Foodservice Equipment & Supplies

SEP 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: https://fesmag.epubxp.com/i/1018100

Contents of this Issue

Navigation

Page 83 of 107

82 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2018 facility design p r o j e c t o f t h e m o n t h sometimes bring in their own chefs and work alongside our chefs in the kitchen," Leandro says. All cafe and catering menus are available online so cus- tomers can see nutritional analysis for each item served. Before the cafe opened, HUDS conducted many training programs for staff. Manufacturers also held training sessions. "As a result, staff take a lot of pride in maintaining the equipment," Torf says. "It looks brand new a year and half after it was installed." "Streamlining the kitchen into one space significantly improved efficiency," Martin says. "The cafe and its catering have grown enough to make the operation self-sustaining," says Davidson. "That al- lowed them to achieve a food cost of 24.5 percent, almost 4 percentage points under budget." In the 2018 fiscal year, the cafe's revenue increased by nearly $2 million, cafe transac- tions by nearly 42,000 and events by nearly 600. FE&S Leonard Condenzio, FCSI, CEO, Ricca Design Studios. Condenzio brings 45 years of experience in all facets of dining services. He is involved in ideation, planning, concept and schematic design, and he oversees the design process. He creates and drives the project vision, adheres to programming and provides strategic planning. David Davidson, HUDS Managing Director. Davidson started his two-decade affiliation with HUDS as a retail cafe manager in the 1990s and worked his way up. He now directs the overall program providing residential, retail and catering services on campus, representing $69.5 million in annual revenues and serving 5 million meals annually. George de Brigard, AIA, LEED AP, BD+C, associate partner, Robert A.M. Stern Architects LLP. de Brigard joined the firm in 2006. His projects include Wasserstein Hall, Caspersen Student Center and Clinical Wing at Harvard Law School in Cambridge, Mass.; the Kenan Stadium Expansion at the University of North Carolina at Chapel Hill in Chapel Hill, N.C.; Pauli Murray and Benjamin Franklin Colleges at Yale University in New Haven, Conn.; and Stephen A. Schwarzman College at Tsinghua University in Beijing. Serie Demelo, HKS general manager. Demelo joined Harvard 30 years ago. She took on the leadership of Harvard Kennedy School operations when Harvard assumed operation of the space from a contract vendor in 2013 and has led the team through year-over-year growth ever since. Kerri Ingraham, project director, Ricca Design Studios. Ingraham joined Ricca Design Studios in 2014. Prior to that she spent an additional four years at another foodservice design/build firm. Phil Landgraf, principal, Ricca Design Studios. With nearly 11 years of experience managing public assembly, business and industry and education projects, Landgraf joined Ricca Design Studios in 2014. Prior to his career in culinary design, he held a position as a teaching assistant/ fellow at Johnson & Wales University in Denver. Robert (Bob) Leandro, HUDS director for operations and facilities. Leandro's 45-year employment with HUDS started in the kitchen. He has held a variety of positions, including general manager and assistant director for residential dining. Promoted to his current position in 2005, Leandro oversees maintenance and renovations and is the environmental safety and compliance manager. He was integral in the LEED Silver Certification awarded to the Dunster and Mather dining hall renovations. Ernie Quinones, HKS executive chef. Quinones joined Harvard in 2016 as executive chef at Harvard Kennedy School, where he leads the culinary team of a full-service cafe and a catering department whose guests include heads of state, leaders of government, and members of the armed forces. Laurie Torf, HUDS retail area general manager. Torf oversees roughly half of HUDS' retail operations. She has worked in both the residential and retail divisions for more than 18 years. She has extensive experience in all areas of operations, with a special focus on large, complex facilities. MEET THE PLAYERS

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - SEP 2018