Thursday, June 29, 2-3 PM ET
You’ve heard the news: the U.S. government has given refrigerators, freezers, ice machines and walk-ins quite the cold shoulder over the past few years. What’s the latest and how does the ripple effect impact your clients’ future projects? Learn what’s going on, in laymen’s terms, during this refrigeration regulation webinar presented by Charlie Souhrada, CFSP, vice president, regulatory & technical affairs for the North American Association of Food Equipment Manufacturers (NAFEM).
Presenter: Charlie Souhrada, Vice President, Regulatory & Technical Affairs for NAFEM
Charlie Souhrada is Vice President, Regulatory & Technical Affairs for the North American Association of Food Equipment Manufacturers (NAFEM), a trade association of 550 foodservice equipment and supplies manufacturers providing products for food preparation, cooking, storage and table service. In this role, he is responsible for the association’s industry and government relations, market research and technical program development. He manages the subcommittee that developed and maintains the NAFEM Data Protocol, a set of standard rules and message formats that allow commercial kitchen equipment to communicate. In addition, he served on the committee that collaborated with the Association for Retail Technology Standards (ARTS) to launch the NAFEM – ARTS Protocol Converter, which links foodservice equipment with the ARTS enterprise view. He holds ServSafe and Certified Foodservice Professional (CFSP) designations and serves on several industry advisory committees including ASTM F26 for Commercial Foodservice Equipment, Chef Magazine, the CSA Group, the Food Service Technology Center and NSF International. In his spare time, he has run more than 50 road races including 13 half marathons and six full marathons. He lives in Naperville, Ill., with his wife, Patty, two college-age sons – Adam and Nathan, and the family dog, Eleanor Grace.
Tuesday, August 8, 2 PM ET
What influences eating and food trends? More importantly, what do these trends mean for your clients’ foodservice operations? This webinar focuses on food and eating trends everyone should consider when developing or redesigning menus. In addition, learn about how three operational trends can significantly impact food service operations and design.
Presenters: Marsha Diamond, MA, RDN and Becky Schilling
With 38 years of experience, Marsha Diamond, MA, RDN established M. Diamond, LLC to leverage her food service and business expertise to define solutions for industry challenges. She is an outcome-focused thinker with specialties in marketing, branding and sales for food service businesses. Marsha is a distinguished speaker, writer, business coach and social media strategist, who has helped elevate and position individuals, manufacturers and organizations to gain better market share within their industries. She has an amazing ability to synthesize the needs of multiple players in an organization and to customize approaches to clients’ initiatives and challenges.
Marsha Diamond’s uniquely diverse background spans the full range of foodservice from operations to sales/marketing, to a professor in the International School of Hospitality and Tourism Management, to business developments and solution selling, and to executive management of a national association. Her prior work experiences included the National Client/Industry Relations Manager for worldwide food service technology company, the position of Industry Spokesperson and Corporate Marketing and Sales Dietitian for a national beverage manufacturer and a Professor at Farleigh Dickinson University.
Becky is Food Management’s editor-in-chief. Becky holds a bachelor’s degree in journalism from Texas A&M University and a master’s degree from the Medill School of Journalism at Northwestern University. Before joining FM in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig’em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.
Tuesday, September, 19, 1 PM ET
Using LEED as a guideline – whether you have a client that wants LEED or LEED equipment or a client you want to please, the LEED guidelines can be used to create a high-performance energy efficient cookline.
The FSTC’s Richard Young and guest speaker Brett Daniel, FCSI will:
· Discuss industry and LEED standards
· Calculate examples of energy and cost savings associated with LEED equipment
· Share case studies of high-performance hotlines that increased the energy efficiency of a LEED building
Presenters: Richard Young and Brett Daniel, FCSI
Richard Young, Director of Education and Senior Engineer at Fisher-Nickel, Inc. (fishnick) currently focuses his efforts on technical outreach and education for the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. Young has over 20 years of experience creating and presenting seminars on energy efficiency for commercial foodservice and delivers over 75 sessions a year.
Foodservice design allows Brett Daniel, project and BIM manager at Camacho, a foodservice and laundry facilities design and consulting firm based in Atlanta, Ga., to combine two of his passions: tinkering and cooking. He got into the business ten years ago. “I was working in lighting design and HVAC. To be honest, I got tired of crawling around in attics.” He contacted his father Reggie Daniel, FCSI, who then had a design firm in Charlotte, NC and asked if he needed any help. Reggie connected Brett with James Camacho in Atlanta for an interview. Ultimately, Reggie also joined Camacho in 2012 as Director of Design.
If he wasn’t in foodservice design, Daniel says he’d still be in kitchens. “I love to cook and could easily see being a chef.” He says his home is filled with raspberry pis – not the kind you eat, however, but a fun name for credit card-sized single-board computers. “I love to tinker and surround myself with gadgets like homemade radios. Putting kitchens together is a form of tinkering because it’s like solving a puzzle through spatial relationships,” he says. “It’s about understanding how adjacent equipment serves each other. I love getting up and going to work.”