James M. (Woody) Woodburn, FCSI - Primary Consultant & Designer

1990 -           President and principal foodservice design consultant,
                     Woodburn & Associates, Inc.
1972 - 1988   Director of design,  project manager, and food facility
                     designer for several companies

Professional affiliations:

Foodservice Consultants Society International, Professional Member
Society for Foodservice Management, Associate Member
AIA, Northern Virginia Chapter, Affiliate Member

Mr. Woodburn has managed and designed a wide range of projects in his 30 years of foodservice facilities consulting.  His project experience spans the hospitality industry in business and industry; military, government, & public; healthcare and lifecare; schools, child care centers, colleges, and universities; chain and independent restaurants; amusement and leisure facilities; hotels, resorts, and clubs; correctional and religious facilities.

He has been Principal Foodservice Designer for 131 projects in the last 5 years. Recent projects include new construction, full renovations, and expansion of existing facilities for increased population, updated menu or service style, and energy conservation.  Many projects require construction phasing for continuous operation of critical facilities.

Mr. Woodburn's expertise is ergonomic, economic, and hygienic foodservice facility design and quality documentation.  He is attentive to detail from programming through preparation of construction documents, HACCP planning, and construction administration.  Woody is personally involved in every project.

Education:  Indiana University, Bloomington, IN; Technical Theater
 

Judith S. (Judy) Woodburn - Programming, Estimating & Quality Control

 1990 -           Foodservice consulting, office manager, and principal for
                     administration, W&A, Inc.
 1983 - 1989   Retail management
 1968 - 1983   Educational consultant and leadership development trainer

Ms. Woodburn uses her background of working with and supervising people to manage the administration and programming of foodservice design projects.  Her experience encourages the clients to participate in detailed operational programming.  Analysis of programming leads to equipment budget development; specification writing; HACCP analysis and food safety procedures; and review of facility designs.

 Education:  Westminster College, New Wilmington, PA; education and psychology
 

Total Personnel - Annandale, VA

2    Foodservice Facility Designers
1    AutoCAD operator
1    Administrative
 

Corporate Membership

Better Business Bureau of Metropolitan Washington
Fairfax County Chamber of Commerce

 

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