5 Questions With Eric Norman

1. What do you love most about your job?

Every day is totally different, and that in itself is exciting. We work in all different segments—from schools to office buildings to casinos—and I love that I get to work with so many different people and see how their operations thrive. I get excited to talk with clients at the beginning of each new project, asking questions and learning about their operation, to then create a design that meets their needs and brings their vision to reality. The best projects are those where the operators are very active in the process, providing input and feedback on the design and equipment.

2. What’s one of your favorite project designs?

One that meant a lot to me was Brazen Open Kitchen. It’s here in my hometown of Dubuque, Iowa, and I love the impact it has had on the community. It is the anchor of the Historic Millwork District and not only has it spurred growth, it’s become one of the top restaurants in the city. It also was fun because we worked with chef Kevin Scharpf to design a kitchen to support his menu that would depend on fresh, locally sourced ingredients. There are no freezers in the restaurant!

3. What excites you about the future of the foodservice equipment industry?

Clevenger Associates has always been on the leading edge of technology, and as Brent Hall and I have taken over leadership we want to maintain that by providing cutting-edge design. That means staying on top of what’s new in equipment technologies so we can bring that to the table when talking with clients. I’m very interested in the integration of AI, and how it can help operators improve efficiencies. I also think we need to be good stewards of the earth, and the continued drive toward more sustainability in equipment, design and processes is important.

4. As president of FCSI Worldwide, why is the organization so important to you?

From both an educational standpoint and the networking opportunities, FCSI has had a major impact on my career. It gave me the tools and resources I needed to be successful. I first joined 25 years ago, and looking around, the average age was early 60s. I knew something would have to be done to keep the organization vital, so I got involved. I started out in the young members forum, and have served in many leadership roles since then. We created a major shift in our messaging and invited a more diverse group of people to participate. Now our organization is much more representative of the design industry as a whole, and it makes us all stronger.

5. Where do you find creative inspiration?

I love to travel. I think it’s important to get out of your comfort zone and to try new things. Travel exposes me to new design philosophies, operational styles and culinary cultures that spark fresh ideas. For example, recently I was in Milan for the Host trade show. The Michelin-rated restaurant we visited took a unique approach to food presentation and had a wonderfully designed kitchen. I thought it was especially interesting to see that they had a charcoal grill built into their island suite, and to watch how they utilized it in their preparation.