Successful foodservice design requires expertise and experience from multiple people spanning multiple disciplines, all coming together to serve the consumer. When this happens, the results can be transformational, resulting in spaces that can shape communities for years to come. This intimate conversation among two industry thought leaders will provide an insider’s look at the factors fueling design development, equipment selection and so much more in the coming years.
Lauren Chipman, Principal & CEO, Chipman Design Architecture
Lauren Chipman brings a dynamic background in design and the performing arts to her role as CEO at Chipman Design Architecture.
Recognizing the transformative power of design in hospitality, retail, and restaurant markets, Lauren cultivates a collaborative culture at Chipman, where designers and architects explore the evolving role of empathy and technology in shaping the built environment. Her entrepreneurial vision drives an innovative, people-centric approach at her 110-person firm, whose clients include Ulta Beauty, Gap Inc., Chick-fil-A, Reformation, CAVA and Uncommon James. A champion of community-based arts and design outreach, she continues to push boundaries in architecture and interiors.
A sought-after speaker and panelist, Lauren has shared her expertise at Google Zeitgeist, GlobalShop, NeoCon and design:retail Forum. She has also been featured in design:retail magazine as a recipient of the 40 Under 40 award.
She holds a Bachelor of Music in Viola Performance from the University of Southern California and a Master of Architecture from Lawrence Technological University. She is a licensed architect, NCARB-certified, and a WELL-accredited professional.
Ed Doyle, President, RealFood Hospitality, Strategy & Design
With more than 35 years of experience in the hospitality industry, Ed Doyle has worked in some of the finest kitchens and foodservice operations, including a long list of award-winning and nationally recognized hotels and restaurants. A graduate of the Culinary Institute of America, his accomplishments have been featured in Food and Wine, Restaurant Business, restaurant development + design, and Food Arts magazines. In 2021, Ed was recognized as Adviser of the Year by Golf Inc. magazine for his contributions to club and resort food and beverage, and in 2023, he was inducted into the Massachusetts Restaurant Association Hall of Fame for his track record of success and contributions to the industry.
A dynamic and charismatic leader, Ed is the original founder and current president of RealFood Hospitality, Strategy & Design, a strategic consultancy and full-service design studio for the modern world of hospitality. From first vision to everyday operations, RealFood works with clients throughout the key stages of the hospitality business lifecycle. While kitchen and bar design remains a core specialty, the company also brings visions to life through concept and brand development, business and financial planning, interior design and food and beverage operations. RealFood also provides managed services to a select portfolio of clients, overseeing their daily restaurant operations.
Ed and his team have been serving clients and partners in a consultancy capacity since 1996. Today, RealFood is part of the Troon family of brands and is positioned as a premier hospitality strategy and design firm, helping clients to define, design and deliver unique and memorable hospitality experiences. In addition to his role at RealFood, Ed also serves as the executive vice president of the Troon Food and Beverage division.