Foodservice Design BootCamp

Colorado Springs, CO Team USA Olympic Training Center The Mining Exchange Hotel

April 10-13, 2018

An Immersion Program for Hospitality Professionals

BootCamp is an intensive education program,

unlike anything else available in the foodservice industry.

Over an information-packed three days, up to 40 attendees

will be guided through the process of building a foodservice

operation—from the first blank space through the final

details. From visioning to final specialty equipment

choices to construction considerations, we will cover the

issues, challenges and introduce you to the roles of the

players involved in any project.

NEW. We’ve added a pre-conference tutorial.

Students asked for a session on becoming more familiar

with blueprints and other construction documents that will

be part of the project process. A three hour session will

now be offered prior to the opening reception.

Who are the instructors?

Top foodservice consultants populate our academic team. Each has years of experience, superior presentation skills and expertise not found in any other program. This extraordinary team has designed and collaborated on projects for Disney, Google, the Olympics as well as MIT and Cornell. They have created brilliant leading edge concepts as well as practical, budget conscious solutions.

Along with the academic team, access to the top players in the equipment world will be available to discuss equipment concepts and design.

What’s the deliverable?

This is not a sales meeting. It’s a comprehensive program offering extensive amounts of information, advice, concepts and new resources. Everyone who completes the BootCamp will have a wealth of knowledge to use on their project and share with their teams back home.

BootCamp pays for itself by helping anyone involved in a design and construction of a foodservice facility better understand the process— saving money, time and frustration.

AGENDADay One | Tuesday, April 10 | Hotel• Optional Tutorial: Understanding

Blueprints and other Construction Documents

• Welcome Reception

Day Two | Wednesday, April 11 Olympic Training Center

VISIONING

• Visioning a Critical Process

• Technology as Concept Element

• Market Information Requirements

DESIGN

• Project Players & Phases

• Layout Planning and Design to Vision

• Introduction to Equipment Selection & Manufacturer Resources

• FOH: Stations & Flow

• Serving & Merchandising

Day Three | Thursday, April 12 Olympic Training Center• Display, Grab n Go, Retail Trends

• Storage, Refrigeration & Blast Chilling

• Advanced Food Prep

• Cooking Equipment

• Ventilation Holding & Transport

• Exhibition Cooking

• Warewashing & Waste

DELIVERY

• Value Engineering & Equipment Alternatives

• Construction Administration Process

Day Four | Friday, April 13 | Hotel• Overview Presentation:

Case Studies: Have we got stories!

• Breakouts

• Adjourn

TUITION AND TRAVELFoodservice Design BootCamp tuition is $759. Optional tutorial session is an additional $179. All meals, materials and BootCamp activities are included.

Airfare, transport to and from the airport and the hotel cost are not included.

THE ACADEMIC TEAM

Martin Cowley Executive Director of Design & Technical Support Ricca Design Studios. For the last 24 years, Martin has overseen aspects of the company’s food and beverage program in Anaheim, Orlando, Hong Kong and Shanghai – 11 parks in all. His design projects include simple snack bars, buffets, banquets, quick-serve spots, private clubs, and Disney’s five-star fine dining restaurants.

Orlando Espinosa Vice President Design, Cini-Little International. Over the span of his career Orlando has been responsible for a wide variety of complex foodservice design assignments, including chain and themed restaurants, and the winter and summer Olympics worldwide. Prior to joining CiniLittle in 2016, Orlando was Principal of Orlando Espinosa Associates. He had previously acted as VP Design for Aramark, the country’s largest in-house design organization with over 100 employees.

Karen Malody Principal, Culinary Options. Karen has worked in and with multiple facets of the industry during her foodservice career. Her work is focused on concept development, business planning and strategy. The core principle of her work is integrating the elements – from idea to implementation – to create a harmonious and financially successful operation.

Richard Eisenbarth President & COO, Cini-Little International. Dick has earned the reputation of being a leader in the design of dynamic, resourceful and efficient food and beverage facilities for the world’s leading hotels and resorts, contemporary higher education campuses, corporate dining and numerous other venues.

Laura Lentz Senior Designer, Culinary Advisors. Laura works with a highly respected foodservice consulting firm with offices in Maryland, Virginia and North Carolina. Previously, to Culinary Advisors, she worked for nine years with an internationally recognized foodservice design company based here in the U.S. Her areas of design focus include Business & Industry, Higher Education and Healthcare. She has a hospitality degree from Cornell and began her career in operations at the Four Seasons Hotel in Philadelphia.

Tarah Schroeder Principal, Ricca Design Studios. Tarah brings over fifteen years of experience in foodservice management, facility design, and project supervision to Ricca Design Studios. At Ricca, Tarah promotes the client’s vision, proactively engaging all team members, building trust and consistency, and sees the big picture to come up with collaborative solutions and innovative designs. She also sits on the USGBC Western Regional Council as the Colorado representative.

Who should attend?

• Facility Managers

• Foodservice Directors

• Project Managers

• Budget Managers

• Client Liaisons

• Culinary Directors

Anyone in a management or operations capacity undertaking a dining facility redesign and construction project.

This program is ideal for any hospitality professional who will be a member of a team tasked to plan and execute a new construction project, renovation or remodel in the future. If you’re the team leader or a team member, this program will help you understand the many facets of a complicated project.

What are the benefits?

• Cost Savings. The more you know, the less the chance of making costly mistakes on a project. What may seem like a minor issue could cost tens of thousands of dollars to change, correct or ultimately impact a profitable operation. Equipment and finishes are two areas often cited as difficult to evaluate and very expensive when the wrong decision is made. Learn about the processes to make the right choices.

• Experience. Shortcut the experience track. Gain an advantage with knowledge. Most operators who have done several projects say that it takes experience and a few wrong turns to know the questions to ask to keep the project going in a direction that will result in a quality dining facility.

• Budgeting. Learn about the budget components for building an operation and gain a better understanding of what is necessary and where to fight to spend money.

• Understand the Team. In many projects, the team is comprised of members who don’t know foodservice. Gain a better understanding of the roles that everyone plays and how to get what you need. And, learn about foodservice consultants and how they have a valuable place on your team.

• Vision. A critical component of planning a new space is the longevity of the design. We’ll help you with the process of visioning and creating a space that will work into the future.

• Confidence. With more knowledge about the process, you gain more power as a team member – to challenge, question and lead.

• The Purchasing Channel. Procurement processes, value engineering, substitution and holding specifications are all critical components of a project. Learn about each and how to navigate this difficult part of any project.

INFORMATION & REGISTRATION

For more information or

registration go to

www.fsdesignbootcamp.com

or Charlene Goff 781-740-1826,

cgoff@fsdesignbootcamp.com