Fears of the death of the food hall model due to the pandemic were thankfully misguided. In this hour-long webcast, we will speak with designers and developers who will share best practices in designing food halls.
For the sixth consecutive year, we bring a panel of foodservice consultants together to share insights and inspiration from years of experience and address how to bridge technology and design, common kitchen design missteps and more.
Listen to a trio of esteemed consultants in an engaging and wide-ranging discussion about the issues affecting the foodservice industry both today and in the future. Our panelists shared 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.
Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies Magazine
Panelist
Costel Coca
Design Principal
Webb Foodservice Design
Costel Coca is the chief designer, strategist, and visionary for Webb Foodservice Design, a national foodservice design firm. Costel started his career in foodservice in 1999 and has been with Webb for 18 years. Starting out as an entry level draftsmen, Costel quickly progressed to a project manager, design director, and now the co-owner and Design Principal of the firm.
Costel’s strength lies beyond great design. His ability to collaborate and communicate clearly with clients to pinpoint their design needs and expectations and communicate it back to his team from start to finish ensures each project surpasses the client’s expectations.
As the Design Principal, Costel plays an essential role in leading the design team and fostering creativity for innovative culinary designs. Costel’s passion for foodservice is evident by his innovative approach to design, focused on creating exiting spaces that enhance the user’s social and culinary experience.
Through his educational experience received at the Southern California Institute of Architecture, Costel established a strong design foundation that has extended into the Foodservice design community. Costel has spoken and written for national industry magazines and conferences and is seen as a tough leader within the industry.
Under his leadership Webb Foodservice Design has won various industry awards, including the Management and Excellence award, and the Design Project of the Year award. Costel also leads each of the design studios at Webb, including strategic planning, health care, primary education, higher education, and corporate dining.
Panelist
Terry Pellegrino
Principal
Rippe Associates
Terry has been planning foodservice facilities since 1985, and has considerable experience developing functionally-oriented operations for a wide range of clients. She holds a Bachelor of Arts in Food and Nutrition from Concordia College and began her career with a dietetic internship at Massachusetts General Hospital. She then transitioned to foodservice management for Iowa State University, discovering an innate aptitude for creating floor plans and managing the flow of operations. From there, she joined the Minneapolis-based foodservice design & consulting firm Rippe Associates and has spent the past 32 years planning commercial kitchens and dining facilities for clients ranging from universities and schools to corporations, correctional facilities, hospitals and churches. For Terry, job success is defined by taking care of her clients – doing the right thing and ensuring things don’t fall apart in the details. Terry is also a professional member of FCSI, the Foodservice Consultants Society International.
Terry and her husband are infamous for being in the midst of either starting or finishing a construction project. She has a long-held interest in residential and industrial energy trends, well before the green revolution became hip. Her research eventually led her to develop plans for their new energy-efficient home, equipped with geothermal heat and stone hearth pizza oven as the heart of the kitchen. They have two grown children, and three grandchildren, which they love to spoil.
Panelist
Georgie Shockey
Principal
Ruck-Shockey Associates, Inc.
Georgie has over 30 years of operational and project experience including operational review & assessment studies; service integration (multi-service/multi-unit); oversight reviews; implementation processes and request for proposal (RFP) leadership. She has extensive knowledge in all aspects of hospitality management, including the management of daily operations, training, retail trends, environmental services and laundry programs.
Georgie is experienced in conducting feasibility studies where large capital investments are needed, making appropriate recommendations, and providing implementation plans. In the last two years she has helped operators secure over $75.0M in capital for major projects. Georgie utilizes financial and cost benefit analysis skills to assist in creating a capital plan that is effective.
Georgie serves as the Treasurer of The Ohio State University Alumni Association, (serving over 500,000 living Alumni worldwide), Board Member for OSU’s Hospitality Management Program and is a member of the AHF Industry Advisory Board. She is a frequent speaker at leading hospitality and healthcare industry events.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
