Issues of interest to operator clients explored by conferencing consultants

Nation's Restaurant News,  Nov 5, 2007  by Catherine R. Cobb

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"He and Ed have worked closely together, so the transition will be more seamless than some have been," she said. "John will work to the end to make things happen, build the FCSI brand through member participation--always a challenge in volunteer organizations--and reach out to other organizations." She added that Cornyn will do "anything to bring focus to the offerings available by FCSI consultants."

Cornyn said the biggest challenge facing FCSI members today is staying on top of all the current "hot" issues, including the green movement, increasingly strict environmental laws starting at the local level, raw-food production and processing safety, and immigration reform. These, along with the ongoing issue of how to remain competitive in an increasingly challenging business, are among the topics that are most top of mind among members, he said.

On the operator relations front, Cornyn said restaurateurs, contract managers and institutional staffers can get the most from their relationships with consultants by working with them to frame a practical yet comprehensive scope of work. He said the resulting consultant contribution "should complement, not compete, with the operator's management and culinary team."

ccobb@nrn.com

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