Cini-Little International, Inc.

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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

11/08/2025

🌟 Celebrating Wagner Park's Reopening & Cini-Little's Role in Creating Sustainable Foodservice Experiences

We're thrilled to see Wagner Park in Battery Park City reopen after its transformation into a climate-resilient destination! The park's new pavilion will feature dining experiences opening in 2026, and we're happy we could contribute our programming expertise during the early phases of this remarkable project.

As Marleen St. Marie, our Senior Project Manager in New York, shared: "We were thrilled to contribute Cini-Little's foodservice and hospitality expertise to the Wagner Park project. It's wonderful to see Battery Park City revitalizing this cherished community space, and we're excited that our work will help create experiences that bring people together for years to come."

This project exemplifies our belief that exceptional foodservice spaces create meaningful connections. Wagner Park now meets gold standards for resilient, ecological, and accessible waterfront design—demonstrating what's possible when sustainability and community gathering merge.

Congratulations to the Park City Authority and all project partners on this incredible achievement! 🏗️🌱

👉 Read the Full Article https://cinilittle.com/2025/08/11/celebrating-wagner-parks-reopening-cini-littles-role-in-creating-sustainable-foodservice-experiences/

08/08/2025

⛳ 🦀 Golf Scramble & Crab Feast Recap

What an incredible day at the Annual Golf Scramble & Crab Feast benefitting the FCSI Educational Foundation this week at Queenstown Harbor Atlantic Golf Links!

Our Cini-Little team. Kathleen Held, CPSM, Joseph Sorgent, Kenny Patronski, Mike Perigard and Zach Swanson had an outstanding time connecting with industry colleagues while supporting such a meaningful cause.

The combination of perfect Maryland weather, excellent golf, and even better company made for a memorable day. But most importantly, seeing the industry come together to support the FCSI Educational Foundation's mission was truly inspiring.

The conversations we had throughout the day reinforced why events like these are so valuable - not just for the relationships we build, but for the collective impact we can make on workforce development and professional excellence in our field.

Huge congratulations to Robert Jacobs and the Culinary Advisors team for putting together such a well-organized and enjoyable event. Already looking forward to next year!

07/08/2025

Most facilities treat waste management as a last-minute detail. That’s a $2.3 trillion mistake. 💡

After decades in the industry, we’ve seen waste management evolve from an afterthought to a strategic design advantage. Next week, we’re launching “Strategic Waste Management for Modern Facilities: 2025” - a comprehensive guide that shows developers and architects exactly how early waste consulting integration drives better outcomes, cuts costs, and ensures seamless compliance.

Huge thanks to our waste and sustainability team Joseph Sorgent, Amruta Kiran, and Alec T. for their expertise in making this happen.

Ready to transform your approach? Stay tuned. 🚀

31/07/2025

Cini-Little is excited to be participating in the Annual Golf Scramble & Crab Feast benefitting the FCSI Educational Foundation on Wednesday, August 6, 2025, at Queenstown Harbor Atlantic Golf Links. Kathleen Held, CPSM, Joseph Sorgent, Kenny Patronski, Mike Perigard, and Zach Swanson will be heading to Maryland for the event.

We're proud to sponsor this important event that supports the advancement of foodservice design education and professional development. Special thanks to Robert Jacobs and the entire Culinary Advisors team for organizing this fantastic event. Their dedication to bringing the industry together for such a meaningful cause is truly appreciated.

Looking forward to connecting with fellow industry professionals next week over golf and steamed crabs and Old Bay. We'll see you there!

29/07/2025

🎥 Watch the Full Panel from NeoCon 2025

Catch Cini-Little Director of Design, Kenny Patronski alongside industry experts discussing how residential comfort meets commercial functionality in today's evolving design landscape.

From the insights shared at , this conversation explores the trends reshaping how we think about commercial spaces - making them more welcoming while maintaining operational excellence.

Great discussion on the future of foodservice design! 🏢✨

https://cinilittle.com/2025/07/29/kenny-patronski-featured-on-middlebys-panel-discussion-at-neo-con-2025/

28/07/2025

⭐ What makes the difference between a specialty consultant who creates coordination headaches and one who becomes an indispensable extension of your team?

Kate Petrovich, CPSM, CDFA, CFO of Cini-Little, knows both sides of this challenge intimately. With two decades of experience in A/E firms before joining one of the industry's leading specialty consulting firms, Kate brings a unique perspective on what truly makes consultant partnerships successful.

In her latest article, Kate reveals how understanding both the creative design side and business operations side of the architectural process transforms specialty consultant relationships from necessary coordination challenges into strategic partnerships that drive project success.

Discover Kate's insights on empowering project managers, navigating contract negotiations, and creating the "back of house" support that makes all the difference in your next project.

Read the full article https://cinilittle.com/2025/07/22/bridging-expertise-creating-thought-leadership-partnerships-in-the-aec-world

23/07/2025

Have you seen our new guide "Designing & Equipping Sustainable & Efficient Foodservice Spaces, 2025 Edition"? 📖

Today's foodservice operations face unprecedented challenges such as labor shortages, rising utility costs, evolving sustainability requirements, and changing consumer expectations. This comprehensive guide brings together six decades of Cini-Little expertise with cutting-edge industry insights to help you navigate these complexities.

Inside, you'll discover strategic frameworks for sustainable design that enhance operational performance, equipment selection strategies that reduce costs while improving efficiency, technology integration approaches that streamline operations, and real-world insights from over 20,000 completed projects across healthcare, education, corporate dining, and hospitality.

Whether you're planning a new facility, renovating existing operations, or seeking to optimize performance, this guide provides the strategic framework and practical tools to create spaces where operational efficiency, employee satisfaction, and guest experience converge.

From our CEO Kathleen Held: "What excites me most about this guide is its potential to transform how we all think about foodservice design—not as a series of technical decisions, but as an opportunity to craft environments where people truly thrive."

Ready to transform your foodservice vision into exceptional results?

👉 Read the full guide: https://online.flippingbook.com/link/25950/

Thanks to our expert contributors: Kip Serfozo LEED AP, WELL AP, Joseph Sorgent, Tim O'Mara, and Khaled Halabi for sharing their invaluable insights.

22/07/2025

✈️ Vietnam Bound: Cini-Little Experts Share Industry Insights at FCSI APD

We're thrilled to announce that two of our industry leaders are representing Cini-Little at the FCSI APD Asia Pacific Division Conference in Vietnam this week!

🎤 Kip Serfozo LEED AP, WELL AP, Vice President of Design, will be speaking on "WELL and LEED Building Standards & The Future of Foodservice Design." With over 25 years of expertise in sustainable foodservice design, Kip will share how forward-thinking design creates healthier environments for staff and guests while driving operational efficiency.

🎓 Kathleen Held, CPSM, CEO & President, will present on the FCSI Educational Foundation and their groundbreaking initiatives, including the innovative foodservice design education program at Western Kentucky University. As a passionate advocate for mentoring and education, Kathleen continues to create pathways for the next generation of foodservice professionals.

Both sessions highlight our commitment to advancing the industry through sustainability, education, and innovation. We're proud to contribute to the global conversation on the future of foodservice design.

17/07/2025

🎯 The Reality of Consulting: Adapting to Client Needs

Cini-Little VP, Nick Morales shared an honest perspective on one of the biggest challenges we face as consultants:

"No matter who the operator is, they are always going to want their footprint on the project. That's probably one of the biggest challenges as consultants. We have to adapt to what the operators want."

This insight perfectly captures what makes consulting both challenging and rewarding. While we might advocate for the latest equipment and cutting-edge efficiencies, success often comes from meeting clients where they are—even if they're still operating with early 2000s methods.

The key to great consulting? Flexibility without compromising quality. We push for innovation while respecting the operational realities our clients face.

At Cini-Little, our 55+ years in foodservice, waste, and laundry consulting has taught us that the best solutions aren't always the newest ones—they're the ones that actually work for our clients' unique situations.

10/07/2025

🌟 Thrilled to see our talented Alison O'Hearn recognized as one of Foodservice Equipment Reports | FER's 2025 Emerging Leaders!

In this spotlight feature by Karen Alley, Alison shares her journey from cooking alongside her mother to designing professional kitchens where people love to work. Her passion for the industry shines through as she discusses what drives the next generation of foodservice professionals.

"Having grown up with technology, we are quick to understand and adapt as new equipment integrates features such as AI and connectivity," Alison explains. "Right now, the technology is new and people are wary of using it, but AI is coming whether we're ready or not. As consultants, we can educate operators and help move the industry forward."

As chairperson for FCSI The Americas' Emerging Professionals in Consulting (EPiC), Alison exemplifies the leadership and innovation that will shape our industry's future. Her insights on cultivating soft skills, building professional networks, and embracing technological advancement reflect the forward-thinking approach we value at Cini-Little.

Congratulations, Alison, on this well-deserved recognition!

👉 Read the full article to learn about all five emerging leaders shaping our industry's future.

https://cinilittle.com/2025/07/10/alison-ohearn-recognized-as-one-of-foodservice-equipment-reports-2025-emerging-leaders/

09/07/2025

🏖️ See you in Honolulu!

Cini-Little Senior Project Manager Tim O'Mara is heading to the Society for College and University Planning (SCUP) 2025 Annual Conference in Honolulu, Hawaii (July 13-16) - the biggest gathering of campus and community leaders transforming higher education.

This year's focus on integrated planning and breaking down silos aligns perfectly with our approach to foodservice and campus facility design.

Heading to the conference? Connect with Tim O'Mara to discuss your campus planning challenges and discover collaborative solutions for your institution.

03/07/2025

🍟 Cini-Little Project Manager, Alison O'Hearn shares her insights on functional fry station design in the latest Foodservice Equipment & Supplies magazine!

In Lisa White's insightful article "Creating Functional Fry Stations," Alison shares her expertise on designing fry stations that prioritize safety, quality, and volume. As she explains in the piece: "The goal is to have hot and crispy food that is not soaked in grease. Elements to consider first include what type of food is being fried and whether it will be pulled straight from the freezer or freshly breaded and/or battered."

At Cini-Little, we understand that successful foodservice design goes beyond aesthetics. It's about creating functional spaces that enhance operational efficiency, ensure food safety, and deliver exceptional results for both operators and guests. Alison's insights on strategic equipment placement, proper ventilation, and allergen considerations demonstrate our commitment to comprehensive design solutions.

👉 Read the full article to dive deeper into fry station design best practices.

https://lnkd.in/eCfsaVMT

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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.

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