Project Showcase Submissions Now Open
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Calling all current FCSI – The Americas Division Professional and Senior Associate consultant members: nominate your best foodservice facility projects completed between June 2019 and May 2019 for inclusion in the seventh iteration of the Project Showcase.
The FCSI Project Showcase celebrates outstanding work from FCSI. Highlighted projects range from corporate and university dining facilities to stadiums, restaurants and hotels. All featured projects include consultant and operator interviews, photos, drawings, spec sheets and other supporting documents. Check out a complete list of rules and information about entry at www.zoombagroup.com/fcsi.
FCSI is working with Zoomba Group, the publishers of Foodservice Equipment & Supplies and restaurant development + design to put together the Project Showcase. We will distribute this special issue in March 2021 to all FCSI members along with a curated list of operators, consultants, designers, architects and contractors from the FE&S and rd+d subscriber bases.
A committee of distinguished FCSI professionals and other foodservice experts will select a limited number of projects to appear in the issue. Each member company may submit one project for consideration. There is no cost for entering. Submit all nominations by August 7 by filling out the form at
www.zoombagroup.com/fcsi
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IN THIS ISSUE
Camp FCSI Austin
Upcoming CEU Opportunities
FCSI Experts Network
Membership News
Industry News
Quick Links
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"POST COVID" Recovery Plan: Insights & Suggestions
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So what is next for all of us in foodservice?
What happens now, as we come out of the COVID crisis?
How do we ensure that we (brand, consultants, equipment suppliers, et al.) are managing our business and guiding our customers optimally?
If you think change happened fast before, consider that perhaps the rate in the future will be faster.
I am not suggesting technological and other innovation, since this will continue at the fast rate it was going before, but rather the day to day changes in the foodservice industry as customers adjust to the “new business and personal environment”.
If you don’t believe that change has happened, consider that we went from a pretty nicely thriving business arena, to one that fell off the cliff in a matter of a week or two. Sales drops of as high as 80%, even if you stayed open trying to drive business. This is definitely “bad” change. Then in a relatively short period of time, although to many of us it felt like an eternity, we got very crafty on how we could drive business to stay alive and in some cases thrive in the crazy environment we have been going through. This is definitely “good” change. I bet most of us are amazed at how quickly we could morph our businesses and get on with it, especially restauranteurs.
Many that prospered re-invented themselves quickly, offering meal kits, figuring out how to do curbside, or even “make-shift” drive-thrus; business offerings that were not there before the pandemic started. Some became groceries, offering components to their customers to make at home. Many that were already in the off-premise business, just accelerated what they were doing and reap the benefits of their prior work.
As you look into the future to try to figure out what to do next, I would suggest that many customers will still be weary of the safety aspects of the situation and continue to not frequent restaurants, but hopefully still taking advantage of the concepts off-premise offering. Other customers will only show up if they feel that the concept has taken strides to provide a safety environment for the employees and themselves. A third group, will just go about doing what they did before and visit the restaurants as soon as they can.
One thing for sure is that we are headed to a period of evolution and change, where the demand patterns of brands will change quickly from day to day, driving changes in the concepts. These may include changes in the menu offering, to simplify the operations and be able to execute with a lighter labor work force, changes in labor deployment fulfill the sales patterns in the different service modes, as well as changes in the facility and the use of real estate.
So my suggestion is that brands take and apply a transformation and “continuous improvement” mentality, keeping your eyes on all aspects of your business and setting yourself up to make changes on the fly, using analytics and other tools and information as best as you can.
Let’s get this ship back on track, headed to where we were before.
Good Luck!
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We continue to update a
COVID-19 resources page
on the FCSI The Americas website. Keep checking it for information as we reopen businesses and travel.
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Camp FCSI Conference 2020
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Camp FCSI Canceled for 2020
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We were really looking forward to seeing everyone in Austin in August, but the Board of Trustees and staff have determined that in this uncertain time it is in the best interest of all of our members to cancel the biennial conference scheduled for August 24-26, 2020 in Austin, Texas.
As you can imagine, this was not an easy decision for us. Survey results, travel restrictions, and COVID-19 health and safety regulations made it clear that we cannot host the event as planned. In addition, travel may not even be possible for some of our members outside of the US.
Information about registration refunds and hotel reservations is available on the Camp FCSI website at
fcsita.org
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Upcoming CEU Opportunities
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CEUs Requirements for 2020
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FCSI consultant members engage in lifelong development to maintain and improve knowledge and skills for competent consulting. A commitment to continuing education is one of the things that set FCSI consultant members apart from other foodservice consultants, which is why earning continuing education credits is a condition of membership.
Don't forget to track and log your CEUs for 2020!
Even though many conferences and tradeshows have been canceled due to COVID-19, there are still several ways to earn CEUs this year. We are thankful to our Allied members who are making it easier than ever to earn CEUs through the FCSI Education Provider Program. Be sure to check out the
calendar of upcoming live and on-demand webinars
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Webinars aren't the only way to get credit... see the full list of CEU qualifying activities/events below:
- Attending an on-demand webinar: 1 CEU per hour
- Seminar presenter (sole): 3 CEUs per hour
- Seminar panelist: 2 CEUs per hour
- Single author for article or blog: .5 CEUs per 500 words
- Co-author for article or blog: .25 CEUs per 500 words
- Contributing Author: .125 per 500 words
- Authoring Reviews on Software and Books: 2 CEUs each
- Video or Multimedia Self-Study Programs: 1 CEU per hour
- Providing service to FCSI and/or other industry groups: 3 to 10 CEUs
Remember
Professional members must earn 12 CEUs annually
Senior Associates must earn 6 CEUs annually
Associate Members must earn 3 CEUs annually
You can track your own CEU credits by logging into your
member profile
. We are here to help--contact
Penny
if you have questions about CEUs.
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FCSI Webinars and Online Events
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COVID-19 Public Relations Training for FCSI Members
Friday, July 10; 2:00 PM EDT
COVID-19 has made foodservice one of the most talked and written about topics in the media. However, the dialogue often lacks the expertise and thought leadership that FCSI members provide.
To ensure the public and the media are best informed about foodservice, we are launching an initiative designed to make FCSI Consultants a resource for the media, providing assistance and guidance to shine in your own PR efforts.
The webinar will be hosted by our very own public relations consultant Dustin McKissen, a communications consultant and writer for CNBC, CNN,
Inc.,
Yahoo!, and several other publications. Dustin also has a large following on LinkedIn, where he was twice recognized as one of the nation’s “Top Voices on Management & Culture.” The session will include information on media awareness, relationship-building with journalists, and other topics that will help members maximize member PR efforts.
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FCSI The Americas’ Experts Network is the foremost source for thought leadership regarding the present and future of the foodservice industry. Our network of experts regularly submits opinion pieces on important issues impacting foodservice and the millions of jobs and people who depend on it, as well as serving as quotable sources for both industry and mass media articles on the foodservice industry. Recent appearances by members are added to the
FCSI Experts Network website
regularly.
Expert Posts for June
John Reed, Customized Culinary Solutions
Envision Strategies
If you are an FCSI member and have any questions or would like to be included in this exclusive network, please contact FCSI TA’s Director of Administration, Amy Stark at
amy@fcsi.org
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Ronald P. Kooser, FFCSI (PP)
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Ronald P. Kooser passed away May 29, 2020, after a lengthy illness.
Ron was a graduate of the widely recognized Hotel Administration program of Cornell University Class of 1961. As a Cornell student, he was a member of Hotel Ezra Cornell, a prestigious student activity that would annually operate Statler Hall serving 400 prominent guests from the hospitality industry. In his senior year, he was chosen to be a member of Ye Hosts, an honorary society recognizing top students in the Hotel Administration program.
Ron started his career with Stouffer's Foods in the design department and joined Cini Little in 1970 where he ultimately became President/CEO of the multi-office firm prior to retiring in 2012. Some of Ron's projects included work for the Rock and Roll Hall of Fame, Miami University, Richard T. Farmer School of Business, Franklin Park Conservatory in Columbus, and the Massachusetts General Hospital.
Ron is survived by his wife of more than 62 years, Linda Kooser, their two children Sheree Ricketts (Doug) and Paul Kooser (Wendy), and four grandchildren – Morgan Ricketts Crawford and her husband Sam, as well as Corey Ricketts, Jacqueline Kooser and Brandon Kooser.
A celebration of Ron's life will be held at a later date because of the current pandemic. Contributions in Ron's memory are suggested to the Wounded Warriors Project at woundedwarriorproject.org/donate.
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New Associate Members
Jessica Aiello, Foodesign Associates
Luiz Arantes, MF Chefs
John Barja, Foodesign Associates
Linda Callahan, Next Step Design
Omar Dandan, Alliance Consulting Partners
Nidia Mora, Foodesign Associates
Darlene Ransom, Family Entertainment Center Concession Advisor
Su-Haydee Toala, Foodesign Associates
New Corporate Members
New Student Member
Mark Larsen, Eastfield College
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Annual Birchfield Jacobs Foodsystems
& FCSI Golf Scramble and Crab Feast Canceled
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At this time in Maryland and the county where we hold the Crab Feast, golf courses are open but there is only supposed to be one golfer per cart and tee times must be in 20-minute intervals. Additionally, there are not supposed to be any large gatherings, such as our crab feast event. Currently we are only in phase 1 of re-opening. Mass gatherings are not until phase 3, and the upcoming phase release dates have not been publicized. So, with the information known at this time, we feel that we unfortunately need to cancel this year’s event.
The foodservice community’s support as manufacturers, consultants, dealers, manufacturer’s representatives, and individuals has been tremendous over the years. While we understand that the current economic situation has hit many of us hard, if you are still able to make a donation to the FCSI Educational Foundation, we would be pleased to accept those donations and acknowledge your contribution through FCSI and their associated magazine. Checks can be made payable to and sent to:
Birchfield Jacobs Foodsystems
1120 E Fort Avenue
Baltimore, MD 21230
We are disappointed that we need to cancel the event, but as always, thank you for your past and continued support of the event and the FCSI Educational Foundation.
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FCSI Educational Foundation Seeks Directors
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The FCSI Educational Foundation has several director positions open for the 2021-2022 term. The Foundation provides funding and support of foodservice educational programs and initiatives for all FCSI partners.
The term begins January 1, 2021 and runs through December 31, 2022, with the option of serving a second two-year term.
The position requires the following commitments:
- One electronic meeting per month (conference call) lasting approximately one hour
- One face-to-face meeting per year (locations vary, expenses paid by the Foundation)
- A sincere desire to promote FCSI to students and prospective members
- Protect and utilize the assets of the EF to further its mission
- Develop new programs to pique interest in students and young professionals
This is an excellent way to get involved with FCSI and give back to the industry. If you are interested, please contact Ed Norman, FCSI Educational Foundation President, at
ed@clevengerassoc.com
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MAFSI Releases Q1 2020 Expanded Business Barometer
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After 40 quarters, or 10 years, of positive growth the MAFSI Business Barometer turned negative in Q1/20 with an abrupt decline of -6.9% overall. The Barometer had already slowed to a mere +2.2% in Q4/19 with a forecast of +2.0% for Q1/20, when COVID-19 suddenly hit and threw all projections out the window.
Given the closings of “away from home” dining across North America in all segments including restaurants, business and industry, hotels, schools, and sports venues, tabletop was the product category hit the hardest with a decline of -17.3%, followed by Furniture at -13.0% Supplies at – 10.4%, and Equipment at -4.7%. By region, sales declined by -10.4% in the South, -10.2% in the Northeast, -7.7% in the West, -4.1% in Canada, and -2.8% in the Midwest for an overall North American decline of -6.9%.
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As an organizing committee we are committed to providing the best business experience in order to successfully ensure the face-to-face interaction that we know is more important than ever and because the well-being of our customers, associates and employees will always be our priority.
That's why, in the face of the world situation we are experiencing and to serve this entire community, ABASTUR 2020 and its educational program that was scheduled for September 1 to 4, is postponed to these days: Tuesday, December 2, Wednesday, December 3, and Friday, December 4, 2020 in Citibanamex Center. Our commitment will be to continue working hard so that the community of exhibitors, buyers, speakers, professionals and friends, come together to discuss the future of the hospitality industry in the coming years in a healthy and supportive environment.
At Informa Markets we are working on creating protocols and actions that will guarantee the safety of all attendees of our events in the different countries where we hold them. Be sure that these measures will be implemented at ABASTUR.
We thank you in advance for all your understanding and take this opportunity to invite you to actively participate in our digital community: webinars, articles, innovations, digital seminars, among others.
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Welcome to CEU Central where you can log your CEUs, view upcoming events, webinars, and set date events.
Visit the FCSI
Calendar
for current programs.
Contact
Penny
if you have questions about your journal or logging CEUs.
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Stock up on FCSI The Americas attire for the new year and show up in style at the upcoming Conference in Austin!
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MEMBERSHIP PINS AVAILABLE
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Members, do you want to show off your commitment to FCSI? Pins are now available to promote the number of years you have been an FCSI Member (5 year increments). These pins are free of charge and are available upon request. Place your order
here and allow 3-4 weeks for processing.
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Want to share your stories, projects, or insight?
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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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