We all know the impacts, challenges and burdens the coronavirus has thrown onto the foodservice industry, but what does the future look like? How do we move forward? What elements can we keep when things get back to “normal” and what new trends will emerge? Leading foodservi
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Foodservice Equipment & Supplies Magazine
Karen Malody, FCSI
Karen, principal of Culinary Options, has worked in and with multiple facets of the foodservice industry during her 40-year foodservice career. Her work is primarily focused on concept development, business planning and strategy, and menu and product development. Without a firm concept in place, followed by a business plan that will assure successful execution of the concept, and with a menu from which all design and systems will flow, an operator will potentially spend unnecessary money and experience failure. The core principle of integrated elements from idea to implementation to create a harmonious, logical and financially successful operation is a key principle that guides the work of Culinary Options. In 2004 Karen received the FCSI Award for Excellence in Management Advisory Services for her work with Tutta Bella Neapolitan Pizzeria. In 2007, she received the FCSI Service Award for her contributions to the Society and the 2012 Top Achiever-Consultant Award from Foodservice Equipment & Supplies. She has worked in multiple commercial and non-commercial segments throughout her career, most recently to include a major hotel chain as well as innovative retirement community foodservice.
Ken Schwartz, FCSI
President and CEO
SSA Foodservice Consultants
Ken established SSA Foodservice Consultants in 1987 in response to an industry need for professional, innovative and creative foodservice design and consulting. Ken Schwartz has been involved in the food service industry his entire life growing up in the family’s restaurant supply and equipment business founded in 1897 by Ken’s great-grandfather. Ken studied accounting, architecture and economics and has successfully meshed his education with his lifelong business experiences to form SSA, a firm dedicated to the unique enhancement of guest experience for hospitality and foodservice operations through efficient, bespoke design and strategic planning. In 1999, Ken created Studio F/S a studio enclave to promote and support hospitality and foodservice through creative design and consulting to help clients develop and deliver exceptional guest experience.
Ken has extensive experience in design and development of commercial and institutional facilities of all sizes. Ken’s project experience has ranged from small projects like Starbuck Coffee operations to large mixed-use resorts with a development cost of $2.45 billion US dollars. Ken oversee numerous global projects for SSA for clients such as Intercontinental, Microsoft, Dell, Hard Rock Café, Pepsi, Hilton, Marriott, Renaissance, Ritz Carlton, Hard Rock Casino, Isle of Capri Casinos, IP Casino Resort and Spa, Amalie Arena, San Francisco 49ers Stadium, Dali Museum, Dean & Deluca and for such celebrity clients as Emeril, Michael Mina, Scott Conant as well as numerous others.
Ruck-Shockey Associates, Inc.
Georgie is the Principal of Ruck-Shockey Associates, Inc. She has over 30 years of operational and project experience including operational review & assessment studies; service integration, 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, for food and environmental services, patient transport as well as linen/laundry programs.
Georgie is experienced in conducting assessments for strategically transforming operations, making appropriate recommendations, and providing customized implementation plans. In the last two years, she and her team have helped transition over 20 major operational programs. Georgie utilizes detailed project management skills to assist in creating actionable plans that are effective and set the new leadership up for success.
Georgie is a graduate of The Ohio State University with a Bachelors in Nutrition. Georgie currently serves as a Director for The Ohio State University Foundation Board, and is a member of the Association for Healthcare Foodservice (AHF) Industry Advisory Board and an active member of Association for the Healthcare Environment (AHE). She is a frequent speaker at leading hospitality and healthcare industry events and contributing author to industry publications.