Hopkins Foodservice Specialists, Inc., is a prominent, nationally known, certified woman-owned food service design firm with a global practice from offices in New York City and Washington, D.C. For decades Lynn and Richard Hopkins have designed professional kitchens and eateries that are as gentle on the environment as they are tough on operating costs. 

HOPKINS knows that, in this day and age, quality includes a firm commitment to green design. We continually seek innovative and earth-friendly solutions through education, research, and participation in local organizations, including the U.S. Green Building Council and the American Institute of Architects’ Committee on the Environment. With accredited LEED designers and experience on net-zero and scores of LEED projects, including ones with LEED Platinum and Gold certification, HOPKINS can ensure that your own environmental goals will be met through our involvement in your project. 

HOPKINS specialists hold degrees in architecture, mechanical engineering, culinary arts, and fine arts. This multidisciplinary foundation supports a superior design and collaborative process. HOPKINS design innovations offer important advantages, for example, the elimination of bacteria, viruses, and mold in the air (especially in refrigeration) and on work surfaces that keeps foods fresher and safer longer. Expandable work surfaces enhance maneuverability in tight kitchens, and exhaust designs that deter vapor rollout. With technical expertise and our dedication to a fluid design process, HOPKINS has proved time and again to be a valued team member. 

HOPKINS designs can be found in the some of the finest institutions across America, such as Harvard University, the Wharton School, University of Pennsylvania, World Bank, The White House, the U.S. Capitol, and The New York Times Company. Hence HOPKINS’ motto: “Consultants to the Best.”