This page contains a Flash digital edition of a book.
WELCOME FROM THE WORLDWIDE PRESIDENT I


t is an exciting time for the FCSI as we move through 2015 with a raft of new initiatives and ideas. Your engagement and communication has been incredibly helpful in shaping the direction of FCSI for the future. The Worldwide board has been very supportive of the divisions in helping with funding, assisting with trade shows and generally fl ying the fl ag for the FCSI membership around the world, with some notable successes earlier this year at the 2015 NAFEM Show in Anaheim, California, the Sirha show in Lyon, Gulfood in Dubai and Internorga in Hamburg. We have also had our challenges as we learn to work with each other on a global stage, respecting the subtleties and nuances of FCSI membership in each division and local unit. This has not always been easy and at times has been challenging, but as the most recent Worldwide board meeting at the FCSI


FROM THE REGIONAL CHAIR


EAME conference in Madrid has shown, when FCSI professionals come together to work for the benefi t of the Society, we make real progress. I make no apologies for being


emotional, enthusiastic and demanding of the team around me at a Worldwide and divisional level, as we have much still to do. Madrid was a landmark occasion in many ways: a hugely successful conference, great networking and social activities and recognition for our Professional and Allied members. It was also the point at which the


Worldwide board and Educational Foundation agreed to work hand in hand on our Global Partners programme. For us to achieve the professional status we all desire, we need to attract the right quality of people and for that, we must invest in our future.


We want to hear your views feedback@foodserviceconsultant.org


JONATHAN DOUGHTY FCSI President FCSI Worldwide jonathan@fcsi.org @FCSIWWPresident


TONI CLARKE FCSI Chair


Asia Pacifi c Division, FCSI Worldwide Board Director


Travel is inevitable when you live ‘down under’ in Queenstown, New Zealand, as I do. I consider myself extremely fortunate to live in ‘the adventure capital of the world’ while working in both in NZ and Australia and in both my role as Chair of the APD Board and in representing APD on the Worldwide Board. The FCSI Asia Pacifi c Region is vast and multicultural and growth is staggering. It off ers opportunities for all FCSI members, both consultant and corporate. FCSI APD provides a platform for members to participate and contribute across a range of activities such as: attending trade


shows and conferences; speaking at industry forums; networking with industry peers; experiencing advances in technology, equipment and sustainability; observing the latest trends in food, design and concept development; sharing knowledge and mentoring the next generation of FCSI members.


APD Members Tony Wang, Anton


Lee, Francois Tesniere, Bruno Magro and myself all took part in the ‘21st Century Kitchen’ Public Forum (1 April) at Hotelex Shanghai. Our judging panel is in the process


of reviewing the submissions for the inaugural ‘Asian Catering Equipment


(ACE) Award’ which will be presented on 6 May at HOFEX Hong Kong (6-9 May) and we will hold our APD AGM on the same day. Our corporate/allied base is strong and eager to support growth, networking and knowledge sharing. The challenge to motivate the APD consultant membership remains signifi cant. We need to encourage contribution and participation in divisional activities. Increased activities and growth will only come with your involvement. Contact me at toni@fcsi.org to express your interest in joining the APD Board or a regional networking event committee.


KEEP IN TOUCH


editorial@foodserviceconsultant.org twitter.com/FS_Consultant Foodservice Consultant


Foodservice Consultant For more go to foodserviceconsultant.org


Interested in advertising opportunities in print and online? sales@foodserviceconsultant.org


3


DAN MURRELL


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84