Leadership

James W. Sukenik, FSCI

President, Design Principal

Jim possesses over two decades of outstanding foodservice and design experience. He approaches the challenges unique to every facility with the talent, creativity and confidence necessary to take garden variety kitchen, dining and servery environments to the next level of fad-resistant, site-specific sensibility and sophistication.

As a graduate of Michigan State University’s Hotel, Restaurant, and Institutional Management program, Jim has spent his entire career in some form of foodservice. He is an award-winning designer who is renowned for the uniquely thoughtful and thorough planning and design that has been the hallmark of Bakergroup’s successful project work since 1984.

Mona is one of the most respected figures within the foodservice segment of higher education. Prior to joining Bakergroup, she served as Director of Dining Services at the University of Northern Iowa, also her alma mater, for over two decades. Her accomplishments there were numerous and nationally recognized.

Mona has previously served as President of the National Association of College & University Food Services (NACUFS). She also served on many national committees, helping to develop the Association’s current strategic plan, and has been a featured presenter on topics such as benchmarking, menu development, financial management, and more.

Mona Milius, MBA

Vice President, Senior Principal

Mona’s expertise in college dining was a strong driver in choosing Bakergroup, and working with her and her team was a great experience. Mona not only asks great questions, but her experience in this industry allows her to view our operations with an expert’s eye.

-Byron Drake, University of Montana
2014-11-28T20:12:43+00:00
Mona’s expertise in college dining was a strong driver in choosing Bakergroup, and working with her and her team was a great experience. Mona not only asks great questions, but her experience in this industry allows her to view our operations with an expert’s eye. -Byron Drake, University of Montana
Ball State has worked with Bakergroup on four projects. In all cases, the projects went well and proved to be inspiring, garnering “wow” comments from our campus community.

-Jon Lewis, Ball State University
2015-01-28T22:41:41+00:00
Ball State has worked with Bakergroup on four projects. In all cases, the projects went well and proved to be inspiring, garnering “wow” comments from our campus community. -Jon Lewis, Ball State University
I love the spacious appeal of the whole area. The servery provides a welcoming atmosphere for students. I am very grateful for your help in designing each specific area, selecting and providing just the right variety of seating, and completing (on time) this great dining venue.

-Greg Maybury, Hope College
2015-04-24T20:19:29+00:00
I love the spacious appeal of the whole area. The servery provides a welcoming atmosphere for students. I am very grateful for your help in designing each specific area, selecting and providing just the right variety of seating, and completing (on time) this great dining venue. -Greg Maybury, Hope College
Bakergroup took our 60s-era cafeteria and knocked it out of the park with their redesign! It instantly went from a place no one wanted to be to a place where everyone now wants to be! Hats off to the entire Bakergroup staff!

-Mark O’Connell, Kellogg Community College
2015-01-28T22:42:16+00:00
Bakergroup took our 60s-era cafeteria and knocked it out of the park with their redesign! It instantly went from a place no one wanted to be to a place where everyone now wants to be! Hats off to the entire Bakergroup staff! -Mark O’Connell, Kellogg Community College
Our dish room needed to be replaced. We sought the help of Bakergroup, who we worked closely with to design a state-of-the-art facility. We have more than doubled our capacity…increased staff efficiency….and significantly reduced our energy use. This project turned out just as we had hoped.

-Bob VanHeukelom, Hope College
2014-11-28T20:13:16+00:00
Our dish room needed to be replaced. We sought the help of Bakergroup, who we worked closely with to design a state-of-the-art facility. We have more than doubled our capacity…increased staff efficiency….and significantly reduced our energy use. This project turned out just as we had hoped. -Bob VanHeukelom, Hope College
Bakergroup helped us navigate challenges and achieve our project goals. Mona and Jim were excellent to work with, listening carefully to our input and building on that to help us reach optimal solutions.

-Randy Lait, North Carolina State University
2015-01-28T22:43:35+00:00
Bakergroup helped us navigate challenges and achieve our project goals. Mona and Jim were excellent to work with, listening carefully to our input and building on that to help us reach optimal solutions. -Randy Lait, North Carolina State University
One major advantage with Bakergroup professionals is their ability to shape the project in a way that pushes the design envelope with project architects who often don’t have food service experience.

-Jon Lewis, Ball State University
2015-01-28T22:41:59+00:00
One major advantage with Bakergroup professionals is their ability to shape the project in a way that pushes the design envelope with project architects who often don’t have food service experience. -Jon Lewis, Ball State University
I have worked with Mona on 3 major UM Dining projects: our Strategic Plan, our Marketing Plan, and, just recently, our Facilities Master Plan. In each case, the quality of the finished projects were exceptional. Mona gets positive results!

-Mark LoParco, University of Montana
2015-01-28T22:42:39+00:00
I have worked with Mona on 3 major UM Dining projects: our Strategic Plan, our Marketing Plan, and, just recently, our Facilities Master Plan. In each case, the quality of the finished projects were exceptional. Mona gets positive results! -Mark LoParco, University of Montana

Built on Collaboration.

Jim and Mona are supported by an exemplary staff consisting of project managers, engineers, LEED® Accredited Professionals, designers, and marketing and administrative personnel. While every Bakergroup project is led by at least one of the principals, it is the principal/staff collaboration that drives success and desirable outcomes.
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