Food Service Trends To Be Discussed
FCSI-The Americas, the only consulting society dedicated to serving independent food-service design and hospitality management professionals, will host a half-day event immediately preceding the North American Food Equipment Manufacturers (NAFEM) Show in Orlando, Fla., on Feb. 6 at the Orange County Convention Center.
The Foodservice Consultants Society International opening event, Foodservice Trends and Innovations , features a half-day of presentations on trends in healthcare, business and industry, and university settings.
Additionally, culinary trends will be discussed by Chris Jones, executive chef of the Old Collier Golf Club in Naples, Fla., and president of the American Culinary Federation’s Caxambas Chapter of Naples and Marco Island.
Foodservice Trends and Innovations Agenda:
1:30 - 2pm: Passing of the FCSI Worldwide Gavel to Ed Norman, FCSI
2 - 2:30pm: Business and Industry Foodservice Trends - featuring Mark Freeman from SFM
2:30 - 3pm: Healthcare Foodservice Trends - featuring Beth Yesford from AHF
3 - 3:30pm: College and University Trends - featuring Storm Hodge from University of Washington
3:30 - 4pm: Bio Break & Refreshments
4 - 4:30pm: Culinary Trends - featuring Chef Chris Jones
4:30 - 5pm: Equipment News - featuring Mary Esther Treat from Ideas Well Done, LLC
5 - 6pm: Cocktail & Networking Reception
Thousands of attendees are expected during the three-day NAFEM show, which starts on Feb. 7, also at the Orange County Convention Center.
Products for food preparation, cooking, storage, and table service will be displayed by 500 exhibitors throughout 760,000 square feet of space. Educational opportunities and certification programs are also available.
“Our half-day event before the NAFEM show has become a popular tradition for not only our members but for leading foodservice design and operations consultants throughout North and South America,” said Wade Koehler, executive director, FCSI-The Americas.
“This event, and the NAFEM event that follows, will provide foodservice consultants with tremendous insight into how operators are thinking about their capital investment plans in 2013, about their innovation needs, as well as access to valuable business connections.”
“This event also helps us kick-off a new year of education and marketing opportunities for FCSI consultant members. Our members are widely recognized among the top foodservice designers and operations consultants in the world, especially for their willingness to share their expertise with the foodservice world,” said Koehler.
“Year-in and year-out, our members generously offer their time and talent to colleagues at tradeshows and to foodservice students as a way to promote the industry.”
About FCSI-The Americas
For more than 50 years, FCSI-The Americas has served as the voice of independent foodservice and hospitality consultants, defining excellence in the development, execution and process flow implementation of commercial foodservice design and hospitality management. Visit the website at http://www.fcsi.org/?page=TALanding .
About the North American Food Equipment Manufacturers
The North American Association of Food Equipment Manufacturers (NAFEM) is a trade association of more than 550 foodservice equipment and supplies manufacturers that provide products for food preparation, cooking, storage and table service. Visit the website at www.nafem.org .