Innovative Hospitality Solutions
Danett Carper
Next Step Design
CORPORATE
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| | A Special Invitation from FCSI Asia Pacific April 12 - Singapore |
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Correction - 2nd Quarter 2016 Edition Foodservice Consultant
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FCSI-TA apologizes for errors in the 2016 second quarter issue of Foodservice Consultant, with the misspelling of the name of Imperial Brown, a Platinum Sponsor of the FCSI-TA Nashville Conference, and two other sponsors whose names ran together - Manitowoc Foodservice and Piper Products.
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Congratulations to
Pamela Eaton, FCSI
LEED AP BD+C on her promotion!
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Regional Manager, Washington, D.C.
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Pam has worked with Cini-Little since 1996. As Regional Manager of the Maryland/Washington, DC metropolitan area, Pam will be responsible for the continued growth and management of our foodservice design practice. She will continue her current role as senior design consultant for projects in varied markets, most especially in government procurement projects and culinary school design, focusing on sustainable design, an essential component to the foodservice facility of the future.
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Renew Your FCSI Membership by March 31
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| If you have not already done so, please be sure to renew your membership TODAY to avoid suspension of your membership benefits. Questions about renewing? Contact Penny |
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Congratulations to the 2016 Innovation Showcase Finalists!
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Be sure to vote for the Product of the Year at the FCSI Nashville Conference!
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Here are the 10 finalists:
AccuTemp Products, Inc. AccuSteam Griddle
Amerex Corporation COBRA
Follett Corporation Horizon 1010/1410 Series Chewblet� Ice Machines
Franke Franke Air Purification System (APS)
LTI 2 Tier QuickSwitch Ceramic Glass Display
MEIKO GreenEye™ System
Perlick Tobin Ellis Signature Cocktail Station
Thermo-Kool TK3C-2 Multi-Cavity Blast Chiller/Shock Freezer
Vollrath Company, LLC Downdraft Vent Module
Vulcan Vulcan Low Water Energy (LWE) Countertop Electric Steamer ________________________
The Innovation Showcase is open Thursday, April 14 from 11:30am-5:30 and Friday, April 15 from 10:00am-5:00 p.m. Be sure to visit the Showcase at the FCSI Nashville Conference at Loews Vanderbilt. |
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Live From Nashville!
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James Camacho, FCSI
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Our conference is only 2 weeks from today! If you have not been to Nashville in the past, you are in for a treat. If you have visited before, we want to welcome you back. Nashville is full of southern hospitality and tunes. Everywhere you go you are always reminded of the music industry. Not all the music is country - you can rock all night or catch some great jazz and blues. The FCSI-TA Conference is going to be a great time with learning opportunities for all - young emerging consultants, older or more experienced consultants, either design or MAS consultants, all will find something they can take home. There will be many opportunities to meet and greet old friends and make new friends. Make sure to take time to speak to all our sponsors and thank them for their continued support.
In addition to the sponsors, we need to take time to thank those members who have volunteered to serve our Society through the years. There are many who are or have served on our many committees, boards and especially our many past presidents and chairs. Thank you to these members who donate or have donated their time to give back to the industry that has given so much to us. They volunteer to make sure that the younger consultant members are better prepared to compete in a time when being a Professional FCSI Member is an accomplishment that our clients will recognize. After my short time as the current chair, I realize we do not do this for the pay! (because there is not any!!)
Take the time to seek out current and former Board members, Council of Fellow members and past presidents and chairs and tell them Thank You.
I look forward to seeing you in Nashville in two weeks.
James Camacho, FCSI, CSI
Chair, FCSI The Americas
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FCSI NASHVILLE CONFERENCE
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HX Foodservice Pioneering Concept Contest
CONCEIVE, CREATE AND ROUGH-DESIGN YOUR MOST EDGY IDEA FOR THE FOLLOWING:
 A revenue-generating foodservice concept that can open and operate in an under-used, nontraditional location in a public area or in a host (client) venue. Lobbies, courtyards, hallways, concourses or any high-traffic space not specifically outfitted to foodservice are venue examples. These are locations where access to water is limited and ventilation and gas connections are non-existent.
NOTE: Your concept MUST BE SCALABLE to be constructed on the HX: The Hotel Experience exhibit floor. The selected concept will be built as a life-sized, working "set" located on the show floor. Your model will be an actual gathering place for food and equipment demonstrations during the Show. Attendees looking to network and rejuvenate can do so in your innovative foodservice "concept" during the Show as well.
The first, second and third place winners will be notified by May 27, 2016. Full Details
YOU'LL NEED THESE ELEMENTS:
- Concept Narrative: Describing your vision
- Concept Sketch: Your vision in a color rendering
- Floorplan, Elevation & Equipment List
WHAT'S THE PRIZE?
The first place winner will receive paid travel and hotel expenses to supervise installation of the project on the exhibition floor and to attend the show. In addition to industry recognition, your concept will be promoted in Show communications and collateral, and be featured in a future issue of Foodservice Equipment Reports magazine. You will have the opportunity to present a seminar at HX and HX will create a video interview with you to run on both FER and HX. You will have the opportunity to describe your concept vision and the equipment that enables it. You will also have access to leads generated by visitors to the concept installation on the show floor.
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CHAPTER CORNER - FCSI CANADIAN CHAPTER
FCSI exhibited at the 2016 Restaurant Show, thanks to the FCSI-TA Canadian Chapter! The 71st Annual Show took place February 28-March 1 in Toronto.
Here, you can see
Stu Bellingham, FCSI, Ian Jameson, FCSI, Larry Sommers and Stephen Tyler working hard at the show!
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UPDATED CONFERENCE SESSION - FCSI Nashville Conference
Saturday, April 16 - 10:30-11:45 a.m.
BUSINESS BREAKOUT: The Consultants' Role in Foodservice's Changing Technological Landscape
This session was originally named POS - What is it good for?...Absolutely Everything
Presenters: Karen Malody, FCSI, MSW, Principal, Culinary Options, AJ Barker, Director of Operations/Chef, Think Tank HG/CK+B, Tom Hilton, Innovative Hospitality Solutions; Moderator Joe Carbonara, Editorial Director, Foodservice Equipment & Supplies Magazine & restaurant development + design magazine
For foodservice operators across all categories front and back of the house technology continues to become a more integral part of their value proposition. That's because customer-facing technologies such as digital menu boards, kiosk ordering systems and back of the house systems such as point of sales now work together to help create impactful brand experience and allow operators to better manage their businesses. Because these systems impact both the consumer and employee journey through a foodservice operation, FCSI consultants will need to help their customers specify the right tools to help manage their businesses effectively and efficiently. Our panel of experts will discuss the changing role of technology and how that will impact the value proposition FCSI members offer their customers moving forward.
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CHAPTER CORNER - PACIFIC NORTHWEST CHAPTER
SOLUTIONS 3: ANOTHER SUCCESSFUL EVENT
Solutions 3, "The Faces Behind the Food", attracted 250 attendees to the Microsoft Campus on March 3. Jointly sponsored by FCSI PNW Chapter, AHF Washington Chapter and SHFM, this volunteer-organized event has doubled in size over its six years. The cross pollination of college & university, business & industry, healthcare, K-12, manufacturer & supplier and FCSI consultants has consistently been referenced as the best one-day industry conference in the country. This year's speakers focused on the issues surrounding the people behind our industry. From farmers and fishers, to culinary and service staff, and everyone in between, there was progressive discussion around how we as an industry sustain the supply of faces behind the food we serve. Keynote speaker, Richard Worzel, wrapped the day up by exploring future trends that will impact human sustainability in the work force. The Pacific Northwest Chapter is proud to be a part of this energizing event.
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HANDWASHING FOR LIFE'S NOROVIRUS SUMMIT III
April 26, 2016 - South Point Casino - 9777 S. Las Vegas Blvd, Las Vegas, NV
Norovirus remains far and away the number one source of foodborne outbreaks across the country and across the seas. There is new research indicating that concerned operators have new weapons to fit their individual operations.
This is a conference for cross-functional teams to assess the Norovirus risk and technology-based solutions in light of the Chipotle Norovirus outbreak and resultant federal subpoena.
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DIRECT CONNECTION SPONSOR SPOTLIGHT
Alto-Shaam was recently honored with the prestigious Wisconsin Manufacturer of the Year Award, an annual recognition of excellence in manufacturing. The award was for large manufacturing companies with 300-750 employees. Recognized for its commitment to innovation, philanthropy, technological advances, commitment to customer satisfaction and quality jobs, Alto-Shaam was one of six Wisconsin companies to be honored this year. Alto-Shaam continues to embrace technology as a way to enhance the company's manufacturing velocity, while still keeping employees and job growth top of mind.
"Alto-Shaam is honored to have been recognized as Wisconsin Manufacturer of the Year," said Steve Maahs, president, Alto-Shaam Inc. "I'm grateful to our employees whose combined efforts have helped us get to where we are today and drive Alto-Shaam to continue as a leader in the industry."
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A SPECIAL THANKS TO OUR 2016
DIRECT CONNECTION SPONSORS
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Copyright � 2016. All Rights Reserved.
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