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This profile was last updated on 4/19/15  and contains information from public web pages and contributions from the ZoomInfo community.

Mr. Jody Pennette

Wrong Jody Pennette?

Chief Executive Officer

Phone: (203) ***-****  HQ Phone
CB5 Restaurant Group
230 Mill Street Second Floor
Greenwich , Connecticut 06830
United States

Company Description: CB5 Restaurant Group is a national consulting group specializing in hotels and restaurant design.

Employment History

  • President
    CB5 Restaurant Group
  • Founder and Chief Executive Officer
    cb5 hospitality consulting
  • Chief Executive Officer
    Restaurant Group
  • Owner
    Restaurant Group

Board Memberships and Affiliations


  • New York University
  • New York University
60 Total References
Web References
HOTELS Magazine - February 2004 - Food & Beverage, 1 Feb 2004 [cached]
"Overbuilding [in the kitchen] seems to be a thing of the past," says Jody Pennette, president, CB5 Restaurant Group, a kitchen design firm based in Greenwich, Connecticut, which helped create the kitchen at Moda, an Italian restaurant in the Flatotel, New York.
The latest kitchen trend serves to maximize space by allocating stations for each cooking function: grilling, sautéing, baking and prep work.Pennette says this ensures more efficient operations."There are so many modular units that you can pick and choose to design your own kitchen using only equipment that you really need," he says.
Since the kitchen was designed to serve Moda primarily, Pennette says all other menus follow that of Moda.
With only 500 sq. ft. (46.5 sq. m) to work with, Pennette says the design team began to think in terms of building up instead of out.First, they determined the equipment that could be included in the kitchen based on the size of the exhaust hood.Since the menu didn't require any specialized equipment, only the basics were installed: a convection oven, warming drawers, microwaves, etc.The result allowed Pennette to keep costs at a minimum with the price of US$150,000.
The little room for storage forces the staff to use fresh items."The biggest aspect of this kitchen is that everything is made fresh," Pennette says."Freezers don't really exist anymore.All of your prep work is laid out for chefs to simply turn around and use."
The kitchen was laid out in a large square so each cook has access to the center counter."The chef is very hands-on," Pennette says."That forces the staff to be efficient and work well with one another."Pennette adds that the close quarters and limited space also force staff to re-evaluate the volume of product ordered and prepared."You cannot just buy two cases of something and store it in the kitchen," he adds.
Due to the small size of the kitchen, Pennette and his team decided against opening the entire kitchen to the restaurant.Instead, they installed a piece of etched glass for guests to get a glimpse of the cooks at work."Because the kitchen is small and tight, the counters can get a little busy," he says."This is a real, functional kitchen.It would have seemed hectic to the general public."
The solution ensures that guests don't question the cleanliness of the kitchen, and the staff can work without distractions.Since it is a "peek-a-boo" kitchen, as dubbed by Pennette, subtle design enhancements were made to tie it in with the rest of the restaurant, including tiles and walls that match the restaurant's colors.
Jody Pennette, the founder ..., 6 Feb 2014 [cached]
Jody Pennette, the founder of CB5 Restaurant Group, revealed to Forbes that restaurants have been raising the prices of appetizers "disproportionately to the increase in food costs" over the past 15 years.
cb5 Restaurant Group | About cb5 Restaurant Group | Team, 3 Oct 2012 [cached]
Jody Pennette | Chief Executive Officer
Jody Pennette has over 30 years experience in the food industry. e was educated at New York University and acquired hands-on training in every aspect of the business of restaurants from corporate cafeterias, fast food chains to white glove, four star dining rooms.
He has an acute awareness and talent for orchestrating a smooth integration of menu, architecture and aesthetic to provide personality and a singular point of view. his formula is the best measure to create and sustain a successful restaurant concept. hile design and operations are his strong suit, Jody has learned to be very selective in the culinary arena. e has assembled a battery of chefs and calls upon them to collaborate and fuel the lead chef on each project with a cutting edge approach to classic cooking.
Jody has spent the last few years perfecting the art of standardized systems for high concept venues. y relying on procedures as opposed to personalities, Jody can successfully impart his talents and approach to cb5's clients' restaurants.
Jody has completed over eighty one-of-a-kind restaurant concepts throughout the country and although not a designer by trade, he has won several hospitality design awards. - Search Connecticut's Best Restaurants! [cached]
When I heard that cb5 Restaurant Group owner Jody Pennette, the ingenious restaurant and club developer who brought Lolita to the Byram section of Greenwich, was opening a sibling restaurant called Red Lulu in the space that previously housed Ocean Drive in South Norwalk, I couldn't wait to check it out. Streaking down Washington Street in a [...] click for more...
The Cordish Companies, 27 Nov 2010 [cached]
But talking to Jody Pennette, the founder of CB5, is a confidence builder. He not only seems to understand the problems that many diners encounter in big-style restaurants - is this a lounge with a kitchen? - but how to find the right balance for each project. "We've found that there's a special balance in entertainment dining and that some people pump up the volume too much. It's hard to build a relationship with the guest if the atmosphere is intimidating or overwhelming."
Tatu is intended not as a late-night final destination but more as an evening starter, with the expectation that guests will move on to one of the dozens of bars within walking distance. "It's designed to light the fuse on your evening, but we have no plans to turn this into a club," says Pennette. "Tatu has no intention of being an all-night destination."
Style is definitely a part of the package here, but Pennette talks about how important the balance is: "People recognize that dining can be funny, spirited and sexy without sacrificing the quality of food."
Pennette is fun to talk to because he articulates perfectly the fuzzy ideas in your own head, making you feel smart for having them.
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