WELCOME


Growth is never by chance; it is the result of forces working together


T


he theme of this quarter’s publication is ‘growth’. The topic can have different connotations when we relate it to our profession as foodservice consultants or equipment/service providers. If I were to ask 10 FCSI members what ‘growth’ meant to them I would surely receive a variety of responses ranging from scaling-up their foodservice consultancy firm, or helping a client grow their operation, to comments about personal growth with family, exercise, education, etc. As the FCSI Worldwide president it comes naturally to me that by working together to further the success of our individual businesses we can achieve ‘growth’ as a global Society. As our Society grows, we embrace our similarities while at the same time recognize our differences. This being a clear illustration of how growth takes time, collaboration, and evolution. We must be ready to accept change with growth, the two go hand in hand.


Over the years our Society leadership has considered many ways to grow its membership, including membership campaigns, adding benefits for members, and encouraging internships. The initiatives are as long as the list of volunteer leaders who have served our amazing Society over the past 70 years. Some of those initiatives have worked and some have faltered. But the Society has always been able to maintain strong membership values to support and grow the foodservice industry. Our point of difference as loyal and


proud FCSI members is our experience and knowledge coupled with our strict code of conduct. Recently The Americas Division (TAD) hosted a well-organized and knowledge-driven conference in Montreal, Canada. Also, the Europe, Africa and Middle East (EAME) Division displayed an amazing agenda for another knowledge-driven conference in Chantilly, near Paris, France. Conventional wisdom suggests that


“Growth at a steady and responsible pace is what builds a strong and vibrant association”


KEEP IN TOUCH


editorial@foodserviceconsultant.org Foodservice Consultant


growth slows as an organization ages. But we have seen no such effect in our Society. There are directly relatable reasons for this fact. Our vision, mission, foundation, and strict code of conduct ensures that FCSI is a well-respected association by key stakeholders in the foodservice industry. So, while I would agree that growth is good, I have to add a caveat – growth at a steady and responsible pace is what builds a strong and vibrant association. With that thought in mind I am heading out into the Australian evening for my fix of


Mario Sequeira FCSI President, FCSI Worldwide


We share, we support, we inspire


We want to hear your views feedback@foodserviceconsultant.org


tai chi, because tonight will be about my personal growth as I reflect on how to best serve each and every one of you as your Worldwide FCSI president. Meanwhile, I encourage every FCSI member to take an active interest in your respective divisions at APD, EAME and TAD so that you can make the best of your FCSI membership. Feel free to reach out to me directly.


email: info@fcsi.org Linkedin: linkedin.com/in/mario-sequeira-955b241b/ WhatsApp: +61 420 904940


twitter.com/FS_Consultant Foodservice Consultant


FIND A MEMBER fcsi.org/find-a-member-app/


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  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132