Kitchen Innovations Expert Panel

Dan Bendall, FCSI
Principal, FoodStrategy, Inc.
A founder of FoodStrategy, Bendall has over 25 years experience in planning and design of foodservice operations and equipment selection. His experience includes hotels, restaurants, colleges, and corporate dining operations throughout the US and internationally.

Martin Cowley
Senior manager design and standards, Walt Disney Parks and Resorts
Cowley has been with Disney for over 20 years and manages the design, construction and equipment standards for Walt Disney Parks and Resorts.


William Eaton, FFCSI
Chairman of the board, Cini-Little International
Principal of the largest foodservice design consultancy in the world, Eaton has also served as the president of Foodservice Consultants Society International (FCSI) and is currently a fellow. Eaton taught courses in restaurant design at Cornell University's School of Hotel Administration for 25 years.


Robert Forrester
Principal, Restaurant Industry Solutions
Principal of engineering consultancy, creating restaurant operating platforms, foodservice equipment technology for manufacturers, and R&D kitchen designs for manufacturers and universities. Robert brings 25 years of leadership in technological roles with Quiznos Sub, Applebees, Pizza Hut, Whataburger, Taco Bell and Hardees. He guest lectures at universities and serves on panels of peer organizations. Robert has created more than 1,500 kitchens, and 500 equipment designs, including patents, trademarks and industry firsts.


Foster F. Frable, Jr., FCSI
Founding partner, Clevenger Frable LaVallee
Since 1983, Foster designed over 300 foodservice projects, including five-star restaurants, hotels, colleges, and health care. Prior to consulting, Foster was director of facilities engineering for Marriott, and an instructor at Penn State.


Jim Krueger, Jr., CMCE
Chief, F&B Research and Business Development Air Force Personnel Center 
Services Directorate San Antonio, Texas

Krueger's section supports a portfolio of global Food & Beverage operations including 276 facilities and 346 F&B operations. He has more than 35 years of direct experience serving as an Air Force veteran, working in private industry and acts as an Air Force liaison with hospitality industry organizations.


Aaron LaMotte
Director, Sodexo Performance Interiors
LaMotte directs a team that manages Sodexo's procurement-through-installation of equipment and furnishings, in support of 14,000 client/customers. Aaron's career development included the positions of Purchasing Director and Director of Beverages with Levy Restaurants. Aaron has openings and operating experience in large venues like Churchill Downs, Lambeau Field, Staples Center, Oakland Coliseum and others.



Robert Marshall
Vice president, U.S. operations, McDonald's Corporation
Since 1986, Marshall has had a major role in the design and modifications to McDonald's USA restaurants. After years in the equipment purchasing area, he took on responsibility for the design and implementation of the current McDonald's production system. Always with a focus on equipment and process design.


Kathleen H. Seelye, FFCSI, LEED
Managing partner, Ricca Newmark Design
Seelye presides over the seven design studios that formerly made up Thomas Ricca Associates. Seelye has been directly involved in designing and selecting equipment in the foodservice industry since 1979, and has been with Ricca Newmark Design since 1984.