With strong foodservice experience, Connie understands the operator’s perspective and challenges. During design, she provides clients with functional options, coaches them through new possibilities, and helps evaluate designs relative to their operational goals. Her goals are to plan easily managed facilities that deliver appealing menu options in attractive surroundings.
She is also interested in raising clients’ awareness of energy and water efficiency during foodservice design and understands that evaluating new options for foodservice equipment can help your bottom line for years to come. Connie serves as a primary communication link with the design team and food management team and ensures the operator’s vision is expressed in the design documents. Collaboration between project leadership, architects, engineers, and the foodservice operator is key to a successful project.