July 2017
In This Issue
Continuing Education
Calendar of Events
Quick Links
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Julie Star 
SCG Foodspace

Jay Bandy 
Goliath Consulting Group

Jose Lopes 
Precx Projetos e Treinamento

Raoni Saade
MAPA Assessoria

Nathalia Sifuentes 
FoodService & Laundry Consulting

Carri Sullens 
Cini-Little International

Char Products
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
Queenstown, MD
August 2, 2017

August 8, 2017

Mexico City, Mexico
August 29-September 1, 2017

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 

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-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 , FCSI , Camacho
Chapter Co-leader:  Anja Kuechenmeister , Camacho 

Chapter Co-leader: Juan Matamoros, FCSI, Gastrotec
Chapter Co-leader: Sergio FrotaSF Frota Consultoria
Marco Amatti, FCSI
An FCSI Portrait in Brazil

Despite bad moments in political and economic issues in Brazil, a select team is working hard and enthusiastically to promote the Foodservice Consultant Society International: The Brazilian FCSI team!

After 3 years of FCSI continuing expansion, we would like to share the stats of our brand in the country:
  • Until 2014, we had 1 Brazilian member. Now, in 2017, we are 20 members strong.
  • There is also a homogeneous growth: 1 1 gentlemen and 9 ladies; 11 MAS and 9 Design; 4 members age 30-40, 4 members age 40-50, 7 members age 50-60, 4 members age 60-70, and 1 member age 70+.
  • We are 2 Professional Members and 5 Senior Associate Members.
  • Two members serve on the CPSTA Committee and 1 member on the Membership Committee.
  • We currently host bimonthly meetings or events.
  • In June, we attended Fispal, the largest Brazilian Foodservice Show, where we hosted "Ask an Expert," offering 80 free, 30 minute consultations.
  • In September we will attend Equipotel in Sao Paulo.
  • We recently partnered with Infood, a news portal/foodservice content provider, where we will contribute bi-weekly articles written by Brazilian members of FCSI.
  • We continue to encourage Educational Providers to translate technical materials to Portuguese and support educational sessions. 
  • Next month we will attend Abastur in Mexico.
All those good things happen because of trust, leadership, and support of The Americas FCSI Chair and Board, and The Worldwide Chair seeing Latin America as the new frontier.

The FCSI Brazilian group is building a strong brand by sharing, supporting, and inspiring.

We must never forget to continue to do that.

All the best!

Marco Amatti, FCSI
The Importance of Design in an Efficient Kitchen
In this episode of FCSI The America's Serving Up Solutions video series, James Camacho, FCSI, explains how kitchen design is essential in making a kitchen operationally efficient. The flow and operations of both the food and people play a major role in the success of a kitchen.

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

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 CPSTA

Char Norton,
When FCSI was formed in 1955, there was not a requirement other than a person said that they were a foodservice consultant. As the organization grew, the standard changed with several requirements to become a Professional Member. At one time the only requirement was a prospective member had to be consulting for 10 years and write a professional article. 

During Albert da Costa's terms as Worldwide President, he had a vision to develop a meaningful credential for Professional Members of FCSI. The result of his vision morphed into the Council for Professional Standards. A Worldwide committee was formed to develop FCSI's Core Competency Statements. After much discussion, each division of FCSI has the responsibility to manage the process of Professional membership for their division. Thus the Americas' committee became the Council for Professional Standards The Americas (CPSTA).

After long hours and several versions, CPSTA developed a pathway to Professional Membership which includes a written test and a presentation to trained evaluators on the CPSTA committee. For multiple reasons a second written project presentation was added. The written test is reviewed and revamped about every five years as design standards change, new laws are passed, and new technology is introduced into the consulting profession.

The super energized CPSTA members did not stop with the examination process. They developed the Educational Provider Program offered by Allied Members. The strict criterion ensures that consultant members have a beneficial learning experience while earning CEUs at both seminars and webinars. 

For a number of years, the Canadian members requested that the test and the Body of Knowledge (BOK) be translated into French. Because the Americas also includes Central and South America, and due to the recent membership spike in that region, the Board of Trustees asked CPSTA to take on the task of translating both the test and BOK into French, Portuguese, and Spanish. To date, 6 members are in the process of studying for the test in French, Portuguese, or Spanish. 

CPSTA is continually working to increase the value of FCSI membership and FCSI's recognition in the industry by setting standards of performance for Professional FCSI-TA Consultants, administering core competencies set by FCSI WW, and measuring performance for core competencies. CPSTA is always looking for new members as those serving reach their term limit. If you are interested in making a difference at FCSI, consider volunteering with a group of hard-working members that sets the pathways for Professional Membership. Not only will you be making a difference at FCSI, I know firsthand the knowledge and friendships you gain along the way will be very rewarding.

Char Norton, FFCSI (EM)
A Note from C4EC

Brett Daniel, FCSI and wife Kim at the FER's 2017 Industry Awards Gala where Brett received the Young Lion Award in the Consultant category.
My journey to attain FCSI professional membership, in hindsight, was the biggest leap in my professional career to date. At first, understanding what it would take to become a Professional Member, looking through the packets of information, studying the material, was all very intimidating. I felt like I was going back to college. I thought I was done with taking tests and giving presentations, and I wasn't looking forward to doing that all over again. In the end, my determination to push through was the best decision I've made professionally. It's a very rewarding feeling to receive the email from FCSI saying "Congratulations, you passed!"
I found out the process was not nearly as bad as I thought it was going to be. There's a huge support network through FCSI as well as your assigned coach. The test results gave me an indication as to where I could probably do a little improving in my industry knowledge. Initially, the presentation part of the process really pulled me out of my comfort zone, but once I started going through it and explaining a project that I'm so passionate about, I forgot about being filmed and watched and graded. It was much easier than I worked myself up to believe in the weeks prior.  Following my presentation came the critiques. Over the years, I've come to realize that a good critique of your work is extremely beneficial if you take it into consideration. It is nice to try to understand why people might do something differently. It also solidifies that I am, in fact, a professional. 
For me, being able to put the FCSI initials behind my name on my business cards and emails gives me a sense of accomplishment. I'm glad the process is over now, but I would certainly do it again. If you are on the fence about starting your journey to become a professional as well, let me encourage you to stop waiting and just do it. Take it one step at a time, ask as many questions as you see fit, and use the abundant resources available to help you make it through. You certainly won't be disappointed when you get that congratulatory email.

Brett Daniel, FCSI

This event supports the FCSI Educational Foundation, which provides scholarships and conference monies for hospitality, restaurant, and foodservice management students. To date your contributions have totaled over $267,000! THANK YOU!

Please bring your spouse or friend and dress casually. All FCSI members and their guests are welcome. Come for both events or just golf or dinner. Please feel free to extend this invitation to other industry affiliates. 

Event Details
Wednesday, August 2, 2017

Golf Scramble
9:15 am - Registration
10:15 am - Golf Start Time
Queenstown Harbor Atlantic Golf Links
310 Links Lane
Queenstown, MD 21658

Crab Feast
4:00 pm - Hors d'oeuvres
5:30 pm - Dinner
Maria's Love Point Bed & Breakfast
1710 Love Point Road
Stevensville, Maryland 21666

Co-Host: Marsha Diamond, MA, RDN 
Becky Schilling, Editor-in-Chief, Food Management
Tuesday, August 8, 2017
2-3 PM ET

What influences eating and food trends? More importantly, what do these trends mean for your clients' foodservice operations? This webinar focuses on food and eating trends everyone should consider when developing or redesigning menus. In addition, learn about how three operational trends can significantly impact food service operations and design.


July 11 was a wonderful warm balmy night in Toronto, unusual as the spring and summer has been wet!  Thirty-one Consultants and Regional Allied Members gathered on the Terrace of The Albany Club in the heart of downtown Toronto to enjoy the evening Skyline. The Terrace is an i ntimate setting allowing for mingling and fellowship. The food and wine at this private Club is always wonderful and a great night was enjoyed by all.

Birgit Sternig and Canadian Chapter Chairman, John Radchenko
Pictured left to right: Cathy Sommers, Dan O'Brien, Chris Williams, Isobel Resendas, Miles Chesher
Gaylord Industries

Gaylord's Eliminator
The first ventilator of its kind, the Eliminator is designed to meet the growing need to abate smoke and odor in a small, cost-effective footprint.  Mixed use development continues to increase due to market pressures for sustainability and desire for greater housing variety and density.  The Eliminator provides smoke and odor control integrated in the hood located inside the kitchen enabling ease of maintenance and service and no longer requires a separate pollution control unit installed in a mechanical room or rooftop location reducing water, electrical and sewage infrastructure. 
  • Smaller combined footprint frees up valuable space, reduces capital costs and eliminates the need for a remote pollution control unit
  • In-hood integration with Clean-In-Place technology eliminates the hassle of remote service and maintenance
  • Eliminates smoke and odor concerns in mixed-use living, retail and restaurant operations ensuring a good neighbor policy and reducing potential liability
  • The Eliminator is designed to handle the challenges of smoke and odor control in your commercial kitchen 
To learn more about Gaylord, please visit www.gaylordventilation.com

To view the Eliminator animation, please visit http://www.gaylordventilation.com/Products/PCV/