Samantha Colon & Jillian Stern
POV: SHFM Young Professionals Summit
A glimpse into our positive experience at the Society for Hospitality and Foodservice Management (SHFM) NYC Young Professionals Summit!
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Jillian Stern
- Sep 13
- 4 min
The Future of Kitchens is Electric, and Here's Why
The transition from gas to electric kitchens is becoming more prevalent in the industry. We are ready to help achieve sustainable solutions.
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Jillian Stern
- Aug 23
- 3 min
Sustainability in Design
Recycled flooring solutions, carbon negative chairs and other inspiring, sustainable solutions for commercial interiors shine at NeoCon 2022
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Marcy Weiss
- Aug 1
- 5 min
Road Trip: Maine with a Sprinkle of Boston
We're taking note of foodservice and hospitality trends while traveling. Read about ambiance and appetite in Portland, ME, and Boston, MA.
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Alexa Astacio & Samantha Colon
- Jun 29
- 4 min
"E"s Favorite Things -- Our NeoCon Experience
Every year, people wait for Oprah's list of favorite things to drop and some people are lucky enough to actually hear the words, " You...
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Chad Weiss
- Jun 17
- 4 min
The Future is Now
Innovation. Technology. Robotics. Equipment. And Food. Dive deeper into our experience at the 2022 National Restaurant Show in Chicago.
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Marcy Weiss
- May 21
- 4 min
A Hand-Crafted Experience
A Recap of our Factory Training at Marra Forni Nothing says team bonding in the foodservice industry like a long bus ride, culinary...
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Raquel Weiss Fusco
- May 6
- 3 min
Remembering the Past; Planning for the Future
The 2022 Society for Hospitality & Foodservice Management Critical Issues Conference focused on creating opportunity in an uncertain world.
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TD Marketing
- Apr 13
- 3 min
Hot is the New Cold - EVEREO® by Unox “The Hot Fridge”
Following the pandemic, TD Marketing’s first opportunity to travel as a team in 2021 was a training visit to the North Carolina...
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Jillian Stern
- Apr 13
- 3 min
The 5 Ws of The Ghost Kitchen
In a time where flexibility is key, ghost kitchens can be built anywhere with the right equipment and operate a variety of menu offerings.
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Samantha Ponzio & Natalie Steimle
- Dec 13, 2021
- 4 min
BDNY – A Place to Immerse Ourselves in the Products, Projects
So, we’re a little delayed on this post, but in this case … delayed is a good thing. We’re busy at the office (seriously have you seen...
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Marcy Weiss
- Nov 16, 2021
- 2 min
Giving Back - It's Good for the Soul
Giving back and supporting the communities and neighborhoods we call home is just one of the
many reasons I enjoy working at elite|studio e
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Raquel Weiss Fusco
- Oct 12, 2021
- 4 min
Hope for Diversity, Equity & Inclusion
A leader's reflection of SHFM's Young Professionals Summit focusing on Diversity, Equity & Inclusion.
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Jillian Stern
- Sep 14, 2021
- 8 min
The Wow Factor -- Design Focal Points and Trends to Follow
Three of our Project Designers discuss some of their favorite projects, the focal points and the importance of the "Wow Factor."
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Jillian Stern
- Aug 12, 2021
- 7 min
Why My Internship Was 5 Stars
As the summer’s end is quickly approaching and the smell of number 2 pencils is creeping in, I thought a reflection of how I spent my...
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Raquel Weiss Fusco
- Jul 28, 2021
- 3 min
Good To Be B.A.C.K.
Welcome B.A.C.K. A play on words and a celebration of returning to the office following a year plus of many working from home.
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Garin Wong
- Jul 8, 2021
- 2 min
Take a Spin on a Piano Stool
If you were sitting on a piano stool, you’d have everything within reach. Now imagine that same mindset in your commercial kitchen design.
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Jillian Stern
- Jun 16, 2021
- 5 min
Robotics and the Future of Food
Unlimited capabilities. Endless possibilities. What are the first things you think about when asked about a futuristic movie you watched...
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Rebecca Ernst, Brittany Lopez & Lynne Schultz
- May 24, 2021
- 3 min
Social Media in the Restaurant, Foodservice, and Hospitality Industry
Most companies understand that social media is a vital business platform, but how do you get started?
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Ivan Weiss
- Apr 21, 2021
- 5 min
Sparking Shortages
A new vaccine, a lumber shortage, a shipping container crisis, a pandemic and more create long lead times for foodservice renovations.
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