendships with other industry influencers and even her strategies to find the best spots in the great city of Chicago.
Find out more about Peg Galie here: http://www.s2oconsultants.net/contact...
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On this episode of On Tap, we sit down with Ed Norman, FFCSI. The Director of Management Advisory and Senior Designer at Clevenger Associates, Ed has been an active part of the foodservice industry since 1972. In 1998, Ed began his full-time consulting career when he founded MVP Services Group, where he would remain until merging with Clevenger Associates in March of 2017.
Ed is a past president of the FCSI’s Educational Foundation, past chair of FCSI, the Americas, and past president of FCSI International. Ed is also a co-author of a college textbook, Design & Equipment for Restaurants and Foodservice.
Find out more about Ed at: https://clevengerassoc.com/staff/ed-norman/
In our premiere episode of Season Three, Wade sits down with Juan Matamoros, FCSI - CEO of Food Gurus Central America.
Juan has been a marketing professional and management advisor for 11 years, with an emphasis on strategic planning, commercial consulting, franchising, and brand development. But despite all of that expertise, his true love is still tennis.
Find out more about Juan Matamoros here: https://food-gurus.com/equipo/
In our final episode of Season Two of On Tap, Wade talks with Brent Hall from Clevenger Associates in Puyallup, Washington.
Brent has over 28 years of foodservice experience, including custom equipment design and manufacturing, installation, specifications, schematic design, design development, construction documents, and project management.
He's had the pleasure of being involved with a vast number of projects worldwide. Brent is a Professional Member of FCSI and is the current Treasurer.
Find out more about Brent at: https://clevengerassoc.com/staff/brent-hall/
In this week's episode, we feature Phillip Landgraf, located in Denver, Colorado.
Phillip joined Ricca design studios in 2014 with 10 years of experience managing foodservice design for education, public assembly, business and industry, and healthcare projects. He has extensive experience in management advisory services, including facility analysis, benchmarking, menu development, and staff training.
Before starting his career in culinary design, Philip had a passion for culinary arts. This led him to a teaching assistant/fellow at Johnson and Wales University Culinary Institute while pursuing his second degree.
His talent for design and attention to detail allows him to assist with equipment selection, Refinement, utilities and budget management, and the publication of specifications on any given assignment. Phillip leads our higher education market and one of our studios and uses his culinary background to ensure every project functions as intended.
Find out more about Phillip at: https://www.ricca.com/leadership-phillip-landgraf
This week's episode features John Egnor, located in Columbus, Ohio.
John shares a vision of aligning hospitality design and operations to help foodservice facility owners, operators, and development professionals maximize profitability and customer experience.
John has acquired a wealth of knowledge about successful design in his 45+ years in the industry. One of the key factors is being relentless when it comes to understanding every detail of planning and execution.
John has been helping clients succeed post pandemic by assisting them in reinventing their operations.
Find out more about John at: https://www.jmehospitality.com/
On Tap this week, we feature Pam Eaton, FCSI, Leed AP from Annapolis Maryland.
Pam has over 20 years of experience in foodservice consulting and design and an additional seven years of experience in hotel and restaurant food and beverage operations. As a project manager, she oversees all aspects of the foodservice facility design, from programming to schematic design and construction documents through construction assistance.
She has worked throughout the United States and internationally on a wide variety of projects, including kitchens and serveries for corporate facilities, higher education campuses, K-12 schools, culinary schools, hotels, and hospitals.
Pam has also worked with primary schools and hospitals to bring them from processed, packaged foods to scratch-cooked, locally sourced, healthy meals, emphasizing plant-based proteins and a waste reduction.
Find out more about Pam at: https://ng-associates.com/index.php
In this week's episode, we feature James Davella, located in New York City.
Trained in the culinary arts, James Davella brings a distinctive, hands-on approach to the consulting and design process. He possesses a keen understanding of chefs' needs and knows firsthand what it takes to create a successful operation—from conception through the opening.
After more than 25 years in the hospitality industry, James has accumulated vast expertise in restaurant and hotel operations, culinary design, construction, financial analysis, and project management.
James holds a Masters in Business Administration from Fordham University's Graduate School of Business, a Bachelor of Arts from Cornell University School of Hotel Administration, and an Associate of Science in Culinary Arts from Johnson and Wales University.
Find out more about at: http://davellastudios.com/
This week On Tap, Wade talks with Marcin Zmiejko, FCSI, from YoungCaruso in Denver, Colorado.
Marcin brings to assignments a strong background in foodservice equipment and operations. With formal educational and practical work training in operational food service, Marcin has worked with major foodservice chains as a manager dealing with equipment, contract negotiation, and franchises both domestically and internationally.
He has also had extensive experience managing our projects in healthcare, correctional, education, and hotel industries. He’s a competitive soccer player and an intellectual reader.
Find out more about Marcin at: https://youngcaruso.com/hospitality-food-service-consulting-design/
Kristin began her career in foodservice management after gaining hands-on experience in the industry. She joined Cini-Little International and quickly became known for her personal drive, ability to learn quickly, and strong personal skills.
She, along with fellow S2O partner Harry Schildkraut, left Cini-Little to form Schildkraut, Schroeder, Sedej & Associates in 2003. After that firm was dissolved in 2008, Kristin and Harry formed S2O Consultants, and continue to provide a broad range of specialized consulting services to the sports, healthcare, corporate, educational, and hospitality industries. Kristin is both a facilities designer and an operational consultant.
Find out more about Kristin at: http://www.s2oconsultants.net/kristin_sedej.htm
On Tap this week, we feature Brett Daniel, located in Atlanta, GA.
Brett got into the business through his father, which is a path you see more and more in Foodservice. He loves to cook and eat.
He followed his father's footsteps years ago and never looked back. Brett never thought about what his dad, Reggie Daniel, did much until he was between jobs in his early 20s and asked if he needed help, and been going strong ever since.
Before Reggie passed, his firm merged with Camacho, so Brett and his father got to work together at the same company for a season.
Brett feels he's one of the rare people on the planet that seems to actually love their job and what they do.
Brett's biggest inspiration is filling the shoes his beloved father left behind. He works hard on making a good and reputable name in Reggie's honor.
Find out more about Brett at: https://camachousa.com/
This week's episode features William Taunton FCSI (PP), located in Santiago, Chile.
Bill has been in the foodservice business for over 35 years, first as an equipment distributor and in 1998 founded Gastrotec S.A., a foodservice consultancy firm.
He studied Electro-Mechanical Engineering at the Monterrey Institute of Technology in Mexico City, Mexico. He became an FCSI foodservice consultant in 2000 and has been very involved over the years including serving at the Chairman of FCSI The Americas (2014-2015) and FCSI Worldwide President (2016-2017).
He enjoys developing projects across many sectors, including; mining, hospitals, clubs, sports facilities, hotels, restaurants, and institutional foodservice areas. Hobbies he enjoys are cooking and scuba diving, along with spending lots of time doing family activities.
Find out more about Bill at: http://www.gastrotec.cl/
In this week's episode, we feature Eric Goodrich, located in Minneapolis, Minnesota.
Eric spent the first 17 years of his foodservice career in operations, managing bars, full-service restaurants, quick-serve concepts, corporate cafeterias, large catering operations, and a decade in University dining. This wide variety of work experience gives him a unique perspective when designing production and service spaces that will be efficient, safe, and logical for operators and ultimately improve the customer experience.
In this week's episode, we feature Harry Schildkraut, FCSI, located in Chicago, Illinois.
Harry is one of the most highly skilled and well-respected consultants in the foodservice design industry with over 40 years of experience.
Harry has received numerous awards throughout his career, including the Outstanding Consultant of the Year from MAFASI Region 17 in 2003, President’s Citation for Distinguished Service from FCSI, Spes Hominum Award from the National Sanitation Foundation, and the Young Lion of the Year from FES Magazine in 1988. He also holds a B.S. in Hotel Administration from Cornell University.
Key projects have included the new Indianapolis Colts Lucas Oil Stadium, the new dining pavilion at Ravinia Festival, renovations to the New Orleans Superdome after Hurricane Katrina, and many others.
Find out more about Harry at: http://www.s2oconsultants.net/harry_schildkraut.htm
foodserviceconsultant #fcsi #foodservice #myfcsi
This week's episode features FCSI Member Jimi Yui, FCSI, who enjoys splitting time between Manhattan and the DC area.
James Beard award-winner Jimi Yui speaks the language of chefs,
affording him the unique ability to create the stages where they perform.
Born and raised in Tokyo, Jimi hails from a long line of hospitality entrepreneurs.
Passion for food and design….the recurring themes in his life and work…were cultivated early during his childhood running around and later serving in The Guest House, his family’s acclaimed Shanghai- and Peking-style restaurant in Tokyo.
In 1986, Jimi launched YuiDesign, a boutique studio offering customized commercial kitchen solutions
tailored to the exacting needs of chefs and their artistic visions.
Jimi sits on the Board of Cornell's Pillsbury Institute for Hospitality Entrepreneurship. He is a member of The Cornell Hotel Society and the Cornell Asian Alumni Association (CAAA)—which named him the 2020 CAAA Honoree. He is also a Foodservice Consultants Society International (FCSI) member, which honored him with the 2018 FCSI Trendsetter Award.
Jimi resides in Manhattan and Takoma Park, Maryland, with his wife and business partner, Ellen.
Find out more about Jimi at: https://www.yuidesign.com/jimi
foodserviceconsultant #fcsi #foodservice #myfcsi
In this week's episode, we feature Howard Stanford, located in Tampa, Florida.
Howard Stanford is a man with many exciting hobbies. He races motorcycles, plays the violin and piano, and helps SSA Foodservice Design and Consulting as its Senior Vice President.
Howard is one of the current board members and has a huge passion for FCSI and its members!
Find out more about Howard at: https://www.studiofs.com/
foodserviceconsultant #fcsi #foodservice #myfcsi
In this week's episode, we feature Omar Pereney, located in Houston, Texas.
Omar first burst into the international culinary world as a television star and chef savant and has established himself as one to watch in hospitality consulting.
Pereney’s fresh ideas, bold vision, and empathetic personality have created a demand for what he calls his “food with purpose.”
Find out more about Omar at: https://culinarymatters.us/
foodserviceconsultant #fcsi #foodservice #myfcsi
In this week's episode, we feature John Radchenko, FCSI, located in Toronto, Canada.
John has been consulting since 1969. His architectural background and marketing experience has influenced the firm’s strategy in design and project implementation. His flexible style and overall expertise provide a comprehensive and diversified approach to foodservice.
Mr. Radchenko joined Paul Johnston/Van Velzen Associates in the spring of 1992 as a firm principal, bringing with him diverse and varied expertise. In late 1996, he became a partner and is now president. He is responsible for client liaison, concept development, and project implementation.
He graduated from Ryerson Polytechnic Institute in 1968 with a Diploma in Architectural Technology and has continuing education Certificates in Business Administration and Marketing.
Find out more about John at: http://vanvelzen-radchenko.ca/about-us/
foodserviceconsultant #fcsi #foodservice #myfcsi
In this week's episode, we feature Bill Caruso, FFCSI, located in Denver, Colorado.
It all started on May 12, 1987, when William “Bill” Caruso set up shop in the basement of his home in Littleton, Colorado, with the dream of creating a firm like no other in the food and laundry facilities planning/design/consulting field.
Nearly three decades later, under the ownership/management of Stephen Young and Michael Caruso, the firm, now known as YoungCaruso, has become one of the leading international foodservice consulting practices in this very specialized industry. World-renown for its passion, commitment to excellence, innovation, and creativity, YoungCaruso continues to expand upon the legacy kickstarted by Bill Caruso.
Find out more about Bill at: https://youngcaruso.com/
foodserviceconsultant #fcsi #foodservice #myfcsi
In this week's episode, we feature Steve Crichlow, located in Mobile, Alabama.
Steve has over 45 years of restaurant owner/operator experience, including being a multi-unit franchisee at Burger King, Popeye’s, Sonic Drive-In, and most recently, CiCi’s Pizza.
Accordingly, providing Steve with a deep and broad knowledge of the restaurant industry and a thorough understanding of the franchisee/franchisor relationship.
He is a long-time member of the National Restaurant Association as well as FCSI.
Find out more about Steve at: https://www.compassrcr.com/
foodserviceconsultant #fcsi #foodservice #myfcsi
In this week's episode, we feature Terise Urias, located in Austin, Texas.
Terise is a talented, solutions-oriented leader who has over 25 years of experience in the retail industry. Her expertise lies within recruiting, hiring, and training employees at all levels to ensure that they are fully capable on every front.
She's also skilled at internal team and client-facing communication and the Human Resources Guru for the company.
Find out more about Terise at: https://counihanassoc.com/
foodserviceconsultant #fcsi #foodservice #myfcsi
In this week's episode, we feature Joe Schumaker located in Boise, Idaho.
After graduating with honors from the California Culinary Academy, San Francisco, Joe co-founded Cosmopolitan Catering in Sunnyvale, CA. Joe left Cosmo in 2015 and started FoodSpace where he and his team consult as experts in kitchen design, foodservice management, food business growth strategy, innovative food technologies and mentorship.
Find out more about Joe at: https://myfoodspace.com/
foodserviceconsultant #fcsi #foodservice #myfcsi
Opening our second season, we have FCSI member Michael Pantano, FFCSI, located in Baltimore, Maryland.
Michael holds dual degrees in Culinary Arts and Foodservice Management, with an additional background in mechanical engineering. When combined with more than a decade of real-world experience as a foodservice operator, he has an excellent background for his career as a foodservice facility designer.
Michael brings his extensive knowledge and wide range of experience to every design and every client. He has completed hundreds of design projects over his tenure as one of the three founding principals of Culinary Advisors. As a Design Principal, Michael initiates programming and preliminary design, carrying the project through all phases, from concept to inspection of the finished installation.
In recent years, his role has expanded to providing mentorship to the Culinary Advisors team. Michael is a Professional Member, Past Worldwide President, and Fellow of Foodservice Consultants Society International (FCSI). He is a US Navy veteran.
Find out more about Michael at: https://www.culinaryadvisors.com/
foodserviceconsultant #fcsi #foodservice #myfcsi
On Tap this week, we have FCSI member James Camacho located in Atlanta, Georgia.
"April Fool's day" 1979, the day James Camacho, FCSI, CST, CDT, started working full time at Joseph Camacho Associates, the Foodservice Consulting firm founded by his father in 1962.
Camacho studied drafting in school, and so his first position was to create MEP and detail drawings on the drafting board. Camacho worked his way up to Project Manager then Vice President before being named President in 1995. In 1996, he and his wife Cathey bought the firm and relocated to Norcross, GA.
Camacho's FCSI experience includes serving on the Board of Trustees for the FCSI-The America's Division for twelve years in different positions, including Chair. His service also included two terms on the FCSI World Wide Board, as Treasurer.
Find out more about James at: https://camachousa.com/who-we-are/#team
foodserviceconsultant #fcsi #foodservice #myfcsi
On Tap this week, we have FCSI member Garrett Lennon from
JLR Design Group is located in Seattle, WA.
A self-proclaimed foodservice “Lifer,” 20 years in Garrett has a background that includes: Operations, management, sales, design, and now consulting.
Garrett joined the firm in 2013 as an associate consultant and, as of Mid-2016, is now a partner & principal at JLR. Garrett has provided design services for Restaurants, Casinos, School Districts, Universities, and healthcare in his career.
Garrett uses his diverse background & experience to help execute efficient design for a long-lasting foodservice operation.
Find out more about Garrett at: https://www.jlrdesigngroup.com/about-us
foodserviceconsultant #fcsi #foodservice #myfcsi
On Tap this week, we have FCSI member Jay Bandy from
Goliath Consulting Group located in Atlanta, GA.
As president of Goliath, Jay Bandy has the experience, the contacts, and the tools to keep all the parts working together so you can achieve your goals – whether you’re looking to take a new concept from the idea stage to “Opening Day” or looking for long-term solutions to specific issues at your existing restaurant.
Jay has built a broad foundation of expertise during his 30 plus years in the restaurant industry. Currently, he is a board member of the Georgia Restaurant Association, a member of the Foodservice Consultants Society International. He has previously served as an officer for the IFSEA (International Food Service Executives Association) in Atlanta.
Find out more about Jay at: https://www.goliathconsulting.com/team/
On Tap this week, we have FCSI member Gina Brinegar, Owner and Managing Principal of Webb Foodservice Design in Anaheim, California.
Gina provides firm-wide leadership, strategic vision and firm strategy for growth. She oversees the overall marketing strategy, working to ensure Webb’s is positioning the firm for success across multiple sectors, nationwide. Over 20 years with Webb has given Gina the depth of experience and unique insight necessary to provide the seamless process that clients and staff have come to expect. Through her keen oversight of details and processes, Webb has earned a reputation of dependability, efficiency, and accuracy.
Find out more about Gina at: https://webbfoodservicedesign.com/studio/
foodserviceconsultant #fcsi #foodservice #myfcsi
On Tap this week, we have longtime FCSI member and Board Member Michael Berard from Commercial Kitchen Consulting in Binghamton, New York.
Michael has over 36 years of foodservice equipment-related experience with a strong emphasis on designing commercial kitchens for K-12 schools, colleges, hospitals, nursing homes, restaurants, bulk food production kitchens, and correctional and government facilities.
Find out more about Michael at:
https://commercialkitchenconsulting.com/michael-d-berard-fcsi/
foodserviceconsultant #fcsi #foodservice #myfcsi
On Tap this week, we have FCSI member Erik Haviland from the FUZE in Charlotte, NC.
Erik is the Managing Creative Director and has enjoyed nearly 30 years in marketing and many areas of foodservice. He works with the FUZE team leads to ensure that every client's vision is executed on time, in scope, and within budget.
Find out more about Erik at:
https://thefuze.net/
foodserviceconsultant #fcsi #foodservice #myfcsi
On Tap this week, we have FCSI member John Reed from Customized Culinary Solutions in Chicago, Illinois.
For over 30 years, Chef John has shared a wealth of knowledge with the culinary world, having studied and cooked locally, nationally, and internationally. He holds Certified Executive Chef and American Academy of Chefs designations.
Chef John kicked off his career by obtaining an associate’s degree in culinary arts from Johnson & Wales University followed by a bachelor of science degree in hotel, restaurant, and travel administration from the University of Massachusetts. Chef John has spent time working in Massachusetts, Florida, England, and Switzerland before settling in Chicago.
Find out more about John at:
customizedculinarysolutions.com/john-reed
foodserviceconsultant #fcsi #foodservice #myfcsi
On Tap this week, we have FCSI member John Barja from Foodesign Associates in Charlotte, NC.
As principal at Foodesign Associates, Mr. Barja is responsible for planning, program, and project administration. Bringing over 30 years of experience has involved him in the design of over 1000 foodservice projects of all types.
Such projects also include existing facility evaluation reports and institutional laundry design. Mr. Barja has worked on new as well as extensive and complex remodeling projects. His responsibilities have included all aspects of design as they pertain to dining facilities from conception to completion.
Find out more about John at:
www.foodesignassociates.com/john-barja/
foodserviceconsultant #fcsi #foodservice #myfcsi
On Tap this week we have FCSI member Laura Lentz from Culinary Advisors in Baltimore, Maryland. Laura brings many years of combined experience in both Hospitality Operations and as a Foodservice Designer.
Find out more about Laura at:
www.culinaryadvisors.com
Marco Amatti has been a FoodService Consultant for over 20 years. In 2004, he founded MAPA Assessoria em Negócios de Alimentos Out of Lar, which has served more than 250 food companies..
Marco is witty and dedicated to his work. He loves meeting new people and infusing fresh ideas and innovation into their food visions!
On Tap this week, we have FCSI member Peter Bryant from RealFood Hospitality Strategy and Design in Boston, Massachusetts.
As lead designer at RealFood, Peter delivers on the vision and solving problems before they arise. With keen attention to detail, focus on client needs, and efficient communication as a liaison between the client and general contractor.
His love for the foodservice industry started early in his life, growing up with parents who worked their entire careers in the industry.
Find out more about Peter at:
https://rfhsd.com/about/peter-bryant/
On Tap this week, we have long-time member Bill Bender from SSA Foodservice Design and Consulting.
Bill has spent his entire career providing leadership as a consultant in all segments of the foodservice industry.
His outgoing personality and leadership style engages and teaches team members, managers, executives, and owners to raise their performance level and find how they can do better individually and as a team.S1E
On Tap this week, we feature Ted Doyals from Ricca Design Studios in beautiful Denver, Colorado.
Ted has been a great asset to FCSI and its members. His vast experience with Revit standards comes in handy, and he's a great teacher who enjoys sharing his industry knowledge with the next generation of foodservice consultants.
This week's episode features Arlene Spiegel with Arlene Spiegel & Associates. Arlene is a New York City favorite as well as FCSI!
She's been there for her entire career and has completed many wonderful projects that have helped countless people and helped change lives in the process.
Her energy, wisdom, and industry knowledge are just three of the qualities that make her so special.
In Episode Nine of ON TAP, we hear from long-time FCSI member Ken Schwartz. He is the President at SSA Foodservice Design and Consulting in sunny Tampa, Florida. Ken leads a diverse team that handles projects all over the globe.
Tune into this week's episode to learn more about Ken's perspective on Food Service and how his company has grown to help so many clients around the world.
In Episode Eight of ON TAP, we hear from FCSI America's Chair-Elect, Christine Guyott, a long-time member and the Principal at Rippe Associates in Minneapolis. She shares her perspective on foodservice consulting and why it's essential to be involved with organizations like FCSI to help shape our future as this industry continues to grow.
In Episode Seven, we hear from FCSI, The America's current Chair and long-time member, Eric Norman. He is also the Vice President, Clevenger Midwest at Clevenger Associates in Dubuque, Iowa.
fcsi #foodservice #foodserviceconsultant
In Episode Six, we hear from FCSI member Kathleen Held, CEO and President at Cini-Little International in Germantown, Maryland.
In Episode Five, we hear from FCSI member Doug Huber from Food Service Consultants Studio located in Richmond, Virginia.
In Episode Four, Wade talks with FCSI member Teri Kidwell from ATK Design Studios located in Pittsburgh, Pennsylvania.
Teri has the ability to see the overall vision of a project and understand the multiple components needed to come together to achieve success. Teri started ATK Design Studies in November 2016.
In Episode Three of On Tap, we feature FCSI member Steve Young. Steve is an owner and co-founding partner at YoungCaruso located in Denver, Colorado. He has been responsible for the programming, design, and implementation of a wide variety of food/beverage and laundry facilities all over the world.
Is Steve a sketch first or computer first kind of guy? Does he prefer snakes to bees? Find out in this week's episode!
In Episode Two, we feature FCSI member Tarah Schroeder from Ricca Design Group located in Denver, Colorado.
Tarah is a snowboarding, rock climbing, music-playing Coloradan. This week Wade learns about Tarah's interest in sustainability and her work with Children's Rescue Mission in Honduras.
Tarah has experience in foodservice management, facility design, and project supervision. She also sits on the USGBC Western Regional Council as the Colorado representative.
Our first episode features a long-time FCSI member Scott Reitano from Reitano Design Group, located in Indianapolis, Indiana.
Scott believes Reitano Design Group should be a "national voice" for consultants and operators in K-12 education settings. "We can do something about [obesity] if we can set people up for success by the physical space with which kids are presented the food."