Cini-Little International, Inc.

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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

04/17/2026

We're thrilled to share that Michelle Mangano has been promoted to Project Manager at Cini-Little!

Michelle brings a strong design foundation to her expanding role, with experience translating complex project requirements into efficient, well-coordinated foodservice environments. Her detail-oriented, collaborative approach makes her a natural leader in both project delivery and client engagement.

As Project Manager, she will guide projects from concept through completion, bringing a balance of creativity and precision to every engagement.

Congratulations, Michelle!

04/07/2026

Cold storage design is more nuanced than it looks, and the decisions made early can define how well an operation runs for years.

Project Designer Michelle Mangano was recently featured in the April 2026 issue of Foodservice Equipment & Supplies magazine. Lisa (Ullmann) White's "Designing Cold Storage Solutions" digs into the planning, sizing, and configuration decisions that make walk-in coolers and freezers work harder for foodservice operators.

As Michelle puts it: "Storage volume and temperature requirements are elements to consider first. But it's the menu that determines the walk-in's size and refrigeration capacity." The article goes deeper on everything from refrigerant compliance to flooring specs to combination cooler/freezer tradeoffs.

Read the full article here: https://cinilittle.com/designing-cold-storage-that-works/

04/02/2026

Working with a foodservice consultant doesn't have to mean endless revisions and back-and-forth.

For Lisa Paige-Pretorius, the process starts with listening: to architects, to end users, to the vision behind the project. With the right approach, that collaboration produces spaces everyone is proud of.

04/01/2026

The best career paths aren't found. They're built.

In her latest blog, our CEO Kathleen Held shares her perspective on what intentional career development really looks like in this industry, from introducing foodservice consulting as a profession to students who've never heard of it, to helping experienced professionals shape careers that align with their strengths and goals.

It's worth a read wherever you are in your career journey!

https://cinilittle.com/designing-careers-with-intention-building-pathways-in-the-aec-industry/

03/26/2026

Kathleen Held, CPSM, President & CEO of Cini-Little, will be attending SMPS NERC 2026 in Washington, D.C. this Monday, and moderating a Power Panel while she's there.

Her session, Career Pathways, Career Development, and What Growth Looks Like, brings together marketing and BD leaders from small, mid-sized, and large AEC firms for a candid conversation about career trajectories, firm structures, and what it really takes to grow in this industry. The panel runs March 30, 4:15–5:15 PM at The Mayflower Hotel.

If you're attending, stop by and say hello!

Ahead of the event, catch up on Kathleen's latest thinking on intentional career development in the AEC industry: https://cinilittle.com/designing-careers-with-intention-building-pathways-in-the-aec-industry/

03/18/2026

Before walls are drawn or equipment is selected, there's a step that determines whether a foodservice operation will actually work: programming.

In this episode of Cini Sessions, CEO Kathleen Held sits down with Tim O'Mara, VP of Management Advisory Services, to discuss why programming is the foundation of smart foodservice design. and what happens when owners skip it.

Tim breaks down how programming addresses the three things every operation must answer: what's operationally needed, what's culturally desired, and what's financially viable. From there, every design decision follows.

Watch the full episode here: https://cinilittle.com/now-showing-cini-sessions-programming/

03/17/2026

How do you design a kitchen that supports today's staffing levels, and remains effective as population increases, roles evolve, stations change, and menus rotate?

Lisa Paige-Pretorius walks through how thoughtful layout planning builds flexibility into foodservice spaces from the start.

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/

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/

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/

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/

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.

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.