Society was very conservative, the other more progressive. Te two presidents found a compromise and kept the things that mattered most,” he recalls. After a few bumps ‒ “not craters, just small bumps,” Caruso (pictured, right) clarifies ‒ he says FCSI began to feel like a unified society in the mid-1980s. At the time, though, there was still a sense of caution among consultants, who were reluctant to share too much about their work or teams for fear of losing ideas, clients or young talent. Ten years on things really began to open up.
FROM KEEPING SECRETS TO SHARING IDEAS
“In the mid-1990s, more younger consultants started coming in and we started hearing the words strategic planning, strategic partnerships, joint ventures,” Caruso says. “Tere was a movement away from keeping secrets to working together and sharing. And when consultants started seeing the firms that thought this way, how they were expanding, how they expanded the network, the different offices around the world, utilizing their FCSI colleagues as partners, the shift really started to take hold.” James Camacho FCSI, whose FCSI
experience includes serving on the Board of Trustees for the FCSI Te America’s Division for 12 years in different positions, including chair, as well as two terms on the FCSI Worldwide Board as treasurer, experienced a similar evolution. “Many years ago, it was like, ‘Tis is my little rocket science’, but the younger generation are more open in their communications. For me, it’s a relationship business, and as I try to teach our younger folks, it needs to be a relationship business to them.” For immediate past president of
FCSI Worldwide Mario Sequeira FCSI, director of Hospitality Total Services
CONSULTANTS JOINED AND WE STARTED HEARING ABOUT STRATEGIC PLANNING AND PARTNERSHIPS AND JOINT VENTURES”
MORE YOUNGER
our clients in a collaborative way ties it all up. Sharing ideas and innovation helps deliver best in class solutions
for the foodservice sector.” During the mid 2000s and the
in Australia, it’s also important to note that these relationships extend to FCSI Allied Members too. “Tey’re the ones investing extensive resources on research and development, to incorporate the latest technologies and innovations that will improve efficiencies in the kitchen. Our job is to design the kitchens, so working with them to understand what they’re doing and ensure they understand what we’re doing for
presidencies of Albert da Costa FFCSI and Ken Winch FFCSI, this all came together into a solid tagline: ‘We share, We support, We inspire.’ For Winch, it was one of the proudest achievements in his long FCSI membership ‒ he was a founder member of FCSI in the UK in 1981 and has been involved in the board in some way for 34 years. “I’ve enjoyed being able to influence and hopefully change the Society in a positive way, in the hope that my involvement would create a legacy at some future date,” he says.
>
Above, from top: James Camacho FCSI; Mario Sequeira FCSI; Ken Winch FFCSI
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