Everyone has to eat and everyone has an opinion about where they grabbed their last meal out. This course will walk you through the fundamental principles of understanding your customer demographics, sharing why having a good program drives a successful design, explaining the basic rules of foodservice design for FOH & BOH spaces and how current trends are influencing all aspects of foodservice design.
- Identify key client and the customer demographics required before you design
- Understand the value and elements of a good program document
- Explain the Basic Rules of foodservice design for the FOH and BOH spaces
- Describe current trends influencing technology, industry and design
About the Presenters
Vice President of Design, Cini•Little International, Inc.
Orlando Espinosa is Vice President of Design for Cini•Little, bringing 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.
Projects range in size and scope from modular portable food and beverage outlets easily expanded and contracted depending on the population needs, to the renovation of Fortune 100 corporate headquarters located in major downtown locations without closing the operations.
He 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. Orlando is active in SportAccord and North American Association of Food Equipment Manufacturers (NAFEM), as well as part of the Academic Team teaching the "Foodservice Design Boot Camp".
Senior Associate/Project Manager, Cini•Little International, Inc.
Keith Short is an innovative lead designer in Cini•Little’s Bay area studio, with an outstanding portfolio of foodservice design project experience in various market segments. Previously, he worked with our Sydney, Australia team, where he successfully managed design projects since 2013.
Keith gained a myriad of design experience through employment within the foodservice equipment manufacturer industry and project management sector. He is qualified as a 5-Star Hotel Chef, having apprenticed at the Ritz Carlton Hotel in Sydney, Australia.
Keith’s previous operations and culinary experience, coupled with his design consulting qualifications, ensures sustainable and dynamic designs that provide unique client-focused solutions. Some of his notable work includes designs for Google, Lyft, Salesforce, Hilton and Ritz Carlton hotel brands, and the University of California university system.
Keith is an Associate Member of Foodservice Consultants Society International (FCSI), as well as a Certified Foodservice Professional through National Association of Food Equipment Suppliers Limited (NAFES). He also is a Certified HACCP Practitioner/Facilitator through Safe Quality Food International.
Pricing and Registration
- AIASF Member: $5
- General Admission: $10
- AIASF Student Member: Free
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