ASSOCIATE
Tarah Schroeder
Ricca Design Studios
Eugene Taylor
FHA Architects
Orlando Espinosa
Cini-Little International, Inc.
INDIVIDUAL ALLIED
PJ Lamb
PB&J Commercial Agents
Carl Boutilier
PB&J Commercial Agents
CORPORATE
Tournus Equipment
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Congratulations to the Following Members Pursuing Professional Membership
SENIOR ASSOCIATE
Anja Kuechenmeister
Camacho
Carlos Tello
Arquitectura+Culinaria
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St. Georges Golf & Country Club, Toronto
April 4
Educational Workshop / Dinner
A workshop with registered dietician Lucia Weiler
Camacho's "Who Loves Ya" Charity Golf Tournament
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.
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Contact your chapter leader if you are interested in getting involved.
Chapter Leader:
Ed Arons, FCSI
, Colburn & Guyette Consulting Partners, Inc.
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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.
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HOLDING THE LINE
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William Caruso, FFCSI (PP) FCSI TA Chair |
As I write this I am preparing to head to Palm Springs to attend the joint NAFEM/ FEDA/ CFESA "Five Families" Conference. I am sure that we will discuss a wide range of relevant topics important to all of us as it relates to our working relationships and the ultimate professionalism that we provide to our clients... the folks who pay our bills!
One of the very relevant topics that has bothered me (and many of us in the foodservice consulting field) for many years now is the topic of "holding specifications".
Controversial, yes, but this is certainly a timely subject to discuss as we embark upon our upcoming Denver Conference next month. For many years our colleagues have discussed this subject between one another.
Factories always ask me (and I would bet many of us) about this issue, and it's one that we need to professionally address sooner than later. The bottom line in my estimation is that it is imperative that we, as entrusted professionals, owe it to our clients to "practice what we preach", namely - if you spec an item, then protect its integrity in any and all ways possible!
Our clients deserve the very best we have to give, and this issue really equals "the acid test" of our commitment to them and our profession. I am old school, probably because I have been doing this an awfully long time, and the term "ethics" was a given years ago (today, universities provide numerous courses on this topic...REALLY?!), but the phrase "do business the old fashioned way" - meaning to
provide the highest quality of services obtainable for our clients, is not and should not be "a dirty word". We must protect our specifications and, if need be, approach our clients verbally and in writing if our desired products are in danger of being substituted. There is a reason that we specify a product and we in turn may have to justi
fy why brand X is preferred over brand Y. In a State Supreme Court ruling, the court found for the food service consultant saying that the independent consultant was hired on a non-refundable fee basis, based on his industry knowledge and expertise borne out by years of practice. Legal precedent was set then, and still stands today, on the basis of that ruling, but each case may require both verbal and written justification in order for us to prevail. It's worth it - I am getting tired of being asked: "Why can't we as consultants hold our specs?"! We can and should...it takes effort, solid commitment and the fortitude to do what's right...let's make this an important discussion issue in 2018... if you talk the talk then walk the walk!
Thanks for listening - looking forward to seeing all of you in Denver soon!
My best regards,
William J. Caruso,
FFCSI (PP)
Chair - FCSI The Americas
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SPECIAL EVENTS AT
FCSI THE AMERICAS DENVER CONFERENCE
April 19-21, 2018
We are so excited to see you in Denver! Curious about what to pack? Here are some tips:
FREE PROFESSIONAL HEADSHOTS
Pack one professional outfit...the Conference is business casual but you will definitely want to take advantage of this FREE opportunity to update your professional headshot! Stop by the Headshot lounge any time Thursday or Friday and say CHEESE! Then ditch the tie and enjoy the rest of the Conference!
SILENT DISCO
Bring your dancin' shoes to the after-hours party on Friday night, hosted by the Committee for Emerging Consultants. If you have never been to a silent disco, you are in for a real treat!
FCSI's COLORADO CRAZY BOWL!
You'll definitely want to pack a bowling shirt or silly costume for the closing party at Punch Bowl Social - you could win big!
Grab a partner and be prepared for a few laughs with the crazy rules we've cooked up!
PRIZES INCLUDE:
Best Costume Prize - $100
Best Team of Two Outfit - $50 for each team member
Best Team Score - Comp Registration for each team member to the 2019 Symposium
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THANK YOU TO OUR 2018
CONFERENCE SPONSORS
Diamond Sponsors
Gold Sponsors
Silver Sponsors
First-Time Attendee
Matching Grant Sponsorship
Advance Tabco Baxter Manufacturing
Cambro
Eloma
G.A. Systems, Inc. Heatcraft
Kason Industries
(2 grants)
KCL (2 grants)
Polar King International Thermodyne
Traulsen Utility Refrigerator (2 grants)
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UPPER MIDWEST CHAPTER ANNUAL NETWORKING RECEPTION
The Upper Midwest Chapter of FCSI TA invites you to attend their annual networking reception during the NRA Show on
Sunday, May 20, 2018 from
5-7 p.m. in Chicago, Illinois.
PRICE -
$40 in advance $45 at the door
IO Urban Roofscape Lounge at the Godfrey Hotel
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HALTON-INNES OPENS SHOWROOM IN MEXICO CITY
On the first of March, Halton-Innes inaugurated their new showroom in Mexico City. It is the brand's first in the Spanish-speaking region, which Halton-Innes oversees.
Present at the opening ceremony were Mr. Mika Halttunen, Chairman of the Board / Halton, Mr. Roy Eriksson / Finish Ambassador to Mexico & Central America, Alvaro Migoya Von Bertrab / General Director at Innes and Mr. Javier Sorondo / Latin America relations FCSI The Americas. A large group of clients, foodservice professionals and Mexico FCSI members attended the event as well.
The showroom features the company's latest technologies and products in commercial kitchen ventilation, and it was noted that the lineup of Halton Group products is offered through this new showroom. Particularly interesting were the ventilated ceilings, ductless hoods and pollution control units.
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| From left to right: Javier Sorondo, Latin America Relations, FCSI The Americas, Carlos Tello, Alvaro Migoya Von Bertrab/ General Director at Innes, Roy Eriksson / Finish Ambassador to Mexico & Central America, Mika Halttunen, Chairman of the Board / Halton, and Hamid Banna |
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CINI-LITTLE POSITIONS FOR LONG TERM GROWTH
Germantown, MD, Effective March 31, 2018
- Cini*Little International, Inc. is excited to
announce organizational changes to position Cini
*
Little for a period of strategic growth.
"These
changes
are the result of the team's strategic vision and
succession planning process to position the firm for long-
term success," noted Diane Dowling, CEO/CFO of Cini*
Little.
Orlando Espinosa has transitioned from his role as Vice President of Design to become the President and Chief Operating Officer, succeeding Dick Eisenbarth who has been appointed to the newly created position of Vice President, Strategic Relations. Orlando joined the firm in 2017, bringing over 40 years of experience in the foods
ervice industry. "I am
honored that Dick, the Board, and the Leadership Team have asked me to take the reins as President & COO. I look
forward to working with them to provide sound leadership and guidance to the entire team," Espinosa shared.
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LIEBHERR TO INVEST $45 MILLION AT ITS NEWPORT NEWS FACILITY
Newport News, VA (USA) March 23, 2018 -
Liebherr-International AG, the family- owned company and one of the world's largest manufacturers of construction machinery and earthmoving equipment invests $45 million in the expansion of its Newport News, Virginia, facility. Liebherr, which has been manufacturing and operating in Newport News for over 48 years, invests $45 million in the expansion of its Newport News, Virginia, facility. The new expansion will include the construction of three new buildings on twenty-eight acres adjacent to the Liebherr's current manufacturing facility. With this investment, Liebherr continues to grow its operations in the United States.
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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.
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ARE YOU CONSIDERING PROFESSIONAL MEMBERSHIP?
Do you have questions about what it takes to become a Professional Member of FCSI?
How does the process work? How much time will it take? Will it help me be a better consultant
? Who can guide me along the way?
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| Doug Huber, FCSI, CFA, CFSP |
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Mark your calendar for Thursday, April 19 from 4:45-5:30 p.m. at the FCSI TA Conference in Denver! Doug Huber, FCSI, CFA, CFSP will lead a lively discussion of the why's and how's of Professional membership. Doug serves as the Testing Expert for CPSTA and the session will include a
number of CPSTA members.
CPSTA is the Council for Professional Standards for the Americas (we love our acronyms!). CPSTA is charged with maintaining standards for professional membership based on the core competencies for consultants. CPSTA uses the Industry Knowledge Exam (IKE) and the Professional Skills Exam (PSE) to evaluate skills and ensure professional members meet FCSI's standards.
Professional Membership, and the process to become one, offers career and personal benefits. Join us in Denver on April 19 to learn more!
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DIRECT CONNECTION SPONSOR SPOTLIGHT - HOBART
Hobart's NEW CLeN Warewasher turns dish
washing into a science, using industry-leading technology to rack up more clean dishes i
n less time.
The base machine (CLeN-BAS) features a
cust
omizable NSF Pot & Pan mode, programmable de-lime notification and new ergonomic door handles.
T
he energy recovery unit (CLeN-ERG) includes Drain Water Energy
Recovery and Tempering. And, finally the Advansys unit (CLeN-ADV) includes the Automatic Soil Removal option. In every configuration, the new CLeN
is designed to generate savings in water, energy, chemicals and labor.
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Copyright © 2016. All Rights Reserved.
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