34 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2017
CONSULTANTS'
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A trio of esteemed consultants engage in a wide-ranging discussion about the issues affecting the
foodservice industry both today and in the future. Our panelists share their experiential knowledge to
address such topics as consumer-driven trends affecting equipment specification, the evolving role of
technology in foodservice design, maximizing labor through creative solutions and much more.
By Joseph Carbonara
COSTEL COCA
Design Principal
Webb Foodservice
Design,
Anaheim, Calif.
The chief designer,
strategist, and visionary for Webb Foodser-
vice Design, Coca has been with Webb for 18
years. He leads each of the design studios at
Webb, including strategic planning, health
care, primary education, higher education, and
corporate dining.
TERRY
PELLEGRINO
Principal
Rippe Associates,
Minneapolis
While working in food-
service management at Iowa State University,
Pellegrino discovered she had an aptitude for
creating floorplans and managing the flow of
operations. She has spent the past 32 years
with Rippe Associates planning commercial
kitchens and dining facilities.
GEORGIE
SHOCKEY
Principal
Ruck-Shockey
Associates,
The Woodlands, Texas
Shockey has built up an extensive knowledge
base in all aspects of hospitality management
during her 30 years of operational and project
experience. Specialties include operational re-
views, assessment studies, service integration,
oversight reviews, implementation processes
and RFP leadership.