Thank You to Our Direct Connection Sponsors! |
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Rob Carmichael and I attended the FCSI Montreal conference where it was wonderful to reconnect with industry friends. Some faces were familiar, a few were new, and it felt great to see and meet everyone.
-- Keven Hass
Gaylord recognizes foodservice operators are continuing to face labor challenges, rising operating costs, challenging designs, and/or space limitations. As innovators in kitchen ventilation with extensive foodservice design knowledge, we offer products designed to meet your every need. Gaylord Industries’ products are known for their durability, meticulous attention to detail – all custom-engineered to meet your every design and budget. Gaylord manufactures the award-winning patented Eliminator pollution control ventilators combining scrubbing into the exhaust hood footprint, we have both dry cartridge ELX Series commercial kitchen ventilators, clean in place ELXC ventilators, and ESP or TPF remote pollution control units as the basis of design. We also have demand control, which is our AirVantage DCKV, and UDS’s or utility distribution units. We both look forward to partnering with you in 2020 and beyond. Learn more: www.gaylordventilation.com
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IN THIS ISSUE
FCSI On Tap
BizEssentials
Chapter News
Membership News
Industry News
Quick Links
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Advice for Latin American Consultants |
Hola amigos!
After the restrictions derived from COVID 19, Latin America was one of the most affected areas in terms of businesses, restaurant losses and total closures of cities with some or no economic activity. Unfortunately, this situation eliminated companies and consultants related to the foodservice business. Now gastronomic businesses are beginning to develop their projects again, to make changes in their operations and to make the changes that the pandemic left as lessons to improve.
I saw foodservice companies, restaurants and consultants close operations for not being prepared for a situation like this. Now as new opportunities arise, projects that were stagnant for many months are restarting, and the amount to be developed is too much. In Latin America there are some new trends that are developing really fast. With the closing of approximately 30% of the restaurants there has been the opportunity for new concepts to grow and expand.
The current trends in Latin America are:
- Many of the casual restaurants have opted for the implementation of drive-true service since some customers still do not want to visit the dining rooms
- The size of the new rooms and restaurants have been minimized significantly, which has developed smaller and more efficient spaces
- The problems of finding kitchen and service personnel are being replaced by new technologies in kitchen equipment
- The dark kitchen continues to be a success and a way of pre-testing the market before opening;
- Many restaurant businesses managed to improve their profitability and inventory management because the pandemic forced them to keep their top selling products and improve the production costs of their recipes
- The development of hospital openings, especially from the central government of each country, has opened new opportunities for industrial kitchens and laundries
- There is a boom in franchise business, since most investors want to bet on successful and validated concepts
My best advice as a Latin American consultant is that your business should be able to diversify to have other areas in case of future problems. You should be able to count on other areas of development within the company to avoid stopping operations. It is a risk that cannot happen again.
I wish success to each of you. Regards from El Salvador!
--Juan Matamoros, FCSI
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We're looking for On Tap
Season 4 guest stars!
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The On Tap series is a hit -- and you can be part of the fun. The interviews are a great way to introduce yourself to your professional association and industry peers. Better yet -- they're a great way to get a professionally produced video (at no cost to you) that you can share with potential clients!
Filming for Season 4 is scheduled for July 19, 20, and 21. There's no travel required; you only need a computer, a camera, and a microphone. Each episode typically takes about 40 minutes to shoot.
Consultants, if you're interested
contact Wade by Friday, June 30
to be considered for the new season!
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Join Wade and Friends for Season 3!
On Tap presented by FCSI The Americas returned for its new season on January 3. This season's guests include many longtime FCSI members and a few new faces.
Check out the On Tap website to view the newest season and rewatch episodes from Season 1 and Season 2.
Most Recent Guests
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Check out our newest podcast, available on the FCSI The Americas YouTube channel. This pilot episode is hosted by Tarah Schroeder, FCSI, LEED AP of Ricca Design Studios. Her guest is Richard Young, Director of Food Service Technology Center, known to most industry insiders as "fishnick". Tarah and Richard dish about the merits of sustainability in foodservice design.
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Are you interested in guest hosting an episode of The Dish on Foodservice? Contact Wade for more information or submit your ideas! If you shared an idea in the fall please resubmit so we can be sure to include you in the process. |
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2023 FCSI The Americas Symposium |
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It's Time to Plan for the Symposium, January 30 and 31 in Orlando! |
The Conference Planning Committee is diving into the 2023 FCSI The Americas Symposium! The conference takes place just prior to the start of the NAFEM Show in Orlando, January 30 and 31, 2023.
We're eager to get back to our regular schedule of conference planning! We need your help to be sure next year's Symposium is another outstanding event filled with quality education and fun networking opportunities (including an opening party at Seaworld)!
We want your best, most creative session ideas for the Symposium. We are looking for cutting edge topics, the latest trends in marketing, kitchen design, business practices, collaboration, contracts, POS, digital signage, furniture, technology methods/social media, etc. Let your creative and inquisitive mind go crazy!
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Upper Midwest Chapter Reception |
Once again, the FCSI TA Upper Midwest Chapter threw a fantastic party during the 2022 NRA Show! This year's event was held at The Exchange on Michigan Avenue, a beautiful backdrop for a great event! |
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Latin America Chapter Conference |
The New Reality Gastronomic Congress, organized by FCSI and Food Gurus Central America, launched in Guatemala City this March.
This event took place at the Barcelo Hotel in Guatemala City, with the participation of the leaders of the Guatemalan restaurant and hotel industry.
Different topics were addressed, such as
- The state of the industry
- Marketing trends
- The metaverse and restaurants
- Leadership for restaurant GMs
One word sums up the event -- it was considered a SUCCESS!
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Northeast Chapter Golf Outing, Reception, and Dinner |
FCSI New England Chapter and the Manufacturers Agents for Foodservice Industry New England Chapter will host the yearly golf outing, reception and dinner Monday, June 13 at the Andover Country Club.
WHEN
Monday, June 13, 2022
9:00 AM sign in/12:00 PM Tee Off
Lunch will be served on the course.
Cocktails and dinner will follow
WHERE
Andover Country Club
60 Canterbury Street
Andover, MA 01810
REGISTRATION
Payment before 6/1/22 - $300 per person for golf, cart, and dinner
Payment after 6/1/22 - $325 per person for golf, cart, and dinner (No Exceptions)
Tournament is limited to the first 132 paid golfers.
DON’T BE SHUT OUT
$75 per person for dinner only
Cash bar
Tee Box Sponsorships are $300
Reservation & Checks payable to:
FCSI New England Chapter
c/o Thomas McArdle, TJM Consulting, Inc.
2 Main Street Suite 17-301C
Biddeford, Maine 04005
No money will be collected at the event. No exceptions will be made!
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Congratulations to these FCSI Members! |
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The 30th Annual Golf Scramble and Crab Feast Fundraiser
Wednesday, August 3, 2021
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Please join us for The 30th Annual Golf Scramble and Crab Feast Fundraiser for the FCSI Educational Foundation!
Sponsored by Birchfield Jacobs Foodsystems
GOLF
310 Links Lane, Queenstown, Maryland 21658
A Captain's Choice Scramble golf tournament will be held with shotgun tee-off time at 10:15 a.m. for 18 holes. Please arrive no later than 9:15 a.m. to get organized.
Registration includes greens fees, a cart, driving range tokens, and course beverages consisting of water, soda, and a variety of beer. Please contact the golf course directly for club rentals. Visit the website for registration fees.
CRABS
1710 Love Point Road, Stevensville, Maryland 21666
Refreshments and hors d'oeuvres will be served beginning at 4 p.m. and a crab feast with a dinner buffet at 5:30 p.m. Please bring your spouse or friend and dress casually. All FCSI members and their guests are welcome. Come for both events or just golf or dinner. Please feel free to extend this invitation to other industry affiliates.
MENU: Hot Maryland steamed crabs, grilled chicken, pit beef, local corn on the cob, crab soup, shrimp cocktail, crab balls, grilled sausage, Greek salad, grilled garlic potato wedges, vegetable and fruit platter, monster size cookies and brownies, ice cream, variety of beer, wine, and non-alcoholic beverages. Menu subject to minor changes.
ENTERTAINMENT: Live music
Deadline for registration is JULY 15th!
This is a hard deadline so register EARLY!
COVID-19 - Currently all restrictions have been lifted in the State of Maryland where the event will be held. We respectfully ask that you get your vaccination as this will be a maskless event due to constant eating and drinking.
QUESTIONS: Contact Birchfield Jacobs Foodsystems
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Check out the FCSI The Americas Job Page |
Are you looking for a new opportunity? Know someone who is ready for their next career move? Check out the FCSI The Americas job postings webpage for new opportunities!
If you're looking to hire and would like to be included on the website, email Penny for more information. |
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"Who Loves Ya" Golf Tournament |
The 2022 "Who loves ya" Golf Charity Tournament is back, September 28 at 8:30 am. The tournament is held at Bears Best Golf Club in Suwanee, Georgia. Email Anja ( anjak@camachousa.com) or Aimme ( aimmeh@camachousa.com) for details.
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Did you attend the NRA Show or take advantage of an Education Partner event?
A commitment to lifelong professional development is one of the things that sets FCSI consultants apart from others -- it indicates to clients and industry professionals that you are current with the skills and knowledge of foodservice equipment and industry trends.
Stay current with your membership by earning the following credits this year:
- Associate members are required to earn 3 CEU credits.
- Senior Associate members must earn 6 CEU credits.
- Professional members must earn 12 CEU credits.
Contact Penny if you have questions about your journal or logging CEU credits.
Instructions for logging CEU credits in your journal:
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NAFEM Show 2023 Registration Opens June 7 |
Once again, complimentary badges to the NAFEM Show 2023 are available to all FCSI consultant members and anyone from a member company who plans to attend. Contact Penny or Amy to request the special FCSI registration code.
The show runs from Wednesday, February 1 through Friday, February 3. Show hours are 9:00 am to 5 pm Wednesday and Thursday; 9:00 am to 3:00 pm on Friday. Training Time hours are from 8:00 to 9:00 am on Thursday and Friday. All FCSI consultants automatically get early access to the show floor for Training Time.
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Compass Consulting Industry Report |
The April monthly report indicates that the Owner Optimism Index of 93.2 is below the 48-year average of 98 and has shown a steady decline since June 2021. Restaurant operators short-term optimism is negative; however, their outlook is positive expecting SSS to grow during the next 6 months. This could be driven by the fact that Congress passed a new Restaurant Revitalization Fund Bill on April 7, 2022. Read the full report here.
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Want to share your stories, projects, or insight? |
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Headquarters is always happy to feature articles from Consultant Members in 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 Amy by the 23rd of each month.
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