July 2018
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Continuing Education
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STUDENT 
Lia Mahfud
Universidade Anhembi Morumbi, Brazil

ASSOCIATE
David Lewandowski
Roth Consulting Group, Inc.

AFFILIATE
______________________

Congratulations to the Following Members Pursuing Professional Membership

PROFESSIONAL MEMBER
Congratulations to Gina Brinegar, FCSI for becoming a Professional Member!
. ........................................................
May:
Anja Kuechenmeister, Marcin Zmiejko, and Tarah Schroeder all passed the Industry Knowledge Exam (IKE).

Robert Scheibly and Garrett Lennon passed the Professional Skills Exam (PSE).

July:
Guillaume Lussan passed the Industry Knowledge Exam (IKE).

Save the Date
Mexico City, Mexico
August 28-31

Orting, WA
Baxter Manufacturing 
October 8

Canadian Chapter Annual Dinner
Humber College, Toronto
October 18

Upper Midwest Chapter Event 
Minneapolis, MN 
Surly Brewery
October 25

Canadian Chapter Annual Christmas Party
St. Georges Golf & Country Club, Toronto
November 29
Please note AGM will be held in conjunction with this event. 

FCSI TA Symposium
Orlando, FL
February 5-6, 2019

Orlando, FL
Orange County Convention Center
February 7-9, 2019
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: 
Jessica Dengel , Rippe Associates;  
Katharine Mizla , Vollrath

Chapter Leader:  Ed Arons, FCSI , Colburn & Guyette Consulting Partners, Inc.

Chapter Leader Opening for 2018. Contact FCSI

Chapter Leader: Garrett Lennon,   JLR Design Group

Chapter Leader:  Marci Pick , SCG FoodSpace

Chapter Leader:  Kelly Marinick, Hoshizaki America

Chapter Leader: Robert Scheibly, SSA, Inc.

Chapter Co-leaders: Juan Matamoros, FCSI, Gastrotec; 
Jose Aurelio Claro Lopes Precx Projetos e Treinamento
FCSI STORE - OPEN FOR BUSINESS! 
Are you interested in getting FCSI Merchandise? We are excited to announce the FCSI Store is open for business!  The FCSI Store is the best place to find clothes, tumblers, or organizers with the FCSI The Americas logo. When you order from this store, 15% of all sales will go back to the FCSI The Americas Division! Click here to start shopping! 
CONSULTANTS: LOG YOUR CEUs FOR 2018

Please log your CEUs for 2018. Associates need to earn 3 CEUs annually, Senior Associates need to earn 6 CEUs and Professional Members need to earn 12 CEUs. Visit the FCSI Calendar for current programs. 
ECONOMICS PROSPERITY AND THE DILEMMAS ASSOCIATED WITH IT 
William Caruso, FFCSI (PP)
Funny how we constantly complain about all sorts of things - it's too hot or cold, we're too busy or too slow, and on and on! So...I had occasion to reflect on a discussion I had with one of my partners today about the issue of the current economic prosperity including the negative effects it sometimes has on our consulting industry. Prosperity, you see, is wonderful but it comes at a price. I think that it's safe to say that many of us are very busy at this time. Clients keep calling and accepting proposals and that's a great thing, another project on the books! Then, reality hits - staff, time and immense client pressures to get going and get completed becomes a reality. Our staffs and their time management skills, along with each client's particular needs and wants, put tremendous pressure on consulting firms because sometimes project requirements, i.e. due dates, etc. happen very rapidly and maintaining quality and service gets challenged. We have all seen these cyclical occurrences but it's what you do when they occur that sets us apart as professionals. It's not getting any easier with quality control, trained people being hard to find, increases in project complexities and sometimes unrealistic client expectations at an all-time high....and we grouse about these issues and problems (in a good way) as the phone keeps ringing!

The great news, however, is that we all find a way to get "it" done on time and budget, much as we have always done...and we lean on our industry friends to support us, whether they are consultants, dealers or manufacturers. We work together to succeed and that is the beauty of our industry - friends helping friends succeed! So, when you hear that "things aren't like they used to be", reflect a bit and count your blessings...we're a part of an industry that will never die and that is full of great challenges, with industry friends who work hard to make it happen each and every day!

My best regards to all of you -

William Caruso, FFCSI (PP) 
Chair - FCSI The Americas
A LETTER TO AN INQUIRY TO BECOME A CONSULTANT MEMBER OF FCSI
WRITTEN BY ANN DELAP, FCSI
Recently, I was approached by an MAS restaurant consultant about FCSI. Having been a member of FCSI since 2002, and completing the Professional Membership Process in 2014, I thought it was not just by chance that this consultant should contact me. Following is what I communicated to this consultant.
 
I have found being a member of FCSI to be useful and fulfilling on a variety of levels. FCSI has raised the bar for professional foodservice consulting to a level consistent with other design professions, like architecture and engineering. Professional members are required to pass a multiple choice exam, write an executive summary and do an oral presentation in front of a board of their peers. As Professional members, we are required to have a minimum of 12 Continuing Education Units (CEUs) per year. There is also a strict code of ethics in order to avoid conflicts of interest. I also mentioned to this consultant that while I specialize in the design of foodservice facilities, there are FCSI members who specialize in management and concept development, so there could be a place for her in FCSI. We are expected to know a little about all of it, but not worry - there are excellent study materials available to prepare for the exam!

The main things I appreciate about FCSI are the opportunities to learn about the latest trends in foodservice (which helps keep my skill set current) and the opportunities to socialize with my peers. They are actually a pretty nice bunch of folks! Attending trade shows, participating in seminars and visiting factories are not only great ways to earn CEUs, but you meet new people and get exposed to some really innovative ideas. You also get to eat a lot of great food!

I suspect that having "FCSI" after my name has helped me land certain jobs during my career and has helped my credibility. I get most of my work through architects and referrals. Being a Professional member of FCSI gives one credibility - new clients like to be assured that they are making the right decision.
Good luck!
 
As I took this opportunity to express my sentiments about FCSI to a potential member, it is my hope if given the opportunity, my fellow FCSI members will take time to convey the benefits of FCSI to other potential members.

FCSI - We Share, We Support, We Inspire.

Ann W. Delap, FCSI
LEADERS FOR FCSI TA'S COMMITTEE FOR EMERGING CONSULTANTS (C4EC) ATTEND YOUNG EXECUTIVES OF THE FIVE FAMILIES LUNCHEON PRIOR TO THE NRA SHOW
CFESA hosted a luncheon prior to the NRA Show for the Young Executive Chairs of each of the following associations: FCSI, NAFEM, MAFSI, CFESA, FEDA.  The purpose of the luncheon was to provide a "meet and greet" and to allow open conversation about each organization's younger members and how each organization currently interacts with and encourages its younger members to get involved.
   
From left to right: Ted Pierce representing FCSI, Greg Baggott, representing NAFEM, Shelby Wurscher, representing FCSI, Chris East,representing MAFSI, Katie Green, representing CFESA, and Steve Sliter, representing CFESA.
Not pictured: Deirdre Flynn, representing NAFEM
Ideas shared amongst each of the groups ranged f rom providing some sort of scholarship program or a first time attendee discount to events, to developing subcommittees based on different areas of the industry to allow more opportunities for volunteerism and growth for their members. Additional concepts, such as a mentor program, career development and networking events geared toward new industry professionals, resonated with all the groups.
The Five Families and their young executive leaders will be meeting again via conference call in September. Stay tuned to hear how they will work together to introduce young people to the food service industry!
 
The Committee for Emerging Consultants (C4EC) strives to be the liaison of the community for foodservice to provide the opportunity to learn how to become a professional member and is a vehicle to connecting new members with established members.
If you are a newer consultant member of FCSI and would like to learn more about how to get involved with the C4EC, contact Kimberly.
BIRCHFIELD AND JACOBS GOLF OUTING AND CRAB FEST
The 27th Annual Golf Scramble and Crab Feast Fundraiser will be held on Wednesday, August 1, 2018. This event raises money for the Foodservice Consultants Society International Educational Foundation, and is sponsored by Birchfield Jacobs Foodsystems. Come for both events or just golf or dinner. Please feel free to extend this invitation to other industry affiliates.
GOLF
WHERE    
310 Links Lane
Queenstown, Maryland
COST
$135 includes greens fees, a cart, driving range tokens, and course beverages consisting of water, soda, and a variety of beer. Lunch will be provided and sponsored this year. Please contact the golf course directly for club rentals.

TIME
A Captain's Choice Scramble golf tournament will be held with shotgun tee-off time at 10:15 a.m. for 18 holes. Please arrive no later than 9:15 a.m. to get organized.
CRABS
WHERE
Maria's Love Point Bed & Breakfast
1710 Love Point Road
Stevensville, Maryland 21666
COST
$140 per person for a crab, pit beef, and chicken dinner with hors d'oeuvres, beverages, and buffet.
FEAST
Refreshments and hors d'oeuvres will be served beginning at 4 p.m. and a crab feast with a dinner buffet at 5:30 p.m. Please bring your spouse or friend and dress casually. All FCSI members and their guests are welcome. 
MENU
Hot Maryland steamed crabs, grilled chicken, pit beef, local corn on the cob, crab soup, shrimp cocktail, spanakopita, crab balls, stuffed mushrooms, Greek salad, grilled garlic potato wedges, vegetable and fruit platter, monster size cookies and brownies, ice cream, variety of beer, wine, and non-alcoholic beverages. Menu subject to minor changes.
FCSI ATTENDS ICHRIE SHOW
FCSI had a presence at the 2018 ICHRIE Show in Palm Springs, California on July 25-27, 2018. John Cornyn, FCSI (EM) had the privilege to present his session of  "The Value of Pre- and Post Graduation Internships". Keep an eye out for a full article featured in the Foodservice Consultant's next issue.

Left-Right (back row) John Cornyn, FCSI, Dr. Li Maio, Oklahoma State University, Professor Susan Gordon, Purdue University, Dick Eisenbarth, FCSI
Left-Right (front row) Dr. Chris Cain, UNLV, and Ann Lara, Cal Poly Pomona
FCSI FOUNDING MEMBER PASSES
Earlier this month, FCSI and the Foodservice Industry lost a great man, John C. Cini, FFCSI (PP). John passed away peacefully on July 4th in his home surrounded by his loved ones.

John had accomplished so much during his career and was an active FCSI member for 59 years. John was inducted into the FCSI Council of Fellows in 1986 and continued to share his knowledge in years to follow. 

If you wish to send us your favorite memories and special thoughts of John Cini, please comment on our Facebook Post. We will compile them and send them along to his family. 

2019 FCSI TA SYMPOSIUM & NAFEM EVENTS
2019 Symposium Schedule
Tuesday, February 5, 2019: Opening Party at  Andretti Indoor Karting and Gaming
The Opening Party for  FCSI TA Symposium 2019 will be held at  Andretti Indoor Karting and Games in Orlando. Attende es will get to race each other on an indoor Go Kart track,  show off their bowling skills, play old school arcade games, as well as network with old and new friends. Join us for this fun filled evening to create memories that will last a life time!

Wednesday, February 6, 2019: Education Sessions 8 am to 4 pm
NAFEM opening party 5:30 - 7:30 pm

NAFEM SHOW
The NAFEM Show takes place February 7-9, 2019 in Orlando, Florida at the Orange County Convention Center. Registration is OPEN . FCSI consultants, details on how to register at no cost will be sent to you shortly. For details on the 2019 NAFEM Show, visit the  NAFEM Show Website
SERVING UP SOLUTIONS: MASTER PLANNING CONCEPT 
In this 14th episode of FCSI The Americas' Serving Up Solutions video series,  John Radchenko, FCSI (PP) describes Master Planning and demonstrates how to use it in the proper setting. John also discusses what it takes to be a FCSI Consultant.

The FCSI The Americas Serving Up Solutions video series provides quick tips and tricks to  operators, and promotes FCSI consultants as experts in the industry.

If you are interested in being featured in one of our upcoming videos, contact Sydney.
ALA - MIDWEST ARCHITECTURE CONFERENCE

The Association of Licensed Architects is hosting their 20th Anniversary of the Midwest Architecture Conference on Tuesday, October 2, 2018. The Conference takes place at Drury Lane Conference Center, Oakbrook Terrace, IL from 10:15 AM - 4:00 PM. Interested in exhibiting or sponsoring 
                                                              the conference? Find full details here .
UPPER MIDWEST CHAPTER EVENT - OCTOBER 25, 2018
Please Save the Date, October 25, 2018, to join the FCSI Upper Midwest Chapter for its annual educati onal event to be held at Surly Brewery in Minneapolis, MN. We are planning a fun fi lled day of educati on, food, and fun! Oh, and beer! More information coming soon, but please mark the date on your calendar now so you don't miss out on the fun!

Questions? Please contact Katharine Mizla or Jessica Dengel 
"Who Loves Ya" GOLF TOURNAMENT IS A SUCCESS! 
Camacho's 18th Annual "Who Loves Ya" Charity Golf Tournament brought together over 130 foodservice industry professionals, a third of whom traveled in from out-of-state, for a day of fun, banter, jokes and yarn-spinning, while chasing the golfballs on a gorgeous Georgia day. All players finished and made it to the Awards Ceremony just as the skies opened up with a tremendously soaking thunderstorm.

The Tournament raised $3,500 in charitable donation to Circle of Friends, an Atlanta based nonprofit assisting the victims and survivors of sexual trafficking and exploitation. Host James Camacho specifically thanks all players and attendees for joining another year's successful event.
ABASTUR 2018 - AUGUST 28-31
Abastur, Mexico's largest (and oldest) Foodservice & Equipment, show is taking place on the last days of August in Mexico City, and FCSI is proudly participating in it again for the 4th year in a row.

One of the highlights of the show is the Ho.Re.Ca. congress (Hotels, Restaurants & Coffee shops) that gathers some of the industry's top names in a series of talks and presentations that are known to draw large crowds. This year, three FCSI consultants are prominently featured on the program:

Laura Lentz ( 'Catering to 4 Generations of Customers at the Same Time...'),
Bill Main ('Anatomy of a Turnaround')
Chris Tripoli ('Welcome to the Eat-ertainment Industry')

If you're planning to attend Abastur this year, be sure to stop by the FCSI Booth #2754 and say 'hi' to Javier Sorondo, FCSI's Latin America relations personnel, who will be happy to introduce you to some of the local FCSI members.

Find more information about the show here .
PACIFIC NORTHWEST CHAPTER EVENT - OCTOBER 4-5, 2018

Education Provider Program - Baking Centric Culinary Solutions
Baxter will be presenting an Educational Provider Program focusing on  baking centric culinary solutions while engaging attendees in an interactive demonstration of baking equipment first hand. Participants will also experience an exclusive tour of the Baxter Manufacturing Facility.  All sessions are intended to provide information to industry professionals having an in-depth understanding of all kitchen design basics. Individuals attending should plan to be informed about products and applications that involve technical details. This educational experience will earn attendees 5 CEUs.

SCHEDULE
Thursday, October 4, 2018
6 p.m.                Dinner at Grazie's Restaurant

Friday, October 5, 2018
9:45 a.m.           Depart the Hampton Inn Seattle/South Center Hotel for Baxter
1
0:30 - 11:30        Small Footprint, Large Capacity
                               Presenter: Tom Moore, Director of Sales, Baxter
11:30 -1:30        Healthy Trends are on Fire (or Ramping Up the Heat on Healthy Culinary                             Trends)! 
                               Presenter: Chef Michelle Bridges, Baxter  
1:30 - 2:00         Lunch
2:00 - 3:00         Breaking (and Beyond) Bread - the Fundamentals of Baking Contest
                               Presenter: Chef Michelle Bridges, Baxter
3:00 - 4:00         Baxter Plant Tour
                              Presenter: Tom Moore
4:15                   Depart Baxter  

If you have questions about the continuing education session offered by Baxter, contact Lisa Addison .                        
SPREAD THE WORD ABOUT FCSI TA'S FOODSERVICE CONSULTANTS EXPERTS NETWORK 
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