Claudia Scotty, FCSI
Chief Executive Officer

Claudia's background includes extensive retail dining and catering operations experience in the hotel and restaurant industry, as well as over ten years as a Design Principal with Thomas Ricca Associates. This combination of credentials, in conjunction with strong financial analysis and market research skills, makes her uniquely qualified in her field. As founding Principal of the Ricca Planning Studio (now Envision Strategies), the depth and breadth of her education and experience of over 200 projects have given her exceptional expertise in providing hospitality master planning, brand development, capital planning, and market research. Claudia's planning and design experience spans a variety of industries, including colleges and universities, healthcare, hotels, hotels, corporate facilities, convention centers, and clubs.

The Young Lion award from Foodservice Equipment Supplies & Specialist AWARDS Magazine was conferred on Claudia in 1997. She is only the second woman to receive the prestigious national award recognizing outstanding achievements in foodservice planning and design. Additionally, while a Design Principal with Thomas Ricca Associates, Claudia's team was responsible for three national award-winning projects. Claudia is regularly asked to speak at a variety of industry conferences and has served on a number of advisory boards.

President

Rob's experience includes more than twenty years in hospitality operations, management and consulting. He has earned a national reputation for his expertise while consulting to clients in all segments of the hospitality industry. He has provided operations reviews, master planning and design services for over 200 clients in the college and university, healthcare, corporate, government and hospitality industries.

A proven Project Principal, Rob's knowledge of emerging industry trends and collaborative leadership style have earned him great respect and popularity with clients and co-workers alike.

Rob has been a featured speaker at a variety of industry conferences including The National Association of Colleges and University Food Services, The American Society of Hospital Administrators, and the American School Foodservice Association. He has contributed articles to a number of professional trade publications including Food Management and Restaurants and Institutions magazines.

Principal

Margaret (Peg) Rodger joined The Ricca Planning Studio in 1999, bringing over twenty years of foodservice operational experience to the firm. Her strong background in foodservice management in the healthcare and higher education industries includes the positions of Associate Director of Campus Life at Cornell University and Director of Dining Services at College of the Holy Cross. She is known for her expertise in the management of large (multi-unit) dining operations that operate as self-sustaining enterprises.

Peg brings years of experience in creating and implementing new dining concepts designed to increase customer satisfaction and maximize financial success. Her expertise includes construction management, financial forecasting and planning, operating manual development, human resource planning, and foodservice operator RFP and contract negotiations.

Project Manager

Ann brings over twelve years of experience in the hospitality industry to every project, including seven years of operations planning and facility design. Her industry experience also includes restaurant operations and the planning and implementation of cook/chill production systems in healthcare operations.

Ann's background in design adds strength to the Envision team with extensive experience in space planning, conceptual design and facility assessment. Her expertise also extends to all facets of market research including focus groups, quantitative survey development, competitive market assessments, and market capture/market segment analysis. She has assisted a variety of clients with foodservice operator selection and contract negotiations.

Eric Lenard
Senior Consultant

A classically trained chef, Eric has lent his culinary and entrepreneurial skills to a number of upscale restaurants and hotels, including Real Restaurants, the Ritz Carlton San Francisco, the award winning Heritage House in Mendocino, California, and the Sorrento Hotel in Seattle.

Hired by the University of Washington in 2001, Eric was the opening Chef/Manager for the University's new Husky Den retail food court, lauded by Seattle Times Weekly as one of Seattle's “most ambitious new restaurants in years.” The Husky Den serves as many as 10,000 customers daily and has been recognized with numerous industry awards. In 2005, Eric was asked to manage UW's 1101 Café, a cutting-edge “open kitchen” residential dining restaurant, recognized by the National Restaurant Association as “Best In Show.”

Also a trained instructor, Eric's unique blend of culinary and managerial expertise is a great addition to our team, improving our depth of expertise in self-branded concept development, feasibility analysis, staff development, and strategic planning. Eric is the proud father of two toddlers – fortunately, he is also a black belt in aikido.

 

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