Wednesday, April 23, 2014

Foodservice Consultants Society International (FCSI)

 

Do you have questions about your current operations or ideas for a new restaurant? Do you wish that you had an opportunity to speak with a professional foodservice consultant to answer your questions or discuss your project? Then you need to register for a free 45-minute consultation with an FCSI consultant!

Complete the form below to schedule an appointment with a consultant.  Scroll to the bottom of the page to view the bios of the 2013 FCSI consultants providing their services at IHMRS.

 

 

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2013 FCSI Consultant Bios

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Sunday

 

Brad Belletto - Vision 360 - MAS

Vision 360 Development is a dynamic group of experienced professionals in the restaurant, hospitality and entertainment industry. As our clients and the industry have become more environmentally aware, we strive to incorporate as many sustainable opportunities into each of our projects as possible, and our focus is always on the guests experience and our clients objectives. Our principals have 150+ years of experience. Our leadership has created a culture of energy, inspiration and talent that fosters a philosophy of forward thinking and innovation that continues to exceed client expectations. Vision 360 brought together staff with varied expertise and client bases, creating a firm with the talent, people power and experience in a broad range of project types, to set a new standard in design and culinary excellence. The studio brings a dynamic synergy of capability and capacity to your project, proving that the whole is indeed greater than the sum of the parts.

James Davella - James N. Davella Consulting – Design

James N. Davella Consulting is a design studio that specializes in strategic planning and operations consulting for the restaurant industry and to the companies and individuals for whom excellent food service is a critical element of their success. By choice, the studio remains small at its core to ensure a high level of personal project attention and focus.

We differ from many consulting companies in the composition of key staff and in the manner in which we have chosen to specialize.  We are restaurant professionals.

One of the advantages of our specialized industry focus is that our clients do not have to pay for a learning curve phase in which we educate ourselves to the fundamentals and details of the restaurant business.

We listen to our clients needs, presenting them with new ideas, new approaches, and the latest in both operating techniques and industry technology. Our goal is to ensure that our client obtains the very best possible foodservice operation consistent with his needs and his budget.

In summary, we work with our clients and with the design team to provide trusted advisement. In essence, we are advocates for you; helping you address the unique demands presented by the foodservice industry.

When we have been a part of the project team, we feel that we have measurably contributed to the ultimate success of the facility and to both the enjoyment of its guests and the productivity of its staff.

 

Monday

 

Mike Berard - Commercial Kitchen Consulting – Design

Commercial Kitchen Consulting, LLC (CKC), has a proud tradition of serving the Food Service Industry with a reputation for providing clients with unique designs and quality installation services. Our philosophy breaks through industry tradition by developing facilities with signature market presence, distinction, and the personality of individual clients.

Our firm also focuses on environmental design, by promoting energy efficient LEED concepts, ergonomically proficient work stations and kitchens supporting positive work environments. This is accomplished through the use of quality materials, fit and finish, color, lighting and clean ability. The end result for our clients is a long-lasting sustainable kitchen that also promote staff recruitment and retention.

Jay Treadwell - The Optimum Group – MAS 

Mr. Treadwell is a principal in The Optimum Group. He has 50 years experience as a leader and consultant in development and management of institutional, restaurant, conference center and other foodservice operations.

Mr. Treadwell earned a B.S. from Cornell University's School of Hotel Administration in Ithaca, New York He has extensive experience in various forms of foodservice, including in-flight feeding and service as Director of In-flight Service at Pan American World Airways. Later he managed the thirteen (13) restaurants of the United States Senate and later, the House of Representatives. He was the general manager of the country’s largest off-premises caterer in Washington, D.C.- Ridgewells-and owned his on catering company, Movable Feast, which he operated profitably until he took the opportunity to sell it to a large company.

Most recently, he and a partner, Ben Hiatt, have owned an operated The Optimum Group, a successful consulting company, providing important operational training, procedures and other aspects of general and corporate foodservice entities as well as to  café and restaurant business  clients.

 

Tuesday

Dick Eisenbarth & Christine Gurtler - Cini Little – Design

Clients from all over the world have been coming to Cini•Little for over 50 years to find creative solutions for Foodservice, Laundry and Solid Waste/Recycling projects. Whether it be a management/operations issue, a remodeling or a new facility, Cini•Little has provided successful, operational and financial solutions to

support clients in achieving their goals and objectives.

 

John Turenne – Sustainable Food Systems

Sustainable Foods Systems is a unique consulting service that partners with public and private schools, healthcare facilities, universities, business dining facilities and community organizations to incorporate sustainability practices that are healthier for their customers, local economies and the planet.

By working with Sustainable Food Systems, you and your team will benefit by increasing customer satisfaction and revenue growth; serve fresher, healthier and more sustainable food; and build staff morale among other social and economic gains.

Copyright 2013 by HMG