Associate_TAD, FCSI The Americas

Mr. Chris Buscetta

Kitchen Designer, Short Order Recorder LLC
Food Facility Design
FCSI / Find a Member / Mr. Chris Buscetta

Contact Details


Alexandria, DC 22301 United States

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Education & Experience

Michigan State University Bachelor of Science, Mechanical Engineering 2000 – 2004 Georgetown University Certificate in Business Administration, Center for Continuing and Professional Education 2013 – 2013 Principal Short Order Recorder LLC January 2023 – Present Alexandria, VA Kitchen Designer HapstakDemetriou+ Nov 2016 – Present Washington D.C. Metro Area Partner Kiche, LLC Feb 2016 – Jan 2017 Alexandria, Virginia Revit Consultant Culinary Advisors Jul 2016 – Oct 2016 Employment Improving Revit templates, streamlining workflow, and documenting best practices. Project Manager Alto-Hartley, Inc. May 2013 – Feb 2016 Alexandria, Virginia Full Design services from programming and concept development to permit and construction documents. 100% of projects in Revit with full 3D views. We worked directly with the end users as part of the project team. We participated in all aspects of the kitchen layout and function. As a dealer we could offer real budgets and stay with the project through the Kitchen Equipment Contract and kitchen equipment installation. Senior Associate Hopkins Foodservice Specialists, INC. Oct 2005 – Nov 2012 Cabin John, Maryland I started out transferring hand drawn plans to AutoCAD in 2005. I was also responsible for preparing equipment and utilities connections schedules, cut sheet books and project documents. I soon began designing projects under the supervision of Richard Hopkins and Warren Schneider. As Warren retired I took on a broader role in the company. My role in design and project management responsibilities increased until I was a Senior Associate. I became proficient in writing specifications and helped HFS transition from AutoCAD into Revit. My degree in Mechanical Engineering gave me an advantage in coordinating complicated refrigeration and ventilation designs and assisting the engineers in finding efficient solutions. With the Hopkins Foodservice design team I worked on all types of projects from 300 sqft coffee shops to 40,000 sqft production kitchens. Our projects covered both the public and private sectors. Our clients included corporations, law firms, government offices, military, elementary schools, collegiate dining, hospital, and foreign governments.

Market Segments

  • Airport Facilities
  • Branded Concepts
  • Business & Industry/Food Services
  • Clubs
  • Colleges and Universities
  • Family Restaurants
  • Fast Food
  • Fine Dining
  • Leisure Facilities
  • Quick Service Restaurants
  • Resorts
  • Retail
  • Tourism

Areas of Expertise

  • Energy & Environment
  • Kitchen Design
  • Revit
  • Sustainability