Cini-Little International, Inc.

Cini-Little International, Inc. Consulting, Planning, Designing for Foodservice, Laundry & Solid Waste/Recycling Offices in Atlanta, Charlotte, Chicago, Ft.

Lauderdale, Los Angeles, Louisville, New York, San Francisco, Sydney, Tokyo, Toronto, Washington, DC

Does your foodservice space actually support your operational goals?In foodservice planning, one of the most critical (a...
01/21/2026

Does your foodservice space actually support your operational goals?

In foodservice planning, one of the most critical (and often overlooked) steps is developing a comprehensive operational and sizing program. The real work goes beyond just calculating square footage to ensuring your space can actually deliver on your operational vision.

Tim O'Mara breaks down the essentials of foodservice programming in his latest blog, covering how market research findings translate into tangible space requirements. From service style selection to Back-of-House functionality, every decision in the programming phase has lasting operational and financial implications.

Read the full article: https://cinilittle.com/foodservice-business-plan-essentials-programming/

Our CEO Kathleen Held will be guest lecturing at Western Kentucky University, speaking to students in the Foodservice De...
01/21/2026

Our CEO Kathleen Held will be guest lecturing at Western Kentucky University, speaking to students in the Foodservice Design, Commercial Foods, and Interior Design Studio classes about careers in foodservice consulting.

As President of the FCSI Educational Foundation, Kathleen is committed to building awareness of the foodservice consulting industry and the opportunities it offers emerging professionals. Her ongoing connection to WKU (now in the third year of its successful Foodservice Design Program) reflects this dedication to nurturing the next generation of talent.

Investing in the future of foodservice consulting starts with education!

Our CEO Kathleen Held recently joined a panel of foodservice consultants in Welbilt 360 magazine's January 2026 edition ...
01/16/2026

Our CEO Kathleen Held recently joined a panel of foodservice consultants in Welbilt 360 magazine's January 2026 edition to discuss the trends reshaping the industry.

Despite ongoing challenges, Kathleen sees significant growth: "The industry feels alive again — new projects are moving forward, renovations are picking up and owners are investing more strategically. Challenges like inflation, supply chain hiccups and labor shortages are still part of the landscape, but overall, there's real momentum."

Throughout the conversation, she discusses how hospitality and healthcare spaces are evolving into dining destinations, the role of data analytics in menu optimization and equipment planning, strategies for designing flexible kitchens amid unpredictable customer traffic, and the importance of transparency in supply chain partnerships.

Her insights on navigating these industry shifts and what they mean for foodservice design and operations are available in the full article here: https://cinilittle.com/insights-on-industry-trends/

Cini-Little's Tim O'Mara was featured in Foodservice Equipment & Supplies Magazine's January 2026 article "Workplace Din...
01/15/2026

Cini-Little's Tim O'Mara was featured in Foodservice Equipment & Supplies Magazine's January 2026 article "Workplace Dining: The Next Course" by Patricia Fitzgerald, exploring the factors reshaping corporate dining.

Throughout the piece, Tim discusses how workplace dining models are shifting as employees return to offices with new expectations. He outlines key "elements of experience" that define successful corporate dining today: from aesthetics and menu variety to multiple service points, digital ordering capabilities, and employee
subsidies that make quality dining accessible.

For his full insight on navigating these workplace dining trends and what they mean for corporate foodservice design, read the article here: https://cinilittle.com/reshaping-corporate-dining-programs/

Healthcare foodservice facilities designed 10-15 years ago are now creating operational bottlenecks that no amount of st...
01/14/2026

Healthcare foodservice facilities designed 10-15 years ago are now creating operational bottlenecks that no amount of staffing or budget can solve.

The fundamental issue? Facility design that doesn't align with today's operational realities.

Our latest guide examines how strategic design decisions directly impact your bottom line and patient outcomes:

- Real-world case studies showing 15-20% labor reduction and 20-30% energy savings
- Technology integration strategies for predictive maintenance and connected operations
- Design principles that support "food as medicine" initiatives

Written for healthcare facility managers, foodservice directors, and architects planning renovations or new facilities.

Read the full guide here: https://online.flippingbook.com/link/922217/

We're thrilled to celebrate the continued growth and development of our talented team!Please join us in congratulating t...
01/09/2026

We're thrilled to celebrate the continued growth and development of our talented team!

Please join us in congratulating two team members on their well-deserved promotions:

AC Casalme has been promoted to Project Manager, reflecting her strong technical skills, cross-team coordination abilities, and holistic project approach.

Cassandra Schroeder has been promoted to Project Designer, in recognition of her attention to detail, collaborative mindset, and growing design acumen.

We're also delighted to welcome Carly Maszle to our Denver team, as a Project Designer. As we continue to expand our capabilities, we remain focused on investing in our team and fostering the expertise that drives exceptional results for our clients.

Congratulations to AC and Cassandra, and welcome to the team, Carly!

The dishroom represents one of the most resource-intensive areas in any commercial kitchen, consuming significant energy...
01/07/2026

The dishroom represents one of the most resource-intensive areas in any commercial kitchen, consuming significant energy, water, and labor while handling food waste disposal.

In Foodservice Consultant magazine's Q4 2025 issue, Kip Serfozo, Vice President of Design at Cini-Little, joins industry experts to explore these efficiency challenges in "Delivering Efficiency in the Dishroom."

The discussion covers technological advances and ergonomic design improvements transforming this challenging workspace, from heat recovery systems and AI-powered equipment to automation solutions that can reduce the physical demands on staff.

"Warewashing is probably the number-one place that can impact sustainability, as it uses so much energy, water and labor," Kip notes. "It is also where the food waste is coming to and is handled, so any improvement in overall performance there would have a big impact."

Discover how leading operators are reducing their dishroom's environmental footprint while improving efficiency.

Read the full article: https://cinilittle.com/delivering-efficiency-in-the-dishroom/

What if your restaurant's biggest competitive advantage isn't in your tech stack?"In food and beverage, we're seeing peo...
12/19/2025

What if your restaurant's biggest competitive advantage isn't in your tech stack?

"In food and beverage, we're seeing people pull back from technology use because they want more human interaction. Hospitality is all about experience and human interaction."

Tim O'Mara, Vice President of Management Advisory Services at Cini-Little, discusses the digital minimalism trend reshaping restaurant technology in Foodservice Consultant magazine's Q4 2025 issue article "When Less Is More" by Amelia Levin.

The article explores how operators are moving beyond "tech for tech's sake" to focus on solutions that genuinely enhance guest experience and operational efficiency. From Starbucks closing pickup-only stores to restaurants bringing back printed menus, the industry is emphasizing intentional technology use that supports. rather than replaces, human connection.

Tim's approach centers on strategic selection: "Think of tech as a toolbox and use the tools that fit your goals. Use technology smartly by choosing the right tech for your goals."

Read the full article: https://cinilittle.com/finding-balance-between-digital-convenience-and-genuine-hospitality/

This year has been full of accomplishments, growth, and learning – none of which would have been possible without your p...
12/16/2025

This year has been full of accomplishments, growth, and learning – none of which would have been possible without your partnership and trust. As we head into the new year, we're energized to continue building on this momentum together.

Thank you for being part of our story. Wishing you a wonderful holiday season and a prosperous year ahead.

In the spirit of the season, we invite you to tune into our Cini-Little Holiday Wishes playlist on Spotify—a collection of favorites from our team members that we hope brings joy to your holiday.

https://open.spotify.com/playlist/1WmSTf7OaBP8SDOcNSBIKW

With warmth and appreciation,
The Cini-Little Team

Kip Serfozo, Vice President of Design at Cini-Little, was featured in Foodservice Consultants Q4 2025 issue discussing h...
12/11/2025

Kip Serfozo, Vice President of Design at Cini-Little, was featured in Foodservice Consultants Q4 2025 issue discussing how sustainability has changed commercial foodservice.

In the article "Greener Pastures: How Sustainability Has Changed Commercial Foodservice," Kip joined industry experts to explore how sustainability priorities have evolved, from basic resource efficiency to comprehensive approaches that address operational challenges, regulatory changes, and market-driven demand.

As Kip explains, "Being sustainable means looking at operations and how equipment is used, plus policies and procedures on things like waste handling, and staff training. It is not just about specifying more efficient equipment." The conversation highlights how foodservice sustainability now encompasses the entire operational ecosystem, from workers and customers to the systems that define daily facility operations.

Read the full article: https://cinilittle.com/how-sustainability-has-changed-commercial-foodservice/

The waste management market is projected to nearly double by 2034, from $1.2 trillion to $2.3 trillion.This growth refle...
12/10/2025

The waste management market is projected to nearly double by 2034, from $1.2 trillion to $2.3 trillion.

This growth reflects increasing regulatory requirements, rising disposal costs, and heightened environmental accountability. For facility developers and operators, it means waste management is shifting from operational detail to strategic investment.

✅ Early integration of waste consulting delivers measurable ROI through:
✅ Lower implementation costs (vs. late-stage retrofits)
✅ Reduced long-term operational expenses
✅ Enhanced regulatory compliance and permit approval
✅ Improved sustainability certification eligibility

Our Strategic Waste Management guide provides the technical framework to capitalize on these opportunities, with real project data comparing early integration versus afterthought approaches.

Download the guide: https://online.flippingbook.com/link/280000/

🎉 We're officially Women-Owned!Cini-Little is now certified as a Women's Business Enterprise (WBE) and Women-Owned Small...
12/05/2025

🎉 We're officially Women-Owned!

Cini-Little is now certified as a Women's Business Enterprise (WBE) and Women-Owned Small Business (WOSB) through WBENC and the U.S. Small Business Administration.

This milestone represents our commitment to championing representation and bringing fresh, dynamic perspectives to the foodservice industry—and to every project we tackle.

For nearly 60 years, we've been passionate about designing spaces and solutions that matter. Now we're excited to do it as an officially recognized woman-owned business.

Thank you to everyone who has supported Cini-Little along the way. We're grateful for you as we continue moving the industry forward with purpose, innovation, and impact.

Address

47 E. South Street, Suite 202
Frederick, MD
21701

Telephone

+13015289700

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Cini-Little provides Consulting, Planning, and Design for Foodservice, Laundry and Solid Waste/Recycling. With offices in Atlanta, Chicago, Cleveland, Ft. Lauderdale, Houston, London, Los Angeles, New York, Philadelphia, San Francisco, Seoul, Sydney, Tokyo, Toronto and Washington, DC.