DoubleTree by Hilton at Johnson & Wales Campus | Piedmont NG Technology Center | Charlotte, NC

April 25-28, 2017

An Immersion Program for Hospitality Professionals

BootCamp is an intensive education program,

unlike anything else available in the foodservice industry.

Over an information-packed two and a half days, up to

40 attendees will be guided through the process of building

a foodservice operation—from the first blank space

through the final details. From visioning to final specialty

equipment choices to construction considerations, we will

cover the issues, challenges and introduce you to the roles

of the players involved in any project.

NEW in 2017. We’ve added a pre-conference tutorial.

Students asked for a session on becoming more familiar with

blueprints and other construction documents that will be

part of the project process. A three hour session will now be

offered on Tuesday, April 25, prior to the opening reception.

Who are the instructors?

Top foodservice consultants populate our academic team. Each has years of experience, superior presentation skills and expertise not found in any other program. This extraordinary team has designed and collaborated on projects for Disney, Google, the Olympics as well as MIT and Cornell. They have created brilliant leading edge concepts as well as practical, budget conscious solutions.

Along with the academic team, access to the top players in the equipment world will be available to discuss equipment concepts and design.

What’s the deliverable?

This is not a sales meeting. It’s a comprehensive program offering extensive amounts of information, advice, concepts and new resources. Everyone who completes the BootCamp will have a wealth of knowledge to use on their project and share with their teams back home.

BootCamp pays for itself by helping anyone involved in a design and construction of a foodservice facility better understand the process— saving money, time and frustration.

AGENDADay One | Tuesday, April 25 @ Hotel6:30 PM Welcome Reception

1:00–4:00 PM Optional Session:• Understanding Blueprints &

Other Construction Documents

Day Two | Wednesday, April 26 @ Hotel7:00–8:00 AM Breakfast

8:00 AM–12:00 PM • Visioning & Ideation | Market Studies • Budgeting | Financial Considerations• Project Players & Phases • Roles & Responsibilities

12:00–1:30 PM Lunch

1:30–5:30 PM • Layout Planning | Operations Input• Design to Vision• FOH Design | BOH Design• Introduction to Equipment Selection

6:30 PM Dinner

Day Three | Thursday, April 27 @ Test Kitchens at Piedmont Technology Center7:00–8:00 AM Breakfast

8:00 AM–12:00 PM • Advanced Food Prep | Holding &

Transport• Refrigeration | Warewashing & Waste• Ventilation• Cooking | Exhibition Cooking• Serving | Merchandising

12:00–1:30 PM Lunch

1:30–5:30 PM • Trends in Self-Serve and Mini-Marts• Bids | Value Engineering• Construction Administration• Open Discussion

6:30 PM Dinner

Day Four | Friday, April 28 @ Hotel7:00–8:00 Breakfast

8:00–9:30 AM• Operator & Consultant Case Studies

9:30–10:45 AM Breakouts

10:45 AM Wrap up & Adjourn

WHY CHARLOTTE?Foodservice Design BootCamp is locating our Spring 2017 session in beautiful Uptown Charlotte. We’re heading to this vibrant North Carolina city for a number of reasons:

• Charlotte is home to an outstanding culinary school, Johnson & Wales University. Our hotel is located at the edge of the campus, and we’ve been offered tours of the kitchens and classrooms conducted by current students.

• Charlotte has a vibrant food scene. Once known only for their superior barbecue, Charlotte chefs and local farmers and purveyors are creating a diverse and interesting range of food offerings.

• Charlotte is easy to reach. Most major airlines have reasonably priced flights.

• Temperatures in Charlotte at the end of April should be in the 80’s— a great chance for Northerners to thaw out and enjoy a late Spring.

TUITION AND TRAVELFoodservice Design BootCamp tuition is $649. Optional tutorial session is an additional $159. All meals, materials and BootCamp activities are included.

Airfare, transport to and from the airport and the hotel cost are not included.

DoubleTree by Hilton Charlotte has offered us a room rate of $149. This hotel was chosen for its location in vibrant Uptown Charlotte and its location on the edge of the Johnson & Wales campus.

THE ACADEMIC TEAM

Martin Cowley Senior Manager Design & Construction, Walt Disney Parks and Resorts. For the last 24 years, Martin has overseen aspects of the company’s food and beverage program in Anaheim, Orlando, Hong Kong and Shanghai – 11 parks in all. His design projects include simple snack bars, buffets, banquets, quick-serve spots, private clubs, and Disney’s five-star fine dining restaurants.

Orlando Espinosa Vice President Design, CiniLittle International. Over the span of his career Orlando has been responsible for a wide variety of complex foodservice design assignments, including chain and themed restaurants, and the winter and summer Olympics worldwide. Prior to joining CiniLittle in 2016, Orlando was Principal of Orlando Espinosa Associates. He had previously acted as VP Design for Aramark, the country’s largest in-house design organization with over 100 employees.

Karen Malody Principal, Culinary Options. Karen has worked in and with multiple facets of the industry during her foodservice career. Her work is focused on concept development, business planning and strategy. The core principle of her work is integrating the elements – from idea to implementation – to create a harmonious and financially successful operation.

Richard Eisenbarth President & COO, Cini Little International. Dick has earned the reputation of being a leader in the design of dynamic, resourceful and efficient food and beverage facilities for the world’s leading hotels and resorts, contemporary higher education campuses, corporate dining and numerous other venues.

Laura Lentz Senior Designer, Culinary Advisors. Laura works with a highly respected foodservice consulting firm with offices in Maryland, Virginia and North Carolina. Previously, to Culinary Advisors, she worked for nine years with an internationally recognized foodservice design company based here in the U.S. Her areas of design focus include Business & Industry, Higher Education and Healthcare. She has a hospitality degree from Cornell and began her career in operations at the Four Seasons Hotel in Philadelphia.

Tarah Schroeder Principal, Ricca Design Studios. Tarah brings over fifteen years of experience in foodservice management, facility design, and project supervision to Ricca Design Studios. At Ricca, Tarah promotes the client’s vision, proactively engaging all team members, building trust and consistency, and sees the big picture to come up with collaborative solutions and innovative designs. She also sits on the USGBC Western Regional Council as the Colorado representative.

Who should attend?

• Facility Managers

• Foodservice Directors

• Client Liaisons

• Culinary Directors

• Corporate Service Directors

• Anyone undertaking a facility design and construction project who would like to be more knowledgeable and prepared for the process.

This program is ideal for any hospitality professional who will be a member of a team tasked to plan and execute a new construction project, renovation or remodel in the future. If you’re the team leader or a team member, this program will help you understand the many facets of a complicated project.

What are the benefits?

• Cost Savings. The more you know, the less the chance of making costly mistakes on a project. What may seem like a minor issue could cost tens of thousands of dollars to change, correct or ultimately impact a profitable operation. Equipment and finishes are two areas often cited as difficult to evaluate and very expensive when the wrong decision is made. Learn about the processes to make the right choices.

• Experience. Shortcut the experience track. Gain an advantage with knowledge. Most operators who have done several projects say that it takes experience and a few wrong turns to know the questions to ask to keep the project going in a direction that will result in a quality dining facility.

• Budgeting. Learn about the budget components for building an operation and gain a better understanding of what is necessary and where to fight to spend money.

• Understand the Team. In many projects, the team is comprised of members who don’t know foodservice. Gain a better understanding of the roles that everyone plays and how to get what you need. And, learn about foodservice consultants and how they have a valuable place on your team.

• Vision. A critical component of planning a new space is the longevity of the design. We’ll help you with the process of visioning and creating a space that will work into the future.

• Confidence. With more knowledge about the process, you gain more power as a team member – to challenge, question and lead.

• The Purchasing Channel. Procurement processes, value engineering, substitution and holding specifications are all critical components of a project. Learn about each and how to navigate this difficult part of any project.

INFORMATION & REGISTRATION

For more information or

registration go to

www.fsdesignbootcamp.com

or Charlene Goff 781-740-1826,

cgoff@fsdesignbootcamp.com