On Tap this week, we have FCSI member Garrett Lennon from
JLR Design Group is located in Seattle, WA.

A self-proclaimed foodservice “Lifer,” 20 years in Garrett has a background that includes: Operations, management, sales, design, and now consulting.

Garrett joined the firm in 2013 as an associate consultant and, as of Mid-2016, is now a partner & principal at JLR. Garrett has provided design services for Restaurants, Casinos, School Districts, Universities, and healthcare in his career.

Garrett uses his diverse background & experience to help execute efficient design for a long-lasting foodservice operation.

Find out more about Garrett at: https://www.jlrdesigngroup.com/about-us

#foodserviceconsultant #fcsi #foodservice #myfcsi

On Tap this week, we have FCSI member Jay Bandy from
Goliath Consulting Group located in Atlanta, GA.

As president of Goliath, Jay Bandy has the experience, the contacts, and the tools to keep all the parts working together so you can achieve your goals – whether you’re looking to take a new concept from the idea stage to “Opening Day” or looking for long-term solutions to specific issues at your existing restaurant.

Jay has built a broad foundation of expertise during his 30 plus years in the restaurant industry. Currently, he is a board member of the Georgia Restaurant Association, a member of the Foodservice Consultants Society International. He has previously served as an officer for the IFSEA (International Food Service Executives Association) in Atlanta.

Find out more about Jay at: https://www.goliathconsulting.com/team/

On Tap this week, we have FCSI member Gina Brinegar, Owner and Managing Principal of Webb Foodservice Design in Anaheim, California.

Gina provides firm-wide leadership, strategic vision and firm strategy for growth. She oversees the overall marketing strategy, working to ensure Webb’s is positioning the firm for success across multiple sectors, nationwide. Over 20 years with Webb has given Gina the depth of experience and unique insight necessary to provide the seamless process that clients and staff have come to expect. Through her keen oversight of details and processes, Webb has earned a reputation of dependability, efficiency, and accuracy.

Find out more about Gina at: https://webbfoodservicedesign.com/studio/
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#foodserviceconsultant​ #fcsi​ #foodservice​ #myfcsi

On Tap this week, we have longtime FCSI member and Board Member Michael Berard from Commercial Kitchen Consulting in Binghamton, New York.

Michael has over 36 years of foodservice equipment-related experience with a strong emphasis on designing commercial kitchens for K-12 schools, colleges, hospitals, nursing homes, restaurants, bulk food production kitchens, and correctional and government facilities.

Find out more about Michael at:
https://commercialkitchenconsulting.com/michael-d-berard-fcsi/​

#foodserviceconsultant​ #fcsi​ #foodservice​ #myfcsi

On Tap this week, we have FCSI member Erik Haviland from the FUZE in Charlotte, NC.

Erik is the Managing Creative Director and has enjoyed nearly 30 years in marketing and many areas of foodservice. He works with the FUZE team leads to ensure that every client's vision is executed on time, in scope, and within budget. 

Find out more about Erik at:
https://thefuze.net/

#foodserviceconsultant #fcsi #foodservice #myfcsi

On Tap this week, we have FCSI member John Reed from Customized Culinary Solutions in Chicago, Illinois.

For over 30 years, Chef John has shared a wealth of knowledge with the culinary world, having studied and cooked locally, nationally, and internationally. He holds Certified Executive Chef and American Academy of Chefs designations.

Chef John kicked off his career by obtaining an associate’s degree in culinary arts from Johnson & Wales University followed by a bachelor of science degree in hotel, restaurant, and travel administration from the University of Massachusetts. Chef John has spent time working in Massachusetts, Florida, England, and Switzerland before settling in Chicago.

Find out more about John at:
customizedculinarysolutions.com/john-reed

#foodserviceconsultant​ #fcsi​ #foodservice​ #myfcsi

On Tap this week, we have FCSI member John Barja from Foodesign Associates in Charlotte, NC.

As principal at Foodesign Associates, Mr. Barja is responsible for planning, program, and project administration. Bringing over 30 years of experience has involved him in the design of over 1000 foodservice projects of all types. 

Such projects also include existing facility evaluation reports and institutional laundry design. Mr. Barja has worked on new as well as extensive and complex remodeling projects. His responsibilities have included all aspects of design as they pertain to dining facilities from conception to completion.

Find out more about John at:
www.foodesignassociates.com/john-barja/

#foodserviceconsultant #fcsi #foodservice #myfcsi

On Tap this week we have FCSI member Laura Lentz from Culinary Advisors in Baltimore, Maryland. Laura brings many years of combined experience in both Hospitality Operations and as a Foodservice Designer.

Find out more about Laura at:
www.culinaryadvisors.com

Marco Amatti has been a FoodService Consultant for over 20 years. In 2004, he founded MAPA Assessoria em Negócios de Alimentos Out of Lar, which has served more than 250 food companies..

Marco is witty and dedicated to his work. He loves meeting new people and infusing fresh ideas and innovation into their food visions!

On Tap this week, we have FCSI member Peter Bryant from RealFood Hospitality Strategy and Design in Boston, Massachusetts.

As lead designer at RealFood, Peter delivers on the vision and solving problems before they arise. With keen attention to detail, focus on client needs, and efficient communication as a liaison between the client and general contractor.

His love for the foodservice industry started early in his life, growing up with parents who worked their entire careers in the industry.

Find out more about Peter at:
https://rfhsd.com/about/peter-bryant/