This page contains a Flash digital edition of a book.
THE FCSI INTERVIEW


to complete work on time and budget; ‘value engineering’ has a permanent spot on almost all projects these days. Substitutions are approved by owners’ representatives based on price not ‘equal’ in many situations.” He misses the old one-on-one negotiations that were based on trust and past history between consultants and clients. Bidding has taken over all major projects, and he questions that policy.


FOUR MOST SIGNIFICANT PROJECTS Vancouver Convention Center The first major Canadian project, the Vancouver Convention Center, involved many partners from the Province of British Columbia to Centerplate, the foodservice contractor, and the architectural team, working together to create a new building on an historic waterfront where it connected to the original structure by a corridor. The first ever convention centre to win LEED Platinum, it makes a major commitment to green technology. Caruso created a new state-of-the-art scratch kitchen with windows as well as a speciality pastry kitchen in the East Building and a pastry shop.


Singapore General Hospital Key elements at Singapore General, Singapore’s largest acute tertiary hospital founded in 1821, included planning and design of halal and non-halal departments within an existing kitchen and planning for a new patient meal delivery system to all wards in the hospital (from which meals are then served directly to patients). Various types of menus – East Indian, Asian, local Singaporean, Malaysian and some North American style were offered.


NYU Abu Dhabi Planning a brand new campus at NYU Abu Dhabi necessitated all new design. Elements included student unions, residence halls, cafés and other campus buildings, quick-service food within various schools, concessions in sports facilities, full-service dining for faculty club, and staff dining area. Like Singapore, many unique styles of foods are offered including modified/gluten-free and other types of meals.


Madison Square Garden At the same time as Abu Dhabi, the Madison Square Garden project came along involving developing new, first-class food and beverage amenities including new club spaces and hospitality areas. Initially a brand new foodservice facility was designed for the Farley Post Office behind the Garden but that plan was dropped in favour of renovating the old facility. “We redid it to be a fun spot,” Caruso says, “with an area for exclusive products from celebrity chefs. Concession stands were integrated into the main concourse. It was a very, very tough job with complex issues.” The transformation of the 130-year-old Garden cost close to $1 billion.


“There has been much change since I began, and I don’t like some of the changes. There are many reasons for this, but most have been caused by extreme competitive processes and the need to ‘value engineer’ each project with bottom line cost being


the key decision point factor. “Some issues that plague both the consulting world and our industry in general are as follows: Contracts written for consulting and contractor services based primarily on price, not quality, service, experience or ability


For more go to foodserviceconsultant.org


Caruso believes that “if you don’t know how to run a business, you have a problem,” and advises, “bone up before you get into the shark tank. This may be controversial, but I say it from the heart. Margins today are much less and we have to give a quicker turnaround.” He sees today’s students looking at other areas and industry professions. “I don’t know if they understand that they have to work hard and pay their dues.” As an industry segment, foodservice consultants need to do a better job of explaining that, he believes. Looking at potential areas of growth for consultants in the future, Caruso sees healthcare growing and large international projects continuing to be important. “Market harder to service users,” he says.


“Fifteen years ago if I were asked what would grow, I would have said stadiums, arenas, convention centres, entertainment centres,” he says. “Today, I see a lot of big public works projects and healthcare. We’re also seeing bigger prisons being built with food and beverage funding.” On a personal note, Caruso is happiest meeting new clients and travelling. His career has led to lots of travel and new connections – and kicking back on the beach is a favourite pastime. To relax, he admits with a chuckle: “I have to get away at least every six months.”


43


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108