Thank You to Our Direct Connection Sponsors!
Sponsor Spotlight
Thermodyne Foodservice Products, Inc.
Thermodyne understands the rigorous demands placed on today’s commercial kitchens to prepare foods that are delicious, consistent, and safe while trying to achieve the highest profits possible.

That’s why since 1987, Thermodyne has been manufacturing Precision Slow Cook & Hold Ovens which utilize our patented Fluid Shelf® Technology. As the most versatile slow cook and hold oven on the market, your clients can cook and hold meats, vegetables, breads, deep fried products, and much, much more all in the same cabinet without temperature adjustments or cross flavoring of the foods. Every Thermodyne model is EPA 202 Approved, standard with our 60-day Money Back Guarantee, and 2-Year Parts & Labor Warranty. 

Thermodyne can be found on both AutoQuotes and KCL and with over 40 models to choose from, Thermodyne is sure to have the equipment to meet your client’s needs.
Leadership Spotlight
SAVE THE DATE FOR SYMPOSIUM
August 24 & 25, 2021
Rewind to the Good Times!
Join us for our first event in more than TWO YEARS! 

The 2021 FCSI TA Symposium will begin Tuesday evening, August 24, with a blast from the past . . . SeaWorld Orlando! Wednesday will be filled with valuable education, dynamic speakers, and much overdue networking. We can't wait to see you!

Interested in sponsoring? Corporate members who want to support the 2021 Symposium can contact Wade (wade@fcsi.org) to learn more or download the application!
FCSI The Americas On Tap
FCSI THE AMERICAS IS ON TAP
New Episodes Every Tuesday
The first season of On Tap presented by FCSI The Americas is now available!

Episodes premiere every Tuesday morning and are always available on our YouTube channel, Spotify, and Apple Podcasts and Google Podcasts. Each week, Wade interviews a consultant member and quizzes them on their professional accomplishments and gets an insight into their personalities.

April special guests were
BizEssentials Webinar Series
Responding to an RFP: You Know What Needs Done Now Share It with the Client
Wednesday, May 12, 2021 @ 3:00 pm ET
The request for proposal (RFP) process can be confusing and time-consuming. The first part — reading the request — often requires you to read between the lines to get to the client’s real concerns. The second part of the process requires you to interpret their needs in an easy-to-read response.

In this second session of the series, we’ll discuss ways to respond to requests for proposals. This month we’ll expand on what we learned in April and find the best way to highlight why your company is the best fit for the client. This interactive session will give you a chance to gain confidence with your proposal writing skills. Bring your ideas and questions!

Presented by Kathleen Held, Chief Executive Officer and President at Cini-Little International, Inc.
Did you miss the first episode in this series? It's available on demand below! If you'd like to earn CEU credit for the webinar, register here.
BizEssentials On Demand
On demand versions of all BizEssentials webinars are available online. FCSI members receive 1 CEU if they use the registration link attached to each on demand webinar. Visit the BizEssentials site for more information about the series.
Membership News
New Members
Associate Members
Keith Krause, Surcana Foodservice Design
Mark Miller, Rippe Associates
Jared Woodard, Surcana Foodservice Design

Senior Associate Upgrade
Katja Beck, Cini-Little
Khaled Halabi, Cini-Little
Edmond Lau, Cactus Club
Congratulations to Our New Professional Members
Congratulations to Peg Galie and Ryan Rongo
for earning the FCSI Professional Member designation!

The Board of Trustees, Council for Professional Standards The Americas, and the FCSI The Americas staff compliment them for a job well done. Peg and Ryan will be recognized as a new Professional Member of FCSI at the FCSI TA Symposium in August 2021.

Are you interested in becoming a Professional Member? Information about earning the FCSI Professional Member designation and taking the industry knowledge exam is available here.
It's Not Too Early to Track Your 2021 CEUs
Update your membership record at https://fcsi.site-ym.com/Login.aspx
One you have logged all required CEUs DON'T STOP!

Professional members can roll forward up to 6 CEUs to 2022. Senior Associate members can roll forward up to 3, and Associate members can roll forward 1 CEU. Continue learning to continue earning!
Industry News
Registration Is Open for The NAFEM Show, August 26 to 28
Attendee registration is open for The NAFEM Show, taking place August 26 to 28 at the Orange County Convention Center.

NAFEM offers complimentary registration to the show for FCSI consultant members. Register at http://www.thenafemshow.org/ and use the source code FCSI21 to receive the free registration.

NAFEM is offering a $500 scholarship to offset expenses for first-time attendees. If you have never been to the NAFEM show before apply for the scholarship when you register for the event. There is no limit to the number of individuals from a single company who can apply.
Richard Eisenbarth, FCSI
FE&S 2021 Hall of Fame Winner
Foodservice Equipment & Supplies announced this month that Richard Eisenbarth FCSI, President Emeritus of Cini-Little International, was named as the 2021 winner of the Hall of Fame Award.

According to FE&S editorial director Joe Carbonara, Dick's "professional yet easygoing manner make him someone everyone wants to work with, whether it’s on a project, as part of FCSI or anything else. Operators, consultants and other members of the supply chain all benefit from his knowledge and expertise. Dick is proof positive that nice guys can finish first.”

“I am humbled and honored to receive this award for doing what I enjoy doing, mentoring and helping my peers and clients achieve their goals,” said Eisenbarth.

FE&S recognizes the foodservice community’s brightest stars by presenting them with some of the industry’s most time-honored awards. More information about the awards can be found on the FE&S website.
Congratulations FE&S 2021 Top Achievers
Congratulations to FCSI members Costel Coca and Gina Brinegar, from Webb Foodservice Design! The pair was recognized by Foodservice Equipment and Supplies as 2021 Top Consultant Achievers.

The Top Achievers Awards recognize professionals from five foodservice industry segments for their ability to provide value to their clients.
FE&S 2021 Facility Design Project
The 2021 FE&S Facility Design Project of the Year was awarded to the Pavilion Dining Center at the University of California, Merced. The project's foodservice consultants were Keith W. Short and Michael Perigard from Cini-Little International, Inc.

Read about all the winners here.
Small Business Administration Issues Guidance on the Restaurant Revitalization Fund
The American Rescue Plan Act established the Restaurant Revitalization Fund (RRF) to provide funding to help restaurants and other eligible businesses keep their doors open. This program will provide restaurants with funding equal to their pandemic-related revenue loss up to $10 million per business and no more than $5 million per physical location. Recipients are not required to repay the funding as long as funds are used for eligible uses no later than March 11, 2023.

More information about the fund and who can apply is available on the SBA website.
In Memory
FCSI The Americas extends warm condolences to the friends and family of Rosemary Osbourne FCSI, who passed away earlier this month. 

Rosemary was the past chair of both the UK & Ireland and EAME FCSI Divisions. She served on their Boards for many years and was a longstanding member and supporter of the FCSI.
Compass Consulting Industry Report
The outlook for restaurants continue to improve according to the March restaurant industry snapshot. Consumer sentiment rose last month by 6.2 points. The improvement is largely credited to the increase in a sense of safety and availability of the vaccine. View the Report

Earlier this month Compass released a special report on the status of the restaurant industry workforce. The report sums up the current data, indicating that while the number of job openings in restaurants is growing the number of people looking for those job is not. View the Report
Quick Links
Want to share your stories, projects, or insight?
Headquarters is always happy to feature articles from Consultant Members in the Direct Connection. We encourage Consultants to take some time and share experiences with the membership. No idea or topic is too silly!

If you would like to have an article featured in the Direct Connection, submit it to Amy by the 23rd of each month.
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