Rock My Restaurant is hosted by our own members Bill Bender and Eric Norman. 

New Episode!

How to Brand Your Restaurant Effectively: Walls, Ceilings and Surfaces

Benefits of iPad and and Tablet POS Systems

Garrett Lennon 

JLR Design Group Inc.

How did you get your start in the industry?

I got my start in the industry at the age of 15 as a Hobart Engineer (dishwasher) at a family friend's restaurant. Through that experience I quickly learned that I had a strong interest in cooking. I parlayed that interest into working as a cook at a natural foods store and deli that my hippie-couple neighbors owned at the time.

What path did you follow to get where you are today?

After High school, I enrolled in culinary school Oklahoma State University. From there, I went on to work in a couple of fine dining restaurants in the greater OKC area. With a year under my belt working and getting a firmer grip on the industry, I decided to move down to New Orleans to continue my career as a chef. I spent the next four years honing my craft in several fine dining establishments in the big easy. In 2006 I was contacted by some family members in Washington that were in the process of finding a location to open a small caf� and wanted me to help them get the doors open. I took the opportunity and moved up to the great NW. It was a hard fought battle but when the caf� never came to fruition I decide to augment my career path and went to work for a foodservice equipment dealer in the role as a KEC. In my six years working as a KEC, the aspect that I found to enjoy the most was the process of development and design. When the opportunity presented itself to come work for JLR as an associate consultant, I quickly jumped at the opportunity. 

What do you enjoy most about this industry?

I enjoy the challenges each project presents that you have to overcome and solve as a designer. I also really enjoy the people. I feel that I naturally relate to personalities I meet in the Foodservice industry on a daily basis. Finally; it's all about the food. If it weren't for the food I honestly would lose all interest in this industry.

What do you do when you are not working?

I enjoy listening to music, cooking, checking out the latest and greatest in new restaurant openings, nature stuff and sailing (when the weather is good). 

Garrett Lennon is a member of the ICON Committee, a committee that promotes the participation of new and emerging members of FCSI TA. 

No Client. No Budget. No Limits. Just Your Imagination.

You're invited to put your expertise and imagination together to create the next great Foodservice Pioneering Concept for the International Hotel, Motel & Restaurant Show. Go to www.ihmrs.com, click on foodservice

pioneering concept for the application and

full details on how to enter.

Completed submissions are due April 30, 2014.

Contact Phil Robinson, Show Director, Hospitality Media Group, LLC. He be reached by phone at 212-754-7920.

Hatco� Drop-in Hot/Cold Well in Hot Mode

The Hatco� Drop-In Hot/Cold Well can hold both hot and cold food products. Whether it's to hold hot breakfast foods or keep salad items cold and fresh, the HCWBI unit incorporates the Hatco quality of both the cold and hot well units into one.

Similar to the Hatco CWB Cold Well, the Drop-In Cold Well features auto-defrost, optimal insulation, an efficient condenser, and easy serviceability. The Drop-In Hot Well utilizes the "free flow" technology from the FR2 Hydro-Heater, which assures an efficient, safe, and long-lasting operation.

The HCWBI unit also includes adjustable set points to hold specific food items at its optimal temperature. The remote control box can be mounted to a front counter, giving easy access to the operator. It also features simple controls from a seamless unit, making the unit easy to clean and use.

Hatco Corporation is a Milwaukee Wisconsin-based, employee-owned company with a history of over 60 years of excellence in the design, production, and servicing of holding and warming equipment. In 2009, Hatco introduced their first Refrigerated Drop-In Well product, bringing the same excellence to the cooling part of their foodservice product line.

Foodable WebTV Network's original series, Across The Bar, visits Chicago's, The Drawing Room. Join host Paul Barron and lead Mixologist Sergio Serna as they discuss cocktail trends and even create the first Across the Bar original cocktail, the ATB! Watch now

With renewed direction and purpose, the FCSI Educational Foundation is committed to funding educational programming that promotes life-long learning, professionalism and ethical behavior for the foodservice consulting profession. 

Your tax-deductible donation to the foundation helps fund programs such as sponsoring student attendance at FCSI events, scholarships, internships and more.  

Click here for a brochure with more information on the FCSI Educational Foundation mission and goals.  In addition, check out this article in Foodservice Consultant Magazine.