An Immersion Program for Hospitality Professionals

“I came in knowing a lot and left knowing much more.”
W.G., Food & Retail Manager, USAA

“I had a fantastic week. It was extremely informative and I took a lot away from it that I’ve already started to implement into designing our venue for our rebuild.”
J.H., Unit Manager, Tufts University

“This conference provides a step by step process from your vision to project completion providing you the necessary information and skills to make decisions to complete a successful renovation. Best information driven conference I have attended.”
N.B., Retail Manager, Saint Francis Health System

“This was hands down the best conference/professional development opportunity I’ve experienced. This is one of the best ways to learn about design and development so you’re a contributing team member when discussing facility design.”
K.C., Assistant Director, Virginia Tech Dining Services

“Wow! What an intense, interactive, and impactful (3) days of immersion in foodservice design! This journey encompassed the entire process from “Visioning/Concept Development” to “Post Design/Construction”. What an awesome and articulate faculty team, manufacturer partners, phenomenal food, and outstanding host, the New Orleans Culinary & Hospitality Institute (NOCHI)! Absolutely a “first class” experience! If you are an operator or client, this is a “must” attend experience!”
K.I., VP Operations, Creative Dining Services

It was an amazing, intense few days facilitated and taught by very knowledgeable and engaging professionals. I would highly encourage anyone who is about to start a project of any size or even thinking about a project to attend, it will be well worth your time and pay for itself many times over.
J.M., Senior Associate Director, University of Maryland Dining Services

“This was a great opportunity to connect with others who are dealing with similar food service design and project challenges and learn from one another. This camp afforded a great opportunity to network with others in the industry.”
R.O., Assistant Director of Engineering & Building Projects, Culinary Institute of America

For a long time, I have been looking for this type of unique training and this Food Service Design Boot Camp was an excellent opportunity to gather knowledge. I was able to increase my network with industry leaders and obtain access to this wealth of knowledge when needed.
L.D., Facilities & Equipment Sr. Advisor, Dept. of National Defense, Canada, QC

Boot Camp provided me with the blueprint I needed to begin my redesign project and demonstrated the resources it would take to make it a success.
S.R., Team Leader, Bellin Health, WI

In my Associate Director role, I am involved in several projects from renovation to new construction. Foodservice Design BootCamp provided me with valuable insights on how to approach projects differently (i.e. vision and concept development), as well as a better understanding on design phases. The panel of presenters have extensive experiences that add great value and knowledge to the topics and discussions.
M.V., Associate Director Retail & Catering, Tufts University, MA

The ‘Boot Camp’ was well worth my time and money. It is a great collection of industry expert architects, and manufacturers under one roof who can answer any question concerning design, equipment and operational practice.
D.M., Sourcing Consultant, Wells Fargo Property Group, NC

This was one of the best conferences I’ve ever been to in 33 years, and I would recommend it to every healthcare operator that thinks they will be undergoing a construction project.
T.B., Assistant Director of Nutrition & Foodservice, Park Nicollet Methodist Hospital, MN

As advertised, this was a true Bootcamp that provided invaluable information from experienced food service consultants. Additionally, the program offered ample opportunity to connect and share with other food service operators and project managers.
L.B., Associate Vice Chancellor, University of Arkansas, AR

I am far more knowledgeable about the resources that are available to me in design.
A.M., Director of Foodservice, Lancaster County School District, SC

“BootCamp was an excellent opportunity to validate what I know about foodservice design and construction and provide valuable tools and information to fill the gaps with what I don’t know.”
D.S., Hermann Memorial Medical Center

“Intensive learning and networking experience.”
J.L., University of Dayton

“It was very intensive with a lot of information packed into 2.5 days. I came away with a better understanding of what to look forward to as my project unfolds.”
B.A. Bloomington Hospital, Indiana University Medical

“Attending the BootCamp was extremely beneficial, I learned from both the industry speakers and the attendees.”
M.M., SoCalGas Foodservice Equipment Center