As workers make their way back to offices, foodservice consultants in that space have been tasked to determine how to design and reconfigure serveries for what’s beginning to look like a hybrid remote/in-person setup.

From labor shortages to supply chain challenges to the need to innovate faster than ever, there’s no shortage of issues confronting today’s foodservice industry. A collection of foodservice designers and management advisory services consultants share their thoughts and perspectives on a variety of topics the industry faces.

In an industry of impressive leaders, these five FE&S Top Achievers stand out due to their ability to challenge themselves, their teams and, ultimately, positively influence the foodservice industry at large. Many of this year’s crop of Top Achievers have surprised themselves along the way as their careers and life situations took them on unexpected journeys.

With his diverse background on the operator side, which included stints as director of catering for the U.S. House of Representatives, director of dining at Harvard University and director for Downtown Disney in Anaheim, Calif., Leonard D. “Lenny” Condenzio, was perfectly positioned to continue rising up the operator ranks. But sometimes life throws a curveball, and in his case, it sent him on a successful path to become CEO of Ricca Design Studios.

Indianapolis-based Reitano Design Group hired Lauren Charbonneau, NCIDQ to serve as a project leader working from Grand Rapids, Mich.

Minnesota-based foodservice consulting firm Rippe Associates hired Sarah Johnson to serve as an operations project manager. The company also elevated associate Eric Goodrich to associate principal.

George Perry has assumed the role of director of design for Innovative Foodservice Design Team, a division of Innovative Foodservice Group.

Good news: restaurants across the country are fully reopening after the pandemic. Bad news: some of the challenges they faced during the pandemic are lingering. That’s where consultants like Mark Moeller, owner of The Recipe of Success, are stepping in.

Remember “The Chipotle Effect” and the rise of the super customizable, fast-casual-style meal? Various foodservice consultants see something similar on the horizon. We shall call it: “The Curbside Effect.”

S2O Consultants hired foodservice industry veteran Joe Mora to serve as a senior project manager. Mora’s foodservice industry experience spans more than 35 years, including 20 as a project designer and manager.

A trio of accomplished foodservice designers dish on everything from the latest trends to the future of robotics and more. 

In our conversations with foodservice designers lately, it seems — at least for some — deadlines are approaching faster as projects put on hold during the pandemic are ramping up.

Foodservice consulting firm Cini•Little International has expanded into the Charlotte, N.C., market with the addition of Lisa Paige-Pretorious.

PES Design Group tapped Michael Mills to serve as director of foodservice design for the Florida-based consulting firm.

Foodservice Equipment & Supplies named the recipients of its 2021 Top Achiever Awards. These individual awards recognize professionals from five industry segments for their abilities to not only run market-leading companies but also raise the level of professionalism for the industry overall.

Four business leaders share a few of the ways in which they’ve been working to ensure that they come out of the pandemic stronger and better positioned than they were when it started.

Takeout and delivery dominated the foodservice industry last year, thanks to the pandemic.

RealFood has acquired Foodservice Design Associates, a design consulting firm. The deal will create a company that pair’s RealFood’s hospitality design and operational advisory services with FDA’s architectural and engineering services. Terms of the deal were not disclosed.

RealFood Hospitality, Strategy and Design, a foodservice design and advisory firm serving the hospitality industry, has opened a regional office in Newton, Mass.

Foodservice consulting firm Ruck-Shockey Associates appointed Michael Salvatore to serve as senior director, consulting and customer engagement.

All restaurants should regularly visualize what their store of the future (SOF) will look like. An exercise of this nature is important in the best of times. In light of the impact the coronavirus continues to have on this industry, it’s never been more important than it is today, especially with an ever-changing future.

The snack segment takes many forms in foodservice. For some restaurants, it encompasses a section of the menu apart from more significant appetizers and small plates. Operations like sports and cocktail bars may offer complimentary snacks on the bar, like nuts and olives.

The foodservice industry is a relationship business. It is said so often that it almost sounds cliché. But one foodservice consultant is banking on the relationships he’s developed over the past 20 years combined with his energy and work ethic to serve as the foundation for success for a new consulting firm.

Much of the COVID-19 conversation has focused on how mandated dining room closures have hamstrung restaurants.

Kathleen Held was promoted from chief marketing officer to chief executive officer for Cini•Little International, a Maryland-based foodservice consulting firm.

Raised on a small family farm in central Indiana, Keith Kidwell thought he knew the trajectory his life would take after graduating from Purdue University with a degree in agricultural sales and marketing.

Life is often littered with surprising turns of events. When Beth Thompson was cleaning tables and doing dishes in the cafeteria at Keota-Harper Catholic School in Keota, Iowa, the seventh grader couldn’t fathom the idea of making a career in school foodservice. And yet, that is exactly where she finds herself now.

Regardless of their origins, disruptive forces share one common trait: they come into an industry with little to no notice, do their thing and change the course of business as usual forever.

Rōti Modern Mediterranean appointed Justin Seamonds to serve as chief executive officer of the Chicago-based fast-casual restaurant chain.

Foodservice Equipment & Supplies will present Harry Schildkraut, FCSI, principal and owner of S2O Consultants, with the magazine’s 2020 Hall of Fame Award.