Consulting, Planning and Design

DENVER | HONOLULU | SAN FRANCISCO | SCOTTSDALE

An OverviewA Glimpse Into WC&A’s Capabilities & Experience

William J. ‘Bill’ Caruso has worked in the foodservice industry for over four decades. From his early days in the family retail grocery business to working in every facet of his father’s restaurants, his love for the hospitality industry drove his lifelong dream to be an industry consultant. In 1986, he was determined to create a fi rm that would be an industry leader in foodservice planning, consulting, and design. He saw the opportunity to change industry standards and to make a mark on the industry. From this, William Caruso & Associates (WC&A) was born. Very few fi rms offered food, laundry, and solid waste systems design and consultation to their clients. Not only did Bill recognize that there was a need for professional services in these areas, but that

there was an obvious relationship between food, laundry, and solid waste and, if a client should require it, they should be designed as a system rather than separate moving parts. Beyond design, he saw his clients’ needs for management advisory services such as the development of Foodservice and Laundry Requests for Proposal documents and Contract Document Packages. Today, these documents have become the industry standard. Watching industry trends, listening to clients’ needs, and delivering thoughtful, quality solutions is what has made WC&A one of the leading fi rms of its type today. Since its inception, WC&A has delivered over 2,500 management advisory and design projects around the globe.

Our History

Our vision is to be the global leader in the hospitality consulting and design industry. We earn our customers’ trust through continual product improvement driven by organizational excellence, core values, integrity, teamwork, and innovation. We challenge conventional thinking, explore new technologies, and implement new ideas. We provide thoughtful solutions and have an ongoing commitment to sustainability.

Our fundamental philosophy is to strive for consulting excellence focusing on innovation, creative solutions, and long-term results in profi tability and growth for our clients. We are fully committed to responding to our clients’ cost and time limits and to continuously improve our performance and product. Every member of our team is committed to an intense investigative design and analysis process of traditional and contemporary thinking, to researching and implementing sustainable technologies, and to studying and analyzing performance standards. The combination of these criteria results in WC&A delivering the very best product in our industry today. Teamwork and co-operation are fundamental to our success. Our professional ethics are driven by honesty, integrity, accountability, and respect among and for our clients, colleagues, community, and environment.

Our Mission Our Vision

“The best compliment I have received is that the vast majorityof our clients have become long-term, loyal friends. That, Ibelieve, is a true testament that we are delivering on the goalsI set out to reach back in 1986.” ~ William Caruso

The success of a project depends on having a strong groundwork and a thorough understanding of the optimal solutions for a project before beginning the development of data collection and design concepts. WC&A employs a very talented staff with experience in all facets of the foodservice and laundry industries. We are a team of professionals that includes architects, interior designers, marketing professionals, and culinary experts. Our specialists take pride in creating educated, responsible recommendations that our clients can use to make critical decisions at the early stages of the project or when re-evaluating current facility operations. WC&A creates informational and factual reports that answer pressing questions, preliminary sketches that visualize space requirements, cost analyses that determine operational requirements, and other management advisory services that provide information needed in order to move forward successfully with a project.

“The professional programming of facilities and their special elements isabsolutely critical to the creation of a plan by which creative and effi cientdesign is then carried out. We believe that detailed programming is ‘joined at the hip’ with schematic design and only with both components,a fi nal objective is truly optimized.” ~ William Caruso

Consulting & Planning

WC&A offers a variety of management advisory services. Many of these services were developed and perfected by WC&A and have now become the industry standard. The most common of these are:

• Feasibility Analysis• Master Planning• Programming• Operational Studies• Facility Audits• Development of RFPs (Requests for Proposal)• Sample Contract Document Packages• Expert Witness Services• Branding & Menu Development Consulting

“We could not have been more pleased with the work WC&A has done in helping our Convention Center over the years with various planning and design projects. Bill and his personnel are experienced team players who have worked extremely well with our staff. They have the experience and integrity to assist you in obtaining a fi rst-rate product.” ~ Carol Wallace, President & CEO, The San Diego Convention Center Corporation, San Diego, CA

Management Advisory Services

Top 10 Questions to Kick Off a Food & Beverage Design Project Correctly:

Where is the location and what type of

venue is it?

Is it new construction or renovation of an

existing facility?

How many people will it serve and what

type of service will it provide (i.e. cafeteria,

fi ne dining)?

How often will the venue get deliveries,

what type of storage is required?

How much space is available for dining

and kitchen areas?

What is the budget?

What type of menu will be served?

What types of utilities are available

(i.e. steam, electric, gas)?

What is the schedule?

Special requirements or request?

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Not all kitchens are created equally. Designing commercial kitchens is an art and should be treated as such. They must be designed to facilitate a natural fl ow and movement that creates effi ciency and hence signifi cant cost savings to our clients in order to maximize profi tability. We take into account the actions required to store, clean, prepare, cook, and serve food without creating congestion in the kitchen or wasted time and energy moving about the space. The space itself needs to meet food

handling safety requirements, sustainability, and effi ciency, creating unique design requirements. With all of these criteria considered, we are now able to put on a creative hat and develop designs that best suit the needs of the facility. WC&A has a reputation of being able to “think outside the box” and create not necessarily the expected solution, but the best long-term results.

When serving hundreds to thousands of people per meal, naturally there will be an abundance of food and beverage as well as laundry and thus, solid waste. WC&A designs these back-of-house systems to assure that a facility is prepared to manage both, laundry and solid waste, in a safe,

quality and cost effective manner. The majority of the times, our laundry systems are developed as the venue’s primary laundry site. Our solid waste designs are specifi c to the disposal of waste in direct relationship to the food and beverage and laundry systems in operation.

Design

Laundry & Solid Waste

Kitchen Flow Diagram, MGM Grand Casino and Hotel, Las Vegas, Nevada

Concept

Design

Design

Development

Construction

Documents

Bids and

Negotiations

Construction

Administration

Management

Services

Working with our partners and clients every step of the way, from project inception to completion, a typical design project will have fi ve phases to completion. A team is assigned to each project including WC&A team members with the skill sets required to successfully complete each phase of work, as wellas a Project Manager to see the project through from start to fi nish.

WC&A uses a variety of methods to deliver designs. We produce architectural sketches of conceptual designs, creating beautiful visuals that allude to the ambiance the venue will provide for patrons. We also offer our work in both AutoCAD and REVIT model formats, and were one of the fi rst food and laundry facility design fi rms to provide REVIT to our clients.

With over 25 years of experience, WC&A’s team of experts has had the opportunity to work on many outstanding projects throughout the world. We are proud of the caliber of venues that we have been called upon for assistance, and although we handle large-scale projects the majority of the time, we take pride in all of our projects, both large and small. We never shy away from a challenge and continue to develop cutting edge solutions for all of our clients.

Our portfolio of award-winning projects includes:

Convention CentersStadiums, Arenas, and Performing Arts CentersCorrectional InstitutionsHospitals and Healthcare InstitutionsEducational Institutions (K-12, Collegesand Universities)Business and Industry Employee Facilities

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Hotels, Resorts, Clubs, Restaurants, and CasinosMuseumsAquariumsNational Parks and AttractionsAirportsCommissariesShared Laundry Facilities

Experience

Management Services: review the site, gather data on the existing demand for food/beverage servicesConcept Design: establish the scope and criteria of the projectDesign Development: prepare equipment distribution plan upon approval of the basic conceptsConstruction Documents: prepare and issue scaled document for constructionBids & Negotiation: coordinate and compare all bids for equipment prior to orderingConstruction Administration: review fi nal placement and installation of all equipment to meet specifi cations

From Inception to Completion

Convention Centers

Baltimore Convention CenterBaltimore, Maryland

Boston Convention & Exhibition CenterBoston, Massachusetts

The Colorado Convention CenterDenver, Colorado

Cobo HallDetroit, Michigan

Dubai Exhibition CityDubai, United Arab Emirates

Ernest N. Morial Convention CenterNew Orleans, Louisiana

Far East World Trade CenterTaipei, China

Georgia International Convention CenterCollege Park, Georgia

Las Vegas Convention CenterLas Vegas, Nevada

Los Angeles Convention CenterLos Angeles, California

Mc Cormick PlaceChicago, Illinois

Metro Toronto Convention CentreToronto, Ontario, Canada

Moscone CenterSan Francisco, California

Pennsylvania Convention CenterPhiladelphia, Pennsylvania

San Diego Convention CenterSan Diego, California

Vancouver Convention & Exhibition CentreVancouver, British Columbia, Canada

Washington Convention CenterWashington, D.C.

Stadiums, Arenas, andPerforming Arts Centers

Time Warner Cable ArenaCharlotte, North Carolina

Fenway ParkBoston, Massachusetts

Radio City Music HallNew York, New York

Save Mart CenterFresno, California

Scottrade CenterSt. Louis, Missouri

PNC ParkPittsburgh, Pennsylvania

Byrd Stadium, University Of MarylandCollege Park, Maryland

Comerica ParkDetroit, Michigan

Dodger StadiumLos Angeles, California

Invesco Field at Mile HighDenver, Colorado

Qwest FieldSeattle, Washington

Cobb Energy Performing Arts CentreAtlanta, Georgia

Red Rocks AmphitheaterMorrison, Colorado

Denver Center for the Performing ArtsDenver, Colorado

The Long CenterAustin, Texas

Madison Square GardenNew York, New York

Correctional Institutions

Richard B. Russel Federal Buildingand CourthouseAtlanta, Georgia

California Prison Healthcare ReceivershipSacramento, California

MacArthur Justice CenterChicago, Illinois

County of San Diego Correctional FacilitySan Diego, California

Florence Federal Correctional ComplexFlorence, Colorado

Maricopa County Central Services CenterPhoenix, Arizona

Montana State PrisonDeer Lodge, Montana

Riverside County Sheriff ’s Department FacilitiesRiverside, California

Sacramento County JailSacramento, California

Scotts Bluff County DetentionScotts Bluff , Nebraska

Arizona Department of CorrectionsPhoenix, Arizona

California Department of Correctionsand RehabilitationSacramento, California

Washington State Department of CorrectionsOlympia, Washington

Wisconsin Department of CorrectionsMadison, Wisconsin

Hospitals and Healthcare Institutions

Ministry of Health HospitalsBridgetown, Barbados

Wyoming Memorial HospitalCasper, Wyoming

California Association Healthcare FacilitiesSacramento, California

Denver Health Medical CenterDenver, Colorado

Highlands General HospitalOakland, California

Exempla Lutheran HospitalWheat Ridge, Colorado

Long Island Jewish Medical CenterNew Hyde Park, New York

Mountain View HospitalIdaho Falls, Idaho

Portneuf Medical CenterPocatello Idaho

Quinnipiac Medical CenterNew Haven, Connecticut

St. Mary’s Regional Medical CenterReno, Nevada

Highlight Client List

Denver VA Medical CenterDenver, Colorado

VA Medical Center FresnoFresno, California

University of Texas Southwestern Medical CenterDallas, Texas

Westchester Medical CenterCincinnati, Ohio

Educational Institutions:K-12, College and University

Academy School District 20Colorado Springs, Colorado

Boulder Valley School DistrictBoulder, Colorado

Clark County School DistrictLas Vegas, Nevada

Denver Public SchoolsDenver, Colorado

Glenrock School DistrictGlenrock, Wyoming

Kent School DistrictKent, Washington

Madison School DistrictPhoenix, Arizona

Marysville School DistrictMarysville, Washington

Queen Creek Unifi ed School DistrictQueen Creek, Arizona

Scottsdale Unifi ed School DistrictScottsdale, Arizona

Fremont County School DistrictWind River, Wyoming

Wichita Unifi ed School District No. 259Wichita, Kansas

Arizona State UniversityTempe, Arizona

Cornell UniversityIthaca, New York

Louisiana State UniversityBaton Rouge, Louisiana

Oklahoma State UniversityStillwater, Oklahoma

State University of New York, AlbanyAlbany, New York

United States Air Force AcademyColorado Springs, Colorado

United States Military AcademyWest Point, New York

University of ArizonaTucson, Arizona

University of CaliforniaVarious Locations, California

University of ColoradoBoulder, Colorado

University of MichiganAnn Arbor, Michigan

University of Notre DameSouth Bend, Indiana

University of Southern CaliforniaLos Angeles, California

University of ToledoToledo, Ohio

Business & Industry Employee Facilities

AT&T World HeadquartersBasking Ridge, New Jersey

Adolph Coors Brewing Company HeadquartersGolden, Colorado

Amgen Pharmaceutical CompanyCaribbean Headquarters ComplexJuncos, Puerto Rico

Chemical Bank World HeadquartersNew York, New York

DaVita IncorporatedDenver, Colorado

Devon Energy CorporationOklahoma City, Oklahoma

Dow Jones Company IncorporatedPrinceton, New Jersey

National Renewable Energy LaboratoryGolden, Colorado

Novartis Corporation, Buildings 2&3East Hanover, New Jersey

Prologis Corporate HeadquartersDenver, Colorado

Scripps Research InstitutePalm Beach, Florida

Sysco Corporate HeadquartersHouston, Texas

United Airlines Training CenterDenver, Colorado

Vestas Wind SystemsBrighton, Colorado

Xerox CorporationLeesburg, Virginia

Hotels, Resorts, Clubs, Restaurantsand Casinos

Ameristar Casino Resort / SpaBlack Hawk, Colorado

W Hotel AustinAustin, Texas

The Bellevue Marriott HotelBellevue, Oregon

Caesar’s TahoeLake Tahoe, Nevada

Desert Diamond Hotel and CasinoSahuarita, Arizona

The Fairmont Hotel ChicagoChicago, Illinois

Lone Butte CasinoChandler, Arizona

The Reefs Hotel & ClubSouthampton, Bermuda

Bridger Restaurant, Jackson Hole Teton ResortJackson, Wyoming

Maroon Creek ClubAspen, Colorado

Wild Horse Pass Resort and CasinoChandler, Arizona

Union League Club of PhiladelphiaPhiladelphia, Pennsylvania

We are proud of the people that work at WC&A. Our driven, dynamic and accomplished staff includes architects, interior designers, marketers, culinary professionals, engineers, and hospitality experts. The vast variety of skills and talents that form the framework of a project team are invaluable to the fi rm and its clients.

We strongly believe in continuing education and are affi liated with the most highly visible professionals and associations in our industry. Members of our team attend conferences, educational seminars, and sometimes, are the key speakers at industry events, thus enabling us to be the best resource possible for our partners and clients.

People

Airports

Tracon, FAA FacilityDenver International AirportDenver, Colorado

Tracon, FAA FacilityLos Angeles, California

Lafayette Regional AirportLafayette, Louisiana

Lambert St. Louis International AirportSt. Louis, Missouri

Los Angeles International AirportLos Angeles, California

Orlando International AirportOrlando, Florida

Commissaries / Shared Laundry Facilities

Adams County Detention CenterBrighton, Colorado

Ameriquest Field in ArlingtonArlington, Texas

Ameristar Casino Resort Spa St. CharlesSt. Charles, Missouri

Hotel Contessa SuitesSan Antonio, Texas

Columbus Hilton at EastonColumbus, Ohio

County of San Diego Correctional SystemSan Diego, California

Douglas County Justice ComplexDouglas County, Colorado

Embassy SuitesBoulder, Colorado

Halekulani HotelHonolulu, Hawaii

Reefs Resort Hotel and Beach ClubSouthampton, Bermuda

Renaissance Schaumberg Convention Centerand HotelSchaumberg, Illinois

Tooele County JailTooele, Utah

Yuma District HospitalYuma, Colorado

Highlight Client List (Cont’d.)

Bill Caruso has been working in the foodservice industry for over four decades. After graduating from Cornell University’s famed School of Hotel Administration in 1970, he worked for Allied Stores Corporation of New York. After receiving his MBA degree in 1974, Bill began his consulting career with Harley Little Associates and, later, Ricca, Coburn and Caruso Associates, two of the early foodservice consulting fi rms. In 1986, he founded William Caruso & Associates, working on both management advisory and design projects around

the world. His project portfolio of personally completed work numbers well over 1,800 projects in 22 countries. He has lectured to numerous global audiences and has authored many published articles that outline important industry trends. He is known for his humor and his business sense—combining both to create wonderful, long-term bonds with his many clients worldwide.

Education

M.B.A. 1974, Marketing and Organizational Behavior, University of Colorado, Boulder, ColoradoB.S. 1970, Hotel and Restaurant Administration, Cornell University, Ithaca, New York

Professional Affi liations

Elected Member, University Council, Cornell University, Ithaca, New YorkPast President, Director and Fellow, Foodservice Consultants Society International (FCSI)Past President, Cornell Hotel Society (International Headquarters Group)Director and Vice President, Cornell University Alumni AssociationAssociate Member, IAAM, International Association of Auditorium ManagersRegular Member, ISHC, International Society of Hospitality Consultants

Project Highlights

Fenway Park (Boston, Massachusetts), Colorado Convention Center (Denver, Colorado), Dodger Stadium (Los Angeles, California), Cook County Correctional Facility (Chicago, Illinois), Los Angeles Memorial Coliseum (Los Angeles, California), San Diego Convention Center (San Diego, California), Coors Field (Denver, Colorado), Comerica Park (Detroit, Michigan), Qwest Field (Seattle, Washington), Ford Field (Detroit, MI), McCormick Place (Chicago, IL), Coliseo De Puerto Rico (Puerto Rico), Vancouver Convention Centre (Vancouver, BC), Scripps (Palm Beach, FL), Sysco Corporate Headquarters (Houston, Texas), LSU (Baton Rouge, Louisiana), Radio City Music Hall – (New York, New York), The Fairmont Hotel (Chicago, Illinois), Hotel Del Coronado (San Diego, California), Statue of Liberty and Ellis Island (New York, New York)

Meet some of our Staff :

William J. ‘Bill’ Caruso

Lester Lumanlan possesses an innovative and logical approach to facilities design utilizing a practical experience in food facility operations and management combined with a background in architecture. With over thirty years of food facilities planning and design experience, Lester has been involved with the planning and design of a variety of food facility projects throughout the world. He consistently demonstrates strong empathy for operational personnel by producing designs that increase productivity, utilize labor effi ciently and maximize profi tability. His major strengths include excellent communication skills, attention to detail and a willingness to learn and assist WC&A’s clients in all aspects of their project requirements.

Education

B.S. Architecture, University of Santo Tomas, Manila, Philippines

Project Highlights

Caesar’s Casino (Elizabeth, Indiana), Indianapolis Museum of Art (Indianapolis, Indiana), Lucas Oil Stadium (Indianapolis, Indiana), California Receivership Healthcare Facilities (Stockton, California), The Union League Club of Philadelphia (Philadelphia, Pennsylvania), Forest Park Medical Center (Frisco, Texas), University of Akron Student Union (Akron, Ohio), The Hangar at Wright State University (Dayton, Ohio), Zeeland High School (Zeeland, Michigan)

Lester L. Lumanlan

Steve Young has been in the foodservice design industry for thirty years and has led the WC&A design team for over eighteen of those years. He brings to the fi rm a strong background in hospitality design including food facilities and laundry facilities planning. Steve has been responsible for the programming, design, and implementation of over 1,500 well known food/beverage and laundry projects worldwide over the years. Steve joined WC&A after a successful design relationship with fi rms in Denver, San Francisco, and Hawaii, and his international experience has opened doors for WC&A in markets such as Singapore, China, Puerto Rico, and Europe.

Education

A.S. Architectural Design/Planning, Denver Technical University, Denver, Colorado

Professional Affi liations

Member, Foodservice Consultants Society International (FCSI)

Project Highlights

Madison Square Garden, Radio City Music Hall, Ford Field in Detroit and Comerica Park in Detroit, Phillips Arena in Atlanta, West Chester Medical Center in Cincinnati, Denver Children’s Hospital, California Receivership Correctional Healthcare Facilities, MGM Grande/Mina Zayed-Abu Dhabi, Dubai International Convention Center, Orchard Hotels in Panama, Hale Kalani Resort and Menele and Koele Resorts in Hawaii, One and Only Palmilla Resort in Los Cabos in Mexico, and The Reefs in Bermuda.

Stephen K. Young

Education

B.S., Johnson & Wales University, Denver, Colorado

Professional Affi liations

Member, American Culinary Federation

Project Highlights

Madison Square Garden Transformation (New York, New York), Oklahoma City Arena (Oklahoma City, OK), The Duquesne Club (Pittsburgh, Pennsylvania), Dallas Country Club (Dallas, Texas), DaVita World Headquarters (Denver, Colorado), Green Valley Ranch K-12 (Denver, Colorado)

Phillip Landgraf

Phil Landgraf brings to the fi rm a strong educational and operational background in foodservice operations and project coordination/management. Utilizing his formal education and practical work experience in foodservice and restaurant/hotel operations, Phil provides consulting services for a wide variety of facilities including school and university foodservice programs, restaurants, and club facilities as well as corporate/business, employee dining, and public assembly facilities. Phil has worked with clients such as Madison

Square Garden, Ford Center, New York University (NYU), Louisiana State University (LSU), and The Duquesne Club. He has been involved in facility planning and design for projects world-wide, ranging from Singapore to Dubai. In addition to his design responsibilities, he assists the team in ensuring that all of WC&A’s standards of excellence in design documentation and quality control are maintained. He was the recipient of Johnson & Wales University’s highest scholarship honor, the Denver Campus’ fi rst Chancellor’s Scholarship. He was later awarded the Del Sesto Trustee award for exemplary service to the university. Phil completed his culinary training with practical experience in Southeast Asia, where he both worked in the world’s largest Ritz Carlton in Singapore and the Conrad Hotel.

Education

A.S., Architecture, Arizona Automotive Institute, Glendale, Arizona

Professional Affi liations

Affi liate Member, American Institute of Architects (AIA)

Project Highlights

The Mesa Arts Center (Mesa, Arizona), The ASPCII (Tucson, Arizona), Motorola Nogales (Nogales, Arizona), Roy’s (Phoenix, Arizona; Scottsdale, Arizona; Naples, Florida; New York, New York), American Graduate School (Glendale, Arizona), Metris (Scottsdale, Arizona)

Education

B.S., Business Administration, Northeastern University, Boston, MassachusettsA.S., Management Information Systems, Northeastern University, Boston, MassachusettsCertifi cate in Computer Aided Engineering Drawing, Massachusetts Institute of Technology (MIT), Cambridge, Massachusetts

Project Highlights

Wild Horse Pass Hotel and Casino (Chandler, Arizona), University of Oregon, Matthew Knight Arena (Eugene, Oregon), Goose Creek Correctional Center (Matanuska-Susitna Borough, Alaska), Renaissance Golf Course Clubhouse (Haverhill, Massachusetts), Fresno VA Hospital (Fresno, California)

Marcin Zmiejko brings to projects a strong background in foodservice equipment selection and operations development. With formal educational and practical work training in foodservice operations, Marcin has worked with major international restaurant chains and production factories as a manager dealing with equipment fabrication and design, contract negotiations, and franchise development, both domestically and internationally. He has also had extensive experience working with and designing for the healthcare, correctional, education, and hotel industries.

Bill Plesher is an Arizona native and has worked directly in the foodservice industry for over twenty-nine years. He has been involved as the senior foodservice facilities designer and consultant on several notable Arizona projects including the well-known Omni National Hotel & Golf Resort in Tucson, AZ. and the East Valley Institute (EVIT) Culinary Arts Facility in Mesa, Arizona. Bill is well versed in the preparation of conceptual designs, contract documents, specifi cations, utility plans, and project cost estimating. His range of experience includes In-plant Feeding, University and Higher Education, Primary Education,

Hotels and Resorts, Country Clubs, Casinos, Restaurants, Correctional, and Health Care Facilities. He offers progressive thinking while developing kitchen concepts and food delivery methods that are diverse, appealing, and operationally functional.

Marcin Zmiejko

William ‘Bill’ Plesher

Tara Caruso Patton

Tara Patton brings to WC&A eleven years of sales and marketing experience. She has worked with Fortune 500 companies across many industries providing seamless project management, leading very large teams, managing expansive budgets, and assuring the completion of quality work on both limited and extended deadlines. Tara’s educational and practical experience spans the fi elds of marketing, advertising, public relations, fi nance, economics, organizational behavior, and management.

Education

University of Oregon, Eugene, Oregon, Bachelor of Arts, June 2001Major: Journalism; Emphasis: Advertising;Minor: Business AdministrationUniversity of Colorado, Boulder, Colorado, Masters of Arts, December 2002Emphasis: Integrated Marketing Communications

Professional Affi liations

Member, The American Institute of ArchitectsMember, Society for Marketing Professional Services

Corporate Headquarters

8055 East Tufts AvenueSuite 1320Denver, CO 80237P: 303.649.1600F: 303.649.1660

Honolulu Offi ce

1888 Kalakaua AvenueSuite C312Honolulu, HI 96815P: 808.447.5812F: 808.442.3100

San Francisco Offi ce

2950 Buskirk AvenueSuite 300Walnut Creek, CA 94597P: 925.407.4797F: 925.407.4701

Scottsdale Offi ce

7047 East Greenway ParkwaySuite 250Scottsdale, AZ 85254P: 480.659.3888F: 480.659.4052