| WHO
WE ARE Culinary Advisors was founded by Angela McPhaul, Bonnie Zietlow, FCSI, and Michael Pantano, FCSI, to provide highly personalized, professional foodservice facility planning and consulting services. Joined soon after by Suzanne Bahr, FCSI, the firm brought together four individuals with years of experience working together - as a team - in previous positions with other firms. Begun in 1993, Culinary Advisors was designed from the outset to be different. We do not claim to be all things to all clients. Instead, we chose to focus on what we do best, and augment our staff, as may be needed from time to time, with other professionals, who we call our Adjunct Staff. The company was structured to maximize the leverage provided by technology and the internet, while maintaining a close working relationship with clients. OUR
APPROACH To achieve high standards of document quality, all documents basic to our business are created using computer technology. We use a customized database to create written documents such as equipment lists, utility load schedules and specifications. Any changes are automatically coordinated because after they are entered in one document, they are reflected on multiple documents. Virtually all drawings, conceptual and final, are created using CAD. With digital communications and image software we can send any information you need, from marketing materials to contract documents, over the internet. Traditional business ethics and values can and do coexist with the latest in business structures and innovations. We recognize that creative design solutions, professional quality documents and responsiveness are expected of every foodservice consultant. The bottom line is...we have developed better, more efficient ways to deliver these services to you. |
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