WELCOME
Thanks for three years
G
Eric Norman FCSI Chair, FCSI The Americas
C
onfi dence breeds confi dence. This is evident in the numbers attending recent trade shows. Crowds are coming out and celebrating hospitality. We hosted the fi rst industry breakfast in three years at The W Hotel prior to Fine Food Australia (Melbourne) in September. At the FHA Singapore Show we took to the Hospitality 4.0 stage on Day 2 with a session on the ‘Future of Foodservice & HoReCa’ followed by a
reat things are happening in FCSI and foodservice as we look to 2023 and beyond. The continued use of robotics and automation in the kitchen, clean eating and healthy menu trends, and of course, sustainable farming and sourcing will continue to dominate as trends in 2023. We also look to fi ght the labor challenges and rapid infl ation over the coming months. FCSI The Americas
looks toward the future
with change in sight. This is my last quarterly magazine introduction as chair. Christine Guyott FCSI will take over January 1st and Brent Hall will be moving into her position as chair elect. FCSI is in great hands with Christine. She will keep the positive momentum of our division going for the next two years.
There are also two events in 2023 that you will not want to miss. The fi rst is the Symposium in conjunction
with the NAFEM show. The second will be our fi rst Central and Latin Americas Conference taking place later in the year. Lastly, I’d like to say thank you to all the members for allowing me to serve as your chair over the last three years. Despite many unforeseen challenges, I am proud of the work the board accomplished. Also, thank you to the board of trustees and FCSI staff . I enjoyed working with you all.
Get ready for growth
networking cocktail party, and on days 3&4, a ‘Masterclass on Sustainability – Food Waste Management’. Check our newsletters and the magazine for more information on the events planned for 2023. Converting waste to energy
Andrew Brain FCSI Chair, FCSI Asia Pacific Division
The future’s bright
T
Frank Wagner FCSI Chair, FCSI Europe, Africa, Middle East
he best way to predict the future is to design it” R. Buckminster Fuller, an American engineer and architect once said. And this is what we do as FCSI members, every day. We design the future of our industry as kitchen consultants, trainers, management consultants or manufacturers.
That process was easier before all the disruptions of the past three years. Members have been busy keeping up with the
promotes a sustainable future. While focusing on the benefi ts of an energy/water effi cient kitchen, we should also ask: “Where does the waste go?” The anaerobic digester (AD) that converts organic waste
to fuel is common in Europe (there are 10,000 in Germany alone). The good news is the Asia Pacifi c region is starting to invest in AD plants to create gas to generate electricity. The byproduct is also a highly sought-after organic fertilizer. The APD region is a vibrant
sector. We need to encourage everyone who has experience to return to our hotels, restaurants, and cafes, as staffi ng is still in short supply. Be kind; stay safe.
constant change and trying out new communications, collaboration, and cooperation across all EAME countries. Adapted methods and new thinking needed to be developed. This is a new way of doing business within our industry. Nobody can predict the future, but we can open windows into it by communicating better with each other. FCSI EAME started afresh with new formats for GulfHOST 2022
FIND A MEMBER
fcsi.org/find-a-member-app/
Dubai: discussing the future and how to design it with ‘disruptive design’, ‘design thinking and sharing’, panel discussions and speeches for us, our clients, and partners. Coming together at events such as these is still essential and the expectation is much more than just networking. We have more events in diff erent countries, with FCSI playing an important role. The future is bright, but challenging for those who don’t collaborate.
5
DAN MURRELL
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