Christine van Rooy's entire career has been dedicated to the development and success of restaurants. She has worked in various positions within the restaurant industry, ultimately completing her advanced education in Architectural Design with a specialization in hospitality; the development of new restaurant and hotel concepts world-wide.
As a Nationally Certified Interior Designer, Christine gained her experience working with diverse clients such as Baja Sharkeez, Blackwood American Grill, Bristol Seafood Grill, Claim Jumper, Flatbread Community Oven, & Fleming's Steakhouse to name a few. She then expanded her experience as a Design Manager for an award winning firm; responsible for the design & development of a new casino concept in Macau, China for the Venetian/Sands Corporation.
Christine has been recognized as one of the Top 20 New Designers to Watch in 2006 and her restaurant designs have won awards such as “Best New Restaurant” by the I.E. magazine and “Best Steakhouse” in Well’s Beach Maine.
Since creating VANROOY design, she has developed an alliance of professionals in branding, graphics, marketing, food consulting, menu development, & business development. As a testament to the quality of service provided, most new projects are referred by repeat clients choosing to collaborate on new endeavors.
Christine continues to participate as a Professional Mentor for the senior thesis Architectural design program at California State University – Long Beach, as well as an annual Lecture Series Speaker teaching the fundamentals of restaurant design.
Years in the Industry
7 in restaurant design, 10 in FOH service/bartending/managing
Hey Christine, Your TEAM blog is very timely. It's even more important right now to let those contemplating a strategic move with their restaurant operations to make sure they are using qualified professionals to help. I realize every development dollar is important to operators, however true professionals always find ways to save even more as Team players.
I appreciate your comment and offer. I do not want to ruin any of my relationships either :). My husband and I are very new to the industry and want to do things correct the first time in order to set us up for success. Our partners are wonderful people and we all understand the need to be cost effective, but I don't want to create problems from the get go.
Restaurants accounted for 21,200 of the 175,000 new U.S. -More-
Muenster Patty Melt This burger is cozy pub fare at its finest. It features sweet caramelized onions, spicy brown mustard and a specially prepared Worcester sauce, all piled onto toasted rye bread. But the best part is the addition of not one, but two flavor-packed Wisconsin cheeses: creamy Muenster and powerhouse Pepper Jack. Get the recipe.
Lawrence Williams, president and CEO of the United States Healthful Food Council, is a scheduled speaker at the Cornell School of Hotel Administration's student-run 89th annual Hotel Ezra Cornell (HEC), which is being held March 20-23, 2014, at Cornell University in Ithaca, NY.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Ready to dance in your seat? Drummer Clayton Cameron breaks down different genres of music—from R&B to Latin to pop—by their beats. A talk that proves hip hop and jazz aren't cooler than math—they simply rely on it.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.