Metro New York and the nation’s leading Client Liaisons, Self-Operators, Contractors and Integrated Facility Managers gathered for the annual SHFM Critical Issues Conference (CIC) this month in New York City.
SHFM – The Society for Hospitality and Foodservice Management serves the needs and interests of executives in the corporate foodservice and workplace hospitality industries. SHFM hosts events across the country that enables industry professionals to come together to exchange ideas with industry professionals who share similar challenges and agendas. This year’s SHFM Critical Issues Conference held at NYU’s Kimmel Center featured an all-star cast slate of presenters who explore the conference’s theme: DESIGNING THE EVOLUTIONARY WORK SPACE EXPERIENCE.
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CIC moderator John Nackley led an engaging dialogue that focused on an interactive discussion of the drivers changing the way we design workspace and serve customers. Attendees had the opportunity to discover the implications for design strategy and analyze how to innovate in a foodservice and hospitality environment.
Nackley brought unique qualifications to the moderator post. He has been the President and CEO of InterMetro, a division of The Ali Group, for over 22 years. Under his leadership, Metro has become a global force in offering space optimization and productivity solutions, which gives Nackley a unique perspective on current trends in the foodservice industry. He cites changing menus, technology and automation as just a few of the drivers changing the way we design and serve.
The former SHFM award winner was joined in the panel by Michael Bonomo, Director of Global Workplace, CannonDesign; Deloitte Digital Managing Director Mike Church; Connie Dickson, Principal at Rippe Associates; and Christine Gurtler who serves as Design Director at Manhattan’s Jacobs | Doland | Beer, LLC.
“Our goal was to help CIC attendees create strategies to simplify the way you configure space,” noted Nackley. “We also hope to challenge the group with key questions including: how can you reinvent your services, refocus your core audience or redefine the purpose of your brand.”
The panel of Industry design consultants and technology specialists brought their additional expertise and informative examples. Attendees learned from the panel’s insight and project experience as they shared work space perspectives on: key components and metrics of flexible design, emerging uses of technology, customer expectations and the enhanced customer experience, budgetary concerns and design requirements.
Nackley concluded: “We wanted SHFM CIC attendees to take away recommendations, ideas and a new appreciation for the critical importance of designing a evolutionary work space experience to ensure the most effective project collaboration and execution.”
The event concluded with the opportunity for industry professionals to network. NYU’s culinary team took guests on a culinary tour of each of the boroughs of New York with stations featuring signature dishes of the Big Apple.
CIC’s “meet and greet” is designed to build relationships among operators and suppliers. Everyone enjoyed hors d’oeuvres and cocktails as they networked—the perfect close to an insightful conference!
“The CI conference fits our agenda to attract, retain and develop the best competitive minds, corporations are moving away from centralized office hierarchies and cafeterias to deconstructed, multi-use collaborative thinking and dining spaces,” noted SHFM President Victoria Vega. It is imperative that SHFM be at the forefront of delivering best practices in evolutional workplace design for our hospitality industry professionals to successfully navigate the ever-changing real estate landscape.”
SHFM members oversee all facets of corporate foodservice and workplace hospitality; from cafes and retail operations to catering, vending and even fitness centers and child care services at major corporations In Metro New York throughout the US.
To learn more about the SHFM Critical Issues Conference, please visit their website.