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JEM Associates, Inc. - Foodservice Design Consultants

John Egnor

John Egnor’s acquired expertise in both foodservice design and project management is directly related to his prior work experience as a contractor and facilities manager. Since JEM Associates‘ inception in 1991, John has seen JEM Associates, with its main office in Pleasantville , New Jersey and another in Las Vegas Nevada , grow in respect and credibility.

John has held a variety of management and executive positions throughout his career. During his eight year tenure as Vice President of Service and Maintenance for Liber Rich and Sons, Inc., a major mechanical contractor, he was responsible for the supervision and management of new projects in plumbing, HVAC and fire protection with an annual volume of $3 million and staff of 120 employees. Later, as Vice President of Facilities for Resorts International Hotel and Casino, he managed the operation and maintenance of this large Atlantic City casino property as well as the planning and development of the Taj Mahal Casino Hotel.

While serving as Business Manager with Thomas United, Inc., John handled the daily operations for the sheet metal contractor. He implemented and developed the foodservice division of the company, which rapidly became a respected force in the industry. His clients included Caesars Atlantic City, Harrah’s Marina Hotel and Casino, Bally’s Park Place and Trump’s Castle Hotel and Casino, where he served as project manager for a $120 million expansion.

John Egnor , as president of JEM Associates has established himself as a leader in the area of design and development. Under his personal supervision, JEM Associates has been responsible for hundreds of new and renovated projects. The project list includes projects that have received national acclaim and attention from the foodservice industry as well.

John is a member of the Construction Specifications Institute, the National Association of College and University Foodservices and the Healthcare Foodservice management. He is a contributing writer to "The Consultant" and is a respected lecturer in the foodservice industry.

His unique talents and insights into foodservice consulting and design have allowed him to expand JEM Associates. Most importantly, his "hand-on" approach is applied to each and every project undertaken by JEM Associates.

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