Lu is a specialist in all things relating to food and beverage. With over 38 years’ experience, exclusively in the Restaurant, Bar, and Foodservice Facilities consulting, design, foodservice millwork design, foodservice custom stainless steel design, project management, and permit document preparation and submittals to City and County for TI permits, county health departments, and state liquor boards Across the United States & Canada.

Lu has designed over 700 restaurants, 600 bars, and over 1,500 foodservice related businesses. Lu is a member of FCSI The Americas (Foodservice Consultants Society International)

Showcasing a remarkable 50+ years in the food and beverage industry, Craig is a distinguished consultant specializing in design, operations, and project management. Over the last 36 years, he’s been the driving force behind the successful launch of 100+ establishments, from casinos to restaurants, showcasing a collaborative approach to ensure targeted profitability. Armed with a Social Sciences degree, Craig’s journey spans major chain restaurants, corporate leadership roles, to founding his consulting firm.

Today, he’s a trusted advisor, particularly for Tribal Casino Operators, demonstrating a profound understanding of self-determination principles.

Dylan Halaszynski founded Bayard Food Service Design in 2022. Formerly with Shawmut Design and Construction, Dylan’s expertise began with restaurant fit-outs in the New York tri-state area. After years in construction management, he transitioned to food service design consulting for boutique firms in NYC. With in-house experience at Urbanspace in 2019, Dylan launched Bayard FSD, driven by a deep understanding of nationwide Department of Health codes. Dylan excels in designing within code constraints, pushing boundaries where needed, such as in the absence of specific codes for food halls and communal prep spaces.

Rick, a bar design expert with a focus on hotels, restaurants, and sports bars, has honed his mastery in the elusive “Gray Zone” of bar design. Offering “Integrated Bar Design,” a unique architectural engineering approach, Rick solves complex challenges beyond the expertise of typical design professionals. Specializing in curved bar design, modular concepts, draft beer systems, and steel design, Rick’s proudest achievements reflect his innovative core design elements. With nearly 100 articles and 80 YouTube videos, he shares his wealth of knowledge. Today, Rick’s influence extends across the U.S., Canada, and various offshore applications.

Having over 20 years’ experience in the food service and hospitality industries, Garrett has a diverse background that includes: operations, management, sales, design, and consulting. Garrett has been with JLR since 2013 and is the president and principal of the firm. Garrett has provided food service design and consulting services for the restaurant, hospitality, business and industry, casino/ gaming, institutional, K-12, cultural/ civic, university/ higher-ed, and healthcare market segments in his career. Garrett uses his unique background & experience to help execute efficient designs for a long-lasting and adaptable food service operation.

James Farley, PE, SE is a structural engineer and majority owner of MC Squared, Inc. in Olympia, Washington. His work experience has covered every typical building material and numerous types of structures ranging from one to ten stories.

Kevin, a seasoned executive with 39 years of experience, is a trusted advisor for global restaurant and hospitality operators. As the head of “Restaurant Business Experts,” his firm provides comprehensive services, including business plans, manuals, financial modeling, and more. Recognized as an industry authority, Kevin has been featured on ABC News and is known as “The busiest man in the restaurant business.” With a diverse background, including multi-unit ownership, directing foodservice at the 1984 World’s Fair, and founding Mystery Shoppers, Kevin is also an accomplished author, contributing writer, and sits on three boards. Based in Denver, he is an enthusiastic traveler, dual-sport motorcyclist, and saltwater fisherman.

In the US, the National Restaurant Association’s 2024 What’s Hot Culinary Forecast is drawn from a survey of 1,500 culinary professionals in October 2023.

The trends for the year emphasize a consumer craving for comfort, community, and curiosity, all influenced by social media. Traditional dishes like BBQ are evolving with new flavors, and regional cuisines such as Nashville Hot are gaining popularity through social sharing. Global influences are reshaping local menus, even in the realm of chicken dishes.