Gazing Into the Crystal Ball: The Future of Restaurant Design

There have been extraordinary changes in the hospitality sector over the last couple of years. Now that we have settled into a new reality, what does this mean for the future of restaurant design? This session will take a look at how interior design is evolving and adapting to meet the ever-changing challenges operators are facing.

Joseph Vajda, AIA, LEED bd+c, Principal, Aria Group

Joseph Vajda 150x200 As a Principal, Joe provides overall leadership to the firm on matters of construction technology and sustainability and he communicates his knowledge to all the studios. Whether he is providing hands-on assistance or serving as an advisor, Joe provides Aria Group with a firm foundation of technical understanding and ecological efforts. To that end, Joe focuses on implementing office wide quality control procedures and standards as well as the technical education of the staff. It is this high regard for thorough documentation, diligent construction administration and interest in conservation which has helped fuel Aria Group’s reputation and growth since the start of the firm.

Within his studio, Joe has managed the development and growth of a number of national multi-unit clients as well as working with independent restaurateurs. Joe has also overseen numerous international projects with locations as diverse as the Middle East, Mexico, Canada, Puerto Rico, Panama, Costa Rica and South America. In 2009, Joe also became a LEED© Accredited Professional and has completed LEED© Certified Gold projects in the firm.

Joe is a member of the American Institute of Architects and the National Fire Protection Association and he has served as a board member on the Historic Preservation Commission of his home town where he wrote numerous articles on technical issues for the newsletter. Joe is also a past member of Vistage, an executive organization that meets monthly to discuss business strategies, best business practices, leadership styles, and other leadership training topics to enhance decision making and business performance.

Joe received his Bachelor of Science with Honors in Construction Technology from Purdue University in 1987. He previously worked at Bernheim & Kahn Architects in Chicago where he met his future partners Walt and Jim. He received his architectural license in 1995, is licensed in multiple states and is registered for self-certification work in the City of Chicago.

Photos of the Event

Testimonials

The FED Summit was just the right timeframe, just the right speakers and just the right team to make it all happen. I reunited with and made new friends and have taken away lots of valuable information that will help shape and impact my future success.

Zee Moussa, Culinarian & Owner, ZeeTheCook, LLC

The FED Summit is easily one of the best – if not THE best – conferences I’ve ever attended.

Adam Deutschmann, General Manager, Bargreen Ellingson

It was refreshing to attend a conference where both the networking opportunities and the content were equally important. The sessions tackled provocative issues that will impact the future of the food industry and I've had multiple meetings and events that came solely from contacts I made at the FED Summit.

Mike Kostyo, Trendologist & Associate Director, Content, Datassential

The 2022 FED Summit was a great insight into the current state of not just the equipment world, but the restaurant industry as a whole. I really enjoyed hearing from designers sharing their real life successes and failures, equipment experts sharing what is really working, and from restaurant owners/managers to what their teams enjoy working with.

Brooks Kirchheimer, Co-Founder & Co-Owner, Hearth and Hill, and Leave Room for Dessert Eateries

The FED Summit was very thought-provoking and insightful. I came away with great ideas for my customer base to contemplate.

Drew O’Quinn, President, Singer T&L

I loved the diversity of types of leaders in the room; we all grow by learning from other channel segments. Great speakers, useful content, thoughtful dialog with attendees - excellence in every aspect!

Brad Pierce, President, Restaurant Equipment World

I absolutely enjoyed attending my first FED Thought Leadership Summit! It was the right mix of networking opportunities and insightful, thought-provoking content from expert speakers.

Joseph Vajda, AIA, LEED bd+c, Principal, Aria Group

To say that this old guy learned a lot of new, timely industry information is an understatement. I came away from the event saying to myself that this is one conference that can’t be missed, and I am already hoping that I get another chance at attending next year.

William J. Caruso, FFCSI (PP), President, CS Enterprises, LLC.

The FED Summit is so well put together. Both the content of the program and the opportunity to interact and collaborate with industry peers is on point. This conference is a home run for me and I always leave with new ideas and some new industry connections to help grow my business.

FED Global Thought Leadership 2022

Gazing Into the Crystal Ball: The Future of Restaurant Design

Joseph Vajda, AIA, LEED bd+c, Principal, Aria Group

Photos of the Event

Testimonials

Zee Moussa, Culinarian & Owner, ZeeTheCook, LLC

Adam Deutschmann, General Manager, Bargreen Ellingson

Mike Kostyo, Trendologist & Associate Director, Content, Datassential

Brooks Kirchheimer, Co-Founder & Co-Owner, Hearth and Hill, and Leave Room for Dessert Eateries

Drew O’Quinn, President, Singer T&L

Brad Pierce, President, Restaurant Equipment World

Joseph Vajda, AIA, LEED bd+c, Principal, Aria Group

William J. Caruso, FFCSI (PP), President, CS Enterprises, LLC.

Mark Rossi, CEO/Founder, Avanti Restaurant Solutions

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