Conference Program

Friday, April 22

9:30 to 10:30 am
Opening Keynote: The Future of Foodservice
Presenter: Mike Lee
Mike Lee will examine the consumer behaviors and innovations that are shaping the Future of Food, and their implications on foodservice businesses today and tomorrow. The Future Market tracks 16 macro trends in food that are disrupting every part of the supply chain, from farm to fork. We will explore a selection of the most salient trends that are shaping how foodservice producers and consumers will need to operate into the next decade. We will also examine the mindset of 21st century eaters and how their needs and values are shaping our food landscape. Using the three key value lenses of the 21st Century Eater—experience, sustainability, and health–we will explore what the future of food and foodservice might look like and how companies need to use logic, emotion, storytelling, experience, and flavor to create the foodservice experiences of the future to serve increasingly demanding eaters.

10:45 to 11:45 am
Let’s Talk About KPIs
Presenter: Kate Allen, PE, MBA
Key Performance Indicator is a quantifiable measure of performance over time for a specific objective. KPIs provide targets for teams to shoot for, milestones to gauge progress, and insights that help people across the organization make better decisions.  Join Kate Allen as she explains how KPIs can impact you and your clients.

10:45 to 11:45 am
The New Voice of Human Resources
Presenter: April Simpkins, SHRM-CP, PHR
Today’s complex business problems demand a range of viewpoints to get solved. Organizations that do not value an array of perspectives lose growth opportunities and suppress innovation. That’s the value of having a diverse workforce. Diversity in itself isn’t the goal, however.  It’s the outcome of the organization’s efforts to be inclusive: to cast a wide net for talent and to value people in whatever package they come in. April Simpkins will help you to better understand what organizations can do to create inclusive cultures­—from hiring to professional development, retention and succession planning.

10:45 to 11:45 am
Ventless Technology 101
Presenters: Joe Ferri; Danielle Mason; Kip Serfozo; Eric Von Kaenel 
Like every other type of equipment, whether ventless is right for a specific application comes down to a variety of factors. If you are new to the consultant community or a seasoned veteran, this breakout session will cover different types of ventless systems and equipment. We’ll also take a deep dive into the latest on permitting with tips to navigate the jurisdiction. An FCSI design consultant, a MAFSI manufacturer’s representative, and a seasoned NAFEM manufacturer will join together on a dynamic panel to address these factors from an East, Central and West US perspective. Participants will gain insight on the purpose and application of ventless systems, the different types, what to specify, and key mistakes made by most operators. 

10:45 to 11:45 am
Strategic Planning Workshop (Part 1 of 2)
Presenter: Kathleen Held, CPSM
Deep Dive: Strategic Workshop, part 1 of 2 – A strategic plan can help set the groundwork for a successful year by establishing goals that align with your company’s overall strategic plan and can provide measurable results for your strategic efforts. 

1:45 to 2:45 pm
Automation, Robots and the Eye in the Sky
Presenter: Joe Schumaker, FCSI
In this session we will explore what is possible in the future and what is available today in the fields of robotics and automation. We will discuss and present participants with useful and actionable information on things they can implement in their consulting practices and push the envelope in what is possible in commercial kitchens today and into the future. From time and temperature sensors in the ceiling to dishwashing and coffee robots, we will push the envelope and get you thinking about what is next in our industry. 
Slides from Joe’s presentation are available here.

1:45 to 2:45 pm
Easy to Create Video Marketing Solutions
Presenter: Erik Haviland; Matt Martinez
Video shorts and clips are the new norm when it comes to marketing.  Unlike text heavy emails, videos can capture the attention immediately to promote your message.  Come join us as we walk you through how easy it is to film and publish short videos using cameras and mobile devices to market yourself and your firm.

1:45 to 2:45 pm
The New Sustainability
Presenters: Tarah Schroeder, FCSI; Richard Young
Kitchen decarbonization is going to happen. Whether it is mandated by energy codes or incentivized by utility electrification dollars, this trend will lead kitchen design moving forward, and food service consultants need to be informed of the challenges and benefits. This session will share the latest information on all-electric building codes, how to begin the decarbonization journey in mixed fuel kitchens, and the design solutions that will make all-electric kitchens a practical reality.

Slides from Tarah and Richard are available here.

1:45 to 2:45 pm
Strategic Planning Workshop (Part 2 of 2)

Presenter: Kathleen Held, CPSM
Whether you’re just getting involved in the process or you need some helpful tips to refresh your current strategy, this session is perfect for you. Join us for an in-depth look into the strategic planning process and learn how you can prepare, create, and deploy a strategic plan that will help set your company up for success. 

3:00 to 4:00 pm
General Session: Creating a Work-Life Balance

Presenter: Jessica Holmes
2020 was a huge shift in our world especially in the mental health area. Moving it to the forefront, we will discuss what has happened due to self isolation, negative news streams and more stress in our lives. Using some comedy and science, we will discuss how we make sure to take care of ourselves along the way.

4:00 to 4:30 pm
Cheers to Your Chapter!
Join your FCSI TA Chapter Leaders and other FCSI TA members from your region to discuss what news, events, and information directly impacts your Chapter.

Saturday, April 23 

9:00 to 10:00 am
General Session: Our Industry (Looking Ahead)
Presenters: Joe Carbonara; Rob Connelly; Kirby Mallon; Tom Mitchell; Ken Schwartz, FCSI
What does the future hold inside our industry? We are bringing together experts from NAFEM, MAFSI, CFESA and FCSI to discuss what they think the next 5-10 years may look like within their own specialties.

10:15 to 11:15 am
New FCSI Revit Standards
Presenters: Laura Lentz, FCSI; Joe Schumaker, FCSI
Thought leaders from all FCSI Divisions have spent several years developing and refining a BIM/REVIT Initiative that ultimately would provide worldwide standards for our members and the industry. The guidelines were developed so foodservice equipment manufacturers can streamline their BIM models to ensure efficient use by consultants. The new standards are being unveiled here for the first time! Members of the FCSI REVIT Task Force will be on hand to answer questions and share their insight about the REVIT review process and the development of the new standards.

10:15 to 11:15 am
Project Management: Never Ever Missing a Deadline
Presenter: Ken Schwartz, FCSI
Join the President of the Tampa-based consulting firm, SSA, as he shares tried and true procedures associated with managing projects, schedule, staff and clients to successfully deliver work in a timely, efficient and pristine manner.

10:15 to 11:15 am
An Operator’s Perspective
Presenters: Sojo Alex; Patti Klos; Colin Porter; Tarah Schroeder, FCSI
Over the past couple of years, we have all been in virtual discussions about the future of foodservice. However, here is an opportunity for the attendees to engage in an immersive, face-to-face discussion with higher education operators and consultants. Learn from these experts about the latest trends and their unique sets of challenges, perspectives and approaches with regards to design and management in their foodservice journey.

11:30 am to 12:30 pm
Open Forum: Supply Chain Issues and Solutions
Moderator: Wade Koehler, CAE
FCSI’s motto is “we share, we support, we inspire”, and this timely session will embrace all three statements.  We can all agree that during these unprecedented times, supply chain disruptions have impacted nearly every segment of the marketplace and the industry – and it’s not expected to turn around any time soon! So what is everyone doing about it? In this open forum session we will take a look at how projects are being affected and how your colleagues are responding. Be ready ready to share your experiences and ideas, support your industry peers, and inspire solutions for the future.

11:30 am to 12:30 pm
The Adventures of Joint Ventures
Presenters: James Camacho, FCSI, CSI; Laura Lentz, FCSI; Karen Malody, FCSI; William Taunton, FCSI
“Co-opetition”: What happens when consultant firms work together for the same client. Come listen to our panel talk about how MAS and Design professionals have successfully (sometimes) partnered with each other and many other firms to deliver excellent client result

11:30 am to 12:30 pm
Designing for the Customers’ and Owners’ 
Needs Post Pandemic
Presenter: Richard Eisenbarth, FCSI; Nicolas Séguier; Carlos Tello
Explore how designers, consultants and operating companies are helping clients to adapt existing foodservice spaces and/or plan space allocation for new projects with new operational and customer behavior realities in mind. We will take a look at the newest and best innovative products and review the best ideas on how to integrate the best practices into the client’s operation and facility design.

2:00 to 3:00 pm
Closing Keynote: Economy of the Next 50 Years
Presenter: Peter Shankman
The days of begging for likes are over. The customer economy is all about doing likeable things. As the network gets smarter and smarter, it’ll know your favorite places before you do, and share those with the world – when the world is looking. So, if your friends are looking for a restaurant in New York City, and you live there, it’ll show them the places you hangout, automatically, because logic suggests that if you go there a lot, you like the place, and your friends usually like what you like. What does this mean for your business? It means that it’s time to start focusing on the customer experience – Without that, no amount of advertising, marketing, or SEO will save you. Join Peter as he shares his thoughts on:

  • The five rules of the customer economy
  • Why speed matters
  • How to stay “top-of-mind” in every customer’s mind, from beginning to end
  • How millennials, as well as Generations Z and Alpha are consuming content, and how you can get in front of them