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At Tallinger Associates, we understand what it takes to design a kitchen for function and performance. Our designers take a consultative approach to designing the kitchen that is right for your business. With nearly 50 years of combined experience in restaurant design, operation, and management, we get what it takes for a kitchen to function efficiently. Whether its a brand new facility that needs to be designed from the bottom up, or an existing kitchen that needs renovating, Tallinger Associates will work with you every step of the way.
To get started on your project, please contact us at 585.247.8130 or tallingerassoc@gmail.com.
Tallinger Associates, LLC is incorporated in the State of New York, as a Food Service planning and consulting firm. Our Senior Consultants and Associates bring extensive track records in planning, design and project management to the growth and development of food service facilities.
We are creative, energetic and passionate in our efforts to assist clients. We adapt readily to assignments such as master planning, strategic studies, and feasibility analysis…and we combine this work seamlessly with our core strength in conceptual planning, and the detailed effort required by architects toward design development, bid documents, construction administration, site services and contractor compliance.
Shannon Greenly, Principal, Associate Member FCSI
Nelson E. Hofer, Senior Consultant, FCSI, ASID, ARIDO
Christopher T. Fox, Associate, FCSI
Stephen J. Tyler, Project Associate, FCSI, B. Comm
Vicki L. Wertman, Administration
Memberships and affilations
We take great pride in our work and invite you to browse some of the projects we've worked on during the last several years. Please click on a heading to view the project description and see images of the completed job. Enjoy!
SUNY Geneseo, Mary Jemison Hall
Category: University
Seating capacity 330
3 foodservice areas 8,652 sq. ft
Project Summary:
Renovation to create a contemporary student food service venue at the center of campus.
Included development of a market-style food court (7 feature food shops) on ground level and fast food Café on the upper level. Tallinger Associates worked with the Design Team to develop operating concepts and schematic designs, prepare bid documents, and managed the construction, commissioning, and compliance stages. Completed on time, fall 2003.
Reference: Mr. Jeffrey Kaplan,
Director of Facilities Planning and Construction
State University at Buffalo, Ellicott Residence Complex
Category: University
Seating capacity 316
5 food service areas 14,450
Project summary: Development of food service facilities in a new Food Court and Atrium setting for 3,000 student population. This involved consolidation and relocation of various FSA functions previously centered in the Statler Commissary building. The food court features a Pizza/Wings & Subs late night restaurant, a Mexican Salsa Shop,Grill Counter, Bagel Bar, Soup & Salad Center, Coffee House and Ice Cream Parlor and Convenience Store. The food shops are supported by a common kitchen.
