Restaurant Development & Design

NOV-DEC 2018

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

Issue link: https://rddmag.epubxp.com/i/1049768

Contents of this Issue

Navigation

Page 80 of 99

N O V E M B E R / D E C E M B E R 2 0 1 8 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 7 9 "Make the restaurant experience come alive." David Chislett, FSCI, executive principal, Ricca Design Studios "We all want encouragement and empowerment to learn something new, to have a voice — to make a dierence." Kathy Langlois, managing director, O.C. Tanner AutoQuotes' Whitney Jones asks a question. CJ Hencyk, Pearl River Resort Casino & Hotel, and Mason Greene, Hotel & Restaurant Supply. Left to right: John Schwindt of Hawkins Commercial Appliance Service Company, Erik Koenig of Heritage Foodservice Group and Joe Schmitt of Rapids Foodservice Contract and Design share ideas during a roundtable discussion. Left to right: Jennifer Daniels of RATIONAL North America with Dave Slocum of Zoomba Group and Kathy Langlois of O.C. Tanner. Many took advantage of the weather and walked over to the Art Institute of Chicago. "Unit economics will push us to automate. The choice comes in how to position it." Gennadiy Goldenshteyn, vice president, advanced systems, Welbilt Inc.

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - NOV-DEC 2018