Foodservice Equipment & Supplies

JAN 2019

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

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Page 54 of 128

DAVID CHISLETT, FCSI Executive Principal Ricca Design Studios New York With a background that includes serving as an executive chef, corporate food and beverage director, and hotel F&B design/construction manager, Chislett's 35 years associated with foodservice brings hands-on, in-the-trenches expertise to the design process. What's currently keeping you up at night as it relates to your company? Three things that come to mind are: a next-gener- ation talent search, a shift in project construction contractual methods — GMP [guaranteed maxi- mum price], CM at R [construction management at risk], etc., and foodservice contractor quality. Looking back, what were some corporate lowlights? While we were rocked by the recent Great Recession, like most other firms, we came out of it leaner and more strategic in regard to our staffing profile, diversity in project types and broader market penetration. How will you use what you learned in 2018 to shape the future? We believe that caring for our clients is para- mount for our short- and long-term success. Toward that end we are committed to investing in and caring for our team. When we empower, encourage and further develop cutting-edge tools for use by our team, we find that excellent client care becomes job one for them. We are looking forward to partnering with wider team members in the AEC community. What's the biggest change you see coming? Technologically based, sophisticated and, most importantly, easy-to-use digital design/docu- mentation tools. These tools have the potential to turn the "design" portion of our discipline into more of a commodity. 52 • FOODSERVICE EQUIPMEN T & SUPPLIES • JANUARY 2019

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