February 2018
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Congratulations to the Following Members Pursuing Professional Membership

Marcin Zmiejko
WC & Partners
Save the Date
Curling Social
St. Georges Golf & Country Club, Toronto
April 4

Denver, CO
April 19-21, 2018

Educational Workshop / Dinner 
Humber College, Toronto
May/June - TBD
A workshop with registered dietician Lucia Weiler

Camacho's "Who Loves Ya" Charity Golf Tournament
Atlanta, GA
June 11

Canadian Chapter Annual Dinner
Humber College, Toronto
October 18

Canadian Chapter Annual Christmas Party
St. Georges Golf & Country Club, Toronto
November 29
Please note AGM will be held in conjunction with this event. 
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
Paul Fay
Jan 31, 1965 - Feb 20, 2018
FCSI was saddened to hear of the sudden passing of Paul Fay, Vice President of Sales for Piper Products. He died Tuesday, February 20, 2018 at his home.

He had been with Piper Products since 2005 and a me mber of FCSI since 2010. 

If you would like to express  your condolences, the family suggests any donations to your favorite charity in Paul's name would be a tribute to his character.  Full Obituary
Ken Schwartz, FCSI
Team Development

Developing a creative reputation takes time, focus, and a relentless desire to create something as beneficial as it is unique. The foundation which allows this to occur is a team of mindful creative individuals from various walks of life.
Many firms have the typical corporate hierarchy of staff. I think this is very old school thinking and quickly becoming a thing of the past. Our team is a compilation of talents, skills, and life experiences which  translate into very unique perspectives. Although some of us may have corporate titles they are meaningless when we sit in a creative charrette session as everyone's input is valuable as we realize everyone in our firm is also a potential customer for our clients.
So, what does it take to compose a great collaborative team? The answer is the same for everyone. It is finding the right people. So where do you look? The bigger question is who do you want to hire and what are your expectations of those you look to enhance your team. We recently added a few new members to our staff. We took a very concise approach to our search. First, we defined the person(s) we wanted and needed to enhance our team. Once we accomplished that, we decided we needed to advertise the position in the places where these type people would frequent. So instead of some of the normal communication vehicle for job postings, we only advertised on Facebook and LinkedIn. Additionally, we were very specific with a single, simple paragraph describing our need and simple instructions on how to reach out to us. The results were amazing.
As we work in a very large world clearly our expertise as foodservice consultants are very finite. To that end, we determined that building a collaborative team meant compromising on some aspects of industry experience as finding the right skill set coupled with personality and perspective were key to finding the right people, as they must enhance our team but also our culture and our brand.
For team development, we believe our industry is exceptional at helping to teach staff the difference between the items we use every day. But we also subscribe to including our entire team in industry events such as the NAFEM Show, the NRA Show and the FCSI conference. These events are useful learning experiences for everyone and allow an opportunity for our team members to develop relationships within the industry versus just the firm's principals or senior management as this seems very limiting and self-serving. It is this acquisition of new found information and the creation of new relationships which allow us to continue to be valuable and trusted resource to our clients. We hope to see you at the FCSI event in April and the NRA Show in May. 
All the best, 
Ken Schwartz, FCSI
Ken is the President of SSA, Inc., Tampa, Florida. He serves as an At-Large Trustee on the FCSI TA Board of Trustees, as well as various committees and task forces. 
The National Restaurant Association® announced the 2018 Kitchen Innovations® (KI) Award Recipients.  This prestigious foodservice industry award recognizes innovative new equipment that delivers advances in temperature control, food safety and more.   Each recipient and their product will be showcased in the interactive Kitchen Innovations Showroom at the 2018 National Restaurant Association Restaurant, Hotel-Motel Show®, to be held May 19-22 in Chicago at McCormick Place.

Congratulations to our FCSI Corporate Members, including: Alto-Shaam, Antunes, Bizerba, Evo, Inc., Garland and Multiplex (Welbilt brands), Hoshizaki America, Marra Forni, Structural Concepts and Vulcan. 
Helping You and Your Business
The Serving Up Solutions video series is meant to provide quick tips and tricks to operators, as well as promote FCSI consultants as experts in the industry.   If you are interested in being featured in one of our upcoming videos, contact  Wade or Sydney.
2017 Project Showcase
In September 2018, FCSI The Americas is producing a special publication to promote the very best work of FCSI TA design and MAS foodservice consultants. This issue will be distributed to more than 12,000 recipients, including architectural firms, construction management companies, retail site developers, etc., with the goal to promote your professional foodservice design and MAS services to these potential clients.
Please note the following deadlines:
Application to enter - March 9
Completed project entries - April 27

The Upper Midwest Chapter of FCSI TA invites you to attend their annual networking reception during the NRA Show

Sunday, May 20, 2018,  5-7 p.m.

Appetizers and Cash Bar

$40 in advance $45 at the door

IO Urban Roofscape Lounge at the Godfrey Hotel
Kip Serfozo, FCSI
Walking through the busiest airport in the World, I stumbled upon a rainforest installation pathway complete with sounds and sights of the Amazon rain forest of Brazil. Tranquility, I thought. I was flying to Chicago for a CPSTA meeting; where we contemplate new ideas and trends to help shape the foodservice industry. On the plane, I opened an article, which talked about biophilic kitchen design. "What in the world is biophilia?", I asked myself. The article piqued my interest.
It's such an  obvious concept, it almost hits you right in the face. Biophilia is about creating kitchen environments to be more relaxing and productive by introducing nature indoors; bolstering the human connection to nature. I spent many years as a restaurant manager. I distinctly remember a day I arrived before the bakers to experience the kitchen when the exhaust hoods were off, and when al l the pots and pans were clean. It was so quiet and relaxing! Twenty minutes later, the hood s tur ned on and the dish washer fired up, resulting in loud noise, chaos, and overstimulation.
So today, try to imagine a kitchen with the exhaust hoods emitting natural wind and bird noises, nature pictures and colors on the kitchen walls, kitchen windows looking outside, and indoor vertical hydroponic herb gardens. How can you introduce nature and tranquility into kitchens?
The Council for Professional Standards - The Americas (CPSTA) sets standards of performance for professional FCSI-TA consultants, administers core competencies set by FCSI WW, and measures performance for core competencies.
FCSI The Americas launched a Foodservice Consultants Experts Network, made up of foodservice consultants who serve as experts in the foodservice and hospitality industry. This network can be used as a resource where an independent foodservice consultant is needed to comment, write, or speak as an expert in the foodservice and hospitality industry.

Consultants can be searched by location, areas of expertise, market segments, or experience. For more information or a list of contacts, visit the FCSI webpage or contact Wade

April 19-21, 2018
Thursday, April 19
Professional Membership Exams, FREE Professional Head Shots, 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, Hilton Denver City Center
Saturday, April 21
Full day of education and networking followed by the Closing Party at Punch Bowl Social Denver
Tom Papa, Closing Keynote
Session Topics
Opening Keynote: Get Switched On! with Chip Eichelberger
Closing Keynote: 1 Hour Stand-up Special with Tom Papa
A Day in the Life of A Nerdy Foodservice Consultant and Secret Tech Weapons for Foodservice Consultants with Your Nerdy Best Friend, Beth Z
Feeding an Athlete with United States Olympic Committee Member Terri Moreman
Revit - How do you stack up? with Moderator Joe Carbonara and Panelists Brett Daniel, FCSI, Shelby Wurscher and Chris Huebner
The Business of Cannabis Kitchens with industry expert Jaime Lewis
Unconventional Spaces with Bill Caruso, FFCSI (PP) and Scott Heim
Virtual Reality with Chris Huebner
Resolving Labor Issues...It's a People Business After All! with Chris Tripoli, FCSI
Food Display Trends with Joe Schumaker, FCSI and Danielle McMiller
Recruiting and Retaining Talent in Consulting Firms - Roundtable Mixer
Conference Session Details                                          Conference Registration  

Hotel Accommodations 
Please note effective December 1 our host hotel, the Marriott City Center, changed ownership and is now known as the Hilton Denver City Center. This will not affect our conference or your reservations.

Hilton Denver City Center
1701 California Street,  Denver, CO 80202
To book a room with the FCSI TA special room rate of $189/night, click  here. Reserve your room by March 13 to get this rate. 
NOTE: The host hotel is now sold out on Tuesday and Wednesday, April 17 and 18. If you need a room during this time, please contact Wade
Sponsorship Opportunities - LAST CHANCE! 
TODAY IS THE LAST DAY TO SPONSOR THE CONFERENCE! There are four sponsorship levels (Diamond, Platinum, Gold and Silver), and at every level there are new benefits! Show your commitment to FCSI by sponsoring the Denver Conference.  Sponsor the Denver Conference

Diamond Sponsors



                  Hoshizaki Logo               



Platinum Sponsor



Gold Sponsors


                                  Kitchens To Go                                               


                                           Wood Stone Logo   

Silver Sponsors

  Aladdin Temp-Rite               BSI, LLC            Channel Manufacturing           
  Duke Manufacturing            Eloma                New Age Industrial     

  Perlick                Polar King International, Inc.        Unified Brands

First-Time Attendee Matching Grant Sponsorship
     Advance Tabco                       Baxter Manufacturing                        Cambro
     Eloma                                     G.A. Systems, Inc.                             Heatcraft
Irinox North America                          
Jackson WWS
     Kason Industries (2 grants)   
KCL (2 grants)                                  
The Legacy Companies
      NEMCO Food Equipment     
 Polar King International                     Thermodyne 
     Traulsen                                 Utility Refrigerator (2 grants)
The America's Division
is turning 10 years old in 2018
and we need your help in celebrating this milestone! 
Please submit any of the following:
  • A short video sharing a favorite FCSI memory - this can be anything that means something to you! Grab your smartphone (and maybe a friend if you're not comfortable filming a selfie), make a short (amateur) 10-20 second video
  • Written FCSI memories or a statement about the Society
  • Photos of past events, FCSI members, etc
  • FCSI logo items
  • FCSI historical/archive documents  
Send your submission to Kimberly.