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              Air Date: June 26, 2018

              Consultants' Roundtable

              For the second consecutive year, FE&S brought together a panel of foodservice consultants to discuss some of the significant trends and challenges shaping commercial kitchen design today.

              They shared insights and inspiration from years of experience and address such topics as the role of app and kiosk ordering in kitchen design, the importance of concept and menu development in developing efficient operations, the future of open kitchens and more.

              Joe Carbonara

              Joe Carbonara
              Editorial Director
              Foodservice Equipment & Supplies Magazine

              Orlando Espinosa

              Orlando Espinosa
              President & COO

              Orlando brings over 40 years of architectural, interior and foodservice design experience to the table. He has been responsible for the programming, design, implementation and startup of some of the most unique and complex foodservice facilities both nationally and internationally.

              Orlando is an industry leader in the design of facilities within the education, sports and entertainment, corporate and healthcare market segments. Some of his projects include Camden Towers, Cerner, Erie Insurance, Texas A&M University, University of North Texas, and various Olympic venues.

              Prior to joining Cini-Little, he founded his own foodservice design consulting firm. He was Vice President of Design for Aramark Corporation, and managed a staff of over 100 designers through its in-house design division, handling over $300 million in projects.

              Karen Malody

              Karen Malody, FCSI
              Culinary Options

              Karen has worked in and with multiple facets of the foodservice industry during her 40-year foodservice career. Her work is primarily focused on concept development, business planning and strategy, and menu and product development. Without a firm concept in place, followed by a business plan that will assure successful execution of the concept, and with a menu from which all design and systems will flow, an operator will potentially spend unnecessary money and experience failure. The core principle of integrated elements from idea to implementation to create a harmonious, logical and financially successful operation is a key principle that guides the work of Culinary Options. In 2004 Karen received the FCSI Award for Excellence in Management Advisory Services for her work with Tutta Bella Neapolitan Pizzeria. In 2007, she received the FCSI Service Award for her contributions to the Society and the 2012 Top Achiever-Consultant Award from Foodservice Equipment & Supplies. She has worked in multiple commercial and non-commercial segments throughout her career, most recently to include a major hotel chain as well as innovative retirement community foodservice.

              Kris Morphis

              Kris Morphis
              Foodesign Associates

              Kris has over 18 years of experience and has been involved in all aspects of food facilities design including planning, technical execution and site supervision. He has completed many types of projects for private, state and federal institutions as well. His responsibilities include in-house execution of the work as well as administration throughout the project.

              Kris has a full range of food facility design experience pertaining to projects of all types in the food service industry, and a broad base of experience in numerous other types of food service facilities.

              Sponsored by:

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