Thank You to Our Direct Connection Sponsors!
Sponsor Spotlight
You can Breathe Easy with Gaylord Industries
With the ongoing COVID challenges, we regret we missed an opportunity to see you at NAFEM to discuss your foodservice design needs and priorities.

Foodservice operators today are facing labor challenges, rising operating costs, challenging designs, and/or space limitations. Gaylord manufactures the award-winning patented Eliminator exhaust hood combining scrubbing into the exhaust hood footprint, commercial kitchen ventilators, stand-alone pollution control units, demand control kitchen ventilation, and utility distribution systems. As innovators in kitchen ventilation with extensive foodservice design knowledge, we offer products designed to meet your every need.

Gaylord Industries’ products are known for their durability and meticulous attention to detail along with space saving solutions– all custom-engineered to meet your every design and budget.

For more information: www.gaylordventilation.com
Leadership Spotlight
FCSI The Americas On Tap
Season Two of On Tap
presented by FCSI The Americas

The journey continues through the wide world of foodservice consulting! We're meeting more FCSI members and learning what makes them and the industry tick.

September Special Guests
Harry Schildkraut, FCSI, S2O Consultants, Inc.
Eric Goodrich, Rippe Associates
William Taunton, FCSI (PP), GASTROTEC S.A.
Brett Daniel, FCSI, Camacho

Don't miss an episode -- subscribe to On Tap on Spotify, Apple Podcasts, Google Podcasts and YouTube.
BizEssentials Webinars
The Perfect Storm: Industry Challenges in the "New Normal"

The foodservice industry has gone through a lot of challenges in the last couple of years. We have been quick to respond to these challenges, and many have thrived. 

But, the challenges of the “new normal” are likely to continue to impact our industry for a while. One of these challenges is the increased cost to run an operation. Increases in labor, food, construction, equipment, and real estate (among others) seem to be in the news each day. In addition to these challenges, the cost to operate the off-premise side of the business is also increasing. The industry has typically seen these one or two at a time, but in the current environment they are showing up all at the same time. 

Sounds like “The Perfect Storm.” In this webinar, Juan Martinez, PhD, PE, FCSI, of Profitality Labor Guru, Inc., will dive into this reality, provide insights on what foodservice operators can do to weather this storm, and highlight the significant role foodservice consultants can play to support them.
FCSI TA Conference Montreal
April 21-23, 2022
Get Your Passports Ready!
We're looking forward to the 2022 Conference in Montreal, Quebec!

Make sure you're ready to travel next April so you can join us in Montreal for the FCSI The Americas biennial conference! Check your passports, and apply for or update them now to be ready for April. As of now, Canada is only allowing vaccinated visitors to enter the country.

Chapter News
FCSI Educational Foundation Golf Scramble and Crab Feast
On August 4, 2021, Birchfield Jacobs Foodsystems (BJFS) held their 29th Annual FCSI Educational Foundation Golf Scramble and Crab Feast. 

The weather was absolutely perfect with low humidity and a cloudless sky. The golf tournament was held at the beautiful Queenstown Harbor River Course, which features spectacular views of the Chesapeake Bay. The crab feast took place at the Maria’s Love Point Bed & Breakfast under tent and right on the Chesapeake Bay. Along with outstanding, huge, heavy crabs, the crab feast also featured a catered dinner with pit beef and chicken, gourmet cookies, and Rita’s Italian Ice with live contemporary music playing throughout the evening. 

Proceeds from the event allowed a donation of $30,000 this year with a total donation exceeding $380,000 over the 29-year period.

BJFS and FCSI would like to thank all of our sponsors!
 
KING CRAB SPONSORS
Ali Group • HaltonHobartLane Marketing
SalvajorSpurry Curren AssociatesSquier AssociatesTraulsenTrue

WHALE SPONSORS
Accutemp ProductsCaptive AireJME Associates
Regal-PinnacleTurbo AirWinston Foodservice

SHARK SPONSORS
Cambro ManufacturingCrescorGlastender

DOLPHIN SPONSORS
BoelterBrass SmithKitchens to GoVulcanWoodstone

GOLF HOLE SPONSORS
Alto-ShaamBirchfield Jacobs FoodsystemsBizerba
FederalGaylordHigh SabatinoKrownePerlick
Premier Metal & GlassStructural Concepts
T & SThermo-KoolTrimark Gill

ROCKFISH SPONSORS
ContinentalFWEFuzeKCLRDT

Next year’s event will be held August 3, 2022. If you would like to receive an invitation or further information, please send an email to crabs@birchfieldjacobs.com.
New England Foodservice Industry Golf Outing
Monday, October 4
Andover Country Club
60 Canterbury Street, Andover, MA
9:00 AM sign-in | 11:00 AM Dan Boever | 12:00 PM Tee Off

Dan Boever is back! Dan is a long drive world champion, golf entertainer, and Golf Channel celebrity. Lunch will be served on the course. Cocktails and dinner will follow.

Registration (includes golf, cart, and dinner):
$300 per person
$75 per person for dinner only Cash bar
Tee Box Sponsorships are $300 
Tournament is limited to the first 132 paid golfers.

For more information contact Jim Whiffen, Fountainhead Foodservice Group, at 781-221-7276.
"Who Loves Ya" Camacho Golf Tournament is Back
Wednesday, October 6
Bears Best Atlanta
5342 Aldeburgh Dr
Suwanee, GA 30024

Dr. J. C. Camacho, Green Jacket Champion and Moon Pie Connoisseur, invites you to the "Who Loves Ya" Golf Tournament. Registration opens at 8:00 am, with the shotgun start at 9:30 am. Fees are $90. Register with Anja Kuechenmeister before the event fills up!
Membership News
New Members
Associate
Mehboob Bangash, Mehboob Bangash Architects
Lauren Cantu, Street Collaborative
Alice Stipe, Stipe Consulting
Congratulations to a New Professional Member
Congratulations to Vladislav Kamikovsi, FCSI,
for earning the FCSI Professional Member Designation!

The Board of Trustees, Council for Professional Standards The Americas, and the FCSI The Americas staff compliment him for a job well done. Vlad will be recognized as a new Professional Member of FCSI at the FCSI TA Conference in April 2022.

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.
Upgrade to and FCSI Professional Membership
Track Your 2021 CEUs Now and Avoid the Year-End Scramble!
Update your membership record at https://fcsi.site-ym.com/Login.aspx
CEU Opportunities Available on the FCSI Calendar
We're finally getting back to in-person events, but there are still plenty of online opportunities to earn your CEUs. New sessions are updated weekly. Check out the upcoming events!

And don't forget that on-demand versions of most 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.
Industry News
NAFEM Study of Supply Chain Pressures
Supply chain issues continue to plagues foodservice manufacturers. This week, NAFEM released a report demonstrating the ongoing disruptions and how they are strangling the ability of businesses to compete, grow, control costs, fulfill orders, and keep production lines going and people employed. View the report.

NAFEM also released a white paper in collaboration with the Association of Home Appliance Manufacturers (AHAM), the Air-Conditioning, Heating, and Refrigeration Institute (AHRI), and the National Electrical Manufacturers Association (NEMA). The paper follows a series of meetings with administration staff centered around issues important to the coalition’s member companies, such as the Section 301 China tariffs, Section 232 steel and aluminum tariffs, supply chain concerns, labor shortages, increased costs for shipping containers and increased shipping times, and semiconductor shortages. View the entire report.
FCSI Hosted Events at Abastur 2021
ABASTUR ONLINE EVENTS
October 1, 2021; 10:30 am to 11:15 am
Optimize Your Kitchen Operation and Reduce Costs
Presenter: Hamid Banna

October 1, 2021; 11:15 am to 12:00 pm
Zero Waste: the Ecological Revolution in Restaurants and Hotels
Presenter: Alejandra Molinar

October 1, 2021; 5:15 pm to 6:00 pm
Green Technologies: the Sustainable Innovations You Need to Know
Presenter: Carlos Tello

Fall Forum Invites Suppliers to Its October Event
October 13-15, 2021
Hotel Distil
Louisville, KY
Fall Forum is a private, invitation-only event that connects suppliers with hospitality owners, interior designers, architects and purchasing agents, at an executive level through common experiences, cultural interests and distillery tours. Fall Forum caters to relationship building and business exchange in a relaxed environment. It is designed to provide access to key design decision-makers and advance your business in a unique way.

Fall Forum is a semi-hosted hospitality design professional event. Delegates (your customers and potential customers) receive a two-night hotel stay and eagerly participate in our event activities, cocktail receptions, and dinners.

Compass Consulting Industry Report
A highlight from this month's report is a review of COVID-19 Delta variant's affect on the industry. according to Compass, ". . . in many cases [the Delta variant] is causing customers to pull back to off premise channels for dining (return to Drive Thru/Delivery/Pick-Up) and if a restaurant requires proof of vaccine an average of 30% of customers will cancel reservations and dine elsewhere. Overall, it is adding caution, doubt and confusion; all just adding to a consumer that’s exhausted from the Covid Crisis and wants life to return to some sense of normalcy." View the entire 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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