Hospitality Hotels ׀Resorts ׀Casinos ׀Restaurants ׀Country Clubs
Food/Beverage, Laundry & Solid Waste Systems Consulting, Planning & Design
Berlin ׀Denver ׀Düsseldorf ׀Philadelphia ׀San Francisco ׀San Salvador ׀Santiago ׀São Paulo ׀Scottsdale ׀Vancouver
Overview
OUR MISSION Our fundamental philosophy is to strive for consulting excellence focusing on innovation, creative solutions, and long-term results in profitability and growth for our clients. We are fully committed to responding to our clients’ cost and time limits, and to continuously improve our performance and product. Every member of our team is committed to an intense investigative design and analysis process of traditional and contemporary thinking, to researching and implementing sustainable technologies, and to studying and analyzing performance standards. The combination of these criteria results in WC&P delivering the very best product in our industry today. Teamwork and co-operation are fundamental to our success. Our professional ethics are driven by honesty, integrity, accountability, and respect among and for our clients, colleagues, community, and environment.
WC & Partners (WC&P) has worked, and continues to work, with some of the most prestigious hospitality venues in the world. We are able to offer our clients knowledgeable solutions derived from over 40 years of experience working on hotels, resorts, casinos, restaurants, and country clubs. Often the goals of larger venues such as resorts and casinos are grandiose. They involve multiple kitchens, potentially a handful of restaurants featuring various types and styles of cuisine, as well as room service and catering. These venues also benefit from well-designed laundry systems to support their food and beverage system. Today’s country clubs have various needs that include more traditional dining and poolside snack areas, and selective modern approaches such as café’s and bistros.
Hospitality venue needs and strategies are based on location, client goals, and patron demographics. WC&P has completed over 500 hospitality projects in 30 countries around the world. Our portfolio includes both large and small venues. This gives us an expansive knowledge base to draw from of what works and what doesn’t for different venue types, as well as trends and ideas that may be applicable for a project that may not otherwise be considered. We strongly believe that we excel at providing smart, educated solutions to our clients.
“The best compliment I have received is that the vast majority of our clients have become long-term, loyal friends. That, I believe, is a true testament that we are delivering on the goals I set out to reach back in 1986.” Bill Caruso
Hotel Contessa—San Antonio, Texas, USA
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
W Hotel—Austin, Texas, USA OUR APPROACH The hospitality industry is recovering from what has been a tough couple of years. With this recovery, comes an exciting new outlook and refreshing new concepts for design. Each day, new technologies arise that allow us to design foodservice facilities that are more sustainable, efficient, and cost effective. Whatever the end goals might be, we weave these three invaluable traits into our designs and recommendations to assure that the end result is something that the client can be proud of, as well as reassured that the design will grow with them into the future.
Consulting and Planning CONNECTING YOUR BUSINESS TO THE RESOURCES YOU NEED The success of a project depends on having a strong groundwork and a thorough understanding of the optimal solutions required for a project before beginning the development of data collection and design concepts. WC&P employs a very talented staff with experience in all facets of the foodservice and laundry industries. We are a team of professionals that includes architects, interior designers, marketing professionals, and culinary experts. Our specialists take pride in creating educated, responsible recommendations that our clients can use to make critical decisions in the early stages of the project or when re-evaluating current facility operations. WC&P creates informational and factual reports that answer pressing questions, preliminary sketches that visualize space requirements, cost analyses that determine operational requirements, and other management advisory services that provide information needed in order to move forward successfully with a project.
“If we were to do it all over again, or create a new operation from the ground up, WC&P would be my first call! Bill, thank you for your advice, guidance and leadership!” Richard Willett, Vice-President, Food & Beverage Metro Toronto Convention Centre—Toronto, Ontario, Canada
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
Management Advisory Services WC&P offers a variety of management advisory services. Many of these services were developed and perfected by WC&P and have now become the industry standard. The most common of these are: • Feasibility Analysis • Master Planning • Programming • Operational Studies • Facility Audits • Development of RFPs (Requests for Proposal) • Sample Contract Document Packages • Expert Witness Services • Branding & Menu Development Consulting
Tanglin Club—Singapore, Republic of Singapore
Key Objective: Being #1
Hotel Magnolia—Santiago, Chile
The Ideal Sustainable Kitchen Performance Items that underperform relative to the industry standard will not be considered. Part of what makes an item sustainable is its ability to perform at optimal levels over time. What good does it do to cut energy if performance suffers? For example, an exhaust hood with an extremely low CFM that leaves the kitchen full of greasy smoke is useless. Resource Consumption vs. Industry Standard The consumption of energy and materials is the most talked-about and widely discussed component of the sustainable realm. Energy consumption gets attention because of the highly-visible financial and air pollution impacts involved. However, in a time when the Colorado River does not reach the Gulf of California and strip-mining is still a prevalent practice, attention needs to be given to lifecycle cost of equipment. ROI Timeline The most significant element holding back the sustainable movement is the financial aspect. In a deal-driven process where the end user is not making the initial decisions, sustainable products are a hard sell. Unfortunately, the most innovative components are often the most expensive. Part of being financially sustainable is measuring the time it takes to pay back premium on initial investment.
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
Important Considerations Not all kitchens are created equally. Designing commercial kitchens is an art and should be treated as such. They must be designed to facilitate a natural flow and movement that creates efficiency and hence significant cost savings to our clients in order to maximize profitability. We take into account those actions required to store, clean, prepare, cook, and serve food without creating congestion in the kitchen or wasted time and energy moving about the space. The space itself
needs to meet food handling safety requirements, sustainability, and efficiency, creating unique design requirements. With all of these criteria considered, we are now able to put on a creative hat and develop designs that best suit the needs of the facility. WC&P has a reputation of being able to “think outside the box” and create not necessarily the expected solution, but the best long-term results.
Kitchen Flow Diagram, MGM/Bellagio Hotel and Casino Complex— Abu Dhabi, United Arab Emirates
Laundry and Solid Waste When serving hundreds to thousands of people per meal, naturally there will be an abundance of food and beverage as well as laundry and thus, solid waste. WC&P designs these back-of-house systems to assure that a facility is prepared to manage both, laundry and solid waste, in a safe,
quality and cost effective manner. The majority of the times, our laundry systems are developed as the venue’s primary laundry site. Our solid waste designs are specific to the disposal of waste in direct relationship to the food and beverage and laundry systems in operation.
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
From Inception to Completion Working with our partners and clients every step of the way, from project inception to completion, a typical design project will have five phases to completion. A team is assigned to each project including WC&A team members with the skill sets required to successfully complete each phase of work, as well as a Project Manager to see the project through from start to finish. WC&P uses a variety of methods to deliver designs. We produce architectural sketches of conceptual designs, creating beautiful visuals that allude to the ambiance the venue will provide for patrons. We also offer our work in both AutoCAD and REVIT model formats, and were one of the first food and laundry facility design firms to provide REVIT modeling services to our clients.
Management Services: review the site, gather data on the existing demand for food/beverage and laundry services Concept Design: establish the scope and criteria of the project Design Development: prepare equipment distribution plans upon approval of the basic concepts Construction Documents: prepare and issue scaled documents for construction Bids & Negotiation: coordinate and compare all bids for equipment prior to ordering Construction Administration: review final placement and installation of all equipment to meet specifications Westin Denver International Airport—Denver, Colorado, USA
Lobby Bar
Staff Dining
Restaurant Bar
Banquet Kitchen
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
Client Highlight List Ameristar Black Hawk Hotel Black Hawk, Denver Radisson Hotel Colorado Denver, Colorado
Goldtown Casino Carson City, Nevada
Ameristar Council Bluffs Casino/Hotel Council Bluffs, Iowa
The Grand Biltmore Hotel Honolulu, Hawaii *
Ameristar Casino/Hotel Kansas City, Missouri Ameristar Hotel/Casino St. Charles Hotel And Parking Addition St. Charles, Missouri
Desert Diamond Hotel and Casino (The Tohono O’odham Gaming Enterprise) Sahuarita, Arizona DTC Hotel Englewood, Colorado Eldorado Hotel Santa Fe, New Mexico
Ameristar Hotel/ Casino St. Charles Conference Center St. Charles, Missouri
Grand Hyatt Mendoza, Argentina * Grand Hyatt San Paulo, Brazil * The Grand Posada San Carlos, Mexico Halekulani Hotel Honolulu, Hawaii Harvey’s Resort Hotel and Casino Lake Tahoe, California *
Austin Hilton Austin Texas
Heritage Hotel & Resort Albuquerque, New Mexico
Austin Westin Austin, Texas
High Country Casino Resort Black Hawk, Colorado
Austin W Hotel Austin, Texas
The Hilton Benchmark – New Brunswick, New Jersey *
The Bellagio Hotel Abu Dhabi, UAE
Hilton Americas Houston, Texas *
The Bellevue Marriott Bellevue, Washington
The Reefs Resort and Club—Southampton, Bermuda
The Benchmark Hotel Contessa San Antonio, Texas
Embassy Suites Boulder, Colorado
Benchmark Stonewall Resort Roanoke, West Virginia *
Equinox Hotel Manchester Village, Vermont
The Boulder Hotel Boulder, Colorado
Exhibition City Hotels (7) – Dubai, UAE The Fairmont Hotel Chicago, Illinois
Caesar’s Tahoe Lake Tahoe, Nevada
Feather River Inn Resort and Spa Graeagle, California
Calgary Hyatt Hotel Calgary, Alberta The Chattanooga Benchmark Hotel Chattanooga, Tennessee * Church Rock Hotel and Casino Gallup, New Mexico Columbus Hilton Hotel Columbus, Ohio The Contessa Hotel San Antonio, Texas
Four Seasons Guanacaste, Costa Rica * Four Seasons Hampshire, England * Four Seasons Miami, Florida * Four Seasons Teatro Denver, Colorado * The Fulton Renaissance Hotel Pittsburgh, Pennsylvania
Courtyard Marriott Danville, California Courtyard Marriott at North Harbour Portland, Oregon The Denver Radisson Denver, Colorado The Del Webb Claridge Hotel and Casino Atlantic City, New Jersey
Ganter Hotel & Restaurant Mohren, Germany * Gaylord Opryland Hotel Nashville, Tennessee Georgetown Sheraton Hotel Georgetown, Texas Golden Hotel Golden, Colorado
Holiday Inn Eugene, Oregon Hotel Del Coronado San Diego, California Hotel Jomax Phoenix, Arizona Hotel Magnolia Santiago, Chile * Hyatt Oregon Convention Center Portland, Oregon Hyatt Place Louisville, Kentucky Hyatt Regency Downtown Denver, Colorado Hyatt Regency Hotel Columbus, Ohio Intercontinental Hotel Luxembourg * Intercontinental Hotel Boston Boston, Massachusetts * Intercontinental Hotel Buckhead Atlanta, Georgia * Intercontinental Hotel Chicago Chicago, Illinois Intercontinental Hotel Cleveland Clinic Cleveland, Ohio * Intercontinental Hotel Riyadh, Saudi Arabia *
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
Intercontinental Hotel Sydney Sydney, Australia *
Palmer House Hilton Hotel Chicago, Illinois
Intercontinental Hotel Miami Miami, Florida
Plaza Bay Hotel San Francisco, California
The Island Surf Club Hanalei, Hawaii
Princess Kaiulani Hotel Honolulu, Hawaii
The JW Marriott Cat Island Resort Cat Island, Bahamas
Radisson Poliforum Leon, Mexico
Kiawah Island Resort Kiawah Island, South Carolina
Ramada Midtown Hotel Denver, Colorado
Kimpton Hotels Denver, Colorado, Tacoma, Washington
The Reefs Hotel & Beach Club Southampton, Bermuda
The La Jolla Residence Inn La Jolla, California
Residence Inn Boulder, Colorado
Lakeside Hotel & Condominiums Flower Mound, Texas
Residence Inn Las Vegas, Nevada
Loew’s Glenpointe Hotel Teaneck, New Jersey
Ritz Carlton Chicago, Illinois
Lone Butte Casino Chandler, Arizona
Rosewood Aqualina Miami Beach, Florida *
Marriott Fulton Renaissance Hotel Pittsburgh, Pennsylvania
Sheraton Crown Bay Hotel and Casino Turks and Caicos Islands * Sheraton Luxor Resort Luxor, Egypt The Sheraton Tacoma Tacoma, Washington Six Flags Great Adventure Hotel Jackson, New Jersey St. Cloud Resort And Spa Breckenridge, Colorado St. Regis Hotel Dallas, Texas Summit Aloft Hotel Kansas City, Missouri Tropicana Club Tamsui, Republic of China Universal Hotel Portofino Orlando, Florida * Ugadale Hotel Ugadale, Scotland Westin Hotel Bangkok and Boao, Thailand * Westin Hotel Austin Texas Westin Hotel Bandung, Indonesia *
Mason O’Farrell Hotel San Francisco, California *
Westin Hotel Chiang Mai, Thailand * Westin Hotel, Denver International Airport Denver, Colorado
Mina Zayed Resort Complex – MGM Grand Resorts Abu Dhabi, United Arab Emirates
Ugadale Hotel—Ugadale, Scotland Rosewood Carlyle Hotel New York, New York *
Mohonk Mountain House Resort New Paltz, New York
Rosewood Hotels San Jose, Costa Rica *
Nickelodeon Hotel Orlando, Florida
Saint Julian Hotel And Spa Boulder, Colorado
NoMad Luxury Hotel New York, New York
The Schaumburg Marriott Renaissance Hotel And Convention Center Schaumburg, Illinois
Omni Frisco Hotel Frisco, Texas The Omni Hotel Tucson, Arizona Orchid One Hotel Panama City, Panama The Orleans Hotel And Casino Las Vegas, Nevada
Westin Hotel Jakarta, Indonesia * Westin Hotel Osaka, Japan * Westin Hotel Kuala Lumpur, Malaysia * Westin Hotel Surabaya, Indonesia * Westin Hotel Tokyo, Japan * Westin Beachwood Resort Fort Worth, Texas *
Sheraton Rotterdam, Netherlands *
Wild Horse Pass Casino/Resort Phoenix, Arizona
Sheraton Saigon, Vietnam *
The Westin Riverwalk San Antonio, Texas
Sheraton Westminster, Colorado * The Sheraton Concord Concord, California
*Projects Completed By WC&P Staff While With Other Firms
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
LEEDS and Sustainable Building Design We have enjoyed a long history of designing sustainable buildings in concert with Owner goals and requirements in North America. Of special importance in the foodservice area of expertise is the firm’s work method of careful interaction on the front end of our projects with the Owner, the foodservice management team, and the design team. We have found that all three groups provide unique information that underscore building character, foodservice system functionality, and technical system inclusions. If possible, we ask that foodservice operator interaction is available from project kickoff through building completion. Our firm has completed over 100 LEED-designated projects. Founding Partner Bill Caruso has been Principal-in-Charge on all of our LEED projects and Stephen Young has been the lead Design Principal. Some examples of our projects that use the LEED Certification program for sustainable design include but are not limited to: Cornell University Ithaca, New York Devon Energy Center Oklahoma City, Oklahoma National Energy Research Laboratories Golden, Colorado
Kimpton Hotel Denver, Colorado The Knight Arena Eugene, Oregon Madison Square Garden New York, New York San Jose Arena San Jose, California Scripps Oceanographic Institute Palm Beach, Florida St. Mary's Hospital Reno, Nevada
St. Cloud Resort and Spa Steamboat Springs, Colorado Stanford University Stanford, California Texas State University San Marcos, Texas University of California Mission Bay San Francisco, California University of Colorado, Folsom Stadium Boulder, Colorado University of Denver Nelson Hall Denver, Colorado University of Maryland, Byrd Stadium College Park, Maryland W Hotel Austin, Texas
Ganter Hotel & Restaurant Mohren—Mohren, Germany
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
Union League Club of Philadelphia, Wine Tasting and Private Dining Philadelphia, Pennsylvania, USA
People We are proud of the people that work at WC&P. Our driven, dynamic and accomplished staff includes architects, interior designers, marketers, culinary professionals, engineers, and hospitality experts. The vast variety of skills and talents that form the framework of our internationally located and recognized project teams are invaluable to the firm and its clients. We strongly believe in continuing education and are affiliated with the most highly visible professional associations in our industry. Members of our team attend conferences, educational seminars, and sometimes, are the key speakers at industry events, thus enabling us to be the best informational resource possible for our partners and clients.
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
Meet some of our Staff William J. Caruso, FFCSI Founding Partner—WC&P Bill Caruso has been working in the foodservice industry for over five decades. After graduating from Cornell University’s famed School of Hotel Administration in 1970, he worked for Allied Stores Corporation of New York. After receiving his MBA degree in 1974, Bill began his consulting career with Harley Little Associates and, later, Ricca, Coburn and Caruso Associates, two of the early foodservice consulting firms. In 1986, he founded William Caruso & Associates, now known as WC&Partners, working on both management advisory and design projects around the world. His project portfolio of personally completed work numbers well over 1,800 projects in 22 countries. He has lectured to numerous global audiences and has authored many published articles throughout the world that outline important industry trends. He is known for his humor and his business sense—combining both to create wonderful, long-term bonds with his many clients worldwide. EDUCATION: • M.B.A., Marketing and Organizational Behavior, University of Colorado, Boulder, Colorado • B.S., Hotel and Restaurant Administration, Cornell University, Ithaca, New York HONORS: • Past President and Fellow, Foodservice Consultants Society International (FCSI) • Elected Life Member, Cornell University Council • Honorary Doctorate of Food Service Medallion, NAFEM (National Association of Food Equipment Manufacturers) • Food Service industry "Young Lion" – awarded by Foodservice Equipment & Supply Magazine LECTURING EXPERIENCE: • IAAM/North American Exhibition Facility Managers Association National Association of College and University Foodservices • American School Foodservice Association • Cornell University, School of Hotel and Restaurant Administration, Ithaca, New York • University of New Haven (CT), School of Restaurant Management • National Restaurant Association • National Department Store Foodservice Managers Association • Foodservice Consultants Society International • Mexican Hotel and Restaurant Association • Council of Hotel, Restaurant and Institutional Education • National Association of Food Equipment Manufacturers PROFESSIONAL SOCIETIES: • Elected Member, University Council, Cornell University, Ithaca, New York • Past President, Director and Fellow, Foodservice Consultants Society International (FCSI) • Past President, Cornell Hotel Society (International Headquarters Group) • Director and Vice President, Cornell University Alumni Association • IAVM, International Association of Venue Managers, Corporate Member
Meet some of our Staff
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
DESMOND G. HAGUE Partner—WC&P Des Hague joined WC & Partners as a Partner in May 2015. He is a veteran food service/ hospitality industry executive with extensive global, public and private expertise. Des has a proven track record of generating enterprise value through high performance teams across multiple industries through all stages of business growth. His past positions with leading food service companies and restaurants include President and CEO of Centerplate Inc., IHOP, and Safeway Stores North America. EDUCATION: • M.B.A., 1996 American University in London, London, UK EXPERIENCE: • Centerplate, Inc. – President - 2/2009-10/2014 • DineEquity, Inc. (IHOP Corp.) – President – 7/2008-2/2009 • Safeway, Inc. – President – 1/2007-5/2008 • Hot Stuff Foods – Chairman and CEO – 2003 -2007 • 7-Eleven, Inc. – Vice President - Food Retail – 2001-2003
STEPHEN K. YOUNG, FCSI Partner and Director of Design—WC&P Stephen Young brings to the firm over 35 years of exceptional design experience matched by few in the food facility design and laundry planning industry today. Steve has been responsible for the programming, design and implementation of a wide variety of food/beverage and laundry facilities throughout the world including public assembly facilities, commissaries, correctional institutions, resort hotels, hospitals and health care, school and university foodservice programs, business and industry employee dining facilities, country clubs and casinos. Laundry projects also include in-house central plant facilities for resort hotels, hospitals and health care, correctional institutions, dyeing and manufacturing facilities. EDUCATION: • B.S. Architectural Design/Planning, Denver Technical University Denver, Colorado • Graphic Design, Colorado Institute of Art, Denver, Colorado Computer Aided Drafting, Computer Technology, Denver, Colorado PROFESSIONAL SOCIETIES: • Foodservice Consultants Society International (FCSI)
MICHAEL E. CARUSO Senior Associate/Corporate Controller —WC&P Michael Caruso brings to assignments many years of financial and consulting experience. His areas of expertise include finance, asset management, investment banking, sales, consulting and corporate leadership. In addition to his corporate experience Michael has served as a noncommissioned officer in the United States Navy Reserves, and he is a veteran of Operation Enduring Freedom and Operation New Dawn. Along with serving as WC&P’s Corporate Controller he also provides Management Advisory Services to WC&P’s clients. .
EDUCATION: B.S., Computer Science, University of Denver, Denver, Colorado M.B.A., University of Denver, Daniels College of Business, Denver, Colorado
Meet some of our Staff
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Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
MARCIN ZMIEJKO Associate Principal—WC&P Mr. Zmiejko brings to assignments a strong background in foodservice equipment and operations. With formal educational and practical work training in operational foodservice, Marcin has worked with major foodservice chains as a manager dealing with equipment, contract negotiation, and franchises both domestically and internationally. He has also had extensive experience working with and designing for the healthcare, correctional, education and hotel industries. aided drafting
EDUCATION: • • •
B.S., Business Administration, Northeastern University, Boston, Massachusetts A.S., Management Information Systems, Northeastern University, Boston, Massachusetts Certificate in Computer Aided Engineering Drawing, Massachusetts Institute of Technology (MIT), Cambridge, Massachusetts
TED GROEGER Project Manager—WC&P Mr. Groeger brings to WC&P a 33 year history in the foodservice and laundry design industry, including work with the Nobel Sysco Food Company design department, Safeway Stores design group, and many years as a Senior Project Manager/Designer in the commercial foodservice industry. Ted possesses a Bachelor of Arts – Interior Design Degree from Louisiana State University and brings a wealth of knowledge related to all aspects of industry standards and design methods. He is sensitive to a client’s look and feel of a project and has dealt with a vast variety of client types and projects ranging from complicated to simple design needs. He is also adept at meeting clients’ needs and is sensitive to other design disciplines requirements. EDUCATION: • B.A., Interior Design, Louisiana State University, Baton Rouge, Louisiana • Additional Studies: Fine Arts, Art & Architectural History
RENATE SIEKMANN Director of Business Development and Strategic Marketing Renate Siekmann brings to WC&P 30 years of management, sales and marketing experience. As the former President of a large international foodservice equipment manufacturing business, her responsibilities included overseeing day-to-day operations, implementation and management of special projects and all aspects of finance; she also played an active role in international marketing and sales. Renate directs WC&P’s worldwide business development efforts from our Philadelphia office and from our office in Vancouver, British Columbia, Canada. Specific areas of expertise, featured within the Philadelphia and Vancouver offices, include, but are not limited, to Colleges and Universities, Sports and Entertainment, Health Care and Hotels, Restaurants and Resorts. EDUCATION: • B.S., Medical Genetics, University of British Columbia, Vancouver, British Columbia • Additional Studies: general business, marketing and project management LANGUAGES: • German (native) • English AFFILIATIONS: • The American Institute of Architects: Associate Member • Society for Marketing Professional Services: Member
Meet some of our Staff
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
KARL-HEINZ KREUZIG Founding Partner – WC&P/BBG Consulting (Europe) BACKGROUND: Karl-Heinz Kreuzig brings to assignments over fifty (50) years of foodservice consulting experience. His specialties include: • Design guidelines for Hotels, Restaurants and Catering Businesses • Introduction of Cook & Chill technology in Germany • Market launch of Induction-Cooking in Germany • Effective Foodservice Layout and Performance • Energy-saving and Emission-control in professional kitchens EDUCATION: • Heidelberg Hotel Management School, Heidelberg, Germany • M.B.A. School of Hotel-Administration, Cornell University, Ithaca, NY, USA PROFESSIONAL SOCIETIES: • FCSI, Foodservice Consultants Society International. 1983-92 Chairman FCSI-Europe / FCSI-International • Cornell Hotel Society INTERNATIONAL AWARDS: • Design of Hotel-Management School—Dortmund WIHOGA • Design of Headquarter Berliner Volksbank, DEBIS Potsdamer Platz • Design and Consultancy—Hotel & Gästehaus Petersberg, Bonn • Annual German Operating Statistics on Hotel- and Foodservice-businesses PUBLICATIONS: • DEHOGA Institution Series, INTERHOGA • HdA Design Series by German Ministry of Education and Research • Advisor for the "Neufert-Bauentwurfslehre" (Standards for Architectural Design)
WILLIAM P. TAUNTON, FCSI President, WC&P/Gastrotec (Latin America) William Taunton brings over 30 years of foodservice experience to the firm. With practical work in foodservice operations experience, foodservice equipment service, maintenance and equipment sales & distribution and a formal education in mechanical engineering, Bill has directed the master planning and design of numerous projects throughout Latin America and the Caribbean for many years. His projects include stadiums, cruise ships, mining camps, country clubs, healthcare institutions, hotels, restaurants and bars. HONORS: • Honorary Doctorate of Food Service Medallion, NAFEM (National Association of Food Equipment Manufacturers) 2015, 2017 LANGUAGES: • Spanish (native) • English • Portuguese LECTURING EXPERIENCE: • Foodservice Consultants Society International (FCSI) • Abastur Show Mexico • Espacio Food & Service, Chile • Equipotel, Sao Paulo, Brazil • ITW & Halton Latin American Seminars PROFESSIONAL SOCIETIES: • President, Past Chairman and Director, Foodservice Consultants Society International (FCSI)
Food, Laundry & Solid Waste Facilities Planning and Design Worldwide
WHY WC&P WC&P is one of the oldest and most internationally respected firms of its type in the independent food, beverage, laundry and solid waste facilities consulting and design field. Almost a half century of accumulated ‘lessons-learned’ at our firm eliminates potential mistakes and brings many time- and money-saving ideas to your project. WC&P’s proposed project teams consist of senior level staff. Combined, these teams possess over 100 years of design expertise, as well as over 9,000 worldwide project credits – arguably, some of the most senior level and accomplished personnel available within any consulting firm of our discipline. Our process includes a meeting specifically designed to identify and quantify owner’s project expectations. Completing any project on time and on budget is our highest priority. Our unique scheduling process will ensure the smooth operation of the rest of the facility during construction. Our projects have won awards such as a National Design-Build Award, Green Building Initiative Three Globe Award, AIA National Honor Award, Interior Architecture and World Architecture News Sustainable Building of the Year Award. We offer a number of additional services that may be particularly attractive to this project and, in particular, the owner: Digital electronic signage planning and design that is foodservice specific. Operational start up services including foodservice staff training on all new equipment. Operational financial planning – pro forma, return on investment and strategic focus planning for food/beverage facilities.
WC & Partners, Inc. NORTH AMERICA Corporate Headquarters: 8055 East Tufts Avenue, Suite 1320 Denver, CO 80237 P: 303.649.1600 Contact: Renate Siekmann rsiekmann@wcandpartners.com
LATIN AMERICA
1735 Market Street, Suite 3750 Philadelphia, PA 19103 P: 215.539.9481 Contact: Renate Siekmann rsiekmann@wcandpartners.com
WC&P/Latin America Centroamerica & El Caribe 9a Calle Pte. Bis #4929 Col. Escalon, San Salvador P: (503) 2566-7771 Contact: Juan Matamoros, FCSI.
1000 4th Street, Suite 800 San Rafael, CA 94901 P: 415.526.6310 Contact: Tara Patton tpatton@wcandpartners.com 2430 Point Grey Road, Suite 407 Vancouver, BC V6K 1A2 Canada P: 215.539.9481 Contact: Renate Siekmann rsiekmann@wcandpartners.com
WC&P/Latin America Av. Las Condes No. 7700 Of. 503 B Las Condes, Santiago, Chile P: (56 2) 22417696-95 Contact: William Taunton, FCSI wtaunton@gastrotec.cl
WC&P/Sérgio Frota & Assoc. Rua Deputado Laercio Corte 951 Apto 93 J Sao Paulo, Brazil Cep 05706-290 P: 11-55 3063-4927 Contact: Sérgio Frota sffrota@yahoo.com.br
WC&P/Mapa Rua Itápolis, 1468 – sala 4 Pacaembu – São Paulo/ SP CEP 01245-000 P: 11-3229-2907 Contact: Marco Amatti, FCSI amatti.sp@uol.com.br EUROPE European Headquarters: WC&P/BBG-Consulting Koenigsallee 14 40212 Düsseldorf Germany P: 01149.211.864000 Contact: Karl-Heinz Kreuzig WC&P/BBG-Consulting Friedrichstr. 88 10117 Berlin Germany P: 01149.30 408 173 346 Contact: Karl-Heinz Kreuzig