Foodservice Equipment & Supplies

JUN 2018

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

Issue link:

Contents of this Issue


Page 84 of 107

JUNE 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 83 MEET THE PLAYERS 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 oversees the design process. He creates and drives the project vision, adheres to programming and provides strategic planning. 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. Rich Neumann, MS, FMP, director of Ohio University Culinary Services. Neumann has been at Ohio University for nearly 29 years and has been part- time adjunct professor in the Hospitality Management program during these years. He has served as director of Culinary Services for the past 13 years. Prior to Ohio, he worked at University of Wisconsin-Stevens Point. For NACUFS, he served as national treasurer for 10 years, regional president for 4 years and in 2017 received the Theodore W. Minah Distinguished Service Award. Kent Scott, FMP, associate director, Auxiliaries Operations, Ohio University Culinary Services. Scott joined Culinary Services 25 years ago as a service manager in catering. He later became an assistant manager on the residential side and, after that, general manager of most of the residential culinary halls. He took on his current position five years ago. Chris Shrodes, AIA, senior project manager, portfolio delivery leader buildings + places, AECOM. With 24 years of professional experience, Shrodes' focus is primarily in the management, planning and design of student housing facilities for colleges and universities in the Midwest. items they wanted or needed," Scott says. "With the new technologies such as the electronic POS, video wall, and the filming connection with The Culinary Studio, we are reach- ing out in different ways to be able to service our customers. We spent roughly $145,000 on audio/video features alone, and so far they are well worth the money spent for the wow factor. The high-end finishes make the venue a fun and exciting place where our customers want to come." FE&S SUSTAINABLE AND ENERGY-SAVING FEATURES ● This project is on target to receive LEED Silver Certification from the U.S. Green Building Council. ● A rack compressor system enhances refrigerant management. ● A centralized CO2 tank supports efficiencies and safety. ● Collaborations with the university's Office of Sustainability led to practices such as self-serve meals and smaller plates and bowls for portion sizes, which help to reduce food waste. ● The central product kitchen, vegetable preparation, and bakery at Central Food Facility (CFF) contribute to reductions in food costs, food waste and food production costs, and labor efficiencies. ● All campus locations use compostable napkins, take-out containers and other disposable ware to help maximize the use of the campus composting vessels and to further campus sustainability efforts. ● Jefferson Marketplace contributes to the building's energy- saving features. According to Shrodes, energy efficiency of the building is estimated to be optimized by 26 percent, and approximately 94 percent of the waste generated during the renovation, or roughly 1,800 tons of recycled materials, was diverted from local landfills. Energy-efficiency measures incor- porated into the building include the addition of more natural lighting, LED lighting and water-efficient fixtures that are esti- mated to improve water efficiency by more than 33 percent. The Ohio Café offers beverages and pastries to take out or consume inside the marketplace. Photo by John Jurgens, John Jurgens Photography

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUN 2018