Webcasts

Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies

Panelist
Matt Anderson
President
Rippe Associates

Matthew Anderson brings more than 25 years of diverse food and beverage experience to his role as Principal at Rippe Associates. His career spans intimate bistro restaurants to large-scale venues including NFL stadiums, amusement parks, resorts, and hospitality groups, giving him a deep understanding of how operational decisions shape the guest experience.

Applying his background to guide clients through concept development, menu strategy, operational planning, and foodservice design, Matthew offers practical solutions that balance creativity, functionality, and long-term flexibility. His leadership experience, having managed teams ranging from five to 1,500 employees, positions him as a strong advisor to operators navigating growth, change, or new facility openings.

Beyond his professional work, Matthew is deeply inspired by food, travel, art, and family. He enjoys cooking with his daughter and son, often refining recipes together or perfecting fresh pasta, and sharing meals that reflect their creativity. Matthew often explores Twin Cities museums, where he finds meaningful connections in art, and Minnesota’s State Parks, getting lost in nature and his surroundings. Whether discovering new culinary experiences during travel, experimenting with ingredients, or learning from the world around him, Matthew brings a genuine passion for hospitality to everything he does.

Panelist
Anja Kuechenmeister
VP of Business Development
Camacho Associates

Panelist
Steve Starr
Principal
StarrDesign

Steve began his career in New York City in 1992 as one of the initial members of what became Rockwell Group, one of the world's most celebrated hospitality design firms. He was there for some of the firm's most iconic early work: the original Nobu for Robert De Niro and Nobu Matsuhisa, Vong for Jean-Georges Vongerichten, The Monkey Bar at the Hotel Elysée, and the international rollout of Planet Hollywood. These were the early years of the celebrity chef era, and he was at the table. In 1996, he moved to Charlotte to launch the Restaurant and Specialty Retail Studio at Little Diversified Architectural Consulting, where he grew the studio into a nationally recognized practice partnering with brands that included Krispy Kreme, Cosi, Dean & DeLuca, and Black Angus Steakhouse.

In 2007, he founded what is now starrdesign. What he built is different by design. starrdesign doesn't start with what a restaurant looks like. It starts with what the brand stands for and how the operations have to deliver on that promise, then they create a space where both come to life. It is a process Steve has been refining over nearly two decades, continuing to prove it works across more than 60 brands, and at over 450 locations, including Firebirds Wood Fired Grill, Zoës Kitchen, Tupelo Honey, The Buttered Biscuit, Panera Bread, and Swensons Drive-In.