Kitchen Innovations to Transform Your Business

About This Webinar

The industry's fast-evolving nature consistently drives interest around health and sanitation, versatility and space saving, and automation and intelligence. Join the 2021 Kitchen Innovations Award Judges Richard Eisenbarth, Foster Frable, and Randy Homer, and moderator Abbey Lewis, as they discuss how these cutting-edge equipment innovations can improve your operation and contribute to the industry’s overall progression.

About the Kitchen Innovations Awards:
Chosen by an independent panel of judges comprised of industry leaders and internationally recognized food facility consultants, multi-unit executives, and design experts, the 2021 Kitchen Innovations Award recipients represent the year’s most forward-thinking and cutting-edge innovations that meaningfully improve foodservice operations.

Visit The Show To Go to explore and connect with this year's KI Awardees.

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This webinar is approved for 1 Continuing Education Hour by the American Culinary Federation (ACF), and 1 Continuing Education Unit by the Foodservice Consultants Society International (FCSI). Please contact programming@winsightmedia.com after you've attended the session to request a certificate of attendance.

Who can view: Everyone

Webinar Price: Free

Featured Presenters

Abbey Lewis

Vice President of Content Strategy, Winsight LLC

Abbey Lewis is the VP of Content Strategy at Winsight LLC. In this role, Abbey oversees the editorial and content team across all of the industries Winsight serves: convenience, grocery, restaurant and the noncommercial foodservice industry. Prior to her current position, Abbey was the Content Director at FoodService Director magazine, Editor In Chief of Convenience Store Products magazine, and a contributing editor to CSP. Her first job after graduating from the University of Illinois, Urbana-Champaign, was with Packaging World magazine when she spent the first eight years of her career.

She lives in Oak Park, IL, where she spends all her free time with her husband and three children.

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Richard Eisenbarth, FCSI

President, Emeritus, Cini-Little International

Eisenbarth brings over 42 years of consulting experience to every facet of the foodservice design industry. He educates staff and peers on global equipment trends in the continually-evolving industry. While recently retired from day-to-day leadership at Cini•Little, Eisenbarth continues to mentor Cini•Little staff members and our industry. His passion for the industry is evident in his service to various industry and educational advisory boards as well as FCSI.

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Foster F. Frable, Jr., FCSI, Associate AIA

Founding Partner, Clevenger Frable LaVallee

Since 1979, Foster Frable has designed over 500 foodservice projects, including five star restaurants, hotels, colleges, and hospitals. He is also a regular columnist for two industry trade publications. Prior to consulting, Frable was Director of Hotel Facilities Engineering for Marriott. In addition, he served as an Instructor at the Penn State School of Hospitality Management, where he also owned a nearby restaurant.

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Randy Homer

Program Manager – Food & Beverage Experience Development, Disneyland Resort

With the Disneyland Resort for 32 years, Homer oversees the design, equipment specification, and construction of food and beverage experiences spanning the gamut from hotel fine dining to mobile food carts. He has held similar positions roles internationally during the construction and opening of Disney theme parks in Hong Kong and most recently, Shanghai.

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Hosted By

National Restaurant Association Show

The National Restaurant Association Show delivers content, connections, and products to tackle your foodservice business challenges head-on.

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