Foodservice Equipment & Supplies

APR 2018

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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APRIL 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 19 W hen Kathleen Seelye speaks, people listen. When she's listed on a panel or presentation, it's easy to make a point to attend. The 35-year-plus industry veteran is a prolific designer and businesswoman, pioneer in food- service sustainability, industry instructor, regular speaker, mentor of many, mother of two and grandmother of six under seven. As Ricca Design Studios' CEO and managing partner, these days, she can be heard through the halls, chatting with the firm's up-and-comers as she guides the organization's ongoing business and suc- cession planning. Let's be clear, though: Seelye is nowhere near retiring from the profession. In fact, she continues to work harder than ever, not only on large-scale, key projects around the country and abroad, but also in nurturing the next generation of consultants and other foodservice professionals. "A lot of my focus over the past few years has been on strategic growth and the transition of leadership in our company," Seelye says. "We are on our fourth generation of ownership and leadership, which gives us all a great sense of pride in this team." Seelye also concentrates on business development and planning to drive Ricca Design Studios forward in an increasingly competitive industry. "We have been very strategic in the growth of the company and in our services, our office locations, and the types of projects we seek out, though I still get to do a considerable amount of project design work, which is my true passion," she says. Seelye has covered all segments of the foodser- vice industry, from trendy restaurants and high-end hotels to major healthcare facilities, colleges and universities, business and industry concepts, and much more. But you probably knew that already. She has a way of influencing people beyond her daily network. T he Early Days Seelye began her career in foodservice as a server at the iconic Broadmoor hotel, a five-star luxury resort in Colorado Springs, Colo., that was just By Amelia Levin Photos by Paul Brokering

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