SCOPOS Hospitality Group

10/14/2026

Our founder and CEO, Andrey Teleguz, was in Chicago this week for the FED Thought Leadership Summit. He joined operators, dealers, consultants and designers to talk about where foodservice is headed.

The big picture: the industry is close to a trillion dollars, but real growth is still slow and it isn’t spread evenly. Some segments are pulling ahead, hospitals and senior living, while others are getting squeezed from both sides. Meanwhile costs keep rising and staffing keeps getting tighter, which has turned technology from a nice-to-have into a necessity.

For us, this is the backdrop for every project. A kitchen or servery has to be designed for how the operation will run over the next ten years, not how it ran five years ago. That means planning for leaner teams, choosing equipment that earns its footprint and building spaces that can adapt when demand shifts.

Swipe through for the numbers that stood out most, plus one reminder that applies well beyond foodservice.

10/13/2026

At Connect Foundation, our mission is to bring food, shelter, and a place to belong to communities facing disaster, war, and famine. Through our current initiatives, we’re providing practical support, creating meaningful connections, and bringing hope to children and families who need it most. Here’s what we’re working on right now and how you can help.

**Thanksgiving for Ukrainian Children
This November, 19 children from Ukraine’s Cherkasy region will travel to Portland and Vancouver to spend Thanksgiving with host families through our partners at U4U Kids / Together Ministry. $10,000 covers the costs on the Ukrainian side, including documentation, visa fees, and travel to Poland.

**Christmas Gifts for Ukraine’s Orphans
Every Christmas, we deliver gifts to children in Ukraine who have lost their parents in the war. It’s a way to remind them that they haven’t been forgotten, especially during a season centered on family and togetherness.

**Christmas for 3,000 Children in Kenya
With your support, we can bring a Christmas celebration and gifts to 3,000 children in Kenya.

**Kenya Sewing Project
We funded a complete sewing workshop in Kenya and continue to support its operation through utilities, staffing, and instruction. The project gives community members the opportunity to learn valuable sewing skills, develop their craft, and work toward greater financial independence.

❤️ The Half-Hearted Chef
Founded by Shawn Kaley, our newest initiative helps children born with congenital heart defects and their families access the care they need. For families navigating complex medical needs, connecting them with appropriate care can make a meaningful difference.

There are many ways to make an impact, and you can choose where your support goes. Every donation is directed to the specific program you select, allowing you to contribute to the cause that matters most to you.

Explore our initiatives and make a difference at fundconnections.org or secure.givelively.org/donate/99-2411576

Thank you for being part of this work. Every contribution helps us continue showing up for children, families, and communities when they need support most.

10/12/2026

Our team, Josh and Cassie, recently attended the Wood Stone Corporation Experience in Bellingham, Washington, for a closer look at the craft, technology, and creativity behind commercial cooking equipment.

The experience brought together hands-on cooking demonstrations, a factory tour, and opportunities to learn from industry experts while exploring the versatility of stone hearth cooking and its applications in foodservice.

A few key takeaways stood out: equipment selection goes beyond cooking performance. Fuel type, ventilation requirements, available kitchen space, and day-to-day labor all play an important role in designing a functional foodservice operation. The ventilation portion of the training was especially interesting, highlighting how exhaust systems, makeup air, and local code requirements influence equipment selection and overall kitchen design.

As kitchens continue to evolve, finding the right balance between performance, efficiency, and operational needs is more important than ever.

Thank you to the Wood Stone team for sharing their expertise and giving our team the opportunity to learn, ask questions, and bring new insights back to our work.

10/05/2026

We’re excited to see Matthew Schuler, SCOPOS’ Director of Culinary Development, take the stage at HCD Expo 2026!

Matt will be leading an AAHID session, “The New Hospitality: Transforming Healthcare Dining Through Creativity and Care,” along with Melinda Avila-Torio and Colin Milner, exploring how creativity, hospitality, and thoughtful dining design can shape the healthcare experience.

If you’ll be at Healthcare Design in New Orleans, be sure to catch their session!

Grab your pass and come say hi: https://i.snoball.it/p/yYaIQIQ/l/1

Explore emerging healthcare design trends, earn continuing education credits, and connect with professionals shaping the future of healthcare environments.

09/10/2026

New local coffee shop now open in Akron, PA! ☕️

We’re so excited to see OddBird Café officially open its doors to the public. We had the privilege of being part of the project team, providing foodservice design for the café’s commercial kitchen, bakery, and front-of-house service spaces. Every part of the foodservice operation was designed to support the scratch-made baked goods, specialty coffee, and the experience OddBird is bringing to the community.

We can’t wait to see the impact OddBird has on Akron and the surrounding area. It’s always exciting to see new culinary experiences take shape right in our own backyard, and we’re even more excited to see this one become part of the community. Congratulations to the entire team!

09/09/2026

Our Mexico team had the opportunity to explore ABASTUR, Latin America’s largest trade show for the hospitality, hotel, restaurant, catering, and cafeteria industries. Shout out to our interior designer Noemi Olvera and our BIM Technicians, Gemo Jiménez and Maren Cruz Fairlie, for attending the show!

The experience gave them the opportunity to see foodservice and interior design products in person, the same types of equipment and solutions we work with every day in our projects. Having firsthand experience with these products provides a better understanding of their scale, functionality, and real-world use, which can inform the decisions made throughout the design process.

Thank you to our team for capturing this trip and for bringing home new connections and valuable insights! We love seeing our team take advantage of opportunities like this to continue expanding their knowledge and expertise in foodservice design.

08/25/2026

Last week, our team took part in The Krowne Experience, including a tour of Krowne’s Smart Factory and a firsthand look at their manufacturing, bar systems, refrigeration, and beverage dispensing solutions.

Our team got to walk through Krowne’s new autonomous manufacturing facility, seeing how technology and automation are changing the way equipment is manufactured. Along the way, we learned more about Krowne’s approach to product development and explored the solutions they’re bringing to the industry.

Experiences like this build our knowledge and understanding of the equipment we specify and how these solutions can be used to support each client’s unique operation. Thank you to the Krowne team for welcoming us, sharing your expertise, and giving our team a look behind the scenes. We appreciate the time, insight, and perspective you shared with us!

08/17/2026

What role does the combi oven play in today’s kitchen?

Andrey Teleguz, FCSI, and Matthew Schuler share their perspectives in the latest Foodservice Consultant whitepaper, “Innovative Combinations.”
As foodservice operators face rising costs, labor shortages, changing menus, and increasingly limited kitchen footprints, the way kitchens are designed and operated has to adapt. The paper explores how combi ovens and other smart technologies can help operators do more with less while maintaining consistency, quality, and flexibility.

Read the full FCSI whitepaper: https://www.fcsi.org/foodservice-consultant/worldwide/whitepaper-innovative-combinations/?utm_source=FCSI+members&utm_campaign=c8b320e5e5-EMAIL_CAMPAIGN_2026_04_15_06_34_COPY_01&utm_medium=email&utm_term=0_90409853d5-8b3129ddf4-132471917

08/13/2026

This week at the AgingINnovation Conference, Andrey Teleguz and Shawn Kaley with The Hollyday Group were at Booth #15 talking about the Small House Dining program and what it takes to create a dining experience that feels more like home.

The conversations throughout the conference centered around how we can continue to move senior living forward. For us, that meant looking at how we move dining forward. Not just through the design of the space, but through the food, operations, and daily experiences that shape how residents interact with it.

One message that stood out was the importance of deciding what you're willing to change and having the right people around you to help make that change happen.

The conversations around courage, challenging the status quo, creating meaningful experiences, and turning good ideas into action gave us a lot to bring back to our team. They also offered an important perspective for organizations that know something needs to change but may not be sure where to start. The conference may be over, but there is still plenty to talk about.

Explore what we shared at the conference and some of the ideas we're taking with us:
→ Small House Dining: https://page.scoposhg.com/Smallhouse-Dining/
→ Post-Conference Takeaways:https://page.scoposhg.com/post-aginginnovation/

07/21/2026

Our team recently visited Roboeatz at WellSpan York Hospital to get an in-person look at how they're integrating robotics into their healthcare foodservice. It's currently the only installations of its kind in the U.S., and what better way to understand innovation than seeing it in action yourself?

During our visit, we saw how the system provides fresh, made-to-order meals throughout the day, giving hospital staff, visitors, and families a convenient dining option when other foodservice locations may already be closed. Watching the robotic arm prepare a dish was fascinating, and learning how the technology supports a faster, more flexible dining experience made it easy to see why solutions like this are generating so much interest across the industry.

The foodservice industry continues to evolve and these experiences help us stay informed, ask better questions, and further learn how new technologies support operators, staff, and guests. Thank you to Mike Long at Wellspan York hospital for letting us in for a closer look at the robotic action!