Lloyd Smith is at the heart of Lloyd Smith & Associates.  With over 35 years of food service experience, Lloyd is comfortable in a kitchen during the design phase, the building phase, or planning the meals!  He is internationally known as an expert in the food service industry and has received numerous awards for design and management.

Lloyd’s education began as he grew up on a ranch in Montana learning to cook on an open fire during cattle drives.  He earned two degrees in Chemistry and Zoology at the University of Montana. Later, he received a Master of Science in Food Science at Texas A&M University and has advanced studies in Microbology.  He is a food scientist and an innovator of some expertise, holding three United States patents.

Lloyd’s experience in the food industry began in the dining halls of the University of Montana where he began as a student employee and became a full time dining hall manager before graduating.  He managed the auxiliary services for a hotel and convention center for a couple of years before settling in Texas as the Assistant Director and later Director of Food Service at Texas A&M University.  During the 23 year period, Lloyd developed and honed his knowledge and understanding of food service. In 1993, Lloyd established Lloyd Smith & Associates, bringing education, experience and a forward-thinking policy together to provide assistance and design for food service facilities and institutions.  Lloyd Smith & Associates offers effective and imaginative answers for food service problems.

We Are a Uniquely Qualified Consulting Firm

• We have extensive food service operations experience.
• We have scientific and technical training in food science and food management.
• We have experience in food facility design and renovation – and in making these designs operate profitably.
• We have experience with food service P&Ls after a construction project and understand the impact efficient design has on profitability.
• We have experienced the 10 and 15 year repair costs and have seen the results of design flaws, poor material selection and construction discrepancies.