Principal, FoodStrategy, Inc.
A founder of FoodStrategy, Inc., Bendall has spent over 30 years in planning and designing foodservice operations and equipment selection. His experience includes hotels, restaurants, colleges, and corporate dining operations throughout the U.S. and internationally.
Chief Engineer, Restaurant Solutions Group, McDonald’s Corporation
Cook has been driving innovation in equipment since 1980 while in management roles at multiple foodservice industry manufacturers as well as Burger King. He joined McDonald’s in 2014 as Chief Engineer leading global equipment innovation.
Executive Principal, Ricca Design Studios
As a former chef, corporate F&B director and instructor at Johnson & Wales, Chislett champions operations teams’ needs in his design practice at Ricca, which has spanned the globe across every market since 2004. He is also a foodservice equipment "geek" who loves to see the latest and greatest.
RICHARD EISENBARTH, FCSI
President / COO, Cini-Little International
Eisenbarth brings over 35 years of foodservice design experience to each assignment. With oversight of projects companywide, he is aware of equipment trends internationally. Eisenbarth’s passion for mentoring is evident in his leadership at Cini-Little and his service to two university advisory boards and FCSI.
FOSTER F. FRABLE, JR., FCSI Associate AIA
President, Clevenger Frable LaVallee
Since 1979, Frable has designed over 500 foodservice projects, including five-star restaurants, hotels, colleges and hospitals. He is also a regular columnist for two industry trade publications. Prior to consulting, Frable was Director of Hotel Facilities Engineering for Marriott and an instructor at the Penn State School of Hospitality Management.
Program Manager, Food & Beverage Operations Asset Management,
Walt Disney Parks and Resorts
Homer has been with Disneyland for 28 years overseeing equipment specifications and selecting equipment for food operations. He has also worked internationally on the development and opening of Disney Resorts in Hong Kong and Shanghai.
JIM KRUEGER, JR., CMCE, NRAMF
Chief, Air Force Food & Beverage Policy, Procedures, Business Development & Strategic Initiatives Air Force Services Activity (AFSVA) Food & Beverage Branch
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 industry organizations in the hospitality field.
Senior Director, Performance Interiors
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. Lamotte’s career development included the positions of Purchasing Director and Director of Beverages with Levy Restaurants.
Director, Capital Equipment Purchasing, Darden
Otto has over 30 years of foodservice equipment experience. Currently, he leads Darden’s Capital Equipment Purchasing team supporting 7 brands and over 2,000 casual dining restaurants. Otto’s work experience includes positions as a Foodservice Consultant, Designer and Project Engineer.