Tony Moore interviews our Executive Vice President & COO, Ivan Weiss, about his superpowers: organization, planning, leadership, and a calm sense during a crisis. These and many more great insights into the food trends shaping our industry await you in Episode 47 of Winning at Work, which features thought-leaders and go-getters in the industry.
Seneca One's New Food Hall Offers Quick Service, Variety
The mechanics of offering onsite dining services in a post-pandemic world involve balancing a number of issues. elite|studio e is proud to have provided design/build solutions at One Seneca Tower in Buffalo, NY. The space provides a safe environment that is open to the public.
Our Team; Hotel Experience Foodservice Pioneering
Designers, architects, and creatives recently submitted relevant, revenue-generating ideas for the HX Foodservice Pioneering Concept (FPC) competition. Several members of the elite|studio e team collaborated with 314 DC on the winning entry, "G2". Learn about why it earned top marks from the judging panel.
Raquel Weiss Fusco Named to SHFM Board of Directors
Last week Raquel Weiss Fusco was named to the Society for Hospitality & Foodservice Management's Board of Directors. The organization is geared towards the needs and interests of executives in the corporate foodservice and workplace hospitality industries, and its annual conference attracts nearly 400 individuals from across the country.
elite | studio e has crossed a major threshold
with our 50th team member joining the company
this month. Our Executive Vice President & COO
Ivan J. Weiss shares his thoughts on this milestone and discusses how the team is dedicated to remaining agile and innovative.
If you own or operate a restaurant, corporate café or other foodservice concept, you may be looking for a way to transform the experience. Most of the time individuals immediately jump to exploring the idea of revamping the menu or getting pricing for a gut renovation. But let’s say you’re on a tight budget or you can’t cease your operation for months, then you need to think about other options. Your dining location might be a candidate for a refresh. Our Executive Vice President & CEO Ivan J. Weiss spoke to Total Foodservice about the most common reasons we see this method of renovation happen.
Raquel Weiss Fusco, Director of Client Relations at elite|studio e, was recently written about in Total Foodservice. She is the proud recipient of the
Society for Hospitality and Foodservice Management's first Rising Young Professional
Award, which was presented at its National Conference in Texas last month.
Brand's Relationship With
Your Dining Space Design
When elite | studio e has the opportunity to
design a café, dining room, standalone concept
or hospitality space, we start by having a conversation with the operator and client to determine the desired look and purpose of the space. If the client desires the incorporation of its brand into the design, or a station featuring a national or local brand, our Marketing team gets involved to help make it happen. Marcy Weiss, our Associate Director of Marketing, was given the opportunity to share how this process works and the end result of a few successful projects.
Our Director of Client Relations, Raquel Weiss Fusco, was interviewed by the Society of Hospitality
and Foodservice Management's newsletter
Food & Hospitality At Work. The article focuses on Raquel's role in the organization over the past two years as Chair of the Rising Stars Committee, a position that allows her to meet, mentor and educate those new to all facets of the industry.
With almost the entire team present, Eric D. Weiss, President & CEO of elite | studio e, accepted the MAFSI Region 3 Dealer of the Year Award in Lake Success, NY. Acknowledged for its differentiation in the industry, family values and innovation in technology, Lynne Schultz of Tri-State Marketing proudly presented the award at the organization's annual dinner.
elite | studio e spearheaded the renovation of the University of Maine in Farmington's Beaver Lodge. From concept to completion our team was onsite to ensure the success of the project. Since February 2017, the students have an updated space to hang out in and dine in.
"We keep customers happy by providing foodservice designs that are inventive and fresh, while functional and operator-friendly. When our clients have comments and concerns, we listen and deliver,"
said Assistant Vice President Chad S. Weiss.
He was interviewed in the Society for Hospitality and Foodservice Management monthly e-newsletter
and spoke about his passion for the
BOXX Technologies Blog took America's obsession with food one step further and delved into who creates the environments that transform the idea of foodservice into a practical and pleasant experience. Associate Creative Director Samantha Kravitz, Interior Design Olivia Sklyarova and Associate Marketing Director Marcy J. Weiss spoke about our collaborative, creative process that allows us to design, develop, and deliver solutions.
Assistant Vice President Seth Prager wrote about the Society for Hospitality and Foodservice Management Critical Issues Conference in its Consultant's Corner. The conference was mainly about consulting and space planning related to new spaces for the front of the house, dining room, and work spaces but what caught Seth's attention was the amount of lost opportunity clients miss out on when they keep their dining room only a dining room. Seth is a regular contributor to this SHFM column.
The difference between buying kitchen equipment from an internet dealer versus a company like elite | studio e is the customer service. A dealer like us will work with you to choose the product that’s right for your space and population, measure the location, ensure it fits through doorways, check electric and plumbing needs, arrange delivery, supervise installation and provide support upon completion.
Designing a foodservice space is so much more than addressing the aesthetics, it’s also about designing for functionality. Raquel Weiss Fusco, our Managing Director of Project Operations visits The Feed, Vollrath's podcast. Fusco gave tips for designing for COVID, keeping up with the latest trends, and more.
HX Foodservice Pioneering Concept 2020 Winner Builds a Touchless Experience
G2 —short for Grains & Greens —is the 2020 winner of the Foodservice Pioneering Concept competition presented by HX: The Hotel Experience. The winning G2 concept touches on many elements that connect with current trends, including creating a touchless experience and offering locally sourced ingredients. G2 is the brainchild of elite|studio e and 3.14 DC.
Our team is proud to be part of the continuous transformation at Hudson Yards in Manhattan, New York. This brief spotlights a retail project we were part of -- William Greenberg Desserts. The iconic bakery was founded in 1946.
British Airways Performs Sweeping Renovation of JFK Terminal
British Airways’ $64 million renovation of Terminal 7 at John F. Kennedy International Airport (JFK) represents a premium upgrade — and not just for premium passengers. The changes are tangible for more than 150,000 customers who travel through the terminal every month. elite | studio e's role was to collaborate with the airline, Corgan architecture and VRH Construction to create a new Galleries First Lounge experience.
Eric Weiss to Receive
AJC National Corporate Innovation Award
Eric D. Weiss, founder, President & CEO, will be presented with the AJC’s National Corporate Innovator Award at its 2019 Food Service & Hospitality Division Dinner next month. "One of the foundations elite|studio e was built on is innovation. We pride ourselves on being ahead of the curve in talent, creativity, and knowledge, to best serve the needs of our clients,“ he said.
There are many factors that influence an awesome dining atmosphere. And, these details should be aligned with your brand story so that the overall impression, and vibe you create work together and make sense. In a recent Total Food Service article, members of our team shared some insight on creating ambiance and some project examples, including Red Rooster Harlem and AON Chicago.
The use of design/build firms is becoming increasingly popular in commercial construction.
The reality is having a single source handle a
project is often a better experience than the classic design-bid-build method. This also applies when renovating your corporate café, university dining hall, hotel, restaurant and other dining locations. Aaron M. Weiss, Vice President of Project Solutions, address the benefits of using a design/build firm.
elite | studio e is proud to have been part of the design/build team for Marketplace 600, a food hall located in the west wing of Bank of America Plaza.
From concept to completion, our team collaborated with the operator, interior designers and architects to create a state-of-the art facility featuring specialty equipment, unique signage materials and a variety of finishes. This food hall is located in the largest skyscraper in Atlanta, GA.
This year, elite | studio e had the opportunity to partner with Sodexo to create a flexible and functional café concept called Chef's Palette. The concept rotates its core offering using the operator's existing brands. In addition, the visually driven ambiance changes to compliment the menu and transform the space. The Wake Forest Baptist Medical Center is the first location to implement Chef's Palette.
Project Coordination Software
is a Tool for Success
With an increase in the size of our team, a higher level of coordination across departments was
needed to become more efficient. Once a project management system called Wrike was put into place our on-time project completion rate increased. As a result of our success with this software over time, our Executive Vice President & COO Ivan J. Weiss was interviewed for Wrike's blog.
When digital agency R/GA chose to move its offices to Hudson Yards, elite|studio e was hired to provide foodservice design and construction management for the cafe, kitchen, cold food service area, floor pantries and the lobby grab & go/coffee/juice bar concept. R/GA's office features many ways to create casual collisions, including through the design of its foodservice operation, and was written about on officesnapshots.com.
When our New York headquarters gained an additional 2,500 square feet, we decided to renovate the space to create a work, play and live space. It is something our team is often involved with and an environment we should have as well. Our Executive Vice President & COO speaks to the process from conception to completion, which mimics the way our company's projects are handled.
Our Assistant Vice President, Aaron M. Weiss, was interviewed on becoming a new member of the Society for Hospitality and Foodservice Management monthly e-newsletter. Involved with the organization, he has attended its national conference in New Orleans and serves on its Membership Committee.
In Society for Hospitality and Foodservice Management's Consultants Corner, our Assistant Vice President Seth Prager addresses his experience designing and building a catering commissary for a client in the tri-state area. The budget was tight and stakes were high and obviously what the client wanted did not fall into his budget. Through many value engineering exercises and many revisions, we finally came to a point where we fell into his budget and were awarded the project.
American Express Reopens On-Site Foodservice with Increased Grab and Go, Robots and Apps
From concept to completion, our team was part of providing a safe and convenient dining experience for American Express employees returning to its Manhattan office. Its micromarket, 38 Express, was renovated and increased its offering as it is the only foodservice operation open to date.
Hydroponics & Culinary
Come Together For a
elite | studio e team members, Josh Mass and Jim Collins, are excited to see their winning concept, G2, come to life. From start to finish G2 provides a touchless experience creating a safe, user-friendly foodservice concept during COVID-19 pandemic
Known for designing and building creative foodservice project solutions, elite|studio e was recently published in Boss Magazine. The piece focuses on our work with a client and an operator elevating the workplace dining experience.
Long time design/build guru executive Eric Weiss
of Long Island’s elite | studio e was honored by
the AJC Food Service and Hospitality Division.
He was surrounded by family, friends and several members of the elite | studio e team, including the firm’s next generation.
Several members of the elite | studio e team are featured in this piece about the 2019 Society for Hospitality and Foodservice Management's Critical Issues Conference in New York City. Industry experts addressed leveraging the changes redefining hospitality and world-class service; enhancing techniques for measuring customer satisfaction; and incorporating strategies for building loyalty by building client connections. Our company is a proud sponsor of the conference.
elite | studio e was recently recognized by PSEG Long Island for doing its part to go green. Since the company renovated its headquarters in 2015, it has taken several steps to decrease its carbon footprint.
British Airways is investing heavily in new lounges and passenger amenities, and Galleries First at
John F. Kennedy International Airport is among
the first spaces to undergo a drastic makeover. The
elite | studio e team is proud to have been part of
this transformation which provides a sleek and sophisticated experience for fliers. It features boutique dining, a bar, a wine tasting area and other areas suitable for business and leisure travelers.
Former Boston Globe Building Envisioned as Innovation Park
elite | studio e is excited to be part of the redevelopment of the former Boston Globe building. The BEAT will become a hub for innovative business involving robotics, 3D printing and other futuristic endeavors. It will also feature a food hall, collaborative experiences and a beer garden. Our team is partnering with Stantec architecture firm and Nordblom Co. on this project. Rendered image provided by Stantec.
elite|studio e Honored at MAFSI Golf and Awards Dinner
Total Food Service recently covered the Manufacturers' Agents Association for the Foodservice Industry
Region 3 Dealer of the Year Award. elite | studio e's
CEO & President Eric D. Weiss was among the award recipients and he was proud to share it with every member of the company's team. Weiss spoke about his career and the growth of the company, which was founded in 2000.
There are many different ways products, presentations and services can be innovative.
This article, which was featured in the Society
for Hospitality and Foodservice Management's monthly newsletter, challenges you not necessarily to find what is new, but to use things in a different way.
Ivan J. Weiss, our Executive Vice President & COO,
is a frequent contributor the monthly
Virtual Reality is at the forefront of our industry.
It is revolutionizing the way we present and visualize design of projects. We had the opportunity to
speak with Forbes about this technology and how
we became one of the first companies to bring it to our clients.
Virtual Reality Does Real Marketing for LI Companies
Our work with virtual reality experiences was highlighted in a Newsday article focusing on how local companies are utilizing this innovative technology for marketing. Assistant Vice President Chad S. Weiss, who is often looking for new presentation methods for our foodservice presentations, was interviewed.
The Children’s Museum of Indianapolis is a site
that not only wanted to refresh their servery, but
also needed to ensure that it was a family friendly space. The team at elite | studio e came on board to design a space that would achieve these needs, including fitting room for double strollers, incorporating children's activities into the design
and allowing flexibility for evening adult-only events. Our Associate Director of Marketing, Marcy Weiss, takes you through some of this process on
The View Finder featuring
Horizon Blue Cross Blue Shield
A total overhaul of the 5,875-sq.-ft. servery on the fifth floor of Horizon Healthcare Services, Inc., (HHSI) headquarters might seem like a foodservice designer's dream. But there's always a catch. In this case, it was two long walls of panoramic windows, opening out onto the vista of downtown Newark, N.J. The challenge: how to keep the view and the servery too. Take a sneak peak of this dining experience and read about our design/build process.