Karen Malody, principal of Culinary Options, has worked in and with multiple facets of the industry during her 45 year foodservice career. Her work is primarily focused on concept development (which includes Visioning and Ideation processes and leadership), business planning and strategy, and menu and product development. Without a firm concept in place, followed by a business plan that will assure successful execution of the concept, and with a menu from which all design and systems will flow, a client will potentially spend unnecessary money and experience failure. The core principle of integrated elements from idea to implementation to create a harmonious, logical and financially successful operation is a key principle that guides the work of Culinary Options.In 2004 Karen received the FCSI Award for Excellence in Management Advisory Services for her work with Tutta Bella Neapolitan Pizzeria.In 2007, she received the FCSI Service Award for her contributions to the Society, the 2008 Consultant of the Year Industry Service Award from Foodservice Equipment & Reports and the 2012 Top Achiever Consultant Award from Foodservice Equipment & Supplies. She has worked in multiple commercial and non-commercial segments throughout her career, most recently to include a major hotel chain as well as innovative retirement community foodservice, large Business & Industry foodservice reconceptualization and College & Universities..
B.A., Whitworth College, Spokane, WA MSW, University of Washington, Seattle, WA
