Cini-Little is a global design and planning firm specializing in the areas of foodservice, laundry, and waste management. Clients from all over the world have been coming to Cini-Little for over 60 years to find creative solutions. Whether it be a management/operations issue, a remodeling, or a new facility, Cini-Little has provided successful operational and financial solutions to support clients in achieving their goals and objectives.

Cini-Little create places that help nourish bodies and create everlasting memories in the minds of those who have experienced the hospitality from within them. They strive to create the right balance between form and function and the pull of future demands. At their best, their work has fostered synergy among workers, supported vibrant destinations, and enhanced the guest experience.

Cini-Little would be a part of the team that brings your vision to life. They are, at heart, foodies, chefs, operational experts, and visionaries. Cini-Little has a proven history of delivering projects as large as a city and as small as a kiosk.

Cini-Little works with the team to incorporate food and beverage offerings that respond to the collegiate, K-12 school district, and municipal community’s interest in healthy choices, farm to table, organic, and fresh options. Freshly made foods are essential as this community is drawn to quality food and insists that menu items are fresh and made to order.

Many universities, K-12 school districts, and municipalities are also encouraging ethical dining habits, supplying hormone-free meat, cage-free eggs, safely caught fish and organically grown produce. Sustainability is a proven motivator of most academic and municipal institutions today and the foodservice facilities must genuinely focus on this, both in construction and operations.

Cini-Little understands that University “amenities” contribute to the success of a university as a whole. University foodservice facilities should reflect the enlightened academician who expects flexibility and diversity, not only in food choices, but in the dining environment. The foodservice operation should be able to respond to varying levels of demand, especially the surge of a peak crowd.

Their experience has given them an understanding of how to design facilities that complement their surroundings while serving the needs of the diverse educational campus population.