While the safety of customers and staff remains of the utmost importance, it does not have to come at the expense of hospitality. Success in the future will depend on operators’ ability to embrace the spirit of hospitality and sell their sizzle. This presentation will explore how to accomplish this through design, equipment selection and more.
Dick Eisenbarth, FCSI, President Emeritus, Cini-Little International, Inc.
Initially joining Cini•Little International, Inc., in 1977, Dick Eisenbarth, FCSI, has enjoyed a successful career with the firm, holding a wide range of senior positions throughout his tenure. Dick is a client-focused, results-oriented leader with a proven track record of managing teams of professionals on complex foodservice planning and design efforts. He has earned a reputation as a leader in the design of dynamic, resourceful and efficient food and beverage facilities for the world’s leading hotels and resorts, contemporary higher education campuses, major stadiums, arenas and convention centers, and corporations.
Dick is a Professional Member of Foodservice Consultants Society International (FCSI), and past Trustee for The Americas Division. Dick embraces the importance of FCSI’s mission in the foodservice industry and the symbiotic relationship each member brings to the association. He enjoys sharing his industry knowledge with colleagues and, in the spirit of collaboration, serves as a speaker at many academic and industry conferences. He has served as part of the Academic Team teaching the “Foodservice Design Boot Camp,” and continues to serve as a Judge to the National Restaurant Association’s Kitchen Innovations Awards Program.
Dick resides in Jacksonville, Florida, with his wife, Polly (also a HTM grad). They have 2 adult children and 1 adorable granddaughter.