| "I had the pleasure of working with Howard Stanford on a couple of renovation projects in 2008. I had requested the opportunity to work with Howard after meeting him at a networking seminar because of the variety of experiences and various locations in which he has worked. I felt he would be a creative, innovative designer and offer collaborative opportunities nationwide. I was correct in my assumption. Additionally, he provides flexibility to the plan based on the scope of the project even when that plan and scope changed midstream, and meets time deadlines even when they are tight. It is evident that the facilities design team also enjoyed working with Howard and appreciated his project planning style in that he was recommended for a second opportunity at Clarian based on their comments. |
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Lorna J. Kirsch, M.S., R.D.
Director, Nutrition & Dietetics
Clarian Health / Methodist · IU · Riley
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| "It gives me great pleasure to recommend the work of Howard Stanford. We found him to be both knowledgeable and flexible in his work, answering our frequent questions and resolving problems as they arose. His manner was professional, yet outgoing and from what we experienced, worked well with us (the customer) as well as the architect, structural engineer and the facilities planner for the hospital." |
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Ellen J. Behrend, R.D.
Director of Food and Nutrition Services
The Brookview Hospital Medical Center
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"I have worked with Howard on two projects, The University of Michigan Hospital and at the New York law firm of Fried Frank Harris Shriver & Jacobson. During the course of these projects, much responsibility was delegated to Howard; therefore, I had considerable interaction with him independent of his company’s principals. I always found Howard to be very knowledgeable and responsive to my needs. I recognize and value good customer service from companies and individuals with whom I do business. Howard’s performance in this area was exemplary. My experience with Howard was that he did whatever was necessary to achieve our objectives." |
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Karen Ann Campbell
Food & Beverage Director
Fried, Frank, Harris Shriver & Jacobson
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"Howard’s work was excellent both in design and in working drawings. He was always prompt in replying to questions and displayed flexibility in having to deal with the involvement of many concerns on the client’s side. Not only did he have to design the system but each piece of equipment had to be available in the United Kingdom." |
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Leonard Notkin, AIA
Principal
The Architects Collaborative Inc.
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"We were fortunate to have Howard Stanford assigned to our projects as the main production person on these projects. Mr. Stanford has impressed us with his thorough knowledge of food service equipment and design, and he has always been able to solve the most difficult design problems with skill and speed. We have also come to depend on him for immediate response to our needs." |
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John J. Grosfeld, AIA
President
The Grosfeld Partnership
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"Howard Stanford is a very ‘user friendly’ Food Service Design Consultant with excellent communication skills. Howard worked timelessly with me and my staff on Hackensack Medical Center’s extensive kitchen, cafeteria and catering design, which will be producing 5000 meals daily. He was very able to translate our needs of menu and service requirements into effective and efficient workstations with the required flexibility for change. We were able to have effective discourse on equipment by brands. What really is very important is that if we had a preconceived notion on how a work area would operate, but could not envision the goal because of equipment or spatial constraints – alternative suggestions would flow forth with knowledge of their perspective shortcomings and/or advantages. He is very knowledgeable about current and available equipment, efficient workflow, and listens to the needs of the user. Our team felt confident with his expertise."
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Richard H. Weber
Director
Nutrition & Food Management
Hackensack Medical Center
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CSI