Consultant Services News

In April, 2010, Champion Industries/Bi-Line proudly accepted FCSI's "Education Provider of the Year" honor. But we aren't stopping there. Check out the ALL NEW programs available for 2011, all FCSI-EPP approved. Those who are LEED AP+ looking for CMP, "Live Presentations" can be eligible. (Source: Page 12, CMP Guide, www.GBCI.org)

Updated! LEED 2009 For Food Service Consultants-What counts, What doesn't
C (2.5 CEU)

Since LEED 2009 kicked off Spring, 2009, it has undergone SEVERAL ground-breaking updates and addenda. LEED for Retail and LEED for Healthcare are now passed and active. AND, there is more foodservice than ever. Ware washing makes a significant contribution to earning Innovation in Design credits and can make or break others, now that process water has more consideration. Ware washing & waste equipment affects all utilities plus water, sewage and HVAC. The standards for warewashing vary among tracks, adding to the confusion. Did you know that there are now pulper/collector/trough water consumption standards? Understanding where your clients can earn LEED credits gives the consultant a COMPETITIVE EDGE over other consultants who are either catching up or who have never made time to master LEED.

For a 2 1/2 hour investment, including lunch, "LEED for Foodservice Consultants, What Counts, What Doesn't" will get you current in a HURRY.

Covered topics:

• LEED Basics and Acronyms
• Consultant's Role in Obtaining Credits, and NEW Pilot credits DIRECTLY impacting the consultant;
• What Qualifies TODAY, and to what credits a consultant can be assigned;
• What Doesn't Qualify (Really!)
• What no longer qualifies, but did under earlier tracks of LEED. Don't get stuck.
• SURPRISE! It applies to YOU. (Kitchens are NOT exempt from Daylight & Views Credits but the LAUNDRY is!)
• LEED 2009 Tracks Discussed:
  • BD&C (Building Design & Construction)
  • ID&C (Interior Design & Construction)
  • LEED for Schools
  • NEW! LEED for Retail (BD&C/ID&C)
  • NEW! LEED for Healthcare!
• What's coming : LEED 2012, now out for public comment

NEW! Incorporating LEED Requirements into Ware Washing Equipment Specifications (1-2 CEU)

Who ISN'T tired of substitutions? You and your client were counting on that credit, and now, it's gone. It could cost your client a level. Ouch! What could you have done to protect your project?

In this unique seminar, learn how to strategically place LEED verbiage effectively in Divisions 1 and 11, including LEED credit-specific intent, clearly stating parameters, thus protecting your performance specification. Also covered: a revamped substitution request form. This form, created by a NY-based architect for MR credits, has been modified to be FOOD SERVICE/WAREWASHING-SPECIFIC.

Covered tracks include (depending upon which seminar length you choose):

• LEED for Schools (1 CEU, 1 hour)
• LEED for Schools, LEED ID&C (1.5 CEU, 90 minutes)
• LEED for Schools, LEED ID&C, LEED for Retail, LEED for Healthcare (2 CEU, 2 hours)

Other Seminars:

Corporate Dining: Permanent Ware vs. Disposables (1 CEU, 1 hour)
PREREQUISITE: Size Matters (See Below)

• Cost Analysis, including impact on waste hauling costs and labor
• How much do disposables actually cost? "Green ware" vs. Styro/Paper.
• How much does PERMANENT WARE cost?
• Payback analysis based on type of warewasher, its installed cost, cost of ware, savings in hauling cost and disposables, with labor factored in.

SIZE Matters: Practical Solutions for Today's Shrinking Dish Room (1.5 CEU) (also available in Webinar)

• Smallwares Approach to Sizing the system
• Interactive Excel-based sizing tool. NEW! Healthcare, Hotel and Schools Versions!
• NEW! Comparative Ware Audit-rack vs. flight, door vs. rack, with labor analysis
• System components, conveyors, pulpers, power pot washing sinks and glasswashers
• Labor Cost Modeling

Ware washing Energy Analysis: It isn't just ENERGY STAR™! (1.5 CEU)

ENERGY STAR™ standards for ware washing will change first quarter 2012. Is the lowest water consumption always the best energy value? The answer will surprise you. Peak Demand surcharges are being enforced in many parts of the country. Learn the impact. Here's what you get:

• Energy/operating cost comparisons using a RATED POWER Energy Audit Tool, with cross-check with industry standard formulas;
• Show your client How Much Money can be saved by replacing a dishwasher older than 5 yrs.
• Energy Models that measure Therm, BTU and kWh for utility rebates
• How manufacturers lower water and energy usage, and what are the trade off's, if any?
• Making up the "heat" when water is cut.

NEW! Moving the Ware WHERE? An overview of Conveyor Systems & Accumulators to get Ware from Here to There (1.5 CEU):

• It isn't about the dishwasher when the bottleneck is scrapping...
• Conveyor systems - differentiating features that are meaningful to space and durability
• Accumulators - so, you have a column? So WHAT. Trayless? Unique approach.
• Up Racking/EZ Rack Systems
• Waste Equipment
• COST JUSTIFICATION for Automation with labor Payback analysis

Seminars are available upon REQUEST, and are also scheduled regionally. While NON-FCSI consultants are welcome to request and participate, if even ONE FCSI member is present, FCSI EPP Guidelines are followed.

Seminars can also be COMBINED. Possible combos include:

• LEED 3.0/Incorporating LEED Requirements into Food Equipment Specifications (4 CEU)
• Both of the above PLUS Warewashing Energy Analysis (5.5 CEU) (Recommended!)
• SIZE MATTERS + Moving the Ware Where? (3 CEU)
• SIZE MATTERS + Corporate Dining-Permanent Ware vs. Disposables (2.5 CEU)

Call Now to Schedule or complete form below
Champion Industries
1-800-532-8591