FIA Events
FIA Symposium held August 12, 2008 in Partnership with Rush University Medical Center in Chicago, Illinois.
Over 60 foodservice industry leaders participated in “Connecting the Resources Authenticity, Mass Customization and Revenue” an interactive symposium hosted recently by FIA, the Foodservice Institute of America. Conceived to share expertise of mass customization and the positive impact this business practice can have on a company’s bottom line.
The highly successful program was given an excellent rating by the attendees, whose roles within the industry cover a broad spectrum, including fabricators, educators, operators, consultants, manufacturers, students, business owners and sales personnel.
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The featured speaker was Steve Dragoo, President of Service Solutions Consulting, Inc. Steve discussed how today 85% of our business is comprised of services and experiences. He also shared real foodservice solutions and examples of ‘giving customers a unique experience’ and the value that brings to your bottom line and business.
“By looking at what’s only important to you, you will not be able to define what’s important to your customer,” said Steve Dragoo “As a result; you might have good customer satisfaction results but will be creating customer sacrifice.”
The panel included industry experts Robert Bryson, Executive Vice President, Follett Corporation; Dr. Cihan Cobanoglu, Associate Professor of Hospitality Information Technology at the University of Delaware; Luke Palladino, Chef/Owner Bragozzo and Dan Pecoraro, a specialist in Gastronomation and Gastronometrics.
The panel discussion brought the audience into the discussion with lively exchanges of ideas, new approaches to business and questions that FIA plans to address in upcoming sessions and action team work. One area that was identified was technology as a linking component and how can the industry adapt more to provide customers ‘customization’, such as building equipment to your specification while maintaining positive bottom lines.
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Members of the foodservice community in the FIA tradition met the evening prior to the Advantage Series symposium for a networking dinner with great conversation, food and drinks.
Foodservice Institute Of America Hosts Industry Media
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On August 11, prior to the symposium event “Connecting the Resources Authenticity, Mass Customization and Revenue” FIA’s founders hosted invited industry media to hear updates on FIA’s programs and progress.
Held at the renowned French Pastry School. Established in 1995 by the internationally acclaimed pastry chefs, Jacquy Pfeiffer and Sébastien Canonne, M.O.F. Director of Operations Franco Pacini and his students created a memorable evening displaying their finest pastry talents for tasting.
FIA’s President, John Egnor, led a presentation of FIA’s year in review along with forward-looking goals. Presented was the current membership breakdown, which includes six major industry segments including food manufacturers, IT & marketing, end users/operators, consultants, students/educators and equipment manufacturers, The membership goal in the next year is to grow in diversity and to represent 12-13 different industry segments.
Egnor stressed that with FIA’s vision and leadership we can gain knowledge, increase collaboration across the various industry segments, foster greater innovation by opening up the dialogue and as a result create a healthier foodservice & hospitality community.
A relaxed networking atmosphere was enjoyed by all and tours of the school’s kitchens and work areas were conducted. The evening was a spectacular show case of FIA’s vision—connecting the industry on many levels—students, educators, media, consultants, manufacturers and others came together to enjoy.
FIA Presented SolveOne Session: Where’s the talent? At the NRA show on May 20
The Challenge of Attracting Tomorrow's Leaders To The Foodservice Industry
This session shared solutions and collaborative ideas current foodservice industry leaders have compiled to address the issue of attracting and cultivating the next generation of foodservice leadership and management. This informative panel discussion presented perception-breaking ideas, real-world resources, insights, and answers to the leadership recruitment, development, and retention challenges our dynamic industry.
Moderated by Joseph Carbonara, Editor-in-Chief of FES Magazine. Panelists included: Crystal Duncan, Georgia Pacific; Rod Collins, Rod Collins Associates; and Alexander Poulous, Jade Range LLC. Talking Points....
FIA Reception at NRA Show
Saturday, May 17, 2008
FIA hosted an after-show reception for over 180 FIA members and friends in the foodservice community on Sat. May 17 the Omni Chicago. This was a great opportunity to get an update on FIA news and visit with the FIA family. For non-FIA members, it was be an opportunity to learn about the organization, initiatives and the membership opportunities associated with it.
FIA hosted 2nd symposium in the Advantage Series on Industry Survival: Overcoming Commoditization
May 1, 2008
What do you do when your products and services are competing solely on price? Can you remove yourself from that situation? What steps do you need to take to differentiate yourself and your business? These questions were addressed at FIA’s second symposium which took place on May 1 at Caesars Atlantic City.
This thought-provoking, one-day program allowed participants to take a look at this critical issue, and create new ideas and insights to develop real solutions. This will have an enormous impact not only on the foodservice industry but every business – particularly in this difficult economic environment.
The speakers and moderators allowed all attendees to gain perspective on how to use your resources, your expertise and your communication style to steer you , your company and the industry toward a healthier financial future.
The night before the symposium all attendees had the chance to network and connect with the FIA family at the networking dinner.
For more photos click here and then click the linked that says "Events: FIA at Atlantic City"
FIA hosted interactive symposium on challenge of attracting tomorrow's leaders to foodservice industry
December 5, 2007
The newly established Foodservice Institute of America (FIA) has announced that it will host an educational event entitled Foodservice Professionals…the Next Generation, an interactive symposium on the growing challenge of attracting tomorrow’s leaders to the foodservice industry. The event will be held December 5, 2007 at the Hilton University of Houston in association with the University’s Conrad Hilton College of Hotel and Restaurant Management, one of the world’s premier hospitality programs.
This thought-provoking, one-day program will challenge participants to take a fresh look at this critical issue, generate new ideas and insights, and utilize their experience and expertise to develop potential solutions.
FIA hosted a stellar event during the NAFEM conference, October 12, 2007. The reception welcomed over 160 industry attendees from several college/universities to consultants and manufactures, equipment dealers and representatives. The room was energized by a welcome from John Egnor, President of FIA as well as information about the upcoming Symposium at the University of Houston, December 5th - Foodservice Professionals—The Next Generation!
 John Egnor and Mark Brenner |
 Katherine Young and John Nackley |
 Mike Burke, Ed Barr and Tom Sharp |
 Pierre Metellus and Kirk Eickmeyer |
 Georgie Shockey, Bruce Barker and Augie Pisto |
 Ken Schwartz and Scott Saklad |
 FIA's Founding Directors |
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FIA at Starchefs.com International Chefs Conference in NYC
September 16 - 18, 2007
As part of our on-going effort to spread FIA’s message to all segments of the foodservice community, we were an exhibitor at the Starchefs.com International Chefs Conference in New York City in September. It was an opportunity to meet and talk with chefs and restaurant owners/operators from all over the world.
Pictured (left to right) are FIA staff member Hedy Lotny; FIA Founding Benefactor Ira Kaplan of Irinox, who was also an exhibitor; Lynne Schultz of Tri-State Marketing Associates; Marc Tell of Sam Tell Companies and Rodger Gottlieb of FIA.
FIA Membership Winners Announced
FIA held a drawing at the Starchefs.com International Chefs Conference for five one-year, complimentary memberships. We are pleased to introduce the following individuals as new FIA members:
Lisa Mamounas - Culinary Insiders
Dirk Flanigan - Executive Chef, The Gage (Chicago)
Marc Tell – Sam Tell Companies
Charlie Saunders – VP of Hospitality and Training GM, Jacob Javitz Center (NYC)
Jorge de la Torre – Dean of Culinary Education/College of Culinary Arts, Johnson and Wales University
FIA Reception at NRA Show
Saturday, May 19, 2007
FIA hosted a reception for members and prospective members during the NRA Show in Chicago. More than 150 people turned out to discuss FIA with its founders. It was also an opportunity to renew acquaintances and make some new friends in the industry.
The next FIA reception will be October 12, 2007 at NAFEM in Atlanta.
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