FIA News
For Immediate Release - July 23, 2008
Contact: Marsha Diamond ● 609.645.3131 ● marsha@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 or Marsha Diamond, Executive Director, Foodservice Institute of America(FIA) via email at marsha@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: Marsha Diamond ● 609.645.3131 ● marsha@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: Marsha Diamond ● 609.645.3131 ● marsha@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: Marsha Diamond ● 609.645.3131 ● marsha@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: Marsha Diamond ● 609.645.3131 ● marsha@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: Marsha Diamond ● 609.645.3131 ● marsha@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: Marsha Diamond ● 609.645.3131 ● marsha@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 Marsha Diamond (marsha@fia-us.org) or Holly
Koenig (HKoenig@kellencompany.com).
For Immediate Release February 22, 2008
Contact: Marsha Diamond ● 609.645.3131 ● marsha@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 Marsha Diamond, Executive Director, 609-645-3131(marsha@fia-us.org).
For Immediate Release February 14, 2008
Contact: Marsha Diamond ● 609.645.3131 ● marsha@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 Marsha Diamond, Executive Director as well as 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: Marsha Diamond ● 609.645.3131 ● Marsha@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.
Continue to October 2007 Press >>>