Sindal Sindicato da indústria de equipamentos, produtos e serviços para cozinhas profissionais do Estado de SP
FCSI SYMPOSIUM – NAFEM 2015
Frebruary 17 – 18 2015
Anaheim, CA
O Symposium da FCSI na NAFEM Show 2015 iniciou com a apresentação dos
mais recentes membros da Sociedade que ascenderam ‘a categoria “Professional”
Os Novos Membros da Categoria Professional
Marco Amatti – Min An – Par Bain – Mike Berard – Ann Delap – Connie Dickson – Pam Eaton – Ted Farrand – Brett Farrell – Nahum Goldberg – Christine Guyott – Amy Hegarty – Doug Huber – Juan Martinez – Juan Matamoros – Eric Norman – Dimas Rodrigues de Oliveira – John Pace – Kristin Sedej – Kip Serfozo – Gabriel Stein – Chris Tripoli – John Turenne – Rolando Vinay – Steve Waltz
O Simpósio da FCSI 2015 foi realizado no Anaheim Convention Center, em Anaheim, Califórnia (EUA), em 18 de fevereiro, um dia antes da NAFEM 2015 ser oficialmente aberta aos participantes. Este ano, o evento foi estruturado em torno do tema da colaboração. Houve uma série de debates e palestras focados em trabalho colaborativo entre os membros profissionais da entidade, intercalados por pausas destinadas ao networking, para que os participantes pudessem compartilhar suas experiências, sucessos e histórias de disputas profissionais. leia a programação
A FCSI iniciou os trabalhos destacando a incrível afluência ao evento, com o comparecimento de 160 consultores de projetos e gestão e mais 135 membros da categoria FCSI Allied. Pela primeira vez em muitos anos, o evento registrou a participação de membros profissionais em número superior ao de membros Allied. Além disso, a filiação à categoria de membro profissional da FCSI Americas cresceu pelo terceiro ano seguido, conforme informou Bill Taunton, presidente da divisão.
A programação seguiu com a apresentaçáo dos ótimos painéis “Propriedade e liderança de transição“, apresentado por Brad Wilson (PSMJ), e “O valor da colaboração no pré-projeto entre consultores de kitchen design e MAS“, por John Cornyn (FCSI) e Todd Guyette (FCSI). “Consultoria em foodservice não é uma ciência perfeita. É uma ciência em evolução“, disse Cornyn. “Temos a obrigação profissional de saber o que sabemos, mas também de reconhecer o que não sabemos.”
Outros painéis com assuntos interessantes integraram o evento. Doug Huber (FCSI), Amy Hegarty (FCSI), Stephanie Ward, Stephanie Gatewood e Larry Huber (FCSI) apresentaram o tópico “Fora do cubo e para a nuvem!”, enquanto Ken Schwartz (FCSI) desenvolveu o tema “Pensando fora da cozinha“. “Temos de observar a forma de criar valor para os nossos clientes”, disse Schwartz, que exibiu o teatro de “fogo e movimento” que ele gosta de trazer para os projetos em que trabalha, incluindo o Levi’s Stadium, estádio do time de futebol americano San Francisco 49ers. “Os operadores estão cansados da mesmice, daí a necessidade de elaborar formas de gerar mais valor para eles.”
Apresentada por Ray Schmidt (Halton Americas), uma mesa-redonda moderada por Joe Carbonara (Food Equipment & Supplies) tratou de como a “Colaboração conduz ao sucesso“. Os experientes consultores Ray Soucie (FCSI), Tim Stafford (FCSI) e Char Norton (FFCSI), por sua vez, discutiram como trabalharam de forma colaborativa no projeto da área de alimentação do Salem Hospital, um dos maiores centros de saúde do estado norte-americano de Oregon.
As principais lições aprendidas a partir do trabalho conjunto foram, segundo exposto no painel, apresentar-se sempre como uma equipe e “comunicar-se em demasia” – para que todos saibam tudo a qualquer momento ao longo de um projeto. “É divertido ser capaz de trabalhar em conjunto”, disse Soucie. “Os egos vão para a prateleira e acabamos com um projeto melhor por causa disso.”
A palestra de encerramento do Simpósio foi feita por Patrick Houlahan, piloto e instrutor do US Marine Corps. O tópico desenvolvido, “planejar, informar, executar, analisar = vitória”, foi apropriado para finalizar um evento cheio de energia e boas ideias.
Michael Jones
The FCSI Symposium takes place just prior to the NAFEM Show on Tuesday evening, February 17 with an opening party.
Wednesday features an education-packed day, including separate tracks for consulting services and the business of consulting.
Consultants will earn 6 CEUs for attending this program.
Schedule (subject to change)
| Tuesday, February 17, 2015 | |
| 3:00-5:00 p.m. | Industry Knowledge Exam (for Senior Associates pursuing Professional Membership – REGISTER with Kimberly Kissel) |
| 6:00 p.m. | Opening Party & FCSI Lip Sync Battle – Heat Ultra Lounge – 321 W. Katella Drive, Anaheim, CA |
| We are kicking things off Hollywood style! FCSI TAD is literally rolling out the red CARPET FOR this premier event! Join us for an exciting evening of food, cocktails, music, networking, and entertainment. Unleash your inner rock star and win big prizes! Enter the Lip Sync Contest for your CHANCE TO WIN an all expense paid trip to the 2016 conference in Nashville, Nashville conference registration and hotel, or $100 iTunes GIFT CARD! Click here for details and entry form Shuttle service will be available throughout the evening between our two host hotels (Marriott and Marriott Suites) and Heat Ultra Lounge. |
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| Wednesday, February 18, 2015 | |
| 7:30-8:15 a.m. | Breakfast |
| 8:15-9:30 a.m. | Opening Keynote: Culinary Trends & Emerging Initiatives in Foodservice Consulting – Brad Barnes, CMC of The Culinary Institute of America |
| This presentation will engage FCSI members in an interactive discussion related to how these trends translate to clients and how consultants can best navigate and respond to their client’s needs. | |
| 9:30-10:30 a.m. | Ownership & Leadership Transition – Brad Wilson of PSMJ |
| With mounting pressures from a wave of retiring Baby Boomers, an uncertain economic climate, and a host of other factors, now is the time to make sure your firm’s succession plan is robust and up for the challenges that lie ahead. This session will provide a high level overview of a complex and dynamic process to consider as you plan for a successful transition, including selecting the right successors, valuation, buy/sell agreements and financing and CASH flow. | |
| The Value of Pre-design Planning: MAS and Design Collaboration – John Cornyn, FCSI and Todd Guyette, FCSI | |
| This session offers collaboration best practices between design and MAS consultants, how to avoid and prevent situations that inhibit collaboration, and the increased value (both from a design and financial standpoint) of early collaboration on a project. | |
| 10:30-10:45 a.m. | Networking Break |
| 10:45 a.m.-12 p.m. | Out of the Cube and into the Cloud! – Doug Huber, CFA, CFSP, FCSI, Amy Hegarty, CID, ASID, CFSP, LEED Green Assoc., FCSI, Stephanie Ward, Stephanie Gatewood, Larry Huber, CFSP, FCSI |
| This business case offers an informative and entertaining look at how one professional consulting practice overcame the economic downturn, while thriving in the 21st century. Through the use of existing technology, new business processes, and a self-management organizational philosophy, this consulting practice has positioned itself for profitability and improved performance while significantly lowering overhead costs. | |
| Thinking Outside of the Kitchen – Ken Schwartz, FCSI | |
| This session illustrates how to think outside of the kitchen and outside of the box by designing unique tools for clients that are efficient, effective and provide a ‘wow’ factor. This session also touches on how to propose ideas, design and present these ideas, and get your ideas accepted by the client. | |
| 12:00-1:45 p.m. | Regional Lunch |
| 1:45-3:00 p.m. | Collaboration Breeds Success – Ray Soucie, FCSI, LEED AP, Tim Stafford, FCSI, Char NORTON, FFCSI, Ray Schmidt |
| Learn how three independent FCSI Professionals collaborated with a design/build contractor on a hospital kitchen and room service project. Starting with an overview of the project, this seminar reviews the initial goals, proposal format, scope delineation, and interaction with the client. Attendees will also hear about the internal MAS and Design communication approach, as well as the design and operation challenges of this project. The group will share some of the creative solutions each discipline brought to the table, as well as budget constraints of the project, and how the challenges of an existing building remodel were met. | |
| 3:00-3:15 p.m. | Networking Break |
| 3:15-4:30 p.m. | Closing Keynote – Plan, Brief, Execute, Debrief = WIN – Afterburner |
| In this keynote, PARTICIPANTS will be introduced to the Flawless Execution Cycle, an endlessly repeatable process that accelerates learning and performance. In the rapidly changing modern environment where quick response to change is imperative for survival, a simple, scalable process that enables improved execution and accelerated learning is invaluable. The Flawless Execution Cycle also provides the tools and techniques necessary to develop the teamwork, communication, accountability, and core leadership values so important to high-performing teams. | |
| 6:00 p.m. | NAFEM’s Opening Party |
Design