Thank You to Our Direct Connection Sponsors!
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Gaylord: A Smarter Kitchen is in the Air
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Design, space, budget, mitigating odors, energy savings or peace of mind, whatever your challenge, no one provides solutions like Gaylord Industries.
Gaylord’s EL, ELX and ELXC Series are designed to clear the air while saving energy, boosting efficiency and reducing operating costs to meet every budget with the end user in mind. Our latest patented innovation, The Eliminator, is the perfect space-saving solution for your smoke and odor challenged project.
Our industry is built on relationships and our goal is to provide you a full catalog of innovative solutions ensuring we exceed consultant and foodservice operator needs from design to installation and commissioning.
To learn more about Gaylord, please
view
or
visit
.
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In This Issue:
Camp FCSI Austin
Membership News
Save the Date
Chapter Corner
Industry News
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Greetings FCSI-TA Members,
I hope this message finds you healthy and safe during this uncertain time. It has been a month since my state of Washington has been placed on a stay at home order and I, along with many of you have had to adapt to a “new normal.” While we continue to ensure our projects move forward while maintaining social distancing, I often wonder what our world will look like when the coronavirus emergency is over. Will our favorite restaurants and local businesses re-open? Will projects that have been put on hold come back? Or are we going to struggle while we wait for our economy to come back? What steps can we take to prepare for the future?
Working from home has been somewhat of a challenge as I’ve had to adapt to working alongside my wife and 13-year old daughter in our home office. They have listened to my conference calls, while I now listen to calls between my daughter and her teachers. We’ve all had to adapt to our new environment and a new way of accomplishing our goals together. For my online meetings, I have had to learn to use a few new applications and have found that I like using the Microsoft Teams App. The app allows for screen sharing along with web cam usage, and as a plus, it also allows those of us with a slower internet connection to call in. As entertaining as it has been listening to other people’s dogs bark randomly, I continue to cross my fingers hoping my dog and parrots don’t feel the need to join in. I anxiously await the days to come where I’m able to meet with my clients face to face again.
During this time, I have also started to evaluate how to ensure our company will not only survive during this time of social distancing but also be ready to thrive once it is over. As a small business, our company qualifies for the payroll protection program offered through the Small Business Administration (SBA). This program helps cover payroll for our employees to prevent company layoffs. While the first round of funds has been exhausted, another round is on the way. To apply for this assistance, you will want to contact your company’s bank. For more information check out this
website
. FCSI is also posting information about new legislation and links to resources for small businesses
here.
I hope you are all able to use the resources available to help ease the financial burden as we work through this challenging time.
I have found that a great way to keep in touch with my fellow FCSI members is joining the weekly online Happy Hour. On each call there have been anywhere between 50 and 75 people discussing anything from PPP loans to how design could change in the future because of the recent Covid-19. We have discussed how the virus is impacting firms and also had some light-hearted conversations. It has been great connecting with other consultants during this time and discussing our common interests.
While I would love to be with you all at CAMP FCSI this weekend, I am thrilled that we were able to reschedule rather than cancel and am looking forward to a great event in August! As always, the education will be top notch - I am really looking forward to
“The Future of Food” and the closing keynote, “The Economy of the next 50 years will be Run by the Customer Experience” Also, the “Deep Dive – Strategic Planning Workshop” piqued my interest and sounds to be beneficial especially after these most recent events that have taken place. I am excited to see all of my industry friends and participate in another great conference!
I hope you and your families remain healthy and safe during this unprecedented time.
Warm Regards,
Brent Hall, FCSI
Treasurer FCSI-TA
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FCSI is updating a resource list about the COVID-19 pandemic regularly. Check for new items
here
.
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Camp FCSI Conference 2020
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NEW DATES
AUGUST 24-26, 2020
Today I’m professionally sad, not just because of everything going on around us but because my favorite FCSI event should be starting tonight in Austin, TX. Planning and coordinating events is the favorite part of my job. Watching the interactions of members during the opening party brings about an excitement and electricity into the air.
Thankfully we have been fortunate to not have to cancel the Austin conference entirely. We still are planning to host the same great parties and education that were planned all along. While the world will show us a new reality over the next few weeks as everything starts to open back up, my goal is to have a “new normal” conference starting Monday August 24th in Austin. In the meantime, I will raise a cocktail to all of our FCSI members tonight celebrating our connections and friendships.
Until August….Wade
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RESERVATIONS AT THE HYATT LOST PINES RESORT
If you already had a reservation at the Hyatt Lost Pines Resort for the April/May dates, you must rebook for the new dates. Book using the link below in order to receive the special rate of $229 per night.
Please book right away -- the block is filling up quickly!
CAMP FCSI REGISTRATION
If you have already registered for camp you do not need to do anything else -- all current registrations will be applied to the new dates. If you haven't registered yet, don't worry! You can still do so using the link below.
If you have questions about your registration please contact
Penny for assistance.
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CAMP FCSI DIAMOND SPONSORS
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CAMP FCSI PLATINUM SPONSORS
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CAMP FCSI SILVER SPONSORS
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If you would like to become a camp sponsor,
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Thank you to our First-Time Attendee Grant Sponsors
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Upcoming CEU Opportunities
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Webinars and Online Events
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NEW! FCSI Webinar Series
Do you have an idea for a webinar that would be beneficial for the foodservice and hospitality audience? Would you like to share your knowledge in a particular subject area? If so, we invite you to share your idea with the FCSI staff! You can help us develop webinars that will take place through 2020. Whether you are a consultant member, corporate member or allied member, we want to hear from you! Contact
Amy Stark if you have suggestions or questions!
Keep an eye out for our first series of webinars in May!
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The Upside of Down: How to Survive, Revive, and Thrive!
Join this panel of experts who will share their insight to help move the foodservice industry forward into our new normal by presenting on such important topics as amplifying an employee experience, developing menus that support a brand's personality, food safety and messaging, and effecting positive change to drive profits. The webinar will run from 1:00 pm - 4:00 pm ET, and will include a 15 minute break.
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FCSI Education Provider Program
The FCSI Education Provider Program offers FCSI Corporate, Allied or Affiliate members, industry associations, and educational organizations the opportunity to present educational programs where ideas and information valuable to foodservice industry consultants are introduced and discussed.
FCSI consultant members participating in a pre-approved FCSI Education Provider program will earn Continuing Education Units (CEUs) toward their requirements for professional education and maintenance of membership status.
New on-demand CEU programs are added to the FCSI calendar every Monday. Find opportunities
here.
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FCSI Wednesday Happy Hour
We're all getting tired of being isolated from colleagues and clients. FCSI wants to help you through this challenging time with our Wednesday Happy Hour get togethers. More than 70 members have joined the Zoom events, discussing ideas for helping clients and keeping business working smoothly. Each week's discussion also includes surveys of attendees that help us all get a better picture of the current industry environment.
Watch for emails from FCSI staff for a link to next Wednesday's Happy Hour discussion. We're always looking for new topics to include in the conversation.
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Former member and longtime friend of FCSI Matthew William Marrack passed away April 16, 2020, in Toronto of complications from COVID-19.
In his life's work in the foodservice industry Matt created an enduring legacy by contributing to the credibility of the foodservice consultant through his new firm and his approach to operations, design and planning. He crossed paths with many sectors in foodservices, from the educational aspects, to design and implementation of many prestigious projects. Matt supported the Canadian Chapter by writing articles and never shying away when asked for a foodservice consultant's point of view.
Matt was 66 years old. He will be forever loved and missed by his siblings, Peter (Vicki) and Molly (Bob), his nephew Peter Jr., and his nieces Lindsay and Andrea.
Condolences for Matt's family can be shared
here.
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Renowned industry leader Ira Beer passed away on Tuesday April 21.
Ira’s remarkable career started in the 1960’s and spanned six decades. He proudly served on FCSI’s Board and was appointed to its Council of Fellows in 1995. He was a great innovator and among the first consultants to embrace the computer revolution. Ira maintained a virtual Who’s Who of corporate clients, law firms, developers and cultural institutions. He was a successful educator, author and businessman; an adventurous world traveler, a philanthropist, and most importantly a friend and inspiration to all who knew him.
In 1976 Ira founded Beer Associates. In 2011 Gary Jacobs and Bob Doland were honored to have him join them at what became Jacobs Doland Beer. During his recent retirement he enjoyed spending time with his beloved family and pursuing many charitable endeavors, most notably the Yeshiva of South Shore (
www.yoss.org) where a memorial fund has been established.
He is survived by his wife Gisele, sons Michael and Jeffrey, grandchildren Jonathan, Zachary, Jamie, Tamar, Michal, Yonatan, Sari, and Azi and his sister Anita.
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Congratulations to these new FCSI Professional Members
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Brandon Drake, FCSI
Camacho
Kevin Edgerton, FCSI
Faust Howell Associates
Jay Garcia, FCSI
Nyikos Associates
Anja Kuechenmeister, FCSI
Camacho
Jose Claro Lopes, FCSI
Precx Projetos e Treinamento
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Joe Mora, FCSI
Davella Studios
Tarah Schroeder, FCSI
Ricca Design Studios
Keith Short, FCSI
Cini Little International
Nathalia Sifuentes, FCSI
Pucci Sifuentes FS Consultants
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John Fitzpatrick
Foodservice Dairy Strategies
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Job and Project Resource Support
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During this uncertain time, we recognize that many consultants remain busy and projects are moving forward. For others, business may be slower and projects are on hold. We are here to help - if you have leads or projects that you are looking to collaborate on, let us know. If you are looking for projects or additional work, let us know. We will track our consultant members’ needs and help connect you with each other. In addition, please
check out the FCSI job board
to post or learn about industry positions available.
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Stock up on FCSI The Americas attire for the new year and show up in style at the upcoming Conference in Austin!
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MEMBERSHIP PINS AVAILABLE
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Members, do you want to show off your commitment to FCSI? Pins are now available to promote the number of years you have been an FCSI Member (5 year increments). These pins are free of charge and are available upon request. Place your order
here and allow 3-4 weeks for processing.
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Welcome to CEU Central where you can log your CEUs, view upcoming events, webinars, and set date events.
Visit the FCSI
Calendar
for current programs.
Contact
Penny
if you have questions about your journal or logging CEUs.
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HX 2020 CALL FOR SPEAKERS
Now is the time to be ready for the new normal of foodservice.
HX: The Hotel Experience Powered by AAHOA
is looking for a relevant, customer-focused, revenue-generating foodservice concept design that can open and operate in nontraditional locations that are ventless and have minimal plumbing. The situation surrounding COVID-19 continues to change everyone’s business and personal routines daily. We recognize all businesses are dealing with a new reality. However, it may be a great time to connect with your team or business partners to lead innovation transformation. No limits, no budget just creative ideas and collaboration. Check out this opportunity to shine and be recognized. Applications are due by May 15 and HX show is not until November 2020.
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Congratulations to Award-Winning Consultants
The 2020 Foodservice Equipment and Supplies Hall of Fame award was presented to Harry Schildkraut, FCSI, of S2O Consulting. The Hall of Fame Award is FE&S magazine’s way of recognizing individuals who have contributed to the good of the industry throughout their career by achieving exceptional results while operating with a great deal of personal integrity.
FCSI member Scott Reitano, Reitano Design Group, was recognized by the magazine as a 2020 Top Achiever. Top Achievers are award-worthy personalities in various segments of the foodservice equipment and supplies channel with a single common trait: an unflinching ability to provide value on the customer’s terms.
The 2020 FE&S Facility Design Project of the Year was awarded to Peterson Dining Hall at Camp Southern Ground. It was designed by Camacho.
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Consultants Contributing Corner
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Want to share your stories, projects, or insight? Headquarters is always happy to feature articles from Consultant Members in the monthly e-newsletter, the Direct Connection!
We encourage Consultants to take some time and share experiences with the membership. No idea or topic is too silly!
If you would like to have an article featured in the Direct Connection, submit it to
Wade
by the 23rd of each month!
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