Michael Blackman and Associates The Restaurant Design & Equipment Group
Michael Blackman has been in the food service industry since 1959 and has risen to become one of the most highly respected food service consultants in the industry. He began his career selling small wares on an LA street, bidding on government projects and lobby sales.
He launched his career with Elster's, one of the leading restaurant design and equipment companies in the United States, as account executive for multi unit chain accounts. He eventually left Elster's to form a partnership with a construction company and opened Penn Interiors. This experience led to opening his Michael Blackman and Associates in 1980, where he surrounded himself with an experienced and talented staff to provide the best possible service to his many clients.
Ryan Blackman has been with the firm for five years and is part owner of the company. An internet marketing expert, Ryan has created unique online sales tools for the food service industry. As a member of the design team, Ryan leads the newest members of the industry the ins and outs of the conceptual stages, the design phase, the approval process, coordination, implementation and into final installation and opening.
Adrienne Maxwell Blackman joined our team in 2001 as controller and is responsible for converting the company to a computerized accounting system. Adrienne works closely with sales tax agencies and licensing boards around the country. She oversees the accounting department and reviews all job closings to ensure all costs and billings have been accounted for properly. Before coming to our company, Adrienne ran The Maxwell Group, a business management company handling the financial well being of an array of high profile clients.
Rick Rose knows what it takes to design and operate all types of restaurants from free standing, ground up construction to in-line tenant improvements and remodels of all sizes. Rick has been involved in all facets of the restaurant industry since the age of 13, when he worked in a neighbor's Italian restaurant after school and on weekends. Rick also worked with his father, who was an icon in the restaurant design field, where he learned how to design restaurants and became familiar with commercial kitchen equipment. He's worked in every area of restaurant design and management through the years, and excels at managing high-volume, full-service restaurants. He has experience in every type of food service concept imaginable, including casinos, dinner houses, coffee shops, fast food, health food and ethnic dining.
Steve Eisenman brings with many successful years of sales to the firm, and works on bid projects across the country. He has been the food service industry for more than 35 years serving in numerous capacities, from coordination of sheet metal construction to design of many of the industry's leading restaurants.
Bob Borella has been in the food service industry since 1978 and has worked with some of the best-known and finest restaurants across the United States. As s a top coordinator in the food service industry, Bob works with general contractors, architects and consultants to represent the interests of the restaurant owner in the overall project experience, making sure there is a smooth transition from planning to final punch list.
Eilene (Tighe) Stage has been a vital part of Michael Blackman & Associates for the past 25 years. Beginning as a contract assistant working with Mike Blackman and Robert Read on the Sizzler chain, she is currently involved with Sharky's Woodfired Mexican Grill, Johnny Rockets and Sizzler. As an administrative assistant, she is responsible for costing new projects, ordering and expediting equipment deliveries, coordinating installations and providing replacement equipment across the country for chains, casinos and individual restaurant operators.
Ernie Cancio entered the world of foodservice design in the summer of 1978. As a trainee draftsman he quickly honed his craft and within 18 months became the assistant director of design for a multi-national fast food company. Ernie works "hands on" with owners, operators, chefs and contractors throughout the design, procurement and installation process. Specializing in kitchen facility design, Ernie's current, ongoing projects include The Patina Restaurant Group, Nobu Matsuhisa (worldwide), Wolfgang Puck Catering, Crustacean Restaurants, Chaya Restaurants and such notables as Joachim Splichal, Suzanne Goin and Celestino Drago.
Michael Sandoval is the newest design member of our team. Michael graduated from Glendale Community College in computer-aided design, and he is responsible for complete plumbing and electrical rough-in drawings, elevations of equipment and coordinating the plan sets for submittal to city and state agencies for approval.
Lois Brown has worked in the food service equipment industry for more than 30 years. She began her career at Elster's in 1973 and moved from there to Interstate Restaurant Supply (which became Rykoff-Sexton), where she stayed for 19 years before joining Omega Design/Michael Blackman & Associates in 1998. Lois is responsible for job costing new projects, negotiating pricing and ordering equipment, as well as expediting deliveries and installation for a variety of projects.
Marga Yamada has been working with Restaurant Design Group/Michael Blackman & Associates for more than six years. Marga began her career with the company as head receptionist and quickly rose in the ranks to contract administrator for many of our most important food service equipment clients. She currently works with Robert Read on Houlihan's and Daily Grill restaurants and various other projects. She assists clients with their equipment replacement and costing needs, as well as ordering and expediting equipment deliveries and installations.
Penny Lucero has worked in the hospitality industry for more than 20 years. She began her career in the food service equipment industry in the accounting department of a national company before joining Michael Blackman Associates/Restaurant Design Group in 2004, and now works closely with Ernie Cancio on several four-star restaurant designs and installations.
Penny's duties are job costing new projects, negotiating pricing and ordering equipment as well as expediting deliveries and installation for all these top notch food service establishments.
Edie Olivia works with our new bid department and has direct responsibility for gathering quotes, organizing costs on the spreadsheet and delivering quotes. Edie also orders equipment and oversees delivery.
Jeff Wysocki has been with us since 1999 and is responsible for our day-to-day accounting operations. His educational background includes Cal State Northridge and on the job training in the food service industry.
Roger Wood has been the receptionist and general office manager since 2005 years. He manages our catalog library of equipment and design companies, formulates sales mailings and maintains our payable files.
