Mr. Sevieri is a Senior Consultant with Foodservice Consulting Society International (FCSI), and over the past 20 years has been active in all phases of the foodservice. Mr. Sevieri has worked in all phases of consulting, including Design Management, Planning and Operations. His Consulting experience covers all facets of commercial food service, including Casinos, B&I Accounts, and Restaurants, including Fast Food, Convenience Stores, Institutional Facilities, Hospitals, Schools and Colleges.

Mr. Crim is a Professional Member of FCSI, AIA Professional Affiliate has over 30 years experience in restaurant, casino and hotel operations, design development, real estate, and new business development. John served as Director of Development for Chart House Enterprises Inc., Vice President, Director of Administration & Operations of Poultry Management and Linda’s Flame Roasted Chicken, Boston Market, Vice President and Director of Operations for Associated Hosts, Inc., Director of Operations Star of The Sea Restaurant Ventures, Regional District Manager for Au Bon Pain, and President of Healthy Living. John’s extensive design involvement in over 2500 facilities includes other brand names with; Paradise Bakeries, Mango’s, Cisco’s, Luther’s Barbecue, Burger King, Moxie’s, Godfather’s Pizza, Islands, Poehe’s, Cork ‘N Cleaver, Chili’s, Steak & Ale, Victoria Station & Outback Steakhouse.

Robert Sevieri is a Professional Member of the Food Service Consulting Society International (FCSI). Over the past 35 years, Mr. Sevieri has worked in all phases of consulting, including design management, planning and operations. His consulting experience covers all facets of commercial foodservice, including in-plant feeding, fast-food restaurants, convenient stores, institutional facilities, schools and colleges.

Michael has 20 years of experience in the Foodservice Industry, is a graduate of the University of Massachusetts Amherst (1986) with a degree in Hotel, Restaurant and Travel Administration. Michael has had success selling and managing hundreds of equipment projects and has had the pleasure to work with several nationally acclaimed Chefs and Restaurateurs including Todd English (Olives, Figs and Kingfish Hall) Lydia Shire ( Biba and Pignoli) Ming Tsi (Blue Ginger), Ed Doyle (Commonwealth Brewery, Seaport Hotel), Barbara Lynch , Paul O’Connell, Ana Sorturn, Frank McClellan(Sel de la Terre), Gordon Wilcox, and Jamie Mammano (Mistral), TheGibbet Hill Grill and Function Hall in Groton, MA, Eastern Standard Brasserie in Kenmore Square, Boston and the University of Massachusetts Dartmouth Ma.

Igor Keric is our Lead Installer and oversees all warehouse operations and shipping on a national international basis. Igor Keric speaks Bosnian, German and Czechoslovakian.