Cini-Little International, Inc.

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Frederick, MD
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

12/19/2025

What if your restaurant's biggest competitive advantage isn't in your tech stack?

"In food and beverage, we're seeing people pull back from technology use because they want more human interaction. Hospitality is all about experience and human interaction."

Tim O'Mara, Vice President of Management Advisory Services at Cini-Little, discusses the digital minimalism trend reshaping restaurant technology in Foodservice Consultant magazine's Q4 2025 issue article "When Less Is More" by Amelia Levin.

The article explores how operators are moving beyond "tech for tech's sake" to focus on solutions that genuinely enhance guest experience and operational efficiency. From Starbucks closing pickup-only stores to restaurants bringing back printed menus, the industry is emphasizing intentional technology use that supports. rather than replaces, human connection.

Tim's approach centers on strategic selection: "Think of tech as a toolbox and use the tools that fit your goals. Use technology smartly by choosing the right tech for your goals."

Read the full article: https://cinilittle.com/finding-balance-between-digital-convenience-and-genuine-hospitality/

12/16/2025

This year has been full of accomplishments, growth, and learning – none of which would have been possible without your partnership and trust. As we head into the new year, we're energized to continue building on this momentum together.

Thank you for being part of our story. Wishing you a wonderful holiday season and a prosperous year ahead.

In the spirit of the season, we invite you to tune into our Cini-Little Holiday Wishes playlist on Spotify—a collection of favorites from our team members that we hope brings joy to your holiday.

https://open.spotify.com/playlist/1WmSTf7OaBP8SDOcNSBIKW

With warmth and appreciation,
The Cini-Little Team

12/11/2025

Kip Serfozo, Vice President of Design at Cini-Little, was featured in Foodservice Consultants Q4 2025 issue discussing how sustainability has changed commercial foodservice.

In the article "Greener Pastures: How Sustainability Has Changed Commercial Foodservice," Kip joined industry experts to explore how sustainability priorities have evolved, from basic resource efficiency to comprehensive approaches that address operational challenges, regulatory changes, and market-driven demand.

As Kip explains, "Being sustainable means looking at operations and how equipment is used, plus policies and procedures on things like waste handling, and staff training. It is not just about specifying more efficient equipment." The conversation highlights how foodservice sustainability now encompasses the entire operational ecosystem, from workers and customers to the systems that define daily facility operations.

Read the full article: https://cinilittle.com/how-sustainability-has-changed-commercial-foodservice/

12/10/2025

The waste management market is projected to nearly double by 2034, from $1.2 trillion to $2.3 trillion.

This growth reflects increasing regulatory requirements, rising disposal costs, and heightened environmental accountability. For facility developers and operators, it means waste management is shifting from operational detail to strategic investment.

✅ Early integration of waste consulting delivers measurable ROI through:
✅ Lower implementation costs (vs. late-stage retrofits)
✅ Reduced long-term operational expenses
✅ Enhanced regulatory compliance and permit approval
✅ Improved sustainability certification eligibility

Our Strategic Waste Management guide provides the technical framework to capitalize on these opportunities, with real project data comparing early integration versus afterthought approaches.

Download the guide: https://online.flippingbook.com/link/280000/

12/05/2025

🎉 We're officially Women-Owned!

Cini-Little is now certified as a Women's Business Enterprise (WBE) and Women-Owned Small Business (WOSB) through WBENC and the U.S. Small Business Administration.

This milestone represents our commitment to championing representation and bringing fresh, dynamic perspectives to the foodservice industry—and to every project we tackle.

For nearly 60 years, we've been passionate about designing spaces and solutions that matter. Now we're excited to do it as an officially recognized woman-owned business.

Thank you to everyone who has supported Cini-Little along the way. We're grateful for you as we continue moving the industry forward with purpose, innovation, and impact.

12/03/2025

Our President Emeritus, Dick Eisenbarth, was featured in FERmag's September/October 2025 issue discussing current trends in foodservice automation.

Lisa Arnett's article, "Ready, Set, Automate," explores how operators can thoughtfully implement automation in their kitchens, from robotic equipment to automated cooking systems.

Dick notes that labor-maximizing solutions are currently driving the most innovation in the industry. He also shares practical guidance on connecting with manufacturers and equipment representatives to explore automation solutions that align with specific needs.

Read the full article for comprehensive insights on navigating the automation landscape: https://cinilittle.com/dick-eisenbarth-featured-in-fers-ready-set-automate-article/

11/22/2025

Market research isn't just a box to check. It's the foundation that determines whether your foodservice concept will succeed or struggle before you invest a dollar.

In his latest article, Tim O'Mara explores the essential tools that separate successful operations from costly mistakes. From stakeholder interviews to focus groups to comprehensive surveys, each method builds on the previous one to answer the questions that matter most.

Your concept might be exciting, but market research reveals whether it can actually work in your specific market. Read Tim's full article on market research essentials: https://cinilittle.com/foodservice-business-plan-essentials-market-research/

11/21/2025

Market research isn't about validating what you want to build. It's about testing whether what you want is actually feasible.

In this Cini Sessions clip, Tim O'Mara from Cini-Little's Management Advisory Services team and CEO Kathleen Held, CPSM explain why market research must come before design, and how the "desirable and feasible" test shapes every successful foodservice project.

Too many organizations start with concepts they're excited about without testing them against operational reality, financial viability, and cultural fit. The result? Beautiful designs that don't work for the actual market.

Want to understand the full market research framework? Watch the complete Cini Sessions episode where Tim and Kathleen break down stakeholder interviews, qualitative vs. quantitative research, and how data translates into actionable design decisions: https://cinilittle.com/now-showing-cini-sessions-market-research/

Missed Episode 2? Click here: https://cinilittle.com/now-showing-cini-sessions-the-business-plan/

11/19/2025

Inclusive design creates safer, more dignified work environments for everyone.

Our CEO Kathleen Held was recently featured in Foodservice Equipment & Supplies magazine's November 2025 edition. In the "Faces of Excellence" profile sponsored by Vollrath, Kathleen discusses how Cini-Little's human-centric approach to kitchen design prioritizes inclusivity from the very start of the design process.

More attention is typically paid to dining rooms in terms of meeting compliance codes and ensuring inclusivity, but not enough consideration is given to those working in the kitchen. Inclusive design creates safer, more dignified, lower-friction work environments for a wide range of bodies, abilities, languages, and neurotypes: benefiting everyone, not just those with obvious special needs.

Design strategies include primary task reach distances within 15 to 60 inches, height-adjustable work tables, landing zones at heavy-use appliances, staff spaces with appropriately sized lockers and hydration stations, and emerging digital solutions with audio support and hearing-assist technology.

Read the full profile below to learn more about how inclusive design strategies will only grow in importance as we work to meet the needs of today's employees and the workforce of the future: https://cinilittle.com/inclusive-design-creates-safer-more-dignified-work-environments-for-everyone/

11/18/2025

Strategic design decisions drive operational success.

Our Design Director Katja Beck was recently featured in Foodservice Equipment & Supplies magazine's November 2025 edition. Lisa White explores service station optimization in commercial foodservice operations, drawing on insights from Katja and other industry experts.

Service stations aren't an afterthought, they're strategic assets that directly impact speed of service and guest experience. The article examines how proper location, sizing, and logistics planning from the project's outset ensures these stations enhance rather than hinder operations.

With expertise spanning hospitality, healthcare, and corporate dining, Cini-Little understands how thoughtful design reduces server steps, positions stations as central support points for dining areas, and balances form with function to meet each operation's unique needs.

Read the full article below to learn more about designing service stations that add speed to service: https://cinilittle.com/strategic-design-decisions-drive-operational-success/

11/15/2025

Reducing waste isn't just good for the environment, it's essential for operational efficiency. Every facility's waste challenge is different, and often a one-size-fits-all approach doesn't work.

Joe Sorgent breaks down how we assess each project, from generation estimates to equipment testing to future-ready separation strategies.

Want the full framework? Our Strategic Waste Management for Modern Facilities: 2025 guide provides the assessment process we use to evaluate waste systems from programming through commissioning.

Download here: https://online.flippingbook.com/link/745993/

11/14/2025

Cini-Little is growing! We're looking for experienced foodservice consulting professionals to join our team. We have three key positions available for remote work:

Project Manager – Toronto

Management Advisory Services Project Manager

Senior Project Manager – West Coast

With six decades of industry expertise, Cini-Little offers the opportunity to work on transformative foodservice projects while collaborating with a team of specialists across design, consulting, and sustainability.

If you’re ready to take the next step in your career and be a part of a dynamic, forward-thinking organization, we’d love to hear from you!

Visit our careers page for requirements and more information: https://cinilittle.com/careers/

Address

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

Telephone

+13015289700

Website

http://www.cinilittle.com/

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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.