A trio of esteemed consultants engage in a wide-ranging discussion about the issues affecting the foodservice industry both today and in the future. Our panelists share their experiential knowledge to address such topics as consumer-driven trends affecting equipment specification, the evolving role of technology in foodservice design, maximizing labor through creative solutions and much more. Costel Coca, Design Principal, Webb Foodservice Design, Anaheim, Calif. The chief designer, strategist, and visionary for Webb Foodservice Design, Coca has been with Webb for 18 years. He leads each of the design studios at Webb, including strategic planning, health care, primary education, higher education, and corporate dining. Terry Pellegrino, Principal, Rippe Associates, Minneapolis. While working in foodservice management at Iowa State University, Pellegrino discovered she had an aptitude for creating floorplans and managing the flow of operations. She has spent the past 32 years with Rippe Associates planning commercial kitchens and dining facilities. Georgie Shockey, Principal, Ruck-Shockey Associates, The Woodlands, Texas. Shockey has built up an extensive knowledge base in all aspects of hospitality management during her 30 years of operational and project experience. Specialties include operational reviews, assessment studies, service integration, oversight reviews, implementation processes and RFP leadership. – Source: Foodservice Equipment and Supplies.
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