FIA News
May 21, 2009
Contact: John Egnor ● 609.645.3131 ● John@jemassociates.com
Foodservice Institute of America: delivering a promising future.
FIA’s Non Profit Approval & The Ohio State University’s Culinary Lab
Foodservice Institute of America – FIA – has earned 501(c)(3) status as a public charity focused on education and research, poised to serve the foodservice industry with even greater representation and strength.
Founded in 2006 by a group of forward-thinking foodservice professionals, FIA was conceived as an engine of collaboration, communication and education – designed to break down barriers between specialties, subspecialties and the many unique and varied professions represented within the industry.
At the National Restaurant Association’s annual conference, FIA hosted a reception for 100 progressive foodservice invitees. This was an open forum dedicated to answering questions and airing ideas about the future of the organization, which was held at the French Pastry School, Chicago.
FIA’s founding directors made a strategic commitment to obtain nonprofit status to grow the organization and to best service the foodservice and hospitality industry/community. This organizational model has the potential to unleash enormous benefit and growth through a larger and more diverse membership.
FIA’s leadership spent the first part of 2009 completing the 501(c)(3) process. Now that the goal has been achieved, FIA will initiate all planned programs, team projects, research and other offerings to further the mission of building a better foodservice industry.
As a first project under its new organization, FIA is supporting the new Culinary Lab at The Ohio State University. Thom Stevenson, Senior Director of Food & Beverage Operations for Ohio State spoke to the vision of the lab and building a forward thinking educational program that will train future hospitality leaders. Reception attendees saw firsthand the renderings of the space and the naming opportunities available to interested industry partners. Please contact Heather McGinnis for information at mcginnis.1878@osu.edu or (614) 292-8216.
“We are very grateful for the support we received in the early years from our supporters and benefactors,” said John Egnor, president of FIA and a founding member. “Your commitment built the foundation for an organization that is only going to thrive as we move into a new era of growth.”
For Immediate Release January 15, 2009
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
Foodservice Institute of America (FIA) Positions To Ensure Future Education & Collaboration.
FIA REDIRECTS RESOURCES TO OBTAIN FULL 501 (C) (3) STATUS
PLEASANTVILLE, NJ – January 15, 2009 – The Foodservice Institute of America (FIA) recently held a meeting of all founding supporters and specific advisors to discuss the future of FIA and the financial indicators affecting our industry. Additionally, FIA recently completed its final filing with the IRS to secure its fully qualified 501 (c)(3)charitable designation.
John Egnor, President of FIA told supporters “The future of FIA will be founded on donations all being 100% tax deductable when we have finalized our 501 (c) (3) status. While working towards this goal, it became apparent that our resources needed to be directed to this effort and therefore FIA will spend this year hosting educational related events and maintain its Action Team work until a final IRS decision is provided. With the vote and support of our founders we have restructured the organization and will curtail events that are not in direct support of this vision. Our Executive Director, who has worked tirelessly to support FIA, has been laid off, and while this is unfortunate it was a necessary step to conserve our financial position.”
Additionally, FIA has announced that a full leadership board has been nominated and will be fully seated on February 1, 2009 with plans to hold its first meeting at NAFEM, February 6, 2009. This board will be charged with setting the strategic direction of FIA.
Some supporters weighed in with their comments to these actions:
“We have a pretty good idea of the difficulties we all face during the next few years but I have no doubt that we will all make it through these challenges. I cannot help but think that the changes you have put forward demonstrate the type of thinking that is going to be required by all of us to overcome what is in front of us.”
“I always believe professional member should support their association. I have received more from FIA than other membership.”
The next few months FIA and its volunteers will host a “Dutch Treat” networking event at NAFEM, a Symposium in April and several webinars—continued for free for the industry with our partner Kathy Gillen, CPBA.
FIA recognizes the challenging economic environment and continues to be good stewards of the resources and generosity of the foodservice industry.
For Immediate Release December 22, 2008
Contact: Hedy Lotny ● 609.645.3131 ?hedy@fia-us.org
Foodservice Institute of America (FIA) Announces
April 7, 2009 Advantage Series Symposium
"Earth, Wind and Fire: Responsible Energy Choices for a Profitable Business."
PLEASANTVILLE, NJ - (December 22, 2008) - How do we survive this economic downturn and continue to make money? That question has been asked by nearly every U.S. business across nearly every industry during the past few months. The foodservice industry is certainly among those sectors feeling the crunch and times are tough for businesses and manufacturers alike. One answer to this important question, many owners and managers are finding, is to re-appraise energy conservation strategies, implement green business practices, and discover new ways to do more with less.
The Foodservice Institute of America (FIA) proudly announces the first of its 2009 Advantage Series Symposia, "Earth, Wind and Fire: Responsible Energy Choices for a Profitable Business," to take place April 7, 2009 in Downey, California. FIA, a non-profit institute that seeks to expand the educational, research and collaboration capabilities among all foodservice professionals, chose the theme for its upcoming seminar after observing trends across the industry. Marsha Diamond, FIA Executive Director, believes now is the ideal time for this event: "The last few years have seen tremendous growth in practical, smart-energy strategies. There is an abundance of tools and resources on how to run a green, energy-efficient company, yet few businesses are even aware of the possibilities."
FIA invited the best in the industry to come share their ideas and experiences on running economical, energy-saving operations. The speakers plan to show the many ways they changed everyday practices to reduce carbon footprints, become more efficient and increase profit, all without sacrificing quality.
The primary goal of the one-day seminar is to offer practical solutions that can be implemented immediately. These practices and industry lessons learned will include strategies for sustaining essential equipment, reducing waste and developing deliberate energy plans. The April seminar aims to give foodservice leaders and practitioners the necessary toolkit to evaluate their operations from a whole new perspective.
The symposium forum will include dynamic presentations from industry experts, manufacturers, service providers and restaurateurs who have successfully changed their practices to become more energy-efficient and green. Joe Carbonara, Editor-in-Chief of Food Service Equipment & Supplies Magazine, will lead off the event with his overview of industry trends through "Conservation, Green, and Energy Star Ratings." The co-owner of Pizza Fusion, Vaughn Lazar, will present "Saving the Earth One Pizza at a Time," a detailed account of how he made his business green, sustainable and lucrative.
Melisa Marks of Southern California Gas Company and Don Fisher of Fisher-Nickel, plan to present "Rebates and Energy Impact," a practical guide to finding energy and cost savings. Roy Nakano will also offer his account on how green practices and conservation are win-wins for companies and consumers through "Staying Green and Profitable." Roy has profitably managed energy-saving operations for Universal Studios as the Director of Facilities and Distribution, Revenue Operations.
In addition to the headline speakers, four separate breakout sessions will offer a range of topics for all participants. These will include separate, detailed discussions on ventilation, dish machines, steam producers and ice machines. The lunch-break will include a demonstration of energy savings food preparation, followed by an appetizing meal for the audience.
The overarching goal of the event is to inspire food industry leaders to implement practical ways to conserve energy, while continuing to innovate and think outside the box. FIA sees that this is the time to focus on how to begin improving business practices for greater efficiency, quality and profit.
The Symposium takes place April 7, 2009 at the Southern California Gas Company's Food Service Equipment Center in Downey, CA. Registration information and further details can be found online here or call Hedy Lotny, Manager of Association Services at 609-645-3131
The FIA Advantage Series is an ongoing series to educate, discuss and generate real solutions to key foodservice industry challenges.
For Immediate Release December 5, 2008
Contact: Hedy Lotny ● 609.645.3131 ?hedy@fia-us.org
SEVEN RESEARCH TOPICS TARGETED BY THE FOODSERVICE INSTITUTE OF AMERICA (FIA)
FIA'S SYMPOSIUM AT RUSH UNIVERSITY MEDICAL CENTER PRODUCES WHITE PAPER FOCUSING ON INCREASING REVENUE THROUGH EXPERIENCES, MASS CUSTOMIZATION AND AUTHENTICITY.
PLEASANTVILLE, NJ - (December 5, 2008) - A white paper published by FIA poses five thought-provoking questions foodservice operators should ask and answer as they try to improve their profitability in a very challenging economic period.
- Are you creating a place where people can go and experience who you are as a company?
- Is your organization or employees accepting the standard, and are they challenging the norm?
- Are you keeping in mind what experiences you are staging?
- What products can you mass customize? How can you do it?
- How are you rendering yourself authentic?
A byproduct of a special daylong symposium hosted by the FIA earlier this year, this white paper features how to achieve a perfect balance in the customer's experience. Many companies strive to connect with their customers through customization but, in doing so, over-step their boundaries and create a level of complexity within the company that is unmanageable and eventually damaging to business. Click here to view the white paper.
"The perspectives of the different segments of the foodservice industry represented in this document makes it very valuable by forcing me to think outside of my healthcare 'box'," said Dr. Linda Lafferty of Rush University Medical Center and program co-host. "The information from these industry experts really hit the mark."
Foodservice Institute of America (FIA) has completed a white paper with the assistance of two graduate students at Rush University Medical Center.
The cornerstone of the white paper summarizes Steve Dragoo's session was captured, providing a framework for the industry to embrace the 'experience model' economy and the optimization of a business without compromising on service or authenticity.
"By looking at what's only important to you will not be able to define what's important to your customer," Dragoo said. "As a result, you might have good customer satisfaction results but will be creating customer sacrifice."
"This white paper challenges all of us in the foodservice industry to be much more innovative in our approach to creating an authentic experience for our customers as we provide our products and services," said Dr. Mary Gregorie, Director of Food and Nutrition Services and Chair of Clinical Nutrition Program of Rush University. "As a result, I have a better understanding of how our operation fits into an experience-based economy and how we can enhance our facility's performance through such concept as mass customization and authenticity."
A summary of the panel of four experts, led by a well known moderator are also captured in great detail in the paper. Talking points from technology applications to culinary and manufacturing are discussed. The panel gave their insights on approaches to business practices such as: staffing, customer sacrifice, economic hardship, mass customization and profit as well as corporate compliance.
The panel's conclusion consisted of seven 'action points' or next steps that anyone can take to improve their business. The final nugget of information a reader will take away is the seven research topics, with proposed 'what if and how to' hypotheses collectively stated by all the presenters, participants and captured by the authors of the white paper. FIA will begin to tackle these with research partners in 2009.
For Immediate Release Nov 12, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FOODSERVICE INSTITUTE OF AMERICA REACHES OUT TO THREE HOSPITALITY PROGRAMS
FIA CONNECTS WITH THE CONRAD N. HILTON COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT AT THE UNIVERSITY OF HOUSTON, THE COLLEGE OF EDUCATION AND HUMAN ECOLOGY AT THE OHIO STATE UNIVERSITY AND INTERNATIONAL SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT AT FAIRLEIGH DICKINSON UNIVERSITY
PLEASANTVILLE, NJ –(Nov 12, 2008) – Foodservice Institute of America (FIA) recently visited three hospitality programs to introduce FIA to students, staff and faculty and to offer insights into the opportunities in the industry.
Professional members of FIA showcased to more than 70 students in Texas, 50 students in Ohio and 70 students in New Jersey, the diversity of our industry by sharing how they evolved into leaders from such areas as technology, sales, distribution and consulting. The presentation of these careers only scratched the surface of the potential futures waiting for students who are working towards various degrees.
Dean John Bowen at the University of Houston’s Conrad N. Hilton College of Hotel and Restaurant Management believes that the networking opportunities available through FIA give his students a competitive advantage when applying for both internships and jobs.
Dr. Gong-Soog Hong, Department Chair for Consumer Sciences
at the College of Education and Human Ecology at The Ohio State University, felt that FIA’s mission was a mirror image of their department’s and the overall vision for the University. There is an opportunity for real collaboration of expertise to enhance the industries in terms of innovation, education and best practices. FIA and Ohio State will be developing an opportunity to conduct an on campus symposium in 2010.
Professor Joseph Tormey, Associate Director at Fairleigh Dickinson University stressed to his students that education strengthens empowerment and that FIA embraces this by their various educational venues -FIA Advantage Series symposiums, webinars, and white papers. Associate Dean and Director Dr. Richard J. Wisch and Professor Tormey stated that FIA facilitates communications across all boundaries which
allows for meaningful networking and collaborative opportunities for their students and the foodservice industry. He stressed that this collaboration will lead this next generation to great innovations and to growing a healthier industry.
Networking with the faculty at each campus was also beneficial, and discussing the resources FIA has to offer their programs and students.
FIA will be engaging in translational research that is meaningful for the industry in the next year and partnering with these three programs is a first step.
FIA continues to reach out to other universities and hospitality programs throughout the country to create value for all that participate. Student membership in FIA is free to those enrolled in a related program. If a program would like to have FIA members speak to classes, faculty and/or staff contact our offices at 609.645.3131 or contact, Hedy Lotny (hedy@fia-us.org).
For Immediate Release Oct. 8, 2008
Contact: Hedy Lotny ● 609.645.3131 ●hedy@fia-us.org
FOODSERVICE INSTITUTE OF AMERICA RELEASES WHITE PAPER ON THE EFFECTS OF COMMODITIZATION
Leaders discuss the implications for the hospitality industry and take proactive measures.
The newly published white paper on this symposium addresses some session questions such as, “What do you do when your products and services are competing solely on price?” As well as, “What steps do you need to take to differentiate yourself and your business?” Click here to read white paper.
Tom Snyder, of the consulting firm XLNT Associates, and author of the book, "Escaping the Price-Driven Sale: How World Class Sellers Create Extraordinary Profits." advised the audience on how to position their products and services so that their customers would perceive their value and move to purchase. "Professional sellers deliver insight, vendors sell stuff," stated Snyder. His four essential points that are reviewed in detail in this paper for astute sales teams include:
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1. Products and Services
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2. Talk about the Price
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3. Diagnosis Creates Value
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4. Expertise Sustains Differentiation
The second half of the morning included a presentation by Kathy Gillen, CPBA, and founder of Strategic Management Partners, Inc. and co-founder of Foodservice Coaching Group. Ms Gillen talked about breaking through commodity barriers. Her message and formula for success follows:
The Right People + Innovation = Differentiation
Gillen also believes that success comes to the leaders that feel good about themselves and are therefore good at motivating others and helping people realize their true potential.
In the afternoon the room was split into eight teams to learn the power of brainstorming as a team to come up with ideas. Michael Colburn and Mary Esther Treat founded Colburn Treat; LLC in 1997 facilitated these exercises. This interactive session was designed to open the participant's minds about how to develop new solutions, creative approaches and make innovation a part of their businesses.
Participants acknowledged that our industry is facing stiff competition and that a shift in strategy and focus is needed for the long term viability of their firms and this industry.
This topic requires further research into the techniques of building relationships with the customers. This is a critical step for even the most qualified sales team, as it helps them connect with their customers and help them find mutuality of purpose.
Another important step to be studied is how to continuously upgrade your product and services and educate your customers. As asked by attendees at the Symposium, what is the most effective way to educate our customers to focus on value added proposition rather than price.
FIA will be engaged with research to delve into this issue and will publish its results in the near future.
For Immediate Release August 27, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
Foodservice Institute of America Host Symposium with Focus on the Bottom Line
Experts brought together to position attendees for an ‘Experience Economy’
Pleasantville, NJ (August 27, 2008) - 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 symposium was held August 12, 2008 in partnership with Rush University Medical Center in Chicago, Illinois.
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.
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 shared their ideas on how they created a differentiated, value-added product or service and developed a game plan to connect all the ‘dots’ for success in their operation, business or service.
Rudy Miick of Miick & Associates moderated an interactive discussion exploring the idea of mass customization and value added experiences.
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.
Participants saw both professional and personal value in the symposium content, indicated clearly in unanimously positive post-event comments, including:
“….it allowed me to think about taking a fresh look at customer satisfaction. Balancing what’s important to your company with value as defined by the customer will help separate the thriving businesses from those that continue to muddle along as they always have.”
“…Everyone needs an ah-ha moment now and again. I walked away with ideas to adjust some of my business strategies. It is never too late to teach someone who has been in the industry a long time, some new tools to take back to their business.”
The symposium was designed to further FIA’s mission of fostering collaboration and education between the many interests within foodservice – developing horizontal communication in an industry that is traditionally vertically defined by profession. Two students from Rush University Medical Center will be authoring a white paper related to the day and will be available through FIA in November 08.
The FIA Advantage Series is an ongoing series to educate, discuss and generate real solutions to key foodservice industry challenges.
Click here to view photos from this event.
FIA also welcomed our newest Founding Benefactor Level Member during this symposium- Micro Matic USA. See about their work at www.micromatic.com.
Click here for speaker biographies.
For Immediate Release August 20, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FOODSERVICE INSTITUTE OF AMERICA HOSTS INDUSTRY MEDIA
FIA, THE MEDIA AND HOSTS—THE FRENCH PASTRY SCHOOL INTERACT FOR UPDATES AND FUTURE COLLABORATION
Pleasantville, NJ (August 20, 2008) - 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.
Following the presentation was an open question and answer session, where Egnor, along with fellow founders, Ken Schwartz and Georgie Shockey responded. Also sharing FIA’s vision and direction were FIA’s Founding Directors and Membership Vision Team members in attendance at the French Pastry School.
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.
For Immediate Release - July 23, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FOODSERVICE INSTITUTE OF AMERICA AND HIRE HEROES USA ARE READY TO TAKE THEIR PARTNERSHIP TO THE NEXT LEVEL
Foodservice industry continues its mission to attract and recruit the talent
Pleasantville, NJ (July 23, 2008) - With their collaborative efforts commencing in February of 2008, FIA and Hire Heroes USA are now ready to take their partnership to the next level. FIA continues to work with member companies desiring to recruit and hire veterans. FIA’s role is to be the communication link between Hire Heroes USA and our member companies. FIA has embraced this rewarding program as a way to help both the foodservice industry acquire great talent and give recognition to the men and women who have served and protected our country.
With over 10 food service companies involved to date with Hire Heroes USA, the collaborative success for HHUSA and FIA continues to grow. However, there are many more organizations that could be of assistance to this program. Hire Heroes USA is looking for foodservice organizations to provide career opportunities in particular in the areas of administration, information technology, security, logistics and business management. Together, FIA and HHUSA believe that the food industry as a whole can provide these much needed positions to our returning service men and women and contribute to their success in the civilian world.
To get involved or to learn more about the benefits your organization can receive by partnering with HHUSA, please contact Sara Trask, Manager of Corporate Relations, Hire Heroes USA via email at strask@hireheroesusa.org , Foodservice Institute of America(FIA) via email at (hedy@fia-us.org).
Representatives of Hire Heroes USA will be in attendance at the Next FIA Advantage Series Symposium on August 12th in Chicago, IL., to learn more about our industry and how they can help us attract and recruit new talent.
For Immediate Release June 30, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FIA Announces Symposium on Connecting The Resources: Authenticity, Mass Customization & Revenue
Foodservice Institute of America Advantage Series
Register on-line for August 12th to be held at Rush University Medical Center Searle Conference Center in Chicago, IL
Online registration via the FIA web site at:
http://www.fia-us.org/news_events/Symposium.shtml
Pleasantville, NJ (June 30, 2008) –
FIA’s symposium will feature speakers and ideas that will set businesses apart and demonstrate how to create an experience unique to a customer. Consumers want an increased role in designing products and service they will be using or consuming. Effectively producing mass customized goods with a uniqueness for customers and flexibility is today’s challenge.
Some key topics that will be covered:
- How can businesses mass customize their offerings?
- Why is Authenticity becoming a new consumer sensibility and key business imperative?
- What role can these ideas play in the foodservice industry today?
The 3rd FIA Advantage series symposium with address these questions in the one day solution oriented program.
The audience will include restaurateurs/chefs and end users as well as those that make the equipment, food products, technology, engineers, accountants and all those that support the operations and hospitality sector. This symposium will capture actionable outcomes that FIA and Rush University students will address in a ‘white paper’.
The morning will have a featured speaker, Steve Dragoo, President, Service Solutions Consulting, Inc (www.fia-us.org) who will bring his foodservice expertise and Pine & Gilmore approach to define what mass customization is, give real life industry examples and practices, how to apply mass customization to a business or service and how capitalizing on authenticity and mass customization can help improve the bottom line.
Steve believes that “expertly staged authentic experiences are a distinct and powerful economic offering”—and a means by which savvy foodservice professionals can differentiate themselves from others in the marketplace.
The afternoon program will be lead by moderator Rudy Miick (www.miick.com). Miick and the four panelists will explore the idea of mass customization and value added experiences. Panelists include renowned Chef/Owner Luke Palladino (www.lukepalladino.com), Dr. Cihan Cobanoglu, Associate professor of Hospitality Information Technology at the University of Delaware and eXperimental Guestroom manager at the Courtyard Hotel by Marriott (www.experimentalguestroom.com), Robert Bryson, Executive VP, Follett Corporation (www.follettice.com), and Dan Pecoraro, a specialist in Gastronomation and Gastronometrics(www.gastronomation.com).These individuals will share their ideas on how they created a differentiated, value-added product or service and developed a game plan to connect all the dots for success in operation, business or services.
This day will definitely ‘spark’ the conversation on how we can elevate our industry’s performance, innovation and customer focus.
This is an event jointly hosted by the volunteer organization (Foodservice Institute of America—FIA) and Rush University Medical Center, Chicago, Illinois.
For Immediate Release May 30, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FOODSERVICE INSTITUTE OF AMERICA SUPPORTS NRA AND PARTICIPATES IN SEVERAL HIGH-PROFILE EVENTS
Pleasantville, NJ (May 30, 2008) - FIA's presence at NRA was certainly noticeable ... starting with an 'after-the-show' gathering hosting members as well as industry friends and associates on Saturday May 17, with a reception at the Omni.
Almost 200 guests came to network and hear about FIA's accomplishments. John Egnor, FIA's president, welcomed the crowd and shared recent happenings. "NRA was an extremely positive step forward for our young organization," Egnor said "The interaction was positive and exciting, with an impressive level of interest shown in FIA's mission and the benefits of membership. We will continue to build key alliances as we grow positive value and a collaborative knowledge base. FIA is proactive and all - encompassing for the foodservice community, with the mission to help all who work in the food and beverage industry become better at what they do."
FIA was part of NRA's Power of Partnership Pavilion on the show floor. FIA's founders, advisory board, members and staff hosted a booth and were there to visit and connect to the attendees, answer questions and promote membership.
Supporting NRA's educational program, FIA presented The Challenge of Attracting Tomorrow's Leaders To The Foodservice Industry, Tuesday, May 20, with a panel of three FIA members: Crystal Duncan, Georgia Pacific; Rod Collins, Rod Collins Associates; and Alexander Poulos, Jade Range, LLC. Moderated by Joseph Carbonara, Editor-in-Chief of FES Magazine, the program was a showcase for the panel experts' shared solutions and collaborative ideas about the foodservice professional of today and our needs for tomorrow.
The information presented was based on research collected and an in-depth educational program held by FIA in December 2007. Many innovative and perception-breaking ideas were identified to address the issue of attracting and cultivating the next generation of foodservice leadership and management. This informative panel discussion covered real-world resources, insights and answers to industry challenges of leadership recruitment, development and retention.
The program covered a wealth of valuable ideas and solutions, including:
- Repositioning the image of foodservice
- It's time to accentuate the positive
- Identify opportunities to unlock peoples' passions
- Educate on the creative aspects of the industry
- Stress the opportunities for growth
- Recruiting into the foodservice community
- Pay to the talent
- Promote the fun side of the industry
- Hre aptitude, not unexceptional industry experience
- Invest in understanding what an applicant is interested in becoming
- Broadening internship possibilities
- Offer nontraditional opportunities in terms of time duration and interconnect positions for an internship experience, re: foodservice director, and sales representative
- Match skill set to opportunity
FIA also welcomed our newest Founding Director Level Member during the NRA show - True Manufacturing.
For Immediate Release May 9, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FIA Advantage Series: Overcoming Commoditization: From Food and Equipment to Human Resources
Pleasantville, NJ - May 9, 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.
Speaking from the perspective of differentiating your products and services, Tom Snyder, CEO of the consulting firm Huthwaite, and author of the book, "Escaping the Price-Driven Sale: How World Class Sellers Create Extraordinary Profits." advised the audience on how to position their products and services so that their customers would perceive their value and move to purchase. "Professional sellers deliver insight, vendors sell stuff," stated Snyder and proceeded to outline approaches to transforming the sales process into a more consultative mode to become a critical and necessary component of your customer's business.
Kathy Gillen, President of Foodservice Coaching Group, followed up on Snyder's concepts, speaking on a more personal level on how to break through the commodity barriers. The secret to thriving in a poor economy is how you think about it -- you either have control or "they" (outside forces and competition) have control. Gillen discussed changing an individual's communication style to foster more successful relationships. "You must think differently to remove yourself from a solely price-driven situation," stated Gillen.
Michael Colburn and Mary Esther Treat of Ideas Well Done, LLC, led the symposium's afternoon session. This interactive session was designed to open the participant's minds about how to develop new solutions, creative approaches and make innovation a part of their businesses. After a series of creative warm-up exercises, each participant team tackled a reality-based problem facing a foodservice company. Through a series of brainstorming and evaluation steps, each team developed solutions and presented them to the entire group.
As part of the symposium process, a white paper is being developed on the topics, conclusions and their impact on the industry. The next FIA Symposium will take place in Chicago on August 14, 2008.
For Immediate Release April 28, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FIA Releases White Paper on Recruiting Tomorrow’s Foodservice Industry Leaders
Pleasantville, NJ – April 28, 2008 – Flexible training programs, internship opportunities, and better public relations make up a few ways the foodservice industry can improve its image and recruit the next generation of talent, according to a white paper published by the Foodservice Institute of America (FIA). Entitled, “The Challenge of Attracting Tomorrow’s Leaders to the Foodservice Industry,” the paper addresses challenges associated with career recruitment and retention, and outlines strategies to resolve these ongoing issues.
In a culmination of the FIA Advantage Series’ first symposium, the white paper provides a summary and analysis of the results from discussions held during the event. The symposium, Foodservice Professionals…the Next Generation, took place on Dec. 5, 2007 in conjunction with the University Of Houston’s Conrad Hilton College Of Hotel And Restaurant Management, and featured an interactive panel followed by break-out sessions on the topics of recruitment, training, development and image of the foodservice community.
High turnover rates and essentially a bad rep – that foodservice jobs entail long hours and low pay - complicate efforts to recruit talented individuals at all age and experience levels, according to the white paper. In order to overcome this image problem, the foodservice industry needs to highlight the positives of foodservice work, and make it publicly clear that a variety of job opportunities exist outside of chef, caterer, or server, such as restaurant designer, consultant, equipment sales associate, food and beverage director, and even attorney or accountant specializing in the hospitality industry. Many foodservice industry members work traditional hours with six figure salaries.
The white paper also outlined some potential target areas for talent recruitment, including:
- High school: internship opportunities, academic programs, informing parents
- College: career fairs, scholarship programs, graduate student work
- Other industries: experienced professionals in engineering, manufacturing, marketing, construction, and other areas looking to change careers
- Military veterans
This cross-generational targeting, plus word-of-mouth “advertising” and enhanced use of the internet represent some important tactics for positioning foodservice as a destination career not a happenstance one. Visit http://www.fia-us.org/news_events/RecommendedReading.shtml to read more recruitment strategies outlined in the FIA white paper and to download a copy.
To further support the white paper, participants in the Houston symposium formed three FIA-member action teams to carry out these goals through a variety of internship, apprenticeship, and other recruiting/training programs.
FIA action team members will present an interactive panel session, SolveOne Session: Where’s the Talent? The Challenge of Attracting Tomorrow's Leaders To The Foodservice Industry, during the upcoming National Restaurant Association Restaurant Hotel-Motel Show at Chicago’s McCormick Place on May 20 at 12:00 pm. This session will share solutions and collaborative ideas about the foodservice professional of today and our needs for tomorrow. Hear how they have probed, explored and have answered these questions and how you can gain new insight into these long-standing challenges. The panelists include Rod Collins, principal of Rod Collins Associates, Alexander Poulos, VP of Sales and Marketing at Jade Range, and Crystal Duncan, Manager of National Accounts – Healthcare North American Commercial Business at Georgia Pacific. Foodservice Equipment & Supplies, Chief Editor Joseph Carbonara will moderate this session.
The FIA Advantage Series is an ongoing series to educate, discuss and generate real solutions to key industry challenges. Don’t miss the second symposium in the series, titled Industry Survival – Overcoming Commoditization – from Food to Equipment to Human Resources, which will take place May 1 at Caesars Atlantic City, New Jersey. For more information, or to register for the event, visit http://www.fia-us.org/news_events/MaySymposium.shtml or call FIA at 609-645-3131.
For Immediate Release - February 28, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FIA Announces Symposium on Industry Survival and Overcoming Commoditization
Register on-line for May 1st event to be held at Caesars Atlantic City.
PLEASANTVILLE, NJ - February 28, 2008 - FIA announces that on-line registration is open for their second symposium in the FIA Advantage Series entitled Industry Survival - Overcoming Commoditization - from Food to Equipment to Human Resources.
Online registration via the FIA web site at: http://www.fia-us.org/news_events/MaySymposium.shtml
This event will be held May 1, 2008 at Caesars Atlantic City. It is presented by the Foodservice Institute of America (FIA). This solution-oriented, one-day program will focus on commoditization in the foodservice industry, its impact on goods and services, and steps organizations can take to reduce and reverse this situation and enhance the fiscal health of their organizations and the foodservice industry.
The program will begin with a presentation on the definition of commoditization, the conditions that foster it, and how it impacts the foodservice industry. The next component of the program will examine solutions to commoditization through innovation, differentiation and value-added products and services.
The afternoon session will be conducted via small group discussions led by individuals who have kept their companies out of a commodity position by creating differentiated, value-added products and services. Groups will exchange ideas about how to maintain positive momentum through a variety of strategies and discuss business models to foster healthier organizations and a prosperous industry. These solutions will be recorded and the results published by FIA.
The FIA Advantage Series is an ongoing series to educate, discuss and generate real solutions to key industry challenges. The first symposium entitled Foodservice Professionals…the Next Generation was held in December 2007 in conjunction with the Hilton University of Houston. As a result of this thought-provoking program, newly formed FIA member action teams are in the process of developing new avenues for recruiting top talent to the industry through external industry opportunities as well as creating internal programs to encourage apprenticeships and a broader range of training vehicles.
For more information, go to http://www.fia-us.org/news_events/MaySymposium.shtml
Or call FIA 609-645-3131
For Immediate Release - February 26, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FOODSERVICE INSTITUTE OF AMERICA AND THE NATIONAL SOCIETY FOR HEALTHCARE FOODSERVICE MANAGEMENT WORKING TOGETHER
Growing FIA’s mission to increase educational opportunities, enhance communication, and collaborate among the foodservice industries.
Pleasantville, NJ (February 26, 2008) – Foodservice Institute of America (FIA) and The National Society for Healthcare Foodservice Management (HFM) have entered into a strategic alliance to share knowledge, expertise, and intellectual property.
The collaboration aims to enrich the current offerings of each individual association to offer members more educational resources as well as professional networking opportunities.
FIA and HFM are working together to define these opportunities and will share them as this relationship expands in 2008.
For additional information, please contact Hedy Lotny (hedy@fia-us.org) or Holly
Koenig (HKoenig@kellencompany.com).
For Immediate Release February 22, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FOODSERVICE INSTITUTE OF AMERICA LINKS WITH HIRE HEROES USA
Alliance to assist returning veterans find career opportunities in the Foodservice Industry
Pleasantville, NJ (February 22, 2008) – FIA is collaborating with Hire Heroes USA (www.hireheroesusa.org ) to assist veterans find career opportunities within the foodservice industry.
This alliance is a result of FIA’s December 2007 Symposium, Foodservice Professionals … the Next Generation. The interactive component of this program generated ideas to solve the growing issue of the lack of available personnel and talent across the foodservice industry. One viable solution was the recruitment of military veterans. An action team was formed to investigate opportunities and developed a working relationship with Hire Heroes USA.
Hire Heroes’ mission is to be the bridge between returning soldiers and career opportunities across the country. These men and women could fill the numerous opportunities that are available in the foodservice industry.
At this time, FIA is working with member companies that want to recruit and hire veteran(s). FIA’s role is to be the linking communication source between Hire Heroes USA and our member companies. FIA has embraced this rewarding program as a way to help the both the foodservice industry acquire great talent and give recognition to the men and women who have served and protected our country.
For more information about the FIA-Hire Heroes USA alliance, contact Hedy Lotny, , 609-645-3131 ((hedy@fia-us.org)).
For Immediate Release February 14, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FOODSERVICE INSTITUTE OF AMERICA APPOINTS FIRST ADVISORY BOARD MEMBERS
Growing in its mission and membership new appointees will set leadership, membership, education and governance direction
Pleasantville, NJ (January 31, 2008) – FIA has appointed four industry leaders to an advisory board that will work with the founders, John Egnor, President, Ken Schwartz and Georgie Shockey to take the organization to the next level.
“The appointees represent many facets of the organization and that diverse voice across all the industry segments was paramount in the selection of our first board appointees”, says John Egnor. “The appointments uphold the cornerstone of FIA’s mission and will position FIA for a successful future.”
The appointees include Roseanne Diamond-De La Mata, Regional Sales Director, Sodexho Alliance, USA; Richard Hynes, Director of Consultant Services Hobart-Traulsen; Melisa Marks, Energy Efficiency Customer Programs Supervisor, Southern California Gas Company; and Scott Saklad, President/CEO, Computrition. Please see the website for more information on the appointees at www.fia-us.org.
Roseanne Diamond- Richard Hynes Melisa Marks Scott Saklad
“I think the foodservice business is ready for an organization that looks at the global issues that affect all segments of the business. FIA is the organization that will help to bring clarity in defining our shared challenges and develop strategies to provide solutions for the future.” Scott Saklad, President/CEO, Computrition.
All of the appointees have been actively involved in the industry and bring a wealth of experience to FIA’s board. They will hold their positions for 2008 and will be instrumental in a number of areas including leading the three vision teams, membership, leadership, and education, advising on programs, symposiums and strategic alliances. Most importantly they will develop the nominating and election process for the first full FIA board, which is set for the fourth quarter of 2008.
For Immediate Release • January 8, 2008
Contact: Hedy Lotny ● 609.645.3131 ● hedy@fia-us.org
FOODSERVICE INSTITUTE OF AMERICA HOSTS SYMPOSIUM WITH FOCUS ON THE FUTURE
Experts brought together to cultivate the next generation of foodservice industry leaders
Pleasantville, NJ (January 8, 2008) - Over 50 foodservice industry leaders participated in “Foodservice Professionals … the Next Generation,” an interactive symposium hosted recently by FIA, the Foodservice Institute of America. Conceived to address the growing challenge of identifying tomorrow’s leaders and attracting and sustaining talent, the symposium was held December 5, 2007 at the University of Houston, Texas.
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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, and sales personnel. The panel included industry experts Steve Bergman, President of CEC Culinary Consulting; Dr. John Bowen, Dean of the Conrad Hilton College of Hotel and Restaurant Management; Joleen Flory, CEO of Elliot Leadership Institute; and John Nackley, Jr, Marketing Manager, MLB Advertising. Ken Wasco of Gordon Food Service moderated an interactive |
discussion moderated an interactive discussion addressing key challenges to attracting new people into the foodservice industry, best practices to attract those entering the job market, and areas to improve hiring and recruiting outcomes across the industry. The panel discussion was followed by breakout sessions led by Rudy Miick of Miick & Associates, designed to generate an exchange of ideas with peers and to set strategies for FIA to advance throughout the industry. Participants identified that the key issues for FIA to focus on include cross-generation recruiting, internships, and drawing talent from multiple disciplines. Participants formed three action teams dedicated to these goals and a white paper is being developed.
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Participants saw both professional and personal value in the symposium content, indicated clearly in unanimously positive post-event comments, including: “… a great opportunity to pull together people from different background and disciplines to share ideas and look for solutions. This meeting went so fast and people were so passionate.” “This was a can do meeting with lots of interactive and practical takeaways.” |
“FIA will serve as the model for the foodservice industry through which every company and individual can access resources to operate more efficiently, more cohesively, better connected and more prepared to embrace the future.”
The symposium was designed to further FIA’s mission of fostering collaboration and education between the many interests within foodservice – developing horizontal communication in an industry that is traditionally vertically defined by profession.
For Immediate Release • December 1, 2007
Contact: John Egnor ● 609.645.3131 ● John@fia-us.org
FOODSERVICE INSTITUTE OF AMERICA (FIA) SELECTS NEW EXECUTIVE DIRECTOR
Marsha Diamond, R.D. An industry leader and education advocate joins FIA as its first executive director.
PLEASANTVILLE, NJ – December 1, 2007
Foodservice Institute of America (FIA) is announcing that Marsha Diamond, R.D. an active industry leader is joining the growing association as of December 10, 2007.
Marsha, most recently with The CBORD Group, Inc. as the National Client Relations Manager brings a variety of food and hospitality experiences to FIA and its members. She has also held the position of Corporate Dietitian for Vitality, Inc., a national beverage manufacturer as well as a Professor in the Hotel and Restaurant Management program at Fairleigh Dickinson University.
Diamond has been active in a number of associations throughout her 28-year career. They include the American Dietetic Association (ADA) at the national, state and local levels. Diamond served ADA on the Executive Board of the Dietitians and Business in Communications (DBC). She has also closely worked with The Society of Healthcare Foodservice Management (HFM), most recently winning the association’s President’s Award. She currently serves on the New Jersey ASHFSA Advisory Board. Memberships in Chaine des Rotisseurs, a world-renowned culinary society, Eta Sigma Delta International Hospitality Management Honor Society and Association of Correctional Food Service Affiliates are among Diamonds’ connections in the industry.
Under Diamond’s leadership, FIA will continue its mission of bringing all facets of the foodservice and hospitality industries together to enhance education, collaboration and communication. She will be responsible for the development of association programming, creation of strategic alliances and the growth of the FIA community.
For Immediate Release • November 5, 2007
Contacts: John Egnor (609) 645-3131 john@jemassociates.com
Georgie Shockey (281) 364-0335 georgie@ruckshockey.com
REGISTER ON-LINE FOR FIA SYMPOSIUM ON CHALLENGE OF ATTRACTING TOMORROW'S LEADERS TO FOODSERVICE INDUSTRY
December 5th event to be held in conjunction with the University of Houston's Conrad Hilton College of Hotel and Restaurant Management.
PLEASANTVILLE, NJ – November 5, 2007 – Registration is now available on-line for an important 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. It is presented by the newly established Foodservice Institute of America (FIA) in association with the University's Conrad Hilton College of Hotel and Restaurant Management, one of the world's premier hospitality programs.
On-line registration can be accessed via the FIA web site at: www.fia-us.org/news_events/events.
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. Students and faculty from the Conrad Hilton College of Hotel and Restaurant Management will also develop a white paper from the symposium, including follow-up ideas and strategies. FIA will then
spearhead the effort to create a tactical plan based on the results through its own resources and via collaborative efforts with industry partners.
Panelists for the symposium will include:
Steven Bergman, CEC, Culinary Consulting, Certified Executive Chef, NationallyRecognizedAwardWinning Executive Chef
Steven M. Bergman is the founder and principal of CEC Culinary Consulting, LLC
in Houston, Texas, a culinary consulting firm utilizing Chef Bergman’s
strong knowledge, experience and skills in the culinary arts as well as his
exceptional resources in the hospitality industry. More >>
John Bowen, Ph. D., Dean of the Conrad Hilton College of Hotel and Restaurant Management at the University of Houston.
In a recent article in the Journal of Hospitality and Tourism Education, Dr. Bowen was listed as one of the five most influential hospitality management faculty. More >>
Joleen Flory, President and CEO of the Elliot Leadership Institute.
Previously, Executive Vice President for Human Resources and Training for Famous Dave's of America. Ms. Flory serves on the National Restaurant Association Educational Foundation's Certification Governing Board and is certified as both a Senior Professional in Human Resources and a Foodservice Management Professional. More >>
John Nackley, Jr., Marketing Manager, MLB Advertising.
Mr. Nackley's responsibilities include marketing and branding strategy development and execution. He works with several foodservice equipment firms, among other clients. He is a graduate of St. Joseph's University in Philadelphia, PA, where he earned a BS in food marketing and an MBA in marketing. Mr. Nackley offers an important, youthful perspective on the issue, including how young professionals view the industry and the factors upon which they base career choices. More >>
Moderator - Ken Wasco of Gordon Food Service.
Mr. Wasco has lectured to foodservice/hospitality related majors at Indiana University, the University of Michigan, Ohio State University, Ohio University, Bowling Green University, Central Michigan University, Michigan State University and other colleges and universities. He has been the keynote speaker for numerous national, regional and state foodservice conferences, including ADA, NACUFS, ARA, DMA, ASHFSA and HFM among others. Mr. Wasco is also the author of "Live Like You Mean It." More >>
Breakout Facilitator – Rudy Miick, President Miick & Associates.
Mr. Miick since 1978 has focused on successful start-ups, performance improvement in restaurants, hotels and resorts. He holds an MA in Human Resources and Organizational Management and postgraduate certificate in Organization and Systems Design from the Gestalt Institute of Cleveland.
The panel discussion will be followed by an interactive team activity designed to generate an exchange of ideas with and to set strategies for FIA to advance throughout the industry and as far-reaching as your imagination. Early registrants cite the following as their commitment to this symposium:
"I am attending the FIA symposium because development of our next generation of leaders is critical to the continuing success of the foodservice industry."
Rick Hobbs, Customer Programs Manager, Southern California Gas Company
"The importance of finding, hiring, training, and retaining top level people into our industry cannot be understated. Whether it be on the operational side, the manufacturing side, sales or consulting side, for our industry to go forward and be recognized as a career and not just a job we all need to get involved with a grass roots educational program."
Mark Brenner, VP Sales, The Eagle Group
“As I travel the country promoting our food service products there is definitely a shortage of trained qualified younger individuals in our industry. From the operators that use the equipment to the contractors that install it and the manufacturers that make it. We are all in need of a new influx of energy and ideas to help us all fulfill our current business needs but also look to the future and the needs of the next 10-20 years.”
Tom Lyons, Sales Manager, Brass Smith, LLC
"There is no more important issue facing the foodservice industry than attracting and developing top talent," said FIA President John Egnor. "Our challenge is to transform the image of the hospitality industry into a viable and preferred career choice for young professionals. We will address such questions as: How do how we find and advance new talent? How do we make the foodservice industry an attractive career option for the best and the brightest of the next generation? What is driving career path decisions among young professionals?"
The symposium will take place from 9 a.m. to 4:15 p.m. and is open to FIA members and anyone in the foodservice and hospitality community who have a stake in the future of the industry. The cost to FIA members is $299, while the fee for non-members is $350. Non-FIA members may attend and join FIA for a special combined rate of $475, a savings of $125.
The symposium is limited to 125 participants. To register, call the FIA office at 609.645.3131, or visit www.fia-us.org/news_events/events.
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