Joao Carlos Faias
Studioino - Arquiteture e Design SS LTDA
Dylan Halaszynksi
Davella Studios
Preston Rideout
Rideout Bar Consulting
STUDENT
Annabel Fay
Santa Monica College
Congratulations to the Following Members Pursuing Professional Membership
SENIOR ASSOCIATE
Mike Wrase
Rippe Associates
Jay Garcia
Nyikos Associates, Inc.
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2017 Sponsorship Opportunities
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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.
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Chicago, Illinois
May 20-23, 2017
Chicago, Illinois
May 21, 2017
"Who Loves Ya" Golf Tournament
Atlanta, Georgia
June 12, 2017
São Paulo, Brasil
June 27-30, 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
Panama City, Panama
October 11-13, 2017
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Consultants - Log Your CEUs
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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.
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Contact your chapter leader if you are interested in getting involved.
Chapter Co-leader:
Peg Galie
, S20 Consultants
Chapter Leader:
Ed Arons, FCSI
, Colburn & Guyette Consulting Partners, Inc.
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THESE ARE EXCITING TIMES
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Bill Caruso, FFCSI (PP) |
Our society is doing great things throughout the Americas. We see it growing and prospering like never before and our member, staff and Board enthusiasm are at record highs - in short...we "have made FCSI great again" - and we all continue to do this on a daily basis. I speak in the positive and not use the words: "have to, should strive to, etc. etc. because I see it happening day by day. Positive vibrations are in the air and few, if any negatives, are being heard by the Board and staff these days. Some examples of the growth and development activities now taking place include the following:
- New project starts in the U.S. have been fueled by rising stock prices and our membership is busier than ever.
- Our Central and South American members have reached record high levels of enthusiasm and participation and these chapters are rapidly growing their membership numbers.
- FCSI mergers, acquisitions and strategic alliances have become both a good way to expand a business as well as to add depth to already strong existing organizational structures.
- Taking the FCSI "road show" to all parts of North, Central and South America have exponentially increased the presence of the society in these places.
- Our FCSI staff continues to grow and Wade has added a number of smart, energetic people to an already awesome staff!
- Our colleagues in all member categories continue to participate in all we do... and our conferences, symposiums, and other events are again both fun, great sources of education and provide super networking tools to all of us.... and the great locations where these are being held have been, continue to be, and will be brimming with excitement, impactful content, great weather and are convenient to get to ... and I say this for our Central and South American members as well, because we are committed to make it so for all!
So...It's all good and in fact, very good for everyone. And the best part of this is that the Board and staff constantly hear this from many of you and this reinforces our commitment to "Make it even better for all everyday"... and we will do it! Thanks, be well and we look forward to seeing all at our next extravaganza!
All my best,
Bill Caruso, FFCSI (PP)
President - Elect
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MEMBERSHIP RENEWAL
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.
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INTRODUCING SERVING UP SOLUTIONS EPISODE 2
Using Technology to Increase Productivity
In the second episode of FCSI The America's Serving Up Solutions video series, Joe Schumaker, FCSI, explains why foodservice businesses need to change linear KPI metrics into a more multilevel model by investing in technology. Watch it
here.
As always, if you are interested in being featured in one of our videos or have an idea for a topic, please contact Stacy.
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CALL FOR PRESENTATIONS
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.
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
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A NOTE FROM THE COUNCIL FOR PROFESSIONAL
STANDARDS FOR THE AMERICAS - CPSTA
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Connie Dickson, FCSI
Chair, CPSTA
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The core mission of the Council for Professional Standards for the Americas, also known as CPSTA, is to uphold standards of performance for professional FCSI-TA consultants. Those standards of performance are based on the core competencies for consultants that were established by FCSI Worldwide.
The Industry Knowledge Exam (IKE) and the Professional Skills Exam (PSE) are the tools we use to evaluate Senior Associate candidates who are working towards professional membership.
CPSTA has been working for two years on an initiative to ensure the Professional Membership Process is accessible for the entire Americas Division. Our first challenge was to develop an approach that was valid, consistent across countries and cost-effective to implement - much easier said than done!
The approach we used included translating the Industry Knowledge Exam and the Professional Skills Exam into Spanish, Portuguese and French. Along the way, we researched translating companies, wrote an RFP and vetted responses, and discovered how many steps are needed to deliver a good translation!
As we begin to roll out the Professional Membership Process in South America, Emmanuel Melo and Raoni Saade have joined CPSTA from Brazil, to serve as our advisors. We are very happy to have the benefit of their perspective! Last month, Emmanuel and Raoni were the very first candidates to take the IKE in Portuguese and will share that experience with you in next month's Direct Connection!
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C4EC - COMMITTEE FOR EMERGING CONSULTANTS
In addition to increasing our membership, C4EC encourages all to participate in the sharing of industry knowledge and making connections that we enjoy so much. Did you know that all new members of FCSI are automatically enrolled as part of C4EC? If you would like to be a mentor, take steps to Professional Membership, or learn how to make the most of your FCSI membership, contact Anja, Shelby, or Kimberly Kissel and join us on our upcoming conference call Wednesday, April 5th, Noon (Eastern Time zone). Be part of making a difference in our industry!
Eat well, be well, and keep in touch!
Anja Kuechenmeister and Shelby Wurscher
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MAFSI BUSINESS BAROMETER Q4/16
Industry Anticipates 8th Year of Expansion
The MAFSI Business Barometer data for the fourth quarter of 2016 reported a relatively strong finish at +4.4%, with a yearly average increase of 4.425%. This is much better than the +3.6% gain that had been forecaster.
Given that the US economy at large, as measured by the GDP, grew at a rate of 2.401% and Canada at a mere 1.452%, the Foodservice Equipment and Supply Industry had a very healthy year once again, growing 84% faster than the US economy as a whole.
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MESSAGE FROM THE FCSI EDUCATIONAL FOUNDATION BOARD
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Nahum Goldberg, FCSI
President, FCSI Educational Foundation |
I am feeling energized, inspired and positive regarding the progress being made by the Educational Foundation Board! Several key take-aways from our annual in-person meeting at Orlando are:
- All of our activities must promise benefits to our global membership including EAME, TAD and APD Divisions.
- The importance of collaborating with the Allied Members, who really hold the key to knowledge and resources on so many levels
Here are a few areas where great progress has been started in the short time since our annual in-person meeting in Orlando
- Global Internship Kickoff - We are well on our way to establishing the next multi-host internship program between US and Australia. This is truly a remarkable step for the EF and FCSI and I think the global aspect is something that is really exciting on many levels. Our intern, Gabriel Eagleson, a co-owner of a restaurant and an advanced student in Hospitality, will be hosted by Webb Design in Southern California and return to Australia to intern with Moffat. We appreciate the support of our hosts and sponsors: Moffat, Webb Design, Sparks and RMI Walk-Ins. More info will be forthcoming on our website fcsief.org and our Facebook page as we follow this exciting global internship.
- The FCSIEF.ORG Website New Educational and Revenue Module Development - The Board has decided to develop the fcsief.org website further, adding a Technology Innovation component as well as a knowledge database. Both new modules will provide valuable opportunities to interact with our Allied Members, greater exposure for FCSI, get more hits on our website and ultimately they promise to be tremendous new fund raising platforms. These developments are being done at minimal cost. We are in process of working out the details and plan to be posting beta versions in May for testing.
- The Foodservice Consultant Magazine - We have received positive responses from the Foodservice Consultant Magazine for regular sections in each of the Division publications moving forward! This is another important step in creating value for FCSI and promoting the exciting global educational opportunities.
- EF at the EAME Conference in Vienna - John Cornyn will attend the conference and represent the Board. Thanks to EAME for the conference registration and to John for going to address the conference as well as networking with our friends in EAME
Division. Also, we appreciate John flying to Vienna using his hard-earned airline mileage!
- Jack Scott of Alto-Shaam - The Board thanks Jack for his commitment and support as our Allied Representative and will miss his participation dearly. We are in contact with the Allied Council concerning finding new candidates.
- Ruby Puckett, FFCSI has stepped up to the Treasurer post and we value her continued Board participation. Other Board Members: Bill Main, FCSI - TAD Representative; Jonn Close, FCSI - AIPAC; John Cornyn, FCSI (EM) - Past President; Greg Jewell - Executive Administrator.
Looking forward to great accomplishments for the Board and for FCSI! 
Sincerely,
Nahum Goldberg, FCSI
President FCSI Educational Foundation
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SUBMIT YOUR PROJECT FOR THE SURFACE TRAVEL AWARDS
Surface Magazine introduces it inaugural Surface Travel Awards, a tribute to the best, most thoughtfully conceived spaces and products, as well as the architects, designers, and other innovators who inspire, empower, and connect us as we traverse the world. Produced in collaboration with Peter Frank, former director of editorial product development at Travel + Leisure, a distinguished panel of jurors will choose the best hotels, restaurants, public spaces, retail outlets, cultural institutions, airports, travel products and luggage, branding, and more.
Entry Requirements:
- The entry must pertain to one of the official categories.The entry must have been completed between January 1, 2016 and May 15, 2017.
- Entry fee: $100 per submission if submitted by April 10, 2017. $250 per submission thereafter. $75 for every additional entry after the first.
- All entries must be submitted by the deadline of May 15, 2017.
- A single project may be entered into multiple categories (for example, a hotel may enter under the Hotel category and the Branding category, or may submit its restaurant in the Restaurant category). A separate fee will be charged for each entry.
- The Awards are global and open to anyone, but submissions must be written in English.
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DIRECT CONNECTION SPONSOR SPOTLIGHT
Electrolux
Electrolux thermaline a new era in professional cooking
M2M - Made to Measure
Innovative design is functional.
Electrolux launched the new therma
line
M2M - Made to Measure, created to offer every top chef a partnership for life, meeting the requirements of five-star hotels and fine dining restaurants with the latest professional technology and ultimate kitchen design.
Whether you prefer traditional gas burners or electric functions to prepare your recipes, or can't do without induction technology for your finest creations, the new thermaline M2M - Made to Measure enables you to choose among an extensive range of different cooking options.
Therma has been dedicated to creating excellence since 1871, when the first stove-production site was established in Switzerland, inaugurating a suite of products engineered and built to continuously meet and exceed the customers' expectations with outstanding innovative design.
Today t
hermaline
is Electrolux's Swiss-made premium cooking range.
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