Lloyd Smith & Associates delivers quality food facility design and consultation services. With a history of successful work ranging from the design of food processing and distribution plants in Africa to the overhaul of numerous school and university food and management services, Lloyd Smith and Associates is on the cutting edge of food service industry growth and change. Services include:Feasibility Studies Determining the possibilities and limitationsInnovative Food Facility Design Complete service from concept through operation.State-Of-The Art Campus Master Plan With an eye toward balancing budget and customer taste.Operational and Facilities Analysis Reviewing existing operation and contract compliance.Management Review and Training Assessing personnel.Management Advisory Services All aspects of operating a successful food serviceLloyd Smith is at the heart of Lloyd Smith & Associates. With over 35 years of food service experience Lloyd is comfortable in a kitchen during the design phase, the building phase, or planning the meals! He is internationally known as an expert in the food service industry and has received numerous awards for design and management. Lloyd is a food scientist and an innovator of some expertise, holding two United States patents.Lloyd Smith’s combination of education, and experience in food facility design and food facility operations enables us to communicate and understand the requirements of our food service clients. We understand how to design facilities that provide the proper flow of food through the receiving, preparation and serving process because we have worked in very food service position. Our experience in designing and then operating institutional kitchens has provide the opportunity to develop kitchen design criteria that reduces operating and life cycle costs while improving employee efficiency and the ability to maintain a safe and sanitary food service facility.

Institutional food service design and management consulting

Director of food service during Texas A&M's growth form 12,000 to 44,000 students. Designed major expansion and renovation of the food service operation to accommodate the student population growth including the 1st food court on a college campus, central bakery facility, food commissary, expansion of retail sales, convenience stores and several new food servicing systems.