Michael J. Marotta R.D.I.
Michael has over 30 years of food service & supermarket design experience. Michael is a 2nd generation store planner with an excellent knowledge of refrigeration with an eye towards the latest technologies in natural refrigerants. Energy efficiency has always been high on mike’s priorities for design and implementation. Mike has always been active in all design and engineering phases, both in the office and in the field with a “hands on” approach for all projects. Mike’s many years of in store experience while working his way through school, gives him unique insight into day-to-day food service operations and his excellent problem-solving skills has made him a valuable part of the team. His onsite project coordination and has been an asset to our customers.
Mike has worked and consulted many projects throughout the years, including designing and overseeing the construction of the first operating cheese aging caves in NYC for Murray’s Cheese shop, and then recreating a larger version in their LIC warehouse. Some of his other clients have been Amy’s Bread, Morton Williams Supermarkets, Whole Foods Supermarkets, Mrs. Greens Natural Market, Fairway, Butterfields, D’Agostino Supermarkets, Gristedes, Bubby’s Pie shop, Keyfood, Olive Tree, Adam’s Fair Acre Farms, Gourmet Garage, Jetro, Decicco Family Markets, Columbia University, Wild Edibles, Western Beef, Morty’s Bar, Restaurant Depot, Food Fair, Breadberry, Seabreeze seafood, Locale Market, Quiznos, etc. Over the course of his career Michael has also been brought in for solution providing by numerous contractors, suppliers, and manufacturers.