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.
All-new pasta dish features Grand Cru® Alpine-style cheese Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
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.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.