August 2017
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Thomas Johnson
Johnson Risk Solutions, LLC

Ashley Mauro 
ATK Design Studios, LLC

Emmanuel Melo Sr., FCSI
Studioino - Arquiteture e Design S/S LTDA
Sponsorship Opportunities
FCSI-TA Corporate members, are you looking to increase your exposure in the coming year? There are multiple opportunities to network with and talk to FCSI Consultants.
Learn more here.
Save the Date
São Paulo, Brazil
September 11-14, 2017

September 19, 2017
Applying Large, Multi-Venue Foodservice Facility Trends to Other Market Sectors
Milwaukee, Wisconsin
September 21, 2017
1:00-5:30 pm

Southeast Chapter Outing at SunTrust Park
Atlanta Braves vs. Philadelphia Phillies
September 22, 2017
For more information contact SE Chapter Leaders 
Registration is closing soon. Secure your seat by September 8.

New York City, New York
November 12-13, 2017

Denver, CO
April 19-21, 2018
Take Advantage of All of FCSI's Educational Opportunities
There are so many ways to earn your required continuing education for the year with FCSI's Approved Education Providers. Visit the FCSI Calendar for current programs. 
You may also contact any of our Education Providers .
Need help? Visit FCSI TA's Professional Growth page, or contact Kimberly.
Chapter Corner
Contact your chapter leader if you are interested in getting involved.

Chapter Leader:  John Radchenko, FCSI (PP) , Van Velzen + Radchenko Design Assoc.

Chapter Co-leaders:  Peg Galie , S20 Consultants;   Trish Jass , Rippe Associates
Chapter Leader:  Ed Arons, FCSI , Colburn & Guyette Consulting Partners, Inc.

Chapter Leader:  Jill Bierman, FCSI JBK Consulting & Design, Inc.

Chapter Leader:  Gina Brinegar , Webb Foodservice Design

Chapter Leader:  Kelly Marinick, Hoshizaki America

Chapter Co-leaders:  Jennifer Murphy , FCSI , Camacho;   Anja Kuechenmeister , Camacho 

Chapter Co-leaders: Juan Matamoros, FCSI, Gastrotec;
 Sergio Frota SF Frota Consultoria
One of Our Biggest Assets

James Camacho, FCSI
Being a member of FCSI has opened the door to many new opportunities in business that I might not have been given without the connections that FCSI provides. When it comes down to it, that is what this business is all about: people. Connecting with people worldwide who help collaborate, inspire, and teach within the foodservice industry is the heart of FCSI.

This year, FCSI The Americas is ending the year with a bang. From now until the end of 2017, we are counting on you to recruit and refer members to FCSI. These could be current colleagues, former colleagues, business partners, or anyone else in the foodservice and hospitality industry that would make a great addition to FCSI. I encourage all of you to reach out to potential members of FCSI and help our association grow with the best in the industry.

The process is really simple.
  1. Recruit foodservice professionals you would recommend join FCSI The Americas.
  2. Guide the potential member to this page to fill out an application.
  3. Make sure the potential member notes your name on their application so you get credit for the referral.
What's even better is that for every approved referral, your name will be entered to win one of the following prizes: $250 USD Visa gift card, Amazon Echo, or Beats Bluetooth speaker. You can find the full details (along with applications) here.

Thank you all for your service and commitment to FCSI The Americas.

All my best,


James Camacho, FCSI
Chair, FCSI The Americas
10 Ways An Operational Assessment 
Can Lead You To Success
In this episode of FCSI The Americas' Serving Up Solutions video series, FCSI Associate Member, Joie Schoonover, guides you through an Operational Assessment of a foodservice facility. She not only defines the process, but also gives tips on how an Operational Assessment can take your business to the next level and help you achieve even more operational success. 

As always, if you are interested in being featured in one of our videos or have an idea for a topic, please contact Stacy.
Emmanuel Melo, FCSI

Emmanuel Melo Sr FCSI of Studioino - Arquiteture e Design S/S LTDA in Sao Paulo, Brazil, was the first FCSI professional member to complete his exams in Portuguese. Here, he writes about the experience:
I am happy and proud to become an FCSI professional member and to be the first consultant to complete the exams in Portuguese. The dedication and discipline required to carry out the necessary studies paid off. With the help of FCSI The Americas and my coach, I was more than prepared to take the Industry Knowledge, and Professional Skills exams. Throughout the process, I learned more about the FCSI values, ethics and procedures, which constitute the fundamental rules for building a global market for consultants and foodservice projects.
Even though I have already completed 40 years in this industry, this process has made me more prepared to work as a foodservice designer and consultant and to deliver relevant results to my clients.
Lastly, I wish with this achievement to motivate my Brazilian colleagues to pursue this important title too.

Blogue de membros: Emmanuel Melo, FCSI conta como completou o seu exame de adesão à FCSI em Português

Eu estou feliz e orgulhoso por ser agora Membro Profissional da FCSI e também por ter sido o primeiro a completar os exames em português. Valeu a pena a dedicação e a disciplina para realizar os estudos necessários. Com a ajuda da FCSI TA e do meu treinador Doug Huber, eu foi preparado para prestar o Exame de Conhecimentos - IKE e o Exame de Habilidades Professionais - PSE. Através desse processo, eu aprendi mais sobre os valores, ética e procedimentos da FCSI, que constituem as regras fundamentais para a formação de um mercado global de consultoria e projetos em foodservice. 
Mesmo já tendo completado 40 anos dedicados a esse segmento, esse processo me tornou mais preparado para o exercício profissional de designer e consultor de serviços de alimentação e para entregar resultados ainda mais relevantes para meus clientes. 
Finalmente, desejo com essa realização motivar os meus colegas brasileiros a conquistarem também este importante título. 

Emmanuel Melo, FCSI

FCSI The Americas wants to help you and your business grow. Keeping your online profile up-to-date ensures that we have the most accurate information that can be used to help other foodservice professionals connect with the FCSI Member who fits their needs. This includes business opportunities based on location, areas of expertise, or experience. 

It's also a great time to update your profile if you plan on joining the FCSI The Americas' Experts Network. We will be launching the Experts Network very soon and an updated profile is required for participation. (If you would still like to participate - there's time! Contact  Stacy .)

Updating your profile is easy and only takes a few minutes! 


To update your profile, please follow the instructions  here
If you have any questions, please contact FCSI TA's Director of Marketing and Communications, Stacy Berry.
A Note from CPSTA

Kip Serfozo, FCSI
The Council for Professional Standards for The Americas (CPSTA) met this month in Chicago to continue its long-term efforts to set standards and measure performance related to Professional Membership. Two topics that we worked on were monitoring translation of the Body of Knowledge for the Professional Membership Process and preparing to statistically validate our current Industry Knowledge Exam (IKE). We evaluated our recent progress of the translation of all the testing materials into Spanish, French, and Portuguese. Part of the meeting involved collaboration with Latin America FCSI leaders Emmanuel Melo and Raoni Saade. It was exciting to see how these two members have helped lead educational and membership efforts in Brazil. Another exciting part of the meeting was collaborating with the Board of Trustees Executive Committee in efforts to strategically align CPSTA efforts with the overall goals of FCSI TA.

I am personally very proud to be a part of such a globally successful professional organization. Our world is much smaller than you think! We now have all the pieces set in place to successfully grow and collaborate across the borders of The Americas! During my involvement with CPSTA over the past two and a half years, I have had the pleasure of working with leaders in our foodservice industry in Canada and South America by sharing ideas and cultural experiences. Building our brand around the world is a benefit to everyone in FCSI.

Next up on the CPSTA plate is validating the IKE and ensuring that the content is current with today's foodservice industry. Periodically the exam is tested for statistical validity. Based on the results of each question's validity, CPSTA may add, delete, or change exam questions. In addition, with these kinds of updates, CPSTA looks for ways to reflect today's current industry standards through the study materials and questions.

The work the CPSTA does is so much fun. We collaborate, share ideas, and continuously work to improve our Society. At this time, we are looking for FCSI Professional members to work with us. Contact me if you are interested. And I look forward to seeing you in Denver!

Kip Serfozo, FCSI
FCSI The Americas continues to grow and, now, we are asking you to help us grow even more!

We are excited to announce FCSI The Americas 2017 membership campaign! August through November we are encouraging our members to recruit and refer qualified foodservice professionals to FCSI. What's in it for you? You could win big! And the more qualified applicants you refer, the more chances you have to be rewarded! Check out the details here.
A Note from C4EC

For FCSI to continue to grow and prosper as the vibrant Society we all know today, we must look to our newer and younger members to carry the torch into the future. A large part of the sustainability of FCSI is our Committee for Emerging Consultants (C4EC). We look to C4EC to encourage members to pursue professional membership as well as take part in volunteer opportunities and prepare for future leadership roles in FCSI. I had the pleasure of speaking with one of our C4EC members to learn more about her life and career as a foodservice consultant.

Stephanie Ward works for Foodservice Consultants Studio based in Henrico, VA. She graduated with a BA in Liberal Arts from Thomas Aquinas College in California and then went on to participate in one year of graduate school for Architecture at the University of Notre Dame. She left school in 2009 to get married and help her husband start a historic renovation business.

Like many of us in FCSI, Stephanie was not necessarily looking to get in to foodservice consulting as a career. As it happened, she had never even heard of consulting as a career path and happened upon the job listing at Foodservice Consultants Studio on Craigslist. With her background in AutoCAD and Revit, Stephanie gave it a shot and sent in a resume and cover letter to the firm. As they say, the rest is history.

She first got a taste of kitchen design five years before exploring it as a potential career. The summer after college graduation, the kitchen manager at her alma mater found out Stephanie knew the AutoCAD design software. The manager was interested in reorganizing a cook line and adding some equipment pieces to the kitchen, and asked Stephanie if she would be interested in drawing up the plans and elevations for the contractors. She laboriously drew each item from scratch based on the cut sheet data in order to put the drawing together for construction. Stephanie said about this experience, "Destiny was knocking, but it was going to take me another five years to answer the door."

Now, after having spent some time in the industry, Stephanie has a great outlook on career, life, and FCSI.

Read the full article here. 


On Wednesday, August 2 nd, Birchfield Jacobs Foodsystems hosted the 26 th Annual Golf Scramble and Crab Feast to benefit the FCSI Educational Foundation.  The golf scramble was held at the beautiful and renowned Queenstown Harbor River Course on the Chesapeake Bay in Maryland. 140 golfers enjoyed the best-ball tournament which included 6 prize holes. 
Due to the ever increasing attendance of the crab feast, the event was moved after 25 years to Maria's Love Point Bed & Breakfast, again on the Chesapeake Bay in Maryland.  The 280 people in attendance enjoyed, a full dinner buffet, a 5,400 square foot air conditioned tent, live music, volleyball, and cold beverages for all.  The guests of honor were 1,440 steamed jumbo male crabs served hot and spiced.  This year's event raised over $25,000 bringing the total to over $292,000 donated to the Education Foundation.  This could not have been done without the great people in our industry and the awesome sponsors of this event. 
"King Crab" Sponsors included  Ali Group,  Bizerba,  Halton,  Hestan,  Hobart,  Hoshizaki,  JME Associates,  Lane Marketing,  Montague,  Squier Associates,  Structural Concepts,  Thermalrite,  True,  Vulcan, and  Welbilt.
"Whale" Sponsors included  Captive Aire,  Perlick, and  Spurry Curren Associates. 
The "Shark" Sponsor was  Alto-Shaam.
"Dolphin" Sponsors included  Caddy Corp and  TrimarkGill Group.
"Rockfish" Sponsors included  Accutemp Products,  Continental,  F W E,  Imperial Brown,  Johnson-Lancaster,  KCL,  RDT, and  Victory Refrigeration.
Golf Hole Sponsors included  Brass Smith,  Channel,  Crescor,  EMR,  Gaylord,  High Sabatino,  Hobart,  Regal-Pinnacle,  Schmid Wilson,  Thermo-Kool, and  Woodstone.
Each year the event is held on the first Wednesday in August and everyone in the industry is invited to support the great cause of the FCSI Educational Foundation.
Co-Host, Richard Young, Director of Education and Senior Engineer at Food Service Technology Center

Tuesday, September 19, 2017
1-2 PM ET

Using LEED as a guideline - whether you have a client that wants LEED or LEED equipment, or a client you want to please, the LEED guidelines can be used to create a high-performance energy efficient cookline.
The FSTC's Richard Young and Brett Daniel, FCSI will:
Co-Host, Brett Daniel, FCSI, Camacho
  • Discuss industry and LEED standards
  • Calculate examples of energy and cost savings associated with LEED equipment
  • Share case studies of high-performance hotlines that increased the energy efficiency of a LEED building

Surfing the Waves of Change in Foodservice

Last month's webinar, Surfing the Waves of Change in Foodservice, hosted by Marsha Diamond and Becky Schilling was a great success!
"The information and cited examples were well presented" - Webinar Attendee
They walked us through w hat influences eating and food trends and what these trends mean for foodservice operations. The webinar focused on food and eating trends everyone should consider when developing or redesigning menus. In addition, they discussed three operational trends that can significantly impact food service operations and design.
Did you miss the Webinar? Watch it here.
April 19-21, 2018

Join FCSI The Americas in Denver April 19-21, 2018 for three days of networking, education, and fun.
Thursday, April 19
Professional Membership Exams and Opening Party
Friday, April 20
Full day of education and networking followed by an evening of food, drinks, fun, and C4EC After Hours Party at our host hotel, Denver Marriott City Center
Saturday, April 21
Full day of education and networking followed by Closing Party at Punch Bowl Social Denver
Session Topics Include:
  • Opening Keynote by Jaime Lewis, cannabis industry expert
  • Your Nerdy Best Friend, Beth Z, on "A Day in the Life of A Nerdy Foodservice Consultant" and "Secret Tech Weapons for Foodservice Consultants"
  • United States Olympic Committee Member, Terri Moreman, on "Feeding an Athlete"
  • Revit - Is it time to implement?
  • Unconventional Spaces
  • Virtual Reality
  • Labor Issues
  • Food Display Trends
  • Recruiting and Retaining Talent in Consulting Firms
  • Presentation Skills
Conference registration will open soon!
Hotel Accommodations 
Denver Marriott City Center
1701 California Street
Denver, CO 80202
To book a room with the FCSI TA special room rate of $189/night, click  here.
Corporate Members interested in sponsoring this event should contact  Wade or  Penny.
Thermodyne Foodservice Products, Inc.
At Thermodyne Foodservice Products, Inc. we know that the rigorous demands of food preparation and the holding requirements required in the foodservice industry demand reliable, efficient, and cost effective equipment. Thermodyne slow cook and hold ovens are one of the most versatile and multipurpose units on the market with the ability to cook and hold a large variety of food products simultaneously. 
With Thermodyne as your industry partner, we stand behind our products by providing the industry's only 100% money-back guarantee. For increased accuracy at the design stage, drawings, diagrams, and specification sheets are available at the KCL AutoCAD library. 
The patented Fluid Shelf Technology not only reduces labor costs but also makes Thermodyne units one of the most energy efficient on the market. Additionally, Thermodyne units are EPA 202 certified, which means they are not required to be placed under a kitchen exhaust hood, saving valuable space and money.

Correction: Last month's article by Marco Amatti, FCSI referenced 2 members in South America that are members of the Council for Professional Standards for The Americas (CPSTA). Please note these two members are currently guests of the group, and they will have the opportunity to become official members of CPSTA once they become Professional Members of FCSI.