Norman's Notes
Day in the Life notes from an MAS and design consultant with a fresh perspective on foodservice industry trends and issues, plus thoughts on recruiting and working with the next generation of foodservice professionals.
The Secret Benefits of Blast Chilling
At a recent educational seminar on blast-chilling, I learned quite a few things about the decades-old technology that continues to grow in popularity among larger-scale, high-volume non-commercial foodservice operations such as schools, colleges, and hospitals. Most interesting; however, was learning about the number of other uses for blast chillers, aside from just adhering to food safety regulat ...... Read More
Comments (0)Renovation Drives Innovation
It is a scene that is taking place in cities and towns all over the country. Old, beautiful buildings with original facades lost under layers of metal and stucco are slowly being restored to the grandeur once intended for them. Urban revitalization of this kind has turned city centers back into the bustling gathering places they once were, in many cases, before big box retailers and e ...... Read More
Comments (2)The New LEED Green Associate Accreditation
This Spring, the United States Green Building Council released a new version of LEED known as LEED 2009, or LEED Version 3 (v3). As part of the new version, the USGBC also introduced a more extensive list of varying types of LEED Accredited Professionals. In the past, only the LEED AP program was available for architects, foodservice consultants, and other professionals looking to stud ...... Read More
Comments (3)Judging is Collaboration
I had the pleasure of serving as a judge for FE&S’ 2009 Facility Design Project of the Year. Right off the bat, there were huge differences among the various consultant-judges in what we agreed and disagreed on, and it was clear how our varying personalities and design styles came into play. We all right away had our favorite projects picked out, with each of us thinking our ...... Read More
Comments (4)Comments Welcome
I would like to just briefly thank everyone who has given me feedback regarding my blog posts here on the FE&S website. At first I was not sure if anyone was even reading my posts, but the response I received in person at the NAFEM show and other events have been positive. To those who have not already commented, please feel free to do so, or ask any questions, and I will gladly fo ...... Read More
Comments (3)Everything Always Changes
While attending FCSI’s pre-NAFEM event in Orlando, Fla., I had the great pleasure of sitting in on a presentation by Christopher C. Muller, Ph.D., professor and director of the Center for Multi-Restaurant Management at the Rosen College of Hospitality Management at the University of Central Florida. You know how every once in a while a speaker will grab your attention and not let go un ...... Read More
Comments (1)NAFEM 2009
Like many of you around the country who have been suffering from cold temperatures and endless snow, a week in Florida sounds like heaven right now. So, that’s one reason to get away and head to The NAFEM Show, Feb. 5 – 7, in sunny Orlando. Unlike the previous NAFEM shows that were always held in the fall, we are now moving into a 10-year period where NAFEM falls ev ...... Read More
Comments (1)Exciting FCSI News
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 sa ...... Read More
Comments (4)FCSI Super Regional in Toronto, Ontario
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 a ...... Read More
Comments (1)Back to School Time: The Changing Face of School Foodservice
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 ...... Read More
Comments (0)The NAFEM Specifier ID Number
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 p ...... Read More
Comments (0)The Need for Constant Marketing
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 ...... Read More
Comments (3)
