Foodservice Consultants Society
International Selects New Management Group
FOR IMMEDIATE RELEASE
The board of directors of the Foodservice
Consultants Society International (FCSI) announces that it has selected Legge
Executive Group for full service association management and administration for
its 1,500-member foodservice consulting professional organization. The
selection was finalized during its recent Board of Directors meeting in Beijing, China.
Mr. Scott Legge, President of Legge Executive Group Inc., has served as the
FCSI Worldwide Executive Director for the past three years with administrative
support from FSA Group in Louisville,
Kentucky. Prior to taking
on the Executive Director’s position in early 2006 Scott had been a consultant
member of FCSI for 18 years, and is a past president of the Society.
Effective January 1, 2009 FCSI Worldwide will
utilize management services based in Rockwood, Ontario, Canada under the care
of Legge Executive Group. Scott Legge will continue to serve as FCSI worldwide
executive director. Mr. Legge has more than 30 years combined experience
as a foodservice operator, foodservice consultant and now association
professional.
LEG will manage all aspects of FCSI’s
worldwide operations including membership services, financial services, brand
management and promotion, governance, ethics, strategic planning, publications,
education and event planning.
Legge Executive Group Inc. (LEG) was
established in 2006 to allow Scott Legge to undertake the staff leadership role
of Executive Director for FCSI’s worldwide operations. LEG is pleased to
have added Betty Sinclair to the team. Mrs. Sinclair will act as FCSI’s
worldwide Director of Administration. Subcontracts have also been solidified
with Wade Koehler - Director of Sales and Public Relations, Liz Campbell
-Editor of The Consultant magazine, and Scott Gilbertson - Graphic Design for
The Consultant magazine, who have all been active participants on the FCSI
staff team over the past several years.
The FCSI worldwide staff team looks forward
to working with FCSI’s division and local unit/chapter administrators globally
in providing the best in member services and leadership support as we all work,
“Serving the Foodservice and Hospitality Profession” as “We Share, We Support,
We Inspire”.
FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL (FCSI)
PRESENTS AWARDS AT 2008 WORLDWIDE CONFERENCE
Rockwood Ontario
(November 18) — Foodservice Consultants Society International presented its
annual awards during the FCSI Worldwide’s Conference held at the China World
Hotel in BeijingChina October 14-16th. The
Society’s award banquet celebrated the accomplishments of its members and the
industry for 2008.
Clara Pi, FCSI presented
FCSI Service Award
Clara Pi, FCSI of PYNEH, HK
Hospital Authority, was rewarded for her longtime dedication and
strong commitment to FCSI with the “FCSI Service Award”. The Service Award was
presented to Pi for the numerous assignments she has taken on in support of
FCSI. She currently serves on the FCSI Worldwide Board of Directors
representing the Asia Pacific Division. She has also served on a number of
conference planning committees including Chairing the 2008 FCSI Worldwide
Conference in BeijingChina.
Ms. Pi also volunteered her time and effort by actively participating in
the planting of 500 trees in Kirundi, Inner
Mongolia on behalf of FCSI to help the Society’s
Beijing Conference achieve Carbon Neutral status. In addition to her
effort within FCSI, she was volunteered to coordinate multiple relief services
during the recent Sichuan Earthquake relief efforts.
FCSI Worldwide presents
the “FCSI Green Award” to Foster Refrigeration
Foster Refrigerator UK was
awarded the Foodservice Consultants Society International (FCSI) Green Award at the Beijing Conference for their
company-wide initiatives, programs and engineering efforts that lead the way
toward more cost and energy efficient products and operational models, use of
environmentally friendly refrigerants and near 100% end-of-life recycling.
The FCSI Green Award was created several years
ago to recognize and applaud exemplary efforts in ecology and environmentally
sensitive hospitality operations. The award honors a firm or individual
in the foodservice and hospitality industry that has created an innovative
environmental operation or product that has improved the environmental
standards and conditions of the operation or industry as a whole.
FCSI Manufacturer
of the Year awarded to Manitowoc
The FCSI Manufacturer of the
Year Award was presented to Manitowoc Foodservice Division. Manitowoc
was chosen, by a panel composed of FCSI professional members, from among a
record 15 entries received. Recent award winning companies include
E&R Moffat, Hobart,
Rational and InterMetro.
Two
Awarded The Consultant Magazine Best Article of the Year
Best
Article by a Consultant member award
was presented to Alain Najar FCSI, of Najar Worldwide Consulting for his
article Service and Disservice.
Best Article by an Allied Member Award was presented to Paul Nastari of Imperial
Manufacturing for his series of articles – “R” You Insulated Against the
Next Phase (Out)? and Capturing Financial Savings Through Energy
Efficiency in Commercial Refrigeration.
Ian
Hopper, FCSI joins worldwide Board of Directors
LOUISVILLE, Ky. (January 10, 2008) – The Foodservice
Consultants Society International (FCSI) is pleased to introduce Ian Hopper as
its newest member of their worldwide Board of Directors. Mr. Hopper will
be representing the FCSI Asia Pacific Division replacing Ms. Clara Pi who has
served on the board for the past three years in this important position.
Clara was been a key member of the board through the period of time during
which the Asia Pacific membership changed from
Chapter to Divisional status in the Society. She has also been invaluable
in educating the board about cultural sensitivity and showed great leadership
in helping FCSI step actively toward environmental sensitivity and
sustainability. Ms. Pi will continue to serve as the conference chair for
the FCSI Worldwide conference taking place October 16-18, 2008 in Beijing, China.
Mr. Hopper has been a partner
in one of Australia’s highly regarded consultancy firms, McCartney Taylor
Dimitroff Pty. Ltd. for the past 18 years. He has also served the
Australian Hospitality Foodservice Industry for over 31 years with eleven years
as a kitchen contractor and twenty years as a Foodservice Consultant. His
most recent projects have included operations in the Pacific, South East Asia
and the Middle East. Ian has been a
member of the FCSI Asia Pacific Board of Trustees for the past year during
which time he has learned a great deal about the inner workings of the Society
at chapter, divisional and worldwide levels.
“I look forward to being an
active contributor on the FCSI Worldwide Board of Directors and a voice for all
members in the Asia Pacific Divison… we look forward to the opportunity of
showing all Worldwide FCSI members what FCSI Asia Pacific Division is currently
doing and what we will achieve in the future starting at the World Wide
Conference in Beijing”
FCSI
2008 Conference in Beijing
certified as "Carbon Neutral"
Foodservice
Consultants Society International Directory receives Carbon Neutral
certification from Jane Goodall Institute – Shanghai “Roots and Shoots” program
FCSI Worldwide Conference
Chair Clara Pi, FCSI is proud to announce that the upcoming FCSI Worldwide
Conference taking place October 16-18, 2008 in Beijing, China has received
Carbon Neutral Certification from the Jane Goodall Institute in Shanghai,
China. Pi added "This particular program was chosen because the
trees will be planted in Inner Mongolia to prevent the advancement of the
desert as well as stopping sand storms from invading northern China including Beijing,
Korea, Japan even impacting the west coast of North America. This is one brave step forward for FCSI,
embarking on our journey and commitment to save our environment and our
planet." 500 trees will be planted in order to counteract the
anticipated carbon emissions that will be created when FCSI conference delegates
travel from the Americas,
Europe, Africa, the Middle East and other parts of Asia Pacific to Beijing for this
important FCSI event.
Several members of FCSI
including Ms. Pi, Mr. Paul Pi, Mr. Geoff Mannering and others will be traveling
to Mongolia
in April to personally participate in the tree planting effort.
This will be the first ever carbon neutral event for Foodservice Consultants
Society International.
Contact:
Wade Koehler, FCSI Director of Public Relations
Telephone: 217/239-2893
Kendall College was presented with the Foodservice
Consultants Society International (FCSI) Green Award during the FCSI North
American Conference Awards Banquet held October 9, 2007 at the Omni CNN Center
Hotel in Atlanta, Georgia. The FCSI Green Award was created several years
ago to recognize and applaud exemplary efforts in ecology and environmentally
sensitive hospitality operations. The award honors a firm or individual
in the foodservice and hospitality industry that has created an innovative
environmental operation or product that has improved the environmental
standards and conditions of the operation or industry as a whole. “We at Kendall feel that we have a responsibility to our
students to teach them about the many issues that comprise a socially conscious
and green viewpoint. We also believe that our responsibility is to model
green practices to our students and the larger foodservice community.” says
Christopher Koetke, KendallCollege dean of culinary
arts. “Being awarded the FCSI green award was an amazing honor for
everyone here at Kendall…..in our view, having a green agenda is a process—it
is not getting to a point where you can sit back and say, ‘Done.’ ”
KendallCollege has been in existence for 73 years and the School of Culinary Arts has existed for the last
22 years. The College’s mission is focused on educating the next
generation of industry professionals. They view their product as the
alumni who are equipped to positively impact the foodservice industry in the
future. FCSI Worldwide Executive Director Scott Legge added "The approach being taken by Dean
Koetke and his faculty at KendallCollege was deemed
particularly important by the FCSI Board of Directors because of the focus on
heightening environmental awareness in our industry's future leaders."
For the last 3 years, the College has increasingly been considering the
negative impact that foodservice has on the environment globally. Current
programs include:
·Implementation of a composting program where students
not only separate recycling but also separate compostable matter in the
kitchens. Students thus learn to think about garbage differently by
doing. Biodegradable corn bags are used in the compost bins.
·Discontinued use of plastic tasting spoons in all lab
kitchens
·Ongoing discussion and education of sustainable seafood
practices
·Partnering with the Shedd Aquarium on their “Rite Bite”
program in the college’s cafeteria
·Introduction of a sustainability curriculum in the fine
dining kitchen class. Students interact directly with local farmers and
order products directly from those farms to serve in the restaurant
·Developed a class on “Political and Legal Issues of
Food” that exposes students to many controversial topics such as
sustainability, animal rights, immigration, fair trade, etc.
·The College is currently installing a highly visible 75’
x 75’ garden on campus to be used for educational purposes, the products of
which will be used for the fine dining restaurant classes
·The College has also established a green committee to
find creative ways to be more green.
“Kendall is committed to building a ‘green culture’ in
every facet of the college -- from academia through administration,” says
President Nivine Megahed. “We want to weave a respect for sustainability
across the entire spectrum and graduate individuals who will lead similar
initiatives in their prospective places of employment.” FCSI believes that this environmentally sensitive approach to teaching
the future leaders of our industry needs to be applauded and encouraged.
Dean of the School of Culinary Arts, Chef Christopher Koetke, accepted the
award on behalf of KendallCollege and noted that
this recognition will help to motivate the college and encourage even greater
efforts toward environmentally conscious sustainability.
Contact: Wade Koehler, FCSI
Director of Public Relations
Telephone: 205/453-4708
The Foodservice Consultants Society International (FCSI) is proud
to announce that they have taken a major step in leading the way to a more
sustainable and environmentally friendly world with their new annual membership
directory. The 2007 FCSI membership directory has gone completely
electronic, replacing the printed approach used in past years. The
electronic version has been provided on a credit card USB drive allowing
members to access the directory anytime on any computer. In addition,
when the member is connected to the internet, the directory will automatically
access an update server thus keeping the information up to date all year long
using new technology from Autup Incorporated. As a bonus, the
directory also has approximately 450 MB of free memory available allowing
members to save projects, documents and drawings to it, again helping to
encourage the use of less paper.
FCSI Director of Membership and Programs, Natasha Pitcock, led the
charge to implement this new approach after the FCSI Board of Directors asked
staff to investigate options using advanced technology. “We are excited to
bring this new Directory to our global membership, and are especially pleased
that the technology behind the system provides for much more current
information than was ever possible in a printed directory.” The change to an
electronic directory will save over 400,000 pages of paper annually.
Contact: Wade Koehler, FCSI Director of Public Relations
Telephone: 205/453-4708
FCSI Europe/Africa/Middle East Division
Publishes Book
May 19, 2007 - The Europe/Africa/Middle East Division of the
Foodservice Consultants Society International (FCSI) debuted its new food
facility design book entitled “Professional Kitchens: Planning, Design,
Equipment” at their 2007 Conference which took place in Prague, Czech Republic
May 17th-19th. This is the 4th revised edition of
the book “Die Großküchen”, but with the editorial assistance of FCSI
professional members Michael Flatow FCSI, Jackie Snaith FCSI, Tony Galvin FCSI
and Gerhard Franzen FCSI, this is the 1st edition to be translated into
English. The new book features 30 percent more international
projects than previous German language editions. This high quality
hardcover book contains over 400 pages of technical statistics and
specifications, basic planning references, technological design guidelines, an introduction
to CAD systems, interior finishing, an explanation of building
services/systems. Best of all there are project examples, including
photographs, diagrams and sample facility layouts to illustrate appropriate
application of the concepts.
This book would make a fine addition to the reference library of
any professional in the foodservice and hospitality industry. A portion
of the initial 1,000 copies printed are also being sent to Universities in the
United Kingdom, Ireland, Germany, Austria, France Italy, the Netherlands,
Switzerland and the Asia Pacific for use by students in hospitality training
programs.
If you would like more information or would like to purchase a
copy of “Professional Kitchens” please visit www.fcsi-eame-conference.org
for further details.
Contact: Wade Koehler, FCSI Director of Public Relations
Telephone: 205/453-4708
LOCAL CHAPTER OF FOODSERVICE CONSULTANTS SOCIETY
INTERNATIONAL (FCSI) DONATES MORE THAN $9,250 TO HELP FEED THE HUNGRY
January 8, 2007, Boston,
MA — At a recent gathering, the New England Chapter of the Foodservice Consultants
Society International (FCSI) raised more than $9,250 for The Greater Boston
Food Bank.
“We are honored to be a part
of the foodservice industry and, as a part of that industry, to be able to give
back to others in need this holiday season,” says Todd Guyette, Chairman of the
local FCSI group and Principal owner of Colburn & Guyette Consulting based
out of Marshfield, MA.
Todd, together with Tom McArdle, Treasurer of the FCSI New England Chapter and
Principal owner of TJM Consulting located in Liberty,
ME, organize this and several
other foodservice industry networking events each year.
Helping make this
contribution, the following companies sponsored the event, which was held at
the Marriott Long Wharf and attended by more than 50 industry people from
around the New England area: Platinum Sponsor donating $3,000: FCSI New
England Chapter; Gold Sponsors donating $1000 each: Thermalrite Walk-Ins,
Hatch-Jennings, Crowley Marketing, and Pitco/MagiKitch'n; Silver Sponsor
donating $500: Hobart Corp.; Bronze Sponsors donating $250 each: Pioneer Sales
Co. Irinox, USA, Vulcan Hart, Wyllie Marketing, Market Forge Industries,
Marshall Associates, and True Refrigeration.
Contact: Wade Koehler, FCSI Director of Public Relations
Telephone: 205/453-4708
LOUISVILLE, KY. (January 3, 2007) — Ken Winch, Owner of
kenwinchdesign of Tonbridge, Kent in the United Kingdom, has been awarded the
"Outstanding Contribution to the Catering Equipment Industry Award"
from the Catering Equipment Suppliers Association (CESA) and Caterer
and Hotelkeeper magazine at the CESA organization's meeting in November,
2006.
Winch has just completed 47 years in the foodservice
industry and continues to be an active member of the international foodservice
industry. His client list has included several British royal palaces,
including consultant and designer during the restoration of the Queen's WindsorCastle
near London
after the great castle fire in 1992. He has continued his work for the
Queen, completing projects at BuckinghamPalace and
Balmoral.
In presenting the award to Winch, officials of the
organization cited him for his work on some of the high-profile London hotels including Claridges, The Mayfair Hotel, The
Ritz as well as international hotels including The Westbury in New York and the InterContinental in Nairobi.
This award compliments previous awards won by Winch
such as the FCSI Award for Outstanding Design, 1991 Special Distinction Award
from Restaurant and Institutions Magazine USA, 1992 FCSI Award for Excellence
in Design, 1999 Facility Design Services from Foodservice Equipment and
Supplies Magazine USA, 2000 and 2001 FCSI Europe Design Awards and the 2004
FCSI Award for Excellence in Design.
Winch has also served on the FCSI Worldwide Board
culminating in the President's role for FCSI Worldwide from 2004 to 2006.
He currently serves as Immediate Past President of FCSI.
FCSI welcomes new
Executive Committee and Board of Directors
LOUISVILLE, Ky. (November 20, 2006) – The Foodservice Consultants
Society International (FCSI) is pleased to introduce their new worldwide
Executive Committee and Board of Directors. During a meeting held in Toronto October 27 &
28, 2006 the Executive Committee and Board celebrated the passing of the gavel
and the start of a new fresh chapter in the life and leadership of the Society.
Kenneth W. Winch FCSI
completed his two year term as worldwide President when he passed the gavel to
Gerhard Kühnel FCSI, who will now hold the Society's top volunteer leadership
post until 2008. John Radchenko FCSI was appointed as Secretary/Treasurer
for the next two years. Ken Winch will continue to serve as a member of
the board and executive committee as Immediate Past President.
Continuing to serve as Directors
are Rosemary Osborne FCSI, who is also Division Chair of FCSI Europe, Africa
and the Middle East and Clara Pi Ming Lee FCSI who represents FCSI Asia Pacific
on the worldwide Board. Joining the Board to represent the North American
Division are EdmestonU. Bernard FCSI and John E. Cornyn FCSI who also hold
the Chair and Chair-elect positions on the FCSI North
America board of trustees. Keith R. Carpenter also joins the
Board as Allied Member Guest for the next two years.
Departing the board was Albert
Da Costa FCSI, following nine years of board service including two years as
President, and Howard Stanford who most recently served as Chair of the North
American Division as well as worldwide Director. Michael Colburn also
completed four years of service as Allied Member Guest of the Board. The
Society is incredibly fortunate to have enjoyed the tireless efforts,
enthusiasm and wisdom of these three volunteer leaders.
Wade Koehler returns to
Foodservice Consultants Society International (FCSI).
Louisville, KY – November 20
– Foodservice Consultants Society International has retained the services of
520 Consulting Inc. to enhance management services in the areas of sales,
marketing and public relations. 520 Consulting's owner and President,
Wade Koehler, will serve as FCSI's main contact. In this new position, Mr.
Koehler will serve as Director of Sales and Public Relations for the FCSI
Worldwide and Director of Communications and Programs for the FCSI North
America. In his new role, Mr. Koehler will be responsible for serving as
the main contact for the associations advertising, sponsorship and public
relations initiatives. In addition, he will assist with planning regional
events within North America and act as the
primary staff liaison to FCSI's allied membership.
"I am very excited to
return to FCSI," says Koehler "The society has changed and continued
to grow and I look forward to rebuilding my relationships with many of my
former FCSI friends and clients to help it with its continued growth and
improved industry visibility."
Mr. Koehler had previously
served as FCSI Director of Administration from 1996-1999. Prior to
contracting with FCSI, he had served as Director of Conferences for Vanderbilt
University in Nashville, Tennessee and Director of Conferences for Illinois
Wesleyan University in Bloomington, Illinois.
Mr. Koehler will operate from his
satellite office located in Birmingham, Alabama.
Foodservice Consultants
Society International Inducts Brian Sill to Council of Fellows
LOUISVILLE, Ky. (May 23, 2006) – The
Foodservice Consultants Society International (FCSI) inducted Brian Sill, FFCSI (PP) into its distinguished Council
of Fellows during the Society's worldwide annual conference held recently in
Edinburgh, Scotland May 11 thru 13, 2006.
The Council of Fellows was
established as a means of recognizing extraordinary contributions of Society
members to the hospitality and foodservice industry, to the foodservice
consulting profession, and to FCSI. It signifies the highest honor FCSI bestows
on its members.
Brian Sill is the president
and co-founder of Deterministics Management Technologies, Inc. with offices in KirklandWashington and LondonEngland.
Sill has been an active member of the industry for over 37 years. He is a
business graduate of the University
of Washington and has
eleven years of hands-on industry experience as a chef and restaurant manager.
Prior to co-founding Deterministics he held senior consulting positions with
world-class kitchen design and foodservice industrial engineering firms.
Sill is a true pioneer in
foodservice industrial design, developing the use of throughput engineering,
which he has successfully implemented to improve service performance at over 90
restaurant chains over the past 20 years. This approach involves a
process orientation with a guest first focus covering guest ergonomics, worker
ergonomics, production and facility design, service delivery design and
staffing deployment systems.
Also an award winning
author, Sills has published over 25 articles on Throughput Capacity
Management techniques in industry and academic trade journals, including The
Consultant. He served the Society as a member of the Board of
Directors and as President in 1996 – 1997. He is a frequent speaker at
FCSI conferences and is a past recipient of The FCSI Award for Excellence in
MAS and twice the recipient of FCSI's Best Article of the Year award.
Foodservice
Consultants Society International Name New Executive Director
LOUISVILLE, Ky. (April 27, 2006) - The Foodservice Consultants Society International (FCSI)
recently appointed a new Executive Director of FCSI Worldwide. Kenneth W.
Winch, president of FCSI, announced that Scott D. Legge will assume the open
position left by the departure of David L. Drain in February of this year.
Legge has 20 years of experience
in foodservice and holds an Honours Bachelor of Commerce Degree in Hotel and
Food Administration. Legge has held numerous positions in foodservice
operations management including manager of a dining facility for IBM, assistant
manager of a Kelsey's Restaurant and director of foodservice for The University of Toronto's Erindale Campus. He also
worked with Nelson Hofer Associates Food Facility Design and Consulting before
establishing Legge and Associates and partnering in the new firm of LTD Consulting
Group Inc.
Legge, a consultant member
of the Society for 18 years and a past President of FCSI, has departed from his
consulting practice, based in Guelph, Ontario, Canada and resigned his
professional membership to undertake this senior staff position. Legge will
work in concert with FCSI's staff members Cindy Slone, Kevin Hall, and Natasha
Pitcock under FSA Group, LLC in Louisville, Kentucky to manage the worldwide society's
affairs. FSA Group, LLC also provides association management services to FCSI's
North American Division, among other industry client associations.
As the new Executive
Director, Legge will be working on several initiatives for FCSI Worldwide. FCSI
is working to further implement a branding initiative that will deliver greater
industry awareness for the Society; continue to add value to membership for
both consultant and allied members; develop new revenue opportunities for
worldwide, divisions and local units; fine tune the focus of FCSI's
publications; support the newly formed Asia Pacific Division and streamline
administrative processes. These initiatives will be carried out with the
overarching goal of communicating better in the Society and to the greater
industry beyond.
