Lots has changed in commercial kitchens of late. Takeout has taken over. Ghost kitchens are anything but spooky. And virtual brands continue to show real potential. Consumers using these evolving forms of foodservice often demand different and even competing experiences. The key to successfully balancing all of this is understanding the name of the game is still efficiency. Landmark Kitchen Design’s Antonio Rico will discuss the delicate balance between evolution and efficiency in today’s rapidly changing foodservice world.
Antonio Rico, Principal/Partner, Landmark Kitchen Design
Antonio Rico’s career spans 20 years across commercial foodservice design and commercial foodservice construction management. His past clients include MGM Casinos, University of Maryland, Kona Grill, Live Nation, Habit Burger, Marriott International, United States Architect of the Capitol, the U.S. State Department, and more.
He’s recently finished a three-year period supporting the Food team at Google as one their subject matter experts in kitchen design, overseeing nearly 200,000 square feet of back-of-house spaces totaling over $40,000,000 in commercial kitchen equipment. Within his tenure on the Food team, he worked cross functionally on all things associated with sustainability, procurement, technology, and change management.
Antonio’s next steps are as Partner/Principal of the San Francisco and Mexico City studios with Landmark Kitchen Design. His goals are to mentor upcoming Food Tech start-ups, rethink what the future of foodservice design/consulting can be, and also push for diversity, equity, and inclusion within the foodservice design field and foodservice equipment world.