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Free webcasts featuring industry professionals on wide-ranging topics relevant to the foodservice industry.

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Upcoming Webcasts

  • Operators Roundtable

    February 28, 2023
    01:00 pm central

    Join in this hourlong conversation as foodservice operators from several industry segments share their insights and creativity.

    Register Now
  • The Diversity, Equity & Inclusion (DEI) Journey

    March 16, 2023
    01:00 pm central

    There’s work to be done but strides are being made, with organizations large and small making DEI a business and cultural priority. Join us for a powerful conversation with industry leaders about their own DEI journeys, and how they’re working to create transformational change.

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Recent Webcasts

Air Date: February 28, 2023

Operators Roundtable

A slew of macroeconomic issues continue to challenge the foodservice industry. Yet despite some persistent clouds, pockets of sunshine continue to provide energy and hope to the foodservice industry. Join in this hourlong conversation as foodservice operators from several industry segments share their insights and creativity.

Register to sign up for this free webcast.

FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.


Joe Carbonara

Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies


 

Temesgen Araya

Panelist
Temesgen Araya
Director of Dining
Williams College

Temesgen is a first generation American from East African parents who immigrated to the United States during the early 70s from Eritrea. His parents wanted an opportunity to live the American dream and raise their children to have a happy, healthy, and fulfilling lives. Temesgen was born and raised in the Washington Heights section of New York City. He has always been inspired by his mother who was a chef in Eritrean restaurants across New York and saw first-hand the importance in teamwork and creating the best possible guest experience. Temesgen received his undergraduate degree from New York City College of Technology with a Bachelor of Applied Science in Hospitality Management and his master’s degree in business administration form Massachusetts College of Liberal Arts. He worked in a vast array of hospitality and foodservice businesses since a teenager and has enjoyed working for some of the most premier caterers New York City has to offer, before moving to Berkshire County in 2019 he was the General Manager for the foodservice operation for NBC in Rockefeller Plaza. He is now the Director of Dining for Williams College.


 

Richard Garcia

Panelist
Richard Garcia
Sr. Vice President of Food and Beverage
Remington Hotels

As Senior Vice President of Food and Beverage, Richard Garcia is charged with creating unique dining experiences with profitability at the forefront. Richard is well-versed in full concept development and has received numerous recognitions, including the James Beard Outstanding Industry Contributor and Top 40 Under 40 Food Service Professionals in America. Before Remington, Richard served as Vice President of Culinary & Beverage Operations for Crescent Hotels & Resorts. Through the United States Marine Corps Food Service Academy, he earned a certificate in the culinary arts.


 

Anthony Gargiulo

Panelist
Anthony Gargiulo
SVP, Design Innovation & Transformation
Compass Group North America

Having spent the past 30 years working in the food service industry in both Canada and the US, Anthony has extensive experience in all aspects of food, space, and design. In 2001 Anthony joined Compass Group as General Manager of the Foodservice Operations at John F Kennedy airport in NY. In 2003 he transitioned to the Marketing Creative Services team as he took on the role of Director of Brand Development & Strategic Partnerships. Today Anthony leads the Design Innovation and Space Transformation team with the Envision Group at Compass. His role focuses on Experience Design and the great innovations and partnerships that support it. His approach is People First design and the relationships that exists between people, environments, and nourishment, ultimately creating a great experience built on culture and community. Anthony was born and educated in Toronto, Canada and has travelled extensively. He currently resides in Long Beach, New York with his wife Yasmine, and their two children Eva and Theodore.


 

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