October 2018
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ASSOCIATE
Devin McConnell
Culinary Advisors

Keith Short
Cini-Little International 

Meloney Smith
Laschober + Sovich
2019 Project Showcase Released! 
The 2019 Project Showcase has arrived! The printed issue was once again sent to 10,000 architects. You can view the digital version here
Save the Date
Second Wednesday of each month 1-2pm ET

SSA Office, Tampa Florida
November 1-2, 2018

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

Orlando, FL
February 5-6, 2019

Orlando, FL
Orange County Convention Center
February 7-9, 2019

McCormick Place
Chicago, IL 
May 18-21, 2019
Consultant Contributing Corner
If you are a Consultant and would like to share your experiences with our Society, please contact Sydney.
FCSI TA CANADIAN TRUSTEE 2018 REPORT
Patrick Watt, FCSI

The Americas FCSI Executive Director, Mr. Wade Koehler, CAE, was kind enough to provide a comprehensive description of the format and standards I should follow while writing this piece. When I asked about content Wade suggested I put a Canadian spin on it to represent the Chapter for which I am Trustee. My joking reply was 'how about healthcare, hockey and pot?'; well I guess I was not joking.

This is not the forum to try and evaluate the political or social merits of the Canadian healthcare system, but I will provide two insights into Canadian healthcare relative to our industry:
  1. Professionals buy private health coverage for services which are not covered by the public health system in Canada. A family of five (5) pays an annual premium of approximately $5000 which covers basic dental, eye-care, prescriptions as well as acute care enhancements.
  2. The basic healthcare provided to the entire Canadian work force does support the freedom of job movement without the fear of losing health coverage. This can stabilize food service labour availability for seasonal and start up foodservice operations.  
In every arena across Canada, foodservice planning and hockey intersect. Dining at the local arena used to be grilled hot dogs from a domestic griddle with a can of pop and maybe a bag of chips or penny candy. Now we are seeing FCSI professionals being engaged, and everything from fresh stations to chicken and waffles are in. A fine example of this is the Cocagne Arena in southeastern New Brunswick serving a double lobster (locally fished) roll platter and fries for $20. Who doesn't want to go to that tournament!!

October 17th was the day cannabis become legal in all of Canada. I forget where I was going with this!
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

TIME TO CHANGE WITH THE SEASON
CONNIE DICKSON, FCSI

Ah, fall! Although my "back-to-school" days are well behind me, I still get a burst of fresh-start energy when fall arrives. It's a great time to consider professional goals and begin lining up tools to accomplish them. For Foodservice Consultants, fall may launch the journey to become a Professional Member of FCSI.

To the world at large, the FCSI letters behind your name signal credibility. Within FCSI, those letters speak to your commitment to FCSI and to continuing education. And, the Professional membership process hones skills that will serve you well in your work.

Best  of all, the process includes a full complement of resources and coaches. Coaches offer guidance, answer questions, cheers you on (occasionally push...) and strengthen your ties with FCSI. If you're on the way to Professional membership, be sure to use all the resources available to you! And if you're considering Professional membership, fall is the perfect time to take that first step!
 
The Council for Professional Standards - The Americas (CPSTA) sets standards of performance for professional FCSI-TA consultants, administers core competencies set by FCSI WW, and measures performance for core competencies.
SERVING UP SOLUTIONS: DEVELOPING A MENU TO CREATE 
GREATER ROI 
In this 17th episode of FCSI The Americas' Serving Up Solutions video series, John Reed, CEC, CCA, AAC, Certified Cicerone, explains how MAS Consultants can facilitate culinary and menu research and development with more clarity and greater ROI.

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

If you are interested in being featured in one of our upcoming videos, contact  Sydney .
It's that time of year again! Check your inbox next month for your 2019 membership renewal statement!
FCSI EUROPE, AFRICA, & MIDDLE EAST (EAME) CONFERENCE 2018 - THE FUTURE OF FOOD & HOSPITALITY 
ROTTERDAM, THE NETHERLANDS
OCTOBER 18-20, 2018
FCSI The Americas' staff was pleased to attend the 2018 FCSI EAME Conference, which took place in Rotterdam, Netherlands October 18-20 which saw approximately 280 attendees from all three divisions!

The SS Rotterdam, also known as "The Grande Dame", is a former ocean liner and cruise ship, and has been a hotel ship in Rotterdam, the Netherlands, since 2010. She sailed from 1959-2000.

The conference included a student competition, including nine students in hospitality from Europe with the task of presenting a business plan for a food and hospitality concept to meet the needs of those in the year 2045.

Topics of the conference included robotics and automation, feeding the world in the future, 3D food printing, using social media to boost revenue, Millennials and Generation Z, the future of hospitality, and how the new BIM Standard IFSE DD 7.1 is adopted in the Foodservice Industry.

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: 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 LopesPrecx Projetos e Treinamento
SOUTHEAST CHAPTER EVENT: 
NOVEMBER 1-2, 2018
The Southeast Chapter's annual event takes place in Tampa/Clearwater area of Florida, and kicks off with a cocktail social on November 1 at 5pm in SSA Studio in Tampa. A day of training is to follow on November 2 at 9am in the test kitchen of Eaton Marketing in Clearwater. This event will provide 6 CEU's for our day of training!
  • The cocktail social will be $25 in advance and $30 at the door to include a light dinner and cocktails / wine bar.
  • Hotel accommodations will be at the Westin Tampa Waterside. A room block will be available at a discount rate when an estimated attendance is determined This hotel is located in the adjoining building to the SSA Studio and a short walk to your rooms!
  • Everyone will be bussed to Eaton Marketing Friday morning to begin our full day of educational sessions split up with an awe-inspiring lunch prepared by Chef Rick! Manufacturers providing the education are being finalized, so look for future flyers. Educational session will finish around 5pm for everyone to make it back to the airport and home for the weekend.
Our mission is to gather professionally and socially to create communication channels and friendships throughout the region. As FCSI members,  we have all experienced a situation where we could use a little assistance from a fellow consultant. Hopefully Chapter events like this will strengthen our collaborative power and allow us to work together to find solutions and offer resources!


Questions? Contact  Robert Scheibly, Southeast Chapter Leader.
LATIN AMERICA'S MARKETING CULINARY SYMPOSIUM
Thursday, October 11, marked the first Symposium of Gastronomic Marketing organized by Food Gurus & FCSI in San Salvador, El Salvador.

The latest techniques and marketing tips were presented by the speakers and all the attendees finished satisfied with the information received.

Juan Matamoros, FCSI, presented "The Menu 2.0", and Erika Silva from Spain gave a master class on Gastromarketing & Neuromarketing applied to the suggested sale; followed by Rodolfo Salazar's presentation on social media "Restaurants in the connected era".

One of the attendees commented: "It was a practical and very professional congress".

We look forward to three more congresses being held in the Central America area by the end of 2019.
FCSI TA'S SOUTHEAST CHAPTER MONTHY 
REVIT WEBINAR
The 2nd Wednesday of every month from 1-2pm ET
October 10th at 1pm Eastern kicked off our first webinar episode titled "In the Beginning". We began by establishing our mission statement: "Developing beneficial Revit solutions for FCSI members, one parameter at a time." This mission encompasses all aspects of Revit throughout the industry including but not limited to manufacturers, content creators, content management software systems (KCL, AutoQuotes), and end users (Consultants). Creating a platform for all aspects of the Revit matrix allows a vast array of high-level expertise to create solutions and standardization. This platform also constructs a tremendous educational environment for users in the infancy stage of their Revit operations.

The first episode covered general information working to understand the audience so proper channels of discussion could be composed. This webinar is not your typical sit and listen type of situation, rather audience participation is highly encouraged and created the meat of the conversations diving into the topics of discussion. Poll questions for the audience in the first episode consisted of: "What level of experience do you consider yourself to be?", "How long has your firm been using Revit to producing project documents?", "Do your Revit process and procedures follow FCSI standards?", and "Where do you pull your Revit content from?". To see the results of these polls please visit the SE Chapter website. We are excited to continue to grow this webinar discussion, please pass along the registration invitation to all your industry colleagues and we look forward to the next episode. 

Register now for this monthly webinar held on the second Wednesday of every month at 1 pm ET through 2018 and 2019. 

FCSI TA'S CANADIAN CHAPTER RECAP

September 13 was a beautiful evening in Toronto as we boarded the private Tender to the R
oyal Canadian Yacht Club on the Toronto Islands. Lake Ontario was calm and we enjoyed a wonderful dinner and fellowship. We sadly said goodbye to a former Canadian Chair, Nick Van Velzen who has retired from Van Velzen+ Radchenko Consulting firm and is moving with his wife, Margaret to our Maritime Provinces of New Brunswick.

We will miss their laughter and friendly smiles.
UPPER MIDWEST CHAPTER EVENT THROUGH THE EYES OF 
SHELBY WURSCHER

The FCSI Upper Midwest Chapter Event was held October 25th at the Surly Brewery in Minneapolis, MN. We enjoyed an educational insight on designing the Surly Brewery by Rippe Associates' President Steve Carlson, FCSI.  Steve highlighted the goals and challenges of the design and execution of the venues. Surly provided a presentation on the history of the brand, as well as kitchen tours with the head chef to see the design and operation first hand. A panel of local service tech employees provided a valuable question and answer session on the common issues they see in the field and face within the industry. In the future, our industry will see issues as fewer service technicians are coming into the field. As consultants, we should also consider what we can do to extend our service to clients to help them maintain the equipment we specify. Thank you to everyone involved in hosting such a great event!

Shelby is the leader of the Committee for Emerging Consultants (C4EC), which strives 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.

Opening Party
We're shifting into high gear at  Andretti Indoor Karting and Gaming on Tuesday, February 5 from 7-10 pm. Here attendees can race against friends, channel their inner child in the arcade area, or lace up their bowling shoes. Many laughs will be heard, food and drinks will be shared, and networking will be encouraged. However, the fun doesn't stop here. 

Full Speed Ahead 
The checkered flag won't drop until Wednesday which is filled with many great educational topics and more networking opportunities. See the journey that lies ahead for everyone: 

Keynote Speaker

Sam Richter
Sam is an award-winning speaker and best selling author and is considered one of the world's top experts on sales intelligence and online reputation management. 

Green Flag ~ Do you really know your customers?
Checkered Flag ~ How well do you know yourself? 


Breakout Sessions
 Under the Hood An overview of commercial kitchen energy efficiency and the role of ventilation hoods
 If You Ain't First, You're Last -  Be Fearful of Mediocrity 
 Rev Your Engines - Revit Tips and Tricks to Help You Take the Lead
 Shifting Gears for Success  - Why Every Firm Needs a Strategic Plan
 Smoke Your Competition -  Thinking Outside the Kitchen 2.0
 Tech in the Fast Lane  - Using Technology in Foodservice
 Closing the Gap - Designing a Dining Experience for Generation Z
 Catch Me If You Can - The Future of Food
 Building Your Pit Crew  - Racing for the Client

Sponsorship Opportunities
FCSI TA Corporate Members, if you are looking for more exposure in 2019, consider sponsoring the Symposium 2019!  Learn more here.

Thank you to our 2019 Symposium Sponsors to Date! 

Platinum Sponsors
 

Gold Sponsors
       
          

Silver Sponsors




NAFEM SHOW 2019

The NAFEM Show is right around the corner. NAFEM's opening party will take place at the Hyatt Regency Hotel, Wednesday, February 6th at 5:30PM. The Show floor will be open Thursday, February 7 through Saturday, February 9.


Check out the  full schedule here.

Consultants - be sure to use the compensation code  FCSI19  to ensure your complimentary badge and gain early access to the Show floor on Thursday and Friday!


For questions regarding the registration process, please email  NAFEM or call 1-312-245-1054.

 KCL is pleased to announce Tech Tip Tuesdays, a series of free webinars just for you. The lunchtime sessions start at 1:00 pm Central. Each one will provide a tasty morsel of information on a focused topic in 20-30 minutes. The sessions, delivered in meal time, er, real time, will include a question and answer period.

 Topics will include an introduction to KCL for new users, as well as introduce new features, like KCL NapkinSketch, and help subscribers make the most of existing features, like custom blocks. See the current schedule below for details and registration information. Later this fall, the webinars will explore KCL efficiency tools like layer mapping and the Revit toolbar.

 Tech Tip Tuesdays  will build on the momentum of recent KCL On The Road live training sessions hosted by Pecinka-Ferri, Rational, and Welbilt. The online sessions will be recorded and made available on our  YouTube Channel .


*CEUs are not available for these webinars.

SPONSOR SPOTLIGHT: GAYLORD

Gaylord's Eliminator
Gaylord's Eliminator, FCSI's 2018 Product of the Year, is designed to abate smoke and diminish odor in a small, cost-effective footprint as mixed-use development continues to increase due to market pressures for sustainability and desire for greater housing density. The Eliminator provides ease of maintenance and reduces water, electrical and sewage infrastructure. The Eliminator meets all codes required for acceptance for use in any commercial kitchen: IMC, UL710, UL710C, UL867, NSF-2 and NFPA-96. In addition, it has been approved by the City of New York Dept. of Environmental Protection and the FDNY.
  • 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 facilitates 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.
  • Advanced technology reduces potential fire risk and duct cleanings

To learn more about Gaylord, please visit  www.gaylordventilation.com
 
To view the Eliminator Animation:  Play