Conrad Beattie, Senior Associate

Interpreting his clients needs and translating them 
into economical, smart designs is Conrad's key strength 
as a consultant. He approaches projects with a singular aim: 
listen, advise and implement viable solutions to real-world 
operational challenges. Conrad believes that a collaborative 
working relationship with both the facilities management 
team and the dietary personnel results in a functional design,
one that meets the client's objectives while adhering to 
increasingly tight labor and budget restrictions. With more 
than thirty years experience in the food service design 
industry, Conrad has demonstrated the ability to implement 
facilities that meet expectations.