Cini-Little International, Inc.

Cini-Little International, Inc. Consulting, Planning, Designing for Foodservice, Laundry & Solid Waste/Recycling Offices in Atlanta, Charlotte, Chicago, Ft.

Lauderdale, Los Angeles, Louisville, New York, San Francisco, Sydney, Tokyo, Toronto, Washington, DC

Wind Creek Chicago Southland is making its mark, and Cini-Little is proud to be part of the story.Vice President Joseph ...
03/06/2026

Wind Creek Chicago Southland is making its mark, and Cini-Little is proud to be part of the story.

Vice President Joseph Sorgent and Senior Project Manager Kevin Banas led our team through a complex, fast-moving project: a 500,000-square-foot mixed-use casino destination featuring a six-station food hall, fine-dining steakhouse, robotic bartenders, and more. Our scope covered both foodservice design and waste management, two sides of a well-run operation. Mid-project redesigns and tight timelines tested the team, but as Kevin puts it, a shared willingness to listen and adapt kept everything moving forward.

Congratulations to Wind Creek Hospitality, SCB Chicago, and the entire project team on a remarkable outcome. We're pleased to have this project selected for FCSI The Americas' 2026 Project Showcase, a recognition reserved for standout work across the industry. Read the full feature at the link below.

https://cinilittle.com/wind-creek-chicago-southland-selected-for-fcsis-2026-project-showcase/

What does it take to build a professional community from the ground up, and what can emerging consultants gain from join...
03/04/2026

What does it take to build a professional community from the ground up, and what can emerging consultants gain from joining one?

Alison O'Hearn, Project Manager at Cini-Little and outgoing chair of FCSI's EPiC, reflects on that question in the Q1 2026 issue of Foodservice Consultant magazine.

EPiC was launched to build connections and support professional growth for consultants under 45. As Alison puts it, the value is straightforward: "Join the calls. Share your challenges and your wins. Let's teach and support one another. Yes, technically we may be competitors — let's compete by being the best versions of ourselves."

It's a reminder that the strongest professional communities are built on shared growth, not just shared industry.

Read the full article here: https://cinilittle.com/building-the-next-generation-of-consultants/

When is the right time to bring a foodservice consultant to the table?Earlier than you think.In her latest blog, Cini-Li...
02/27/2026

When is the right time to bring a foodservice consultant to the table?

Earlier than you think.

In her latest blog, Cini-Little CEO Kathleen Held breaks down the strategic value of engaging an independent foodservice consultant, and why timing matters. The questions asked at the earliest stages of design shape far more than a kitchen layout. They influence adjacencies, utility loads, staffing models, and long-term operating costs. For complex projects where foodservice is central to brand identity or revenue, an independent consultant makes a measurable impact.

Read Kathleen's full blog on our website: https://cinilittle.com/elevating-foodservice-design/

Why do so many foodservice operations struggle in their first years? One critical tool is often missing.Before the doors...
02/26/2026

Why do so many foodservice operations struggle in their first years? One critical tool is often missing.

Before the doors open, before the first menu is finalized, before staff schedules are built, there's a financial planning step that can make or break a new operation. The pro forma profit and loss statement.

In his latest article, Tim O'Mara explains why the pro forma is far more than just a financial forecast. It's a validation tool that challenges every assumption in your business plan before you risk actual capital.

Read Tim's full breakdown of pro forma essentials: https://cinilittle.com/foodservice-business-plan-essentials-pro-forma-development/

Our CEO Kathleen Held is headed to Charleston for FEED 2026, the Foodservice Essentials for Effective Design Workshop, h...
02/12/2026

Our CEO Kathleen Held is headed to Charleston for FEED 2026, the Foodservice Essentials for Effective Design Workshop, hosted by the FCSI Educational Foundation.

As FEED facilitator, Kathleen joins fellow FCSI The Americas consultants to lead 20+ hours of hands-on education helping operators, architects, and consultants collaborate more effectively on foodservice projects. Just one more way Cini-Little invests in educating the people we work alongside every day.

02/10/2026

Efficiency in foodservice design starts with understanding flow.

For Jamison Day, our Director of Design, it's about minimizing steps at every stage, from delivery truck to customer service to ware washing.

His approach is to evaluate the space, present options, and collaborate closely with operators to create kitchens that maximize efficiency and support their daily workflow. Because great design starts with understanding how the kitchen will actually be used.

What separates a successful foodservice project from one that misses deadlines, exceeds budgets, and burns out teams?Our...
02/05/2026

What separates a successful foodservice project from one that misses deadlines, exceeds budgets, and burns out teams?

Our CEO Kathleen Held explores this question in Dana Tanyeri's Foodservice Equipment & Supplies feature "Project Management - Tips from the Pros," emphasizing that "project management absolutely needs to be a more intentional area of education. It should be treated as its own competency and not an add-on skill."

The article explores how effective project management has become critical to delivering complex foodservice projects on time and within budget.

Rather than simply managing logistics, today's project managers serve as key collaborators responsible for scope definition, risk mitigation, and financial outcomes. As Kathleen notes, the evolution is clear: project managers are no longer just "traffic controllers." They're strategic partners responsible for driving successful outcomes

Read the full article: https://cinilittle.com/elevating-project-management-standards/

Cini-Little President Emeritus Richard Eisenbarth will be a panelist for the "Steps to Start Automating" session at the ...
01/29/2026

Cini-Little President Emeritus Richard Eisenbarth will be a panelist for the "Steps to Start Automating" session at the Foodservice Equipment Reports | FER Multiunit Foodservice Equipment Symposium on Wednesday, February 4, 2026.

The symposium brings together foodservice equipment and supplies decision-makers from multiunit restaurants and noncommercial operations for advanced technical education and industry networking.

Dick brings decades of foodservice design expertise to the discussion which will concentrate on robotics, technology, and other automation hitting the market. The two-day event features educational sessions covering the latest foodservice trends, challenges, and actionable solutions.

Learn more about MUFES 2026: https://www.fermag.com/mufes/

Most facilities discover waste management limitations during commissioning, when corrections become expensive or impossi...
01/28/2026

Most facilities discover waste management limitations during commissioning, when corrections become expensive or impossible.

The difference-maker is early integration during programming phases.

Our Strategic Waste Management guide shows how comprehensive planning transforms potential project liabilities into operational advantages. With over 180 active projects and three decades of experience, our team has identified what separates high-performing systems from costly failures.

The guide details everything from why waste consultation must begin during schematic design, to how waste systems affect core building elements and site access.

Drawing from real project data across healthcare, hospitality, education, and commercial sectors, we've developed an eight-step integration process for operational success.

Download the complete guide: https://online.flippingbook.com/link/745993/

Does your foodservice space actually support your operational goals?In foodservice planning, one of the most critical (a...
01/21/2026

Does your foodservice space actually support your operational goals?

In foodservice planning, one of the most critical (and often overlooked) steps is developing a comprehensive operational and sizing program. The real work goes beyond just calculating square footage to ensuring your space can actually deliver on your operational vision.

Tim O'Mara breaks down the essentials of foodservice programming in his latest blog, covering how market research findings translate into tangible space requirements. From service style selection to Back-of-House functionality, every decision in the programming phase has lasting operational and financial implications.

Read the full article: https://cinilittle.com/foodservice-business-plan-essentials-programming/

Our CEO Kathleen Held will be guest lecturing at Western Kentucky University, speaking to students in the Foodservice De...
01/21/2026

Our CEO Kathleen Held will be guest lecturing at Western Kentucky University, speaking to students in the Foodservice Design, Commercial Foods, and Interior Design Studio classes about careers in foodservice consulting.

As President of the FCSI Educational Foundation, Kathleen is committed to building awareness of the foodservice consulting industry and the opportunities it offers emerging professionals. Her ongoing connection to WKU (now in the third year of its successful Foodservice Design Program) reflects this dedication to nurturing the next generation of talent.

Investing in the future of foodservice consulting starts with education!

Our CEO Kathleen Held recently joined a panel of foodservice consultants in Welbilt 360 magazine's January 2026 edition ...
01/16/2026

Our CEO Kathleen Held recently joined a panel of foodservice consultants in Welbilt 360 magazine's January 2026 edition to discuss the trends reshaping the industry.

Despite ongoing challenges, Kathleen sees significant growth: "The industry feels alive again — new projects are moving forward, renovations are picking up and owners are investing more strategically. Challenges like inflation, supply chain hiccups and labor shortages are still part of the landscape, but overall, there's real momentum."

Throughout the conversation, she discusses how hospitality and healthcare spaces are evolving into dining destinations, the role of data analytics in menu optimization and equipment planning, strategies for designing flexible kitchens amid unpredictable customer traffic, and the importance of transparency in supply chain partnerships.

Her insights on navigating these industry shifts and what they mean for foodservice design and operations are available in the full article here: https://cinilittle.com/insights-on-industry-trends/

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47 E. South Street, Suite 202
Frederick, MD
21701

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+13015289700

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Cini-Little provides Consulting, Planning, and Design for Foodservice, Laundry and Solid Waste/Recycling. With offices in Atlanta, Chicago, Cleveland, Ft. Lauderdale, Houston, London, Los Angeles, New York, Philadelphia, San Francisco, Seoul, Sydney, Tokyo, Toronto and Washington, DC.