Savoy Brown Food Service Consultants

Rob's foodservice experience started while working for a small foodservice dealership outside  Frederick, MD in 1984. This position ultimately led Rob to the position  Director  Sales for one  the nation’s largest foodservice equipment dealerships. His responsibilities included supervision  a large sales force, as well as overall day to day management decisions and oversight  the purchasing department. Rob personally handled the sales  multiple national accounts, large private foodservice institutions as well as numerous Hotel's and Country Clubs.

In 1992, after Rob was hired as Director  Sales for another large equipment dealership, he began his working career with Ted Savoy. From the beginning they developed an instant connection when transforming a client’s concept into reality. They found that their listening skills, in addition to their many years  experience developing such projects have helped them to develop a nationwide client base.

In November  1996 Savoy Brown opened its doors in Jessup, . Since then Rob has established himself as a leader in the area  design and development. While under his supervision Savoy Brown has grown to be a leader in the foodservice consulting field.

Rob has served as a member  the Board  Directors for the Restaurant Association  , as well as Co-Chairmen for the Mid Atlantic Restaurant Show. Furthermore, Savoy Brown along with the Restaurant Association developed Cafe 2000 which was the predecessor  the Restaurant  the Future which was unveiled at NRA in 2005.

Ted Savoy is a Design Consultant with 35 years of experience in the foodservice industry. He has developed a diverse resume having designed and consulted on small privately owned restaurants to one of the largest commissaries in the country. He has also had the opportunity to develop foodservice designs for hospitals, hotels, assisted living facilities, prisons, food courts, theme parks amongst others.

Working as Vice-President of operations/design for a leading foodservice equipment dealership prepared Ted for his role as a Partner with Savoy-Brown Consultants. In the position of VP of operations/design Ted oversaw the design, installation and startup of hundreds of foodservice operations throughout North America and the world. Today, Ted is responsible for the design department at Savoy-Brown Consultants where he oversees all foodservice designs.

Ted, along with design software from Archicad and Graphisoft has developed 3-d foodservice objects to help Savoy-Brown’s clients to have a better understanding of their restaurant design. Ted insists that the opportunity to view the completed project in its finished state before construction begins is an extremely valuable tool that this technology provides.

Working in various jobs in the food service industry has provided Lucy with the foundation which has landed her in the food service consulting industry. After relocating from NJ to MD in 1979 she worked her way up to a management position for one of the nation’s top 20 foodservice equipment broadliners. Lucy’s training and background came from hands on experience and has translated into practical experience when working with clients.

In 1998 Lucy came to Savoy-Brown as the company was going through a major growth. Lucy’s background has allowed her to specify equipment, project manage jobs and work in the capacity of office manager. The diverse nature of Savoy-Brown Consultants business has allowed Lucy to work with all types of clients from small individually owned clients to national chain accounts. Additionally, the growth of Savoy-Brown Consultants commissary business has allowed Lucy to become a cook chill specialist.

Lucy feels that “You must understand all areas of a project and how one relates to another in the development of a project. This enables me to not only communicate with architects and general contractors but also the sub-trades in the field. I have a better grasp of their concerns and issues and am better able to help find a solution to their issues.”

Lucy looks forward to working with all new and returning clients in the future.

Having graduated with honors from Indiana University, Steve’s food service background began while working for various restaurants from the age of 14. This background has allowed him to gain an understanding of the operations of food service facilities both in the back and front of the house. Since his graduation from IU, Steve has been gaining the knowledge and understanding of industry as a result of working along side the design, sales and equipment specification departments. Since Steve arrived at Savoy-Brown Consultants he has also been working with a key national account on a regional basis, consulting and specifying equipment for their sales people and clients. This account has given him a broad understanding of all the latest trends and innovations in heavy commercial foodservice equipment. He is currently gaining knowledge and experience of project management while working in the field along side of Rob, Ted and Lucy. Finally, he is developing an understanding on the use of CAD and hopes to expand this knowledge in the future as he develops his path in the industry.