June 2017
In This Issue
Continuing Education
Calendar of Events
Quick Links
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Tamaira Krause
Foodservice Design Professionals

Peter Kelsch
F and O Imports
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

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

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
James Camacho, FCSI
You Are Our Best Assets

FCSI The Americas is nothing without talented and professional foodservice consultants like you. As an FCSI Foodservice Consultant you provide the knowledge, expertise, and experience that are second to none worldwide. 

Earlier this year, we launched the Serving Up Solutions video series at our Symposium in Orlando. This is not only a benefit for you, as a consultant, to participate in, but also to share with your many contacts in the industry. We have already released five videos (watch them here) and five more will be launching later this year. We have had great engagement with these videos on our social platforms, email, and website so far and are excited to continue this project into 2018 with at least ten more videos.

Just as FCSI The Americas is constantly looking for ways to promote you and your business, I encourage you to do the same. Be sure to share our videos, stories, and events with your clients and industry peers to personalize the experience. Check in on the FCSI The Americas social pages from time to time, visit our website, and forward our emails to your key contacts that would benefit from the many things FCSI TA has going on. Remember, you are our best asset.


If you have any questions about sharing our content or would like more information, please contact Stacy Berry, FCSI TA Director of Marketing and Communication.

Thank you all for everything you do for FCSI. 

All my best,



James Camacho, FCSI
Chair, FCSI The Americas
In this episode of FCSI The America's Serving Up Solutions video series, Karen Malody, FCSI, explains why the menu is at the center of every decision of a foodservice operation: spatial planning, design and flow, equipment, smallwares, tabletop, service style.

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's Project Showcase issue will be published in September 2017 and feature the following winners:

Design Projects
L'Oreal USA, NY
James Davella, FCSI, Davella Studios, NY

Café 5450, OSIsoft, San Leandro, CA
Joseph Schumaker, FCSI; Renee Palmer, Project Administrator
SCG FoodSpace, San Jose, CA

Sony Pictures Entertainment/Jimmy Stewart Building, Culver City, CA
Carri Sullens
Cini-Little International, Inc., South Pasadena, CA

Viena Delish Restaurant, São Paulo, Brazil
Emmanuel Viana de Melo, Diris Maria Petribu Faria, Project Leader
Studioino Arquitetura e Design S/S Ltda., São Paulo, Brazil

Woodberry Forest School, Woodberry Forest, VA
Douglas Huber, FCSI, CFA, CFSP
Foodservice Consultants Studio, Inc., Henrico, VA

Oklahoma State University School of Hotel & Restaurant Administration, Stillwater, OK
Stephen Young, FCSI; William Caruso, FFCSI (PP), Marcin Zmiejko, Associate Principal
WC & Partners , Inc., Denver, CO

Holy Innocents Episcopal Church, Atlanta, GA
Kip Serfozo, FCSI; Anja Kuechenmeister, Project Coordinator
Camacho, Atlanta, GA

California State University Long Beach, CA, Hillside Dining
Michael Dyekman, FCSI; Gina Brinegar, Managing Principal; Ashley Pratt, Associate Project Manager
Webb Foodservice Design, Anaheim, CA

Brigham & Women's Hospital, Boston, MA
Edward Arons, FCSI; Joshua Labrecque, Assistant Project Manager
Colburn & Guyette Foodservice Design Consultants, Rockland, MA

Edenwald, Towson, MD
Andrey Teleguz, Assoc. FCSI; Marina Chekanov, Project Manager
SCOPOS Hospitality Group, Ephrata, PA

Andaz Scottsdale Resort & Spa, Scottsdale, AZ
J. Russell LeBow Stilwell, FCSI
Next Step Design, Annapolis, MD

Sugar Mill Restaurant, Half Moon Resort, Montego Bay, Jamaica
David Chislett, FCSI; Emre Evren, Project Director; Cody Fugleberg, Revit Associate
Ricca Design Studios, Denver, CO

MAS Projects
Spirits Food & Friends, Alexandria, LA
Chris Tripoli, FCSI
A'La Carte Foodservice Consulting Group, Houston, TX

Esquina Grill do Fuad Renovation, São Paulo, Brazil
Marco Amatti, FCSI
Mapa Assessoria, São Paulo, Brazil


Applications for 2018 open in February 2018.

Eligibility:  Any foodservice facility or MAS project designed and/or implemented by an FCSI Professional or Senior Associate member within the last five years   (January 2013 - January 2018)   . The project must have been completed/operational prior to February 2018. 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. 

FCSInfusion, FCSI The America's Latin America Conference, scheduled for October 11-12, 2017 in Panama City, Panama, will be postponed until 2019. The decision to postpone this event was not made lightly. FCSI The Americas continues to support our many Latin America Members and looks forward to the 2019 event to expand and invest even further in Latin America.

FCSI The Americas would like to thank the many Consultants and Corporate Members for their interest in this event and hopes that you will join us in 2019.

More information will be available in the coming year about the 2019 event. If you have any questions regarding the cancellation of this years event or the 2019 event, please contact FCSI TA Executive Director, Wade Koehler.

FCSI Canadian Chapter May Ad
The FCSI Canadian Chapter has been hard at work this year!

We have placed two to three ads each year in the Canadian Architect magazine. Kindly point this out to your clients and architects, as we are proud to market & inform all about our FCSI Brand! Our ad is in the May issue, which is now out, and we have signed up to be in their big December issue.

Our scholarship program is in place and the 2 recipients will be announced in September.

You can find the FCSI Canadian Chapter at several events:
  • July 13 or 20, 2017: We will be dining at the RCYC on one of Toronto Islands for a summer networking  event with an extraordinary sunset overlooking the city.
  • September 21, 2017: FCSI Canadian Chapter Scholarship Fundraising  Dinner at Humber College.
  • December 7, 2017: FCSI Canadian Chapter Christmas Event & silent auction.
  • February 25-27, 2018: Canadian Restaurant Show in Toronto - we are seeking an FCSI booth.
Set aside these dates, if you are in Toronto we would love to have you join us! 

Your comments and ideas are valuable to your chapter, so we would like to hear from you.

Kind regards,

John Radchenko, FCSI (PP), Canadian Chapter Leader

John Turenne, FCSI
Chances are you've heard that commercial "What's in your wallet?"  Well how about a modified version changed to ask: "What're your post-nominal letters?" OK, so maybe it doesn't have the same Madison Avenue cache.  But really, what are your letters?
I'll spare you the formal definition of post nominal letters and simply cut to the chase: Post-nominal letters are those letters placed after a person's name meant to indicate that that individual holds a position, academic degree, accreditation, etc.  In other words, they bring credibility.
FCSI - These are post-nominal letters that indicate a professional standard and accomplishment to the food service world and beyond.  If you've reached the professional status our association awards to those who have proven their credibility through our Industry Knowledge and Professional Skills Exams, you carry these letters after your name and should do so with pride.
If you've not yet achieved Professional Membership with FCSI, let us help you get there.  Contact  Kimberly to get started.  Don't wait. Get the letters to let the industry know your credibility.
John Turenne, FCSI
President, Sustainable Food Systems, LLC
Member - FCSI - Council for Professional Standards
Joe Schumaker, FCSI

As a new consultant and having become a professional member of FCSI, I thought it made sense for me to talk a little bit about traveling as not an expense, but an investment in our future as business leaders and professional consultants.  I have found that participating in the FCSI Education Provider Program, as well as industry events, really does keep us sharp, motivated, and engaged. 

As I look back at the last two years, I have been to New Orleans and Phoenix with SHFM, Nashville and Orlando with FCSI, and Seattle and Chicago with both.  I have stood on the field of the Superdome, toured the Microsoft campus, and seen firsthand how FWE makes holding cabinets.  Add in Eagle Group's training in Delaware and that rounds out 24 months of traveling, participating, and experiencing the power of the foodservice industry....WOW! 

Having been in the industry for 15 years, I had never branched out before in such a meaningful way.  In the coming months, I will be visiting the Ali Group as well as at Hatco and Ovention. 
Sure, it takes time to travel and it can sometimes seem disruptive to be away, however, there is another side to that story.  My last few projects have been STRONGER because of the education I have received. Manufacturers use these programs not just to sell us on why their product is better, but to educate us on the industry and differences that might really impact one of our projects.  Thank you SO MUCH to the FCSI Education Provider Program Partners as you have made a lot of this travel possible!

My final takeaway from all of this traveling and education is to look at the industry in segments and, more importantly, their overlap from a high level to help steer our businesses.  The internet of things is steering most industries today and for us, this is about the complete integration of how PEOPLE access food throughout their day.   It has become extremely clear that some of the biggest trends in B&I are coming from restaurants, mobile food businesses, and higher education.  The convergence of these vastly different subsets is an interesting ecosystem that perhaps only some of us understand or think about.  At first, this seemed foreign to me and something that I really shouldn't waste any time discovering, but now I am thirsty to learn more and passionate and excited for the future.  Leverage the resources that FCSI, the Education Provider Program, and the industry provides.  Every type of food business exists to service some subset of society and as consultants, we need to learn as much as possible so we can continue to drive the trends and innovate within and for the industry.

Joseph Schumaker, FCSI
Founder of SCG FoodSpace

Camacho hosted the 17 th  "Who Loves Ya" Golf Tournament on June 12 th  at Northwoods Country Club in Duluth, GA.  A large group of 31 teams gathered to hit some little white balls, tell some stories, and enjoy some foodservice industry camaraderie while raising money for two local charities.  James Camacho first hosted this tournament 17 years ago as a day where industry friends could come out and forget some of the daily stresses, see old friends and make some new ones.
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.


Scott Reitano, FCSI and FCSI TA Director of Education, Kimberly Kissel
Reitano Design Group showcased its new office earlier this month to clients, business associates, friends and family by opening their doors for an after-hours open house. The new office, located in downtown Indianapolis, has the open workspace essential for a group accustomed to collaborating. The new space has the feel of an upscale design firm, which includes not only modern, flexible workspace, but also incorporates a rustic element which can be seen through the creative use of a barn door to separate space or offer privacy.  Local FCSI The Americas staff, Kimberly, FCSI The Americas' Director of Education, attended the open house. Congratulations to Scott Reitano, FCSI and the Reitano Design Group team on their new office space!

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

Tuesday, July 25, 2017

Join a trio of esteemed consultants for an engaging and wide-ranging discussion about the issues affecting the foodservice industry both today and in the future. Our panelists will share their experiential knowledge to address such topics as consumer-driven trends affecting equipment specification, the evolving role of technology in foodservice design, maximizing labor through creative solutions and much more. Plus our panelists will have plenty of time to answer your questions.

Ali Group

Ali Group University
Ali Group North America Headquarters located in Vernon Hills, IL
Ali Group University offers two days of hands-on educational programs led by eight to 10 Ali Group companies that are official participants in the FCSI Education Provider program (EPP). Consultant members participating in the pre-approved FCSI EPP will earn Continuing Education Units (CEU's) towards their requirements for professional education and maintenance of membership status.
Learn from brand experts and enjoy the exclusive opportunity to interact with a diversified group of products. AGU is the ideal solution to learn more about multiple Ali Group companies all in one place. During our themed evening events, you can enhance your knowledge about the Group while networking with other industry peers.   
Learn more about our best-in-class Ali Group University by contacting us at usa@aligroup.com .