Jon is well versed in developing solutions for institutional and other food service clientele, drawing on more than 30 years of experience to offer a wealth of equipment and design solutions. He has worked in all aspects of the food service equipment business including, accounting, purchasing, sales, installation, estimating & bidding, project management, and design. He has experience in all the market segments with a focus more on institutional feeding and large production kitchens, although very well versed in the other market segments as well. He has designed and managed small projects as simple as just a walk-in cooler to very large projects ranging in several million dollars.

Prior to founding FSDS in 2010, Jon was designing and consulting for 8 years. Along with the team, he creates detailed specifications, layout drawings, mechanical drawings, and equipment manuals for use by the architect and engineers for building and construction.

Patrick has extensive experience in the fast-paced environment of restaurants and bars. He has worked in many front of the house and back of the house positions over the years in the restaurant industry. About five years ago, he switched gears and leaned on his engineering education to begin a career in the food service design and project management fields. In this role he developed the skills to coordinate and manage numerous aspects of commercial kitchen design and installation. Specializing in design-build projects, he brings to the team the hands-on foodservice industry experience that is critical in helping clients achieve optimal operational efficiencies.

Patrick works closely with the team to create layout and mechanical drawings, select equipment, produce equipment manuals, and formulate project budgets. He interacts with the client, engineers, architects, and industry sources to create intuitive designs and manage projects with great communication skills.

David’s career in food service began while working in the kitchen at a boy scout camp helping to prepare, deliver, and serve meals to camp attendees and staff.  He experienced first hand what it’s like to work in a kitchen and how the flow of it can be just as important as the choice of equipment being used.

Stepping out of the kitchen setting, David got his first drafting job working in an architectural firm focused on residential housing.  Through this position, he learned about building and designing floor plans, managing heavy workloads and meeting deadlines, all of which are essential in his field.  The first experience marrying his food service background with his drafting abilities occurred when he joined the team of a food service dealership.  There he learned how the supply side of the industry works.  With his time drafting combined with various kitchen and restaurant experience, this allowed him to accelerate his learning in his field.

Carin’s career in food service began after her college years.  She worked in various positions from front of house to back of house, and she even applied her skills overseas for a short time.  Back stateside, she experimented in marketing, sales, and even a real estate career.   These experiences taught her the importance of efficiency, interpersonal skills, cost management, and problem solving.

Moving to Syracuse presented an opportunity for a change, and true to her energetic nature, Carin jumped in with both feet by returning to school to earn a degree in Interior Design.  Having this degree enabled her to tackle many venues including custom furnishings, hospitality, multi-unit renovations, and healthcare spaces, just to name a few.  Her past experience in the foodservice industry compliments her ability to develop solutions that work for clients by listening to them to identity what their needs are.  She is thrilled to have the opportunity to combine her two great loves into one career.

Rebecca’s professional experience and interest developed while working at a museum and science center where she was responsible for customer service, membership plans, fundraising, and various administrative tasks.  She then worked for a large food service dealership that sold commercial food service equipment, performing similar administrative duties.

Rebecca was a fire fighter and 911 dispatcher for several years until starting a family.  Her dispatch duties taught her strong critical thinking skills and quick-thinking skills. Alongside her husband, Jon, she helped start FSDS and has been involved in the business since the beginning in 2010.

Rebecca is highly creative and currently maintaining the website, portfolio, proposals, and any other marketing needs the company may have.  She has also taken on administrative tasks such as billing and helping with specification writing.

We have several Design Associates. They produce our drawing layouts including schematic design phase, mechanical layouts, schedules, detail drawings and bid documents.

All associates work very closely with Jon and the architectural team to ensure accurate and detailed drawings. The attention to detail and coordination with all the aspects of each project makes each one a valuable asset to the team at FSDS.