Thank You to Our Direct Connection Sponsors! |
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RATIONAL Helps Foodservice Meet New Challenges |
As operators return to business in the post-pandemic “new normal,” they will face challenges. The right equipment can help smooth the transition and give kitchens the flexibility they need.
Intelligent equipment can replace headcount in the kitchen, allowing staff to effectively do more things at once. The iVario Pro can replace practically all other conventional appliances – boiling, pan-frying, and deep-frying up to 4 times faster, with up to 40% less energy consumption. The iVario is the most flexible of cooking equipment. It’s easy to use without having to worry about monitoring, burning or boiling over. Intelligent foodservice equipment is the future, and RATIONAL is at the forefront revolutionizing the way commercial kitchens operate.
The iCombi Pro and iVario Pro work together seamlessly to give unsurpassed performance. With advanced technology that works together, they can replace many other traditional pieces of cooking equipment, saving time, space, energy and labor in the kitchen.
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IN THIS ISSUE
On Tap Podcast Series
Chapter News
Membership News
Industry News
Quick Links
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From the Executive Director |
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Season Two of On Tap
presented by FCSI The Americas
We're continuing our journey through the wide world of foodservice consulting, meeting our members and learning what makes them and the industry tick.
Season Two has new FCSI members, new questions, and new answers. But you're still stuck with FCSI The Americas Executive Director Wade Koehler as your host!
August Special Guests
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FCSI Canada Chapter Award |
The Canada Chapter of FCSI The Americas presented two scholarship awards this summer. The awards were made to Holland College in Charlottetown, Price Edward's Island and Humber College in Toronto. The award funds will be used by the school to support scholarships to students.
Holland College is an internationally recognized leader in hands-on, skills-based training and offers more than 65 programs on 5 campuses. It is the home of the Culinary Institute of Canada, the country's premiere culinary school.
Humber College emphasizes hands-on, career-focused learning, and offers a broad range of credentials including bachelor's degrees, diplomas, certificates and Ontario graduate certificates. Humber's programs include Food andNutrition Management, Hospitality and Event Management, and Hotel and Restaurant Operations Management.
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REGISTER TODAY! New England Foodservice Industry Golf Outing |
Monday, October 4
Andover Country Club
60 Canterbury Street, Andover, MA
9:00 AM sign-in | 11:00 AM Dan Boever | 12:00 PM Tee Off
PRIORITY REGISTRATION DEADLINE is tomorrow,
Wednesday, September 1!
Dan Boever is back! Dan is a long drive world champion, golf entertainer, and Golf Channel celebrity. Lunch will be served on the course. Cocktails and dinner will follow.
Registration (includes golf, cart, and dinner):
Before 9/1/2 $275 per person
After 9/1/21 $300 per person
$75 per person for dinner only Cash bar
Tee Box Sponsorships are $300
Tournament is limited to the first 132 paid golfers.
For more information contact Jim Whiffen, Fountainhead Foodservice Group, at 781-221-7276.
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"Who Loves Ya" Camacho Golf Tournament is Back |
Wednesday, October 6
Bears Best Atlanta
5342 Aldeburgh Dr
Suwanee, GA 30024
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Southeast Chapter Networking and Educational Event |
October 13 & 14, 2021
Tampa/Clearwater, Florida
Wednesday, October 13; 5:00 pm
Cocktails & Networking - SSA Foodservice Design
601 S Harbour Island Blvd.
Clearwater, FL 33602
Thursday, October 14; 10:00 am to 3:00 pm
Day of Learning - Eaton Marketing’s Kitchen
5325 115th Avenue North
Clearwater, FL 33760
EDUCATION AGENDA
10:00 am to 10:15 am -- Sign in & Networking
10:15 am to 10:30 am -- Opening remarks by FCSI Southeast Chapter Leader, Danielle Mason (Vivreau) and Kevin Eaton (Eaton).
10:30 am to 12:30 pm -- “How many menu items can this equipment build?” Educational Talks
Thirty minute sessions with interactive Q&A. Chefs will be preparing lunch while educating and demonstrating different features about menu trends and application, size and layout for each type of equipment:
Fryers, Ovens, Char Grilles, & Holding Cabinets
- Purpose/application
- Types of different systems
- What to specify for varying menu items… what’s important to remember
- Key mistakes made by most operators and why…how to prevent
12:30 pm to 1:30 pm -- Lunch prepared by Chef Rick Pawlak and Chef Matthew McMeekin
1:00 pm to 1:30 pm -- Steamers (Southbend)
1:30 pm to 2:00 pm -- Reach-In & Undercounter Refrigeration (Hoshizaki)
2:00 pm to 2:30 pm -- Break
2:30 pm to 3:00 pm -- Modular Ice Machines (Welbilt)
3:00 pm to 3:30 pm -- Warewashing (Jackson)
3:30 pm -- Tour of kitchen, cocktails & closing comments by Kevin Eaton & Danielle Mason
FCSI Consultant Members earn up to 5 CEUs
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Senior Associate
Congratulations to the following consultants who have been approved for Senior Associate status and have entered into the Professional Membership Process!
Phillip Landgraf, Ricca Design Studios
Tim McDougald, Clevenger Associates
Associate
Renee Palmer, FoodSpace
George Perry, TBCI Design
Marcy Salisbury, Rippe Associates
Corporate
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Get Your Passports Ready! |
It's time to begin planning for the conference next April in Montreal!
Canada has reopened travel for vaccinated citizens. Make sure you're ready to travel next April so you can join us in Montreal for the FCSI The Americas biennial conference! Apply for or update your passports and keep an eye on travel notifications.
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Track Your 2021 CEUs Now and Avoid the Year-End Scramble! |
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CEU Opportunities Available on the FCSI Calendar |
We're finally getting back to in-person events, but there are still plenty of online opportunities to earn your CEUs. New sessions are updated weekly. Check out the upcoming events!
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ABASTUR ONLINE EVENTS
October 1, 2021; 10:30 am to 11:15 am
Optimize Your Kitchen Operation and Reduce Costs
Presenter: Hamid Banna
ABASTUR LIVE EVENTS; BANAMEX CENTER
September 29, 2021; 10:15 pm to 11:15 pm
Reinvent, Rediscover, Reconnect. New Business Models in Hospitality
Presenter: Omar Pereney
October 1, 2021; 11:15 am to 12:00 pm
Zero Waste: the Ecological Revolution in Restaurants and Hotels
Presenter: Alejandra Molinar
October 1, 2021; 5:15 pm to 6:00 pm
Green Technologies: the Sustainable Innovations You Need to Know
Presenter: Carlos Tello
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Fall Forum Invites Suppliers to Its October Event |
October 13-15, 2021
Hotel Distil
Louisville, KY
Fall Forum is a private, invitation-only event that connects suppliers with hospitality owners, interior designers, architects and purchasing agents, at an executive level through common experiences, cultural interests and distillery tours. Fall Forum caters to relationship building and business exchange in a relaxed environment. It is designed to provide access to key design decision-makers and advance your business in a unique way.
Fall Forum is a semi-hosted hospitality design professional event. Delegates (your customers and potential customers) receive a two-night hotel stay and eagerly participate in our event activities, cocktail receptions, and dinners.
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Compass Consulting Industry Report |
The most recent restaurant industry snapshot shows consumer sentiment dropped 4.3 points in July largely due to concerns over inflation. Staffing issues and the slow improvement in the job market are also causing a loss of consumer confidence. View the Report.
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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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