February 2017
In This Issue
Continuing Education
Calendar of Events
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Franz Carioba

Matt Daley
Davella Studios

Daniel Lloyd
Corsi Associates
Jacqueline Sgro
Corse Associates

Brooke Smith
Corsi Associates

Rodrigo Matamoros
Instituto Suizo de Gastronomia (ISU)

Congratulations to the Following Members Pursuing Professional Membership

Gina Brinegar
Webb Foodservice Design

Chris Huebner
Kiche, LLC
2017 Sponsorship Opportunities
FCSI-TA Corporate members, are you looking to increase your exposure in the coming year? From sponsoring this newsletter, to our  Latin America Conference in 2017, there are multiple opportunities to network with and talk to FCSI Consultants. 
Save the Date
FCSI Pacific Northwest Chapter Educational Event
Exhibition Cooking with Self-Contained Ventilation Out Front Visual Kitchens
EVO Factory, Tualatin, OR
April 22, 2017
2:00-4:00 pm

Chicago, Illinois
May 20-23, 2017

Chicago, Illinois
May 21, 2017

Atlanta, Georgia
June 12, 2017

São Paulo, Brasil
June 27-30, 2017

São Paulo, Brasil
September 11-14, 2017

FCSI Upper Midwest Chapter Educational Event
Applying Large, Multi-Venue Foodservice Facility Trends to Other Market Sectors
Milwaukee, Wisconsin
September 21, 2017
1:00-5:30 pm

2017 Latin America 
Panama City, Panama
October 11-13, 2017

New York City, New York
September 11-14, 2017
Consultants - Log Your CEUs 
Consultants, 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-leader:  Peg Galie , S20 Consultants
Chapter Co-leader:  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-leader:  Jennifer Murphy , Camacho
Chapter Co-leader:  Anja Kuechenmeister , Camacho 

Chapter Co-leader: Juan Matamoros, FCSI, Gastrotec
Chapter Co-leader: Sergio FrotaSF Frota Consultoria
James Camacho, FCSI

While walking the NAFEM show floor and attending other events, many members, sponsors and allied friends told me how great the FCSI events were in Orlando earlier this month. Even members who did not attend said they were sorry they missed the symposium after hearing the reports from those who were there. What a great way to kick off 2017! It will truly be hard to top this event. 

The opening party at SeaWorld is one for the books. I hope most of you got to ride the Mako roller coaster. I heard that some people even rode it 12 times! The rain held out for us and the evening was filled with good food, lively music, thrilling entertainment, and the best company. There were both new and familiar faces that made for a spectacular event. 

The next day was full of speakers, education, and networking at the Orange County Convention Center. Our opening keynote speaker, Chris Voss, taught us many techniques to better negotiate with not only our clients but those in our everyday life. The breakout sessions provided valuable information and were very well attended. We have had many terrific closing keynote speakers but Ken Gronbach knocked it out of the park! Everyone left that afternoon knowing that the future looks bright for FCSI members and our sponsors. Who knew the world of demography and trends could get an entire room excited to get busy and have such an impact on your business! 

This successful event wouldn't have been possible without the wonderful support of our Allied sponsors and the work of our Symposium planning committee. The entire FCSI TA staff, Wade, Kimberly, Penny, Stacy, and Javier do so much to build the FCSI brand and support our members and we owe you all "A Big Thank You". 

I also wanted to congratulate FCSI The America's new Professional Members who were recognized at the Symposium: Ted Doyals, FCSI, Ricca Design Studios; Terry Pellegrino, FCSI, Rippe Associates; and Joe Schumaker, FCSI, SCG FoodSpace. I want to express my appreciation to the former and current CPSTA committee for their continual work on the Professional exams and testing requirements. It takes time, work and study to become a Professional FCSI member and when you add the FCSI initials after your name it shows to others that you have earned the right to use them. In Orlando, we had 12 people take either the Industry Knowledge Exam (IKE) or the Professional Skills Exam (PSE). Those taking the test included two of our Latin American members who took the IKE in Portuguese. Amazing and exciting for The Americas Division's future. 

Now is the time to take this momentum and carry it with us throughout the rest of the year. Remember to let your Board of Trustees or FCSI Staff know how we can help you.
Talk to you soon. 


James Camacho, FCSI
Chair, FCSI The Americas
2017 membership renewals were due December 31.  If you have not yet submitted your renewal payment, your membership is in jeopardy! Submit your payment ASAP to avoid suspension of benefits.  You can pay on line by logging into your profile at  fcsi.org  or contact  Penny  to request a statement or process your payment.

We look forward to continuing to serve you in 2017.
Serving up Solutions Video Series

FCSI The America's Serving up Solutions Video Series is your go-to spot for all the latest information in the foodservice and hospitality industry. Our consultants break down the hottest and most common issues that foodservice and hospitality professionals face every day.

In our first episode of FCSI The America's Serving Up Solutions video series, Scott Reitano, FCSI, explains what is the Foodservice Consultants Society International (FCSI), when you know you need an FCSI Consultant, and why you should choose an FCSI consultant.  Check out the first video in the series here.

We will be bringing you a new video every month that answers a common foodservice problem. We have some great videos in production. If you are interested in being featured in one of our videos or have an idea for a topic, please contact Stacy.

Our 2017 FCSI TA Symposium was a huge success with over 290 in attendance. We kicked off the Symposium with a opening party at SeaWorld. There was great food, music, networking, and the thrilling Mako roller coaster. 

The next day was a full day of education that kicked off with our opening keynote, Chris Voss. 
He gave us all some real life advice on how to communicate for success in business and in life. The rest of the day was filled with a multitude of educational breakout sessions and networking. We ended the day on a high note with closing keynote Ken Gronbach. By studying demographics, he had some great news for the foodservice industry: it's growing!

If you haven't already, please take a minute to fill out the attendee survey here

To download the presentations from the breakout session go here

Also check out a slideshow of all the events and spoof video here and view the photos from both days:
  • Opening Party at SeaWorld
  • Mako Roller Coaster

Platinum Sponsors
                                                     Hobart    Hoshizaki Logo                           

Gold Sponsors
                    Wood Stone Logo

Silver Sponsors
Channel Manufacturing                            Eloma North America
Follett Corporation                                  Gaylord Industries 
Kitchens To Go                                         Unified Brands


Entries for the 2017 Project Showcase are now being accepted. The deadline to enter a project is March 10 with completed project entries due April 27.

Any foodservice facility or MAS project designed and/or implemented by an FCSI Professional or Senior Associate member within the last five years  (January 2012 - January 2017) . The project must have been completed/operational prior to February 2017. You may only submit projects that have NOT BEEN FEATURED in other foodservice industry publications.

Submissions are limited to one entry per Professional or Senior Associate member of FCSI. You must be a member of FCSI The Americas Division to enter. 

Complete and submit the appropriate questionnaire and application to:

FCSI The Americas 2017 Project Showcase
Attn: Beth Lorenzini
215 So. George St. 
Mt. Prospect, Ill. 60056
Phone:  847.873.0340


Congratulations to William Taunton, FCSI, Worldwide President and James Camacho, FCSI, Chair, FCSI The Americas were both recipients of NAFEM's Doctorate of Foodservice (DFS) award presented at the NAFEM show. This award is presented to allied hospitality association leaders in recognition of their contributions to the industry. Honorees were recognized at the All-Industry Awards Breakfast during The NAFEM Show, Thursday, February 9, Orange County Convention Center, Orlando, Florida.

James Camacho, FCSI, Chair, FCSI The Americas with NAFEM President, Kevin Fink, CFSP
William Taunton, FCSI, Worldwide President with NAFEM President, Kevin Fink, CFSP

Brett Daniel and Christine Guyott, FCSI, at FER's 2017 Industry Awards Gala

FCSI members Brett Daniel and Christine Guyott, FCSI, were honored at FER's 2017 Industry Awards Gala in Orlando on February 10. 

Brett Daniel received the Young Lion Award in the Consultant category. FER's Young Lion Awards honor professionals age 40 or under who are making an impact on the foodservice equipment and supplies industry today and who are shaping it for the future.

Christine Guyott, FCSI, received the Industry Service Award in the Consultant category. FER's Industry Service Awards honor those who have made substantial, sustained contributions not just to their own firms and professional associations, but to the E&S industry as a whole. 

Congratulations Brett and Christine!

FCSI The Americas is looking for presenters and ideas for presentations for several events this year. If you have a great idea for a presentation or would like to be a presenter, please fill out the survey here by March 31, 2017. 

Topics that the planning committee are interested in.  *Not exclusive to these topics. We welcome all suggestions.
  • Trends (food, technology, equipment, design, sustainability, menus, etc.)
  • Food Supply and Sources
  • Safety and Sanitation
  • "Green" Practices & Design / Energy Efficiency / Energy Management
  • Code Compliance and Regulatory Issues
  • Emergency Preparedness
  • Productivity & Efficiency (design, operations)
Presentations Needed for Upcoming Events:

Mexico City, Mexico
August 29-September 1, 2017
*Spanish presentations will be given preference

New York City, New York
November 12-14, 2017

FCSI The Americas Denver Conference 
Denver, Colorado
April 19-21, 2018

The Industry Knowledge Exam is now available in Portuguese, Spanish, & French

The FCSI Professional Member Seal
As FCSI The Americas continues to grow its membership, especially in Central and South America, the Board of Trustees asked the Council for Professional Standards The Americas (CPSTA) to look at the possibility of translating the exams required to become a Professional Member Consultant of FCSI. We are thrilled to announce that the Industry Knowledge Exam (IKE) is now available in English, Portuguese, Spanish and French!

The IKE is a 162-question multiple choice exam that measures a candidate's knowledge in the following areas related to Hospitality and Industry Knowledge:
1) Terminology; 2) Industry Segments; 3) Facilities, including facility design and equipment; 4) Ergonomics; 5) Sanitation, Health, Safety and Environment, including sanitation, microbiology, safety & security, and environment; 6) Laws & Regulations (excluded in Portuguese exam); 7) Culinary.

The Professional Skills Exam (PSE), will be available in Portuguese and Spanish beginning this May.
The Professional Skills Exam (PSE) requires a candidate pass a written presentation and an oral presentation to test communication and presentation skills. The specific skills tested include: 1) Communication - an FCSI Consultant can communicate effectively with people at all levels, whether oral or written, adapting language and approach as necessary for different audiences; 2) Presentations - an FCSI Consultant has the knowledge and skills to design and deliver effective presentations.

We are excited to offer this new benefit to our members!


Microsoft recently hosted Solutions5, the 7th annual collaborative conference bringing together five premier foodservice associations (Association of Correctional Food Service Affiliation (ACFSA), the Association for Healthcare Foodservice (AHF), Foodservice Consultants Society International (FCSI), National Association of College Auxiliary Services (NACAS) & the Society for Hospitality & Foodservice Management (SHFM)). 

Over 270 attendees participated in this daylong workshop on Fri., Jan. 20th where they explored the next generation of food as it relates to trends, technology, wellness, food waste and feeding the world. The Microsoft culinary and events team spent several months crafting the menu and experience to highlight the educational session topics, and align them with food, preparation techniques, waste reduction efforts and décor. 
The conference culminated with a reception displaying the theme of the day "Food: The Next Generation" - and featured menu items along the "feed the world" concept, including vertical buffets and hydroponic towers, while attendees networked.


A new conveyor dishwasher line from Hobart offers unique energy and water saving features including:
  • Drain Water Energy Recovery (DWER) models provide up to 20 percent energy savings over the CLe series by running on cold water, reducing hot water usage up to 90 percent. DWER tempers the drain water without the need for additional cold water.
  • Automatic Soil Removal (ASR) models systematically pump out food soil missed during pre-scrapping to an external basket, keeping the wash water cleaner and for longer periods of time, saving money on chemicals, water and energy.
  • NSF rated Pot & Pan Mode extends wash times for hard to clean ware, reducing or eliminating the need for pre-soaking.
  • Programmable De-Lime Alert, based on the customer's water hardness, reduces unnecessary de-liming, saving money on chemicals and extending the life and durability of your machine.

T o learn more about Hobart and the CLeN dishwash er, please visit www.Hobartcorp.com.