FESmag

Over the last few months some exciting changes have been taking place within Foodservice Consultant Society International (FCSI).  As I had wrote about in my previous blog post, FCSI held four Super Regional events this year in various cities around the country.  Not only was the attendance high at all events but so was the energy level.  Many of the attendees had great things to say about the seminars that touched on sustainability and waste management.  

As we look to the upcoming year, many new initiatives and events are currently being planned. Before I touch on the upcoming I would like to share a bit of the past.  On October 2, 2008 FCSI issued a ...Read More

Comments (2)

Throughout the last year, FCSI has held three Super Regional events in Providence, R.I.; Fort Worth, Texas; and Seattle. The fourth and final regional event will take place this week in Toronto, Ontario. The events this year have focused on the issues of sustainability and waste management. The Super Regionals are two-day events featuring industry experts that bring together different viewpoints and experiences, often which shed light on trends in sustainable foodservice, buildings and agriculture. 

Having attended two of the three prior events and leaving tomo...Read More

Comments (1)

In these health-conscious times it is only fitting that our schools become the front lines for wellness and good eating habits. If we can make students aware of the benefits of healthy eating habits and an all-around healthy lifestyle, we give them the tools to continue to be health-conscious into adulthood.

As foodservice designers, we see an increasing number of programs that require schools to remove fryers and, as a result, fried food from lunch programs. In their place, schools need to provide students healthy options in both the hot lunch and à la carte lines. These changes in menu options bring about more changes in design and equipment selection for design build and remodeling projects. 

Combi oven technology has become a staple in almost every school design that we curr...Read More

Comments (0)

The NAFEM Specifier ID number is a great way to give anyone with questions about a certain specification a means to get back to the person who originally made the spec. This makes for an easier communication channel between the parties involved and, most importantly, gives the end-user the correctly specified item.

It seems crazy to me not to use a system that is easily available and already in place. The benefits of the system far outweigh the small amount of time invested to get the program up and running.

My father, Ed Norman, wrote about the benefits of the Specifier ID Number in an article for FCSI’s Direct Connection monthly newsletter. The article explains the value of having and using the NAFEM Specifier ID Number and the benefits associated with it. This is an iss...Read More

Comments (0)

When speaking to fellow consultants from around the country, it seems that almost everyone is seeing a steady if not exorbitant amount of project work flow through their companies this year. As many may bask in the rewards of high project volume and cash flows, it does bring about some distinct and unique problems for smaller firms. How does one’s company continually market itself when days are consumed with designing, drafting, project meetings, writing specs and so on? 

A 10-hour day quickly can pass under these circumstances without even a thought given to where the project work will come from six months to a year from now. In these volatile economic times, six months of continual work can quickly turn sour and leave some wondering how they are going to keep the lights on and what could they have done to prevent this sudden downturn.

Having a ...Read More

Comments (1)

As I had mentioned in my first blog post last week, there are some very exciting new initiatives taking place within Foodservice Consultants Society International (FCSI), and they deal in particular with recruiting and retaining younger talent for the foodservice industry, certainly a hot topic right now.

Back in January of this year Pamela Eaton, of Cini-Little International, and I were contacted to lead what at the time was called the Young Members Forum, and we agreed to do so. Since that time, we have had numerous conference calls and a lot of headway has been made to involve as many young members as possi...Read More

Comments (1)

As this is my first blog post, I would like to briefly introduce myself to give you an idea of the background behind my thoughts and viewpoints.

My name is Eric Norman and I am a 26-year-old foodservice design and hospitality management consultant for MVP Services Group based in Dubuque, Iowa, and Chicago. I became interested in consulting at the ripe young age of 17 after my father and owner of the company, Ed Norman, asked me, “Do you want to be a foodservice consultant someday?” 

I attended my first NAFEM show and FCSI conference the same year and was immediately hooked on pursuing such a great career. I was amazed at the passion and interest of everyone attending the conference and knew this career choice was right for me. Through high school I had w...Read More

Comments (0)