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Do’s And Don’ts Of Design Set The Curriculum At Boot Camp

BootCamp 18

Whether you’re new to the industry or a seasoned professional, a well-rounded overview of foodservice design, construction and renovation can be found at next month’s Foodservice Design BootCamp in New Orleans.

The intensive three-day program will be held March 26-29 at the city’s newest culinary school, New Orleans Culinary & Hospitality Institute. The curriculum, taught by top foodservice consultants, focuses on the process, the players, what questions to ask, and what to know for a successful outcome. Classes are limited to 40 students, most commonly from higher education, K-12 schools, healthcare, B&I, retail and government agencies, to ensure maximum discussion and interaction.

The fifth edition of BootCamp has a faculty including Dick Eisenbarth, Cini-Little; Tarah Schroeder, Ricca Design Studios; Laura Lentz, Culinary Advisors; Karen Malody, Culinary Options; Connie Dickson, Rippe Associates; and Russ Benson, independent consultant and client advisor.

The 2019 Foodservice Design BootCamp is supported by ten manufacturers; FER is the media sponsor. More information on the upcoming program is available at the website or by contacting Charlene Goff cgoff@fsdesignbootcamp.com.

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