The FCSI Educational Foundation’s Golf Scramble and Crabfeast has become more than just an annual event – it’s a testament to the power of industry collaboration and commitment to education. As we celebrate the establishment of the Jo & John Birchfield Sr Educational Scholarship, we want to recognize the tremendous support from our industry partners who have helped make this initiative such a success.
A Legacy of Support
What began as a vision from Jo and John Birchfield Sr. has grown into one of our industry’s most impactful educational fundraising events. Under Bob Jacobs’ leadership, first at Birchfield Jacobs Foodsystems and now at Culinary Advisors, the event has raised more than $570,000 over three decades.
Our 2024 Sponsors
We are deeply grateful to the following organizations for their generous support of our mission:
King Crab Sponsors
These industry leaders provided the highest level of support for our educational initiatives:
- Culinary Advisors
- Cini-Little
- Delfield
- Everidge
- Federal
- Halton
- Hobart
- Hoshizaki
- John Boos
- Lane Marketing
- Salvajor
- Squier
- Traulsen
- Trimark Adams-Burch
- True
- Turbo Air
- Vulcan
- Welbilt
Whale Sponsors
- Cambro Manufacturing
- Captive Aire
- Curren Solutions
- Perlick
- Premier Metal & Glass
Shark Sponsors
- Aireco Supply, Inc
- Brass Smith
- Continental Refrigeration
- Utility Refrigeration
Dolphin Sponsors
- Boelter
- Glastender
- Johnson-Lancaster
- Markee & Associates
- Tucs
Rockfish Sponsors
- Everpure
- F W E
- FUZE
- Giles Foodservice Equipment
- Hatco
- High Sabatino
- ITV Ice Makers
- Kitchen to Go
- Marra Forni
- Sterling Manufacturing
Hole Sponsors
These companies provided crucial support through hole sponsorships:
- Alto-Shaam
- Breville Commercial
- Crescor
- Curate
- Duke
- Equipment Solutions
- Gaylord
- JME Associates
- Lane Marketing
- Middleby
- Premier Metal & Glass
- Spring USA
- Squier Associates
- Structural Concepts
- T & S
- Everidge
- Thermo-Kool
- Unox
- Versaguard
Looking Forward
The 2025 Golf Scramble and Crabfeast is scheduled for August 6 on Kent Island, MD. This event will mark the first year of fundraising under the newly established Jo & John Birchfield Sr Educational Scholarship program.
For more information about the upcoming event or to become a sponsor, contact Bob Jacobs at [email protected] or visit www.birdease.com/FCSIcrabfeast.
Together, we’re building the future of foodservice consulting through education and professional development. Join us in this vital mission.
]]>Media Contact: Erik Haviland
FUZE
[email protected]
FCSI Educational Foundation Announces 2025 Board of Directors, Expands Leadership to Support Growing Educational Initiatives
Louisville, KY – January 21, 2025 – The Foodservice Consultants Society International (FCSI) Educational Foundation today announced an expanded Board of Directors for 2025, reflecting the organization’s significant growth in educational programming and industry impact. The new board structure includes two new director positions to support the Foundation’s expanding portfolio of professional development initiatives.
Outgoing President Garrett Lennon (JLR Design Group) reflected on the Foundation’s progress: “It has been an honor to serve alongside dedicated professionals committed to advancing foodservice education. The Foundation has achieved significant milestones, from expanding the FEED Workshop program to launching the groundbreaking Western Kentucky University certificate program. I’m confident that under Kathleen’s leadership, the Foundation will continue to innovate and grow.”
The 2025 Board Executive Committee includes Kathleen Held, CPSM (Cini-Little) as President and Danielle Mason (Marra Forni) as Secretary/Treasurer. Garrett Lennon, FCSI (JLR Design Group), Marco Amatti, FCSI (MAPA Assessoria) and Patrick Watt, FCSI (Watt Design) continue their service as Directors, alongside six incoming board members:
- Vince Dattolo (Scotsman)
- Robert Doland, FCSI (Jacobs | Doland | Beer)
- Amy Lewis (Kitchens To Go)
- Spencer Ressa, FCSI (JME Design)
- Howard Stanford, FCSI (Camacho Associates)
- Davin Wickstrom (Vivreau)
“The expansion of our board reflects the tremendous growth in our educational initiatives,” said Held. “With two successful FEED Workshops annually and the launch of two WKU foodservice design certificate programs, we needed additional leadership capacity to support these endeavors. I’m excited to work with this talented and experienced board as we continue developing the next generation of foodservice consulting professionals.”
The Foundation extends its gratitude to outgoing board members Jay Bravinder, Richard Dieli, Kevin Kochman, Shaunya Noble, and Jim Petersen, FCSI (PP), for their dedicated service and contributions to advancing foodservice education.
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About FCSI Educational Foundation
The FCSI Educational Foundation is a non-profit organization committed to securing the future of foodservice consulting by nurturing the next generation of professionals. Through scholarships, educational programs like FEED Workshop, and the Western Kentucky University Foodservice Consulting Certificate Program, the Foundation provides vital professional development opportunities that advance the industry worldwide. Learn more at fcsief.org.
Healthcare Facilities
Healthcare organizations face unique challenges in foodservice design, from patient dining to retail cafes. Facility planners, architects, and foodservice directors learn crucial aspects of healthcare-specific requirements while working with FCSI consultants.
Key Stakeholders:
- Hospital Facility Planners
- Healthcare System Project Managers
- Medical Center Architects
- Healthcare Food & Nutrition Directors
- Clinical Operations Managers
Government/Military Facilities
Government and military installations require efficient, high-volume foodservice operations that meet strict specifications. FEED provides essential knowledge for meeting these specialized requirements.
Key Stakeholders:
- Base Facility Managers
- Government Project Officers
- Military Food Program Directors
- Contract Officers
- Base Architects/Engineers
- DLA (Defense Logistics Agency) Representatives
Corporate Dining
Modern workplace dining continues to evolve, requiring innovative approaches to foodservice design. Understanding these trends and requirements is crucial for successful projects.
Key Stakeholders:
- Corporate Facility Managers
- Workplace Experience Directors
- Corporate Real Estate Managers
- Tech Campus Planners
- Corporate Architecture Firms
- Food Program Managers
K-12 Education
School foodservice facilities present unique challenges in design and renovation, especially with limited construction windows and strict budgets.
Key Stakeholders:
- District Facility Planners
- School Nutrition Directors
- Bond Program Managers
- Education Architects
- District Project Managers
- State Education Facility Planners
Multi-Unit Restaurant Chains
Chain restaurants require consistent, efficient designs that can be replicated while adapting to different locations and requirements.
Key Stakeholders:
- Chain Development Directors
- Prototype Design Managers
- Construction Managers
- Brand Architects
- Franchise Development Teams
- Equipment Specification Managers
Assisted Living/Senior Care
Senior living communities need specialized foodservice designs that accommodate both resident dining and healthcare requirements.
Key Stakeholders:
- Senior Living Development Directors
- Facility Planners
- Healthcare Architects
- Dining Services Directors
- Property Development Managers
- Operations VPs
Sports & Entertainment
Venues require high-volume foodservice capabilities with efficient design for peak period service.
Key Stakeholders:
- Venue Architects
- Facility Operations Directors
- Concessions Managers
- Project Development Teams
- Construction Managers
- Event Planning Directors
Hospitality
Hotels and resorts need sophisticated foodservice designs that handle multiple concepts and service styles.
Key Stakeholders:
- Hotel Developers
- Property Architects
- F&B Directors
- Project Managers
- Brand Design Teams
- Operations Directors
Shopping Centers/Mixed-Use Developments
These properties require flexible foodservice infrastructure to accommodate various concepts and future changes.
Key Stakeholders:
- Development Directors
- Commercial Architects
- Property Managers
- Leasing Teams
- Construction Managers
- Facility Engineers
Convention Centers
Large-scale foodservice operations require careful planning for various service styles and volumes.
Key Stakeholders:
- Facility Directors
- Project Managers
- Operations Managers
- Development Teams
- Architectural Firms
- Event Planning Directors
Benefits Across Industries
Each of these sectors benefits from FEED’s focus on:
- Infrastructure planning
- Equipment specification
- Operational efficiency
- Future flexibility
- Sustainability considerations
- Budget optimization
All participants learn to work effectively with FCSI consultants to:
- Prevent costly design mistakes
- Optimize operational efficiency
- Plan for future needs
- Manage project budgets
- Coordinate complex requirements
Join us January 26-29, 2025, at the Westin San Diego Bayview to gain valuable insights that will enhance your foodservice facility projects, regardless of your industry sector.
For registration information, visit https://fcsief.org/feed-workshop/
]]>1. Infrastructure Planning
A common scenario: A kitchen design looks perfect on paper, but mechanical, electrical, and plumbing requirements weren’t properly coordinated. The result? Costly changes during construction or after opening.
At FEED, you’ll learn from FCSI consultants how to:
- Assess utility requirements early in design
- Coordinate MEP needs with equipment selection
- Plan for future capacity requirements
- Prevent infrastructure modifications
- Ensure proper ventilation design
2. Workflow Analysis
Poor workflow design creates daily operational inefficiencies. Extra steps between prep areas, cramped workspaces, and awkward serving lines waste labor and frustrate staff.
FEED offers practical approaches for:
- Analyzing kitchen workflow
- Creating efficient work triangles
- Understanding traffic patterns
- Maximizing productivity in limited spaces
- Balancing front and back-of-house needs
3. Equipment Integration
Equipment selection and placement significantly impact operations. Common issues include inadequate capacities, improper spacing, and maintenance access problems.
Workshop participants learn:
- Equipment specification considerations
- Space requirement analysis
- Maintenance access planning
- Utility coordination
- Flexibility considerations
4. Renovation Strategies
Renovation projects present unique challenges, from working within existing constraints to maintaining operations during construction.
FEED provides insights into:
- Assessing existing conditions
- Understanding construction phasing
- Managing temporary operations
- Upgrading infrastructure
- Minimizing operational disruption
5. Future Planning
Today’s foodservice facilities must adapt to changing needs, from menu updates to service style shifts. Inflexible designs limit future opportunities.
Learn strategies for:
- Building adaptability into designs
- Planning for concept changes
- Accommodating technology upgrades
- Creating multi-use spaces
- Anticipating future needs
Practical Learning Experience
FEED’s interactive format means you’re learning about these challenges through hands-on exercises and real-world case studies. Industry experts share their experiences across various sectors, from healthcare and education to corporate dining and hospitality.
The four-day workshop includes group problem-solving sessions where participants address actual design challenges. This collaborative approach provides multiple perspectives and solutions you can apply to your specific needs.
Applying Your Knowledge
The insights gained at FEED help participants:
- Reduce change orders during construction
- Improve operational efficiency
- Make informed equipment decisions
- Create more flexible facilities
- Enhance project coordination
Join us January 26-29, 2025, at the Westin San Diego Bayview to learn from FCSI experts about addressing these critical design challenges.
For registration information, visit https://fcsief.org/feed-workshop/
The knowledge gained at FEED helps you work more effectively with FCSI consultants and contribute meaningfully to your future projects.
]]>Infrastructure Decisions
Poor infrastructure planning ranks among the costliest design mistakes. Inadequate electrical capacity, improper ventilation, or insufficient plumbing can lead to expensive retrofits. At FEED, industry experts share how to identify infrastructure requirements early, helping you understand critical coordination needs before construction begins.
Workflow Efficiency
A poorly designed kitchen layout increases labor costs indefinitely. Extra steps between prep areas, inefficient storage placement, or awkward serving line configurations waste staff time and energy. FEED’s interactive sessions focus on understanding workflow optimization and space utilization. You’ll learn to analyze traffic patterns and work centers through the lens of operational efficiency.
Equipment Selection
Selecting the wrong equipment – or right equipment incorrectly specified – leads to operational challenges. Common issues include:
- Undersized equipment that can’t handle volume requirements
- Oversized equipment wasting space and utility costs
- Incompatible equipment configurations
- Inadequate ventilation requirements
- Improper utility connections
Through FEED’s comprehensive equipment sessions, you’ll learn specification strategies that help match operational needs while meeting infrastructure requirements.
Renovation Planning
Renovation projects often reveal expensive surprises, from asbestos abatement to inadequate floor loads. FEED helps participants understand how to conduct thorough site assessments and identify potential issues before they become costly problems.
Future Flexibility
Today’s foodservice operations must adapt to changing needs. Rigid designs that don’t allow for flexibility often require expensive modifications. FEED emphasizes strategies for building adaptability into design decisions.
The FEED Advantage
FEED Workshop’s four-day program addresses these hidden costs through:
- Expert-led sessions on infrastructure planning
- Interactive workflow analysis exercises
- Equipment specification insights
- Renovation planning techniques
- Future-proofing strategies
Participants learn from FCSI consultants and industry leaders who understand these challenges. Through real-world case studies and hands-on exercises, you’ll develop skills to identify potential design issues before they occur.
Long-term Benefits
The knowledge gained at FEED continues providing value long after the workshop. Participants report:
- Fewer change orders during construction
- Improved operational efficiency through better design
- Reduced equipment coordination issues
- Enhanced staff satisfaction
- Greater facility flexibility
Investing in Prevention
Working with FCSI consultants and gaining this knowledge early helps prevent costly mistakes. Join us January 26-29, 2025, at the Westin San Diego Bayview to learn from industry experts.
For registration information, visit https://fcsief.org/feed-workshop/
]]>1. Learn to Prevent Design Mistakes Through Expert Guidance
FEED connects you with industry veterans who share insights gained from years of successful projects. Through interactive sessions and real-world case studies, you’ll learn to identify potential issues early in the design process, helping prevent costly changes during construction.
Participants gain practical knowledge about infrastructure requirements, equipment specification, and space utilization. This understanding helps ensure proper coordination of mechanical, electrical, and plumbing systems from the start.
2. Understanding the Complete Design Process
FEED provides a comprehensive overview of the foodservice facility design process, from initial concept through project completion. You’ll learn essential pre-design planning approaches, develop programming knowledge, and understand how different design phases interconnect.
The workshop covers critical elements including feasibility studies, target market analysis, and concept development. You’ll gain insights into how menu requirements influence design decisions and how to consider workflow for different service styles.
3. Building Valuable Industry Relationships
FEED creates opportunities to connect with both industry experts and peers facing similar challenges. The workshop’s interactive format encourages collaboration and discussion, helping you build a professional network that extends beyond the workshop.
The Sunday evening welcome reception sets the tone for relationship building, while group activities throughout the workshop provide numerous opportunities to learn from others’ experiences.
4. Gaining Practical, Applicable Knowledge
Every session at FEED focuses on knowledge you can apply to your next project. Rather than theoretical concepts, you’ll learn practical approaches to real-world challenges. The workshop’s hands-on structure lets you work through actual design scenarios while receiving feedback from industry experts.+ You’ll develop essential skills including:
+ Reading and responding to RFPs effectively
+ Understanding project budgets and timelines
+ Managing scope changes
+ Coordinating with project stakeholders
+ Analyzing kitchen layouts for efficiency
5. Learning from Multiple Industry Perspectives
FEED brings together experienced FCSI consultants and leading manufacturers, providing comprehensive insights into foodservice design challenges and solutions.
Industry experts share experiences from various market sectors, including healthcare, education, corporate dining, and hospitality. This exposure helps you understand how different operational requirements influence design decisions.
Manufacturer partners contribute technical expertise without sales pressure, helping you understand equipment capabilities, infrastructure requirements, and innovation trends.
Investing in Your Success
FEED Workshop represents an investment in your professional development. Whether you’re an architect seeking to understand foodservice design requirements, an operator planning renovation projects, or a professional wanting to enhance your facility design knowledge, FEED provides valuable insights and connections.
Set for January 26-29, 2025, at the Westin San Diego Bayview, this immersive program delivers knowledge that will benefit your future foodservice facility projects.
For registration information, visit https://fcsief.org/feed-workshop/
]]>Architects
Working with FCSI consultants on foodservice projects requires specialized knowledge beyond typical architectural expertise. FEED helps architects understand crucial aspects of foodservice design, from infrastructure requirements to equipment coordination, ensuring smoother project execution and better collaboration with foodservice consultants.
Benefits:
- Understanding foodservice infrastructure requirements
- Learning equipment coordination needs
- Gaining kitchen workflow knowledge
- Understanding ventilation requirements
- Learning code compliance specific to foodservice
Facility Managers
Facility managers gain essential insights into managing foodservice spaces effectively. Through FEED, they learn to work alongside FCSI consultants to prevent operational issues and plan for efficient maintenance and future renovations.
Benefits:
- Understanding maintenance requirements
- Learning infrastructure coordination
- Gaining equipment lifecycle knowledge
- Understanding operational efficiency
- Learning renovation planning strategies
Executive Chefs/Culinarians
Culinary professionals bring valuable operational perspective to design projects. FEED helps them communicate effectively with FCSI consultants about kitchen design needs while understanding the technical aspects that impact daily operations.
Benefits:
- Understanding kitchen workflow design
- Learning equipment specification impact
- Gaining insights into future planning
- Understanding prep and storage requirements
- Learning production capacity planning
Project Managers
Project managers learn the unique aspects of foodservice facility projects through FEED. This knowledge enhances their ability to coordinate with FCSI consultants and manage timelines, budgets, and team communication effectively.
Benefits:
- Understanding project sequencing
- Learning foodservice-specific requirements
- Gaining coordination insights
- Understanding timeline impacts
- Learning budget considerations
Foodservice Operators
Operators learn to work effectively with FCSI consultants to create efficient, profitable operations. FEED provides insights into how design decisions impact daily operations, staff productivity, and long-term success.
Benefits:
- Understanding operational efficiency
- Learning equipment selection impacts
- Gaining maintenance planning insights
- Understanding workflow optimization
- Learning future-proofing strategies
Healthcare Food & Nutrition Directors
Healthcare professionals learn the unique requirements of clinical and retail foodservice design. FEED helps them work with FCSI consultants to create efficient spaces that meet both patient care and staff needs.
Benefits:
- Understanding patient service requirements
- Learning retail/patient kitchen integration
- Gaining trayline design knowledge
- Understanding temperature maintenance
- Learning cart system integration
College/University Dining Directors
Campus dining leaders learn to plan flexible, efficient operations that meet changing student needs. FEED provides insights for working with FCSI consultants on multi-venue projects and renovation planning.
Benefits:
- Understanding multi-concept planning
- Learning retail design strategies
- Gaining production kitchen knowledge
- Understanding serving area design
- Learning about flexible spaces
Investing in Project Success
Whether you’re embarking on new construction, planning renovations, or preparing for future facilities, FEED Workshop provides invaluable knowledge for working with FCSI consultants. By understanding the complexities of foodservice design, each professional can contribute more effectively to project success. The investment in this four-day workshop pays dividends throughout your career, helping prevent costly mistakes while creating more efficient, successful operations. Join industry experts and peers this January in San Diego to enhance your understanding of foodservice facility design and strengthen your collaboration with FCSI consultants.
Join us January 26-29, 2025, at the Westin San Diego Bayview to gain valuable insights that will enhance your collaboration with FCSI consultants and benefit your role in foodservice facility projects.
For registration information, visit https://fcsief.org/feed-workshop/
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