Rooted in Tradition
Three Decades
Serving Clients at the Highest Level
Rooted in Tradition
Driven by Innovation
Three Decades Serving Clients at the Highest Level
37
YEARS OF EXPERIENCE
It all started in May 1987 with the dream to create a firm like no other in the industry
10
CLIENTS SERVED
10,000 worldwide clients in all segments of food service, laundry and waste management
32
COUNTRIES SERVED
32 countries. Thousands of successful projects completed and happy clients.
10
OFFICES
Strategic offices located around the world in Denver, Berlin, Dusseldorf, Perth, Philadelphia, San Francisco, San Salvador, Santiago, Sao Paulo and Vancouver
42
INDUSTRIES SERVED
Food service, laundry & waste management, sports & entertainment, healthcare, corporate dining, hospitality, correctional, education, restaurants and more
812
SUSTAINABLE SOLUTIONS
Sustainability is a high priority on every project, from equipment selection to utility usage to long term global stewardship
37
YEARS OF EXPERIENCE
It all started in May 1987 with the dream to create a firm like no other in the industry
10
CLIENTS SERVED
10,000 worldwide clients in all segments of food service, laundry and waste management
32
COUNTRIES SERVED
32 countries. Thousands of successful projects completed and happy clients.
10
OFFICES
Strategic offices located around the world in Denver, Berlin, Dusseldorf, Perth, Philadelphia, San Francisco, San Salvador, Santiago, Sao Paulo and Vancouver
42
INDUSTRIES SERVED
Food service, laundry & waste management, sports & entertainment, healthcare, corporate dining, hospitality, correctional, education, restaurants and more
812
SUSTAINABLE SOLUTIONS
Sustainability is a high priority on every project, from equipment selection to utility usage to long term global stewardship
Founded in 1987 by William Caruso
It all started on May 12, 1987 when William “Bill” Caruso set up shop in the basement of his home in Littleton, Colorado, with the dream of creating a firm like no other in the like no other in the foodservice and laundry facilities planning/design/consulting field.
Nearly three decades later, under the ownership/management of Stephen Young and Michael Caruso, the firm, now known as YoungCaruso, has become one of the leading international food service consulting practices in this very specialized industry. World renown for its passion, commitment to excellence, innovation, and creativity, YoungCaruso continues to expand upon the legacy kickstarted by Bill Caruso.
Always Evolving
We are continually fine‑tuning all aspects of our services in order to support our clients in their endeavors and ensure their financial success.
Always Evolving
We are continually fine‑tuning all aspects of our services in order to support our clients in their endeavors and ensure their financial success.
Our Approach to Highly Functional Best‑in‑Class Design
By seamlessly connecting the design and operations teams, we make the hospitality guest experience more memorable. We are committed to helping our clients bring their guest’s experiences to life.
Our Approach
- Listen to the Client
- Cater to the Budget and Timeline
- Understand Goals and Objectives
- Consider Sustainability Goals
- Determine the Best Solutions
- Strive to Exceed Expectations on Every Project
Solutions in Sustainability
Sustainable design means being able to meet the needs of the present without compromising the needs of the next generation.
Solutions in Sustainability
Sustainable design means being able to meet the needs of the present without compromising the needs of the next generation.
Waste Management Systems
Waste Management SystemsSolid waste management that includes sustainable controlling of waste streams
Modern Laundry Systems
Modern Laundry SystemsThis may include on-premise facilities or high production processing plants
Innovation Storage Solutions
Innovation Storage SolutionsSimple and sustainable storage solutions for managing complex inventory
Waste Management Systems
Solid waste management that includes sustainable controlling of waste streams
Modern Laundry Systems
This may include on-premise facilities or high production processing plants
Innovation Storage Solutions
Simple and sustainable storage solutions for managing complex inventory
Leadership Team
Stephen Young is co-founder and Managing Member and Executive Principal of YoungCaruso, LLC. Steve is responsible for overall business operations and the design direction of all projects. He brings to the firm 30 years of direct food service facilities planning and design and has been involved in some the industries most complex solutions in the food & beverage design world. Steve has been responsible for the programming, design and implementation of a wide variety of very successful domestic and international food/beverage facility projects, including state-of-the-art sports and entertainment venues, corporate dining facilities, healthcare facilities, public assembly facilities, correctional institutions, resort hotels, school and university foodservice programs, business and industry employee dining facilities, and country clubs. Steve has a Bachelor of Science degree in architecture and is an active professional in Food Service Consultants Society International (FCSI). Steve enhances every project by bringing to the table creative solutions and the latest trends.
Michael Caruso is co-founder and Managing Member and Executive Principal of YoungCaruso. Michael is responsible for the overall business operations and heads up the management advisory team for the firm. Michael brings to assignments many years of financial and consulting experience. His areas of expertise include finance, asset management, investment banking, sales, consulting and corporate leadership. In addition to his corporate experience Michael has served as a non-commissioned officer in the United States Navy Reserves, and he is a veteran of Operation Enduring Freedom and Operation New Dawn. Along with serving as YoungCaruos’s Corporate Controller he also provides Management Advisory Services to YoungCaruso’s clients. Michael has a Master’s Degree in business and is the firm's controller. In his 5 years with the firm he has secured over $18 million in operator cash infusions with his strategic involvement in the development and contracting of the operator RFPs.
Mr. Zmiejko brings to assignments a strong background in food service equipment and operations. With formal educational and practical work training in operational food service, Marcin has worked with major food service chains as a manager dealing with equipment, contract negotiation, and franchises both domestically and internationally. He has also had extensive experience working with and designing for the corporate dining industry, healthcare, correctional, education and hotel industries. Marcin has a Bachelor’s degree in business administration and is an active professional in Food Service Consultants Society International (FCSI). You will see Marcin speaking in person and published monthly concerning important developments and trends in the industry.
Ted Groeger is an Associate Principal of the firm and a Senior Project Manager. Ted brings to assignments a strong background in food service equipment and operations. With formal educational and practical work training in operational food service, Ted has worked in the Noble Sysco Food Company design department, Safeway Stores design group, and many years as a Senior Project Manager/Designer in the commercial foodservice industry. Ted brings a wealth of knowledge related to all aspects of industry standards and design methods. With a Bachelor of Arts – Interior Design Degree from Louisiana State University, he is sensitive to the client’s look and feel of a project and has dealt with a vast variety of client types and projects ranging from complicated to simple design needs. Ted has been with the firm for over 10 years.
Van manages BIM Studio YC.1 for YoungCaruso. Van is fluent in Vietnamese and received firsthand operational knowledge for many years in her family's very successful Vietnamese restaurant. She is well versed in over 10 versions of BIM modeling and Revit. She is instrumental in developing all planned projects in a 3-deminsional format to help educate and inform clients of a space in real time. Van has been in the food service consulting industry for over 12 years. Van’s recent projects range from state-of-the-art corporate dining facilities, healthcare facilities, to country clubs and airport dining. She is an active Associate Member of Food Service Consultants Society International (FCSI)
Scot manages BIM Studio YC.2 for YoungCaruso. Scot’s organization and client liaison skills during a design project turns the sometimes chaotic world of complex design into a controlled strategic endeavor with incredible results. Scot has over 19 years of foodservice consulting experience and is responsible for BIM/Revit production in Studio YC.2. Scot’s projects range from state-of-the-art corporate dining facilities, to sports and entertainment to healthcare. He has a background in high quality custom fabrication millwork and stainless steel.
Sue’s focus is on marketing strategies, proposals, invoicing and overall office management. She is responsible for and has been extremely successful in our on-going marketing efforts around the world. Sue’s 10 years with the firm has allowed her to increase customer retention and achieve targeted marking goals. She is often our client liaison initially when settling contracts.
Tami is instrumental in preparing the artistic and written portions of our advertisement copy and animated client response mini firm information packs for our marketing strategy around the world. Tami’s focus is on marketing and proposals. She delivers a pristine visual foundation to maximize brand awareness and delivers a solid and timely product in response to client’s requests for effective brand identity. Tami also assists the Administrative team with invoicing and overall office management. Tami has been with the firm for over 5 years.
Stephen Young is co-founder and Managing Member and Executive Principal of YoungCaruso, LLC. Steve is responsible for overall business operations and the design direction of all projects. He brings to the firm 30 years of direct food service facilities planning and design and has been involved in some the industries most complex solutions in the food & beverage design world. Steve has been responsible for the programming, design and implementation of a wide variety of very successful domestic and international food/beverage facility projects, including state-of-the-art sports and entertainment venues, corporate dining facilities, healthcare facilities, public assembly facilities, correctional institutions, resort hotels, school and university foodservice programs, business and industry employee dining facilities, and country clubs. Steve has a Bachelor of Science degree in architecture and is an active professional in Food Service Consultants Society International (FCSI). Steve enhances every project by bringing to the table creative solutions and the latest trends.
Michael Caruso is co-founder and Managing Member and Executive Principal of YoungCaruso. Michael is responsible for the overall business operations and heads up the management advisory team for the firm. Michael brings to assignments many years of financial and consulting experience. His areas of expertise include finance, asset management, investment banking, sales, consulting and corporate leadership. In addition to his corporate experience Michael has served as a non-commissioned officer in the United States Navy Reserves, and he is a veteran of Operation Enduring Freedom and Operation New Dawn. Along with serving as YoungCaruos’s Corporate Controller he also provides Management Advisory Services to YoungCaruso’s clients. Michael has a Master’s Degree in business and is the firm's controller. In his 5 years with the firm he has secured over $18 million in operator cash infusions with his strategic involvement in the development and contracting of the operator RFPs.
Mr. Zmiejko brings to assignments a strong background in food service equipment and operations. With formal educational and practical work training in operational food service, Marcin has worked with major food service chains as a manager dealing with equipment, contract negotiation, and franchises both domestically and internationally. He has also had extensive experience working with and designing for the corporate dining industry, healthcare, correctional, education and hotel industries. Marcin has a Bachelor’s degree in business administration and is an active professional in Food Service Consultants Society International (FCSI). You will see Marcin speaking in person and published monthly concerning important developments and trends in the industry.
Ted Groeger is an Associate Principal of the firm and a Senior Project Manager. Ted brings to assignments a strong background in food service equipment and operations. With formal educational and practical work training in operational food service, Ted has worked in the Noble Sysco Food Company design department, Safeway Stores design group, and many years as a Senior Project Manager/Designer in the commercial foodservice industry. Ted brings a wealth of knowledge related to all aspects of industry standards and design methods. With a Bachelor of Arts – Interior Design Degree from Louisiana State University, he is sensitive to the client’s look and feel of a project and has dealt with a vast variety of client types and projects ranging from complicated to simple design needs. Ted has been with the firm for over 10 years.
Van manages BIM Studio YC.1 for YoungCaruso. Van is fluent in Vietnamese and received firsthand operational knowledge for many years in her family's very successful Vietnamese restaurant. She is well versed in over 10 versions of BIM modeling and Revit. She is instrumental in developing all planned projects in a 3-deminsional format to help educate and inform clients of a space in real time. Van has been in the food service consulting industry for over 12 years. Van’s recent projects range from state-of-the-art corporate dining facilities, healthcare facilities, to country clubs and airport dining. She is an active Associate Member of Food Service Consultants Society International (FCSI)
Scot manages BIM Studio YC.2 for YoungCaruso. Scot’s organization and client liaison skills during a design project turns the sometimes chaotic world of complex design into a controlled strategic endeavor with incredible results. Scot has over 19 years of foodservice consulting experience and is responsible for BIM/Revit production in Studio YC.2. Scot’s projects range from state-of-the-art corporate dining facilities, to sports and entertainment to healthcare. He has a background in high quality custom fabrication millwork and stainless steel.
Sue’s focus is on marketing strategies, proposals, invoicing and overall office management. She is responsible for and has been extremely successful in our on-going marketing efforts around the world. Sue’s 10 years with the firm has allowed her to increase customer retention and achieve targeted marking goals. She is often our client liaison initially when settling contracts.
Tami is instrumental in preparing the artistic and written portions of our advertisement copy and animated client response mini firm information packs for our marketing strategy around the world. Tami’s focus is on marketing and proposals. She delivers a pristine visual foundation to maximize brand awareness and delivers a solid and timely product in response to client’s requests for effective brand identity. Tami also assists the Administrative team with invoicing and overall office management. Tami has been with the firm for over 5 years.
Clients
Our team is honored to have served 10,000 clients in 30 countries around the world. Here are just a few of the companies we’ve had the privilege of working alongside.
