Fears of the death of the food hall model due to the pandemic were thankfully misguided. In this hour-long webcast, we will speak with designers and developers who will share best practices in designing food halls.
For the sixth consecutive year, we bring a panel of foodservice consultants together to share insights and inspiration from years of experience and address how to bridge technology and design, common kitchen design missteps and more.
FE&S' always popular annual food safety webcast ties into the National Restaurant Association's National Food Safety Education Month, held each September for more than 20 years.
Regardless of your role in the foodservice industry, food safety is absolutely your responsibility. From designing and equipping operations to ensure the food flows logically and safely from dock to dining to creating and maintaining a culture of food safety everyone plays a role in properly serving guests. This hour-long presentation will revisit best practices to ensure operators and their supply chain partners remain on point when it comes to food safety fundamentals.
Register to watch this recorded webcast free on-demand.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies
Panelist
Patrick Guzzle
Vice President of Food Science and Industry
National Restaurant Association
Patrick Guzzle has been involved in retail food safety for almost 20 years after his wife, Dianne, contracted E. coli O157:H7. At that time, he was pursuing a completely different career path. His career in food safety began as an Environmental Health Specialist in Southeastern Idaho Public Health District (Pocatello, Idaho). He later became the Environmental Health Supervisor and was involved in all aspects of environmental health.
In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State’s Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety, LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe courses throughout Idaho and Eastern Oregon.
Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016-2018. He has received several commendations for his collaborative efforts with other organizations over the years.
Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association, and the Western Association of Food and Drug Officials. He is an adjunct professor of Public Health at Boise State University. Patrick holds a Master of Public Health and a Master of Arts in Anthropology – both from Idaho State University as well as a Bachelor of Arts in Spanish – also from Idaho State University.
Patrick and his wife, Dianne both grew up in Colorado – she in Littleton and he in Steamboat Springs. They have 4 children and reside in Boise, Idaho.
Panelist
Amy Patton, MHI, RD, CSO, CNSC
Associate Director - Hospital Dietetics
The Ohio State University Wexner Medical Center
Amy has been a registered dietitian for over 20 years and is an Associate Director of Hospital Dietetics for The Wexner Medical Center. She oversees a number of areas within Nutrition Services and has extensive management experience in food and nutrition. In May 2021 she completed her Masters in Healthcare Innovation degree and is enthusiastic about incorporating emerging technology in to food service operations. Amy has a passion for food and has been a speaker at both local and national conferences on various food and nutrition topics.
Panelist
Kip Serfozo, FCSI, LEED AP ID+C, WELL AP
Design Director
Cini-Little International, Inc.
Kip, located in Atlanta, is a proven leader in foodservice concept development and facility design. He offers his operational and strategic management background, combined with his design savvy and understanding of customer experience, to create effective and efficient design solutions. Accredited professionally in both LEED and WELL building standards, Kip is an expert in integrating sustainable elements into high performing building and human element designs. As Director of Design, he encourages designers to make sustainability and wellness a top priority in all facets of foodservice operations. Kip’s attention to detail and focus on quality and industry standards continually allow him to deliver a successful project to clients.
Kip’s career experience includes management and leadership roles with top hospitality companies and award-winning independent restaurant concept developments. He is a Professional Member of Foodservice Consultants Society International (FCSI) and is the Chair of the Association’s Council on Professional Standards, The Americas. Kip holds Bachelor of Science and Master of Science Degrees from Purdue University’s School of Restaurant, Hotel and Institutional Management.
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