"I recently had the pleasure of working with FSI as part of a 3 million dollar renovation project for our private club. We designed and outfitted an entire commercial kitchen with the help of Kevin Richards and his helpful and well informed staff. I am a thirty year veteran of the food service industry and Mr. Richards provided support that went well beyond my knowledge. This extensive knowledge of the equipment and food service operations in general proved to be critical to the proper function and cost management of the project."
-Michael Swingle, LEED AP | Himes Associates, Ltd.
"The FSI team brought a high degree of teamwork and knowledge to our project. Throughout the project, FSI demonstrated detailed knowledge on the equipment and industry. Their expertise during installation helped us meet our scheduled deadlines with outstanding collaboration and team focus. I would highly recommend using FSI again in the future."
-Dan Bendall, FCSI Principal, FoodStrategy, Inc
"I was over at Marriott (headquarters) again today and everyone is thrilled with their new operation. I talked to Arne Sorensen, President and CEO of Marriott International and he is very pleased as are the Sodexo people.
I want to thank you for all your hard work and pulling everything together. Great job! "
"FSI definitely makes it an easy process to purchase foodservice equipment – you guys are well organized, professional, knowledgeable and helpful. Thank you"
- Chris Ziegler, PMP, LEED AP | Director of Capital Projects, Apple REIT Companies
-Brad Nelson, VP Culinary and Corporate Chef, Marriott International
"Without a doubt, our new facility is simply fantastic. Since completion of the Training Kitchen in the summer of 2010, Marriott Corporate Culinary has conducted over 35 R/D taste panels, hosted 17 training classes for a total of 184 Marriott chefs and lodging culinarians, and countless other daily projects. The development Bar has allowed us to professionally train the art of mixology to Marriott and Renaissance bartenders in an environment that truly replicates a working bar. FSI installed a first class kitchen."
"This “Ocean Reef Club” has been a complete success and has exceeded all of our expectations. The equipment layout and design could not have been better. Between Christmas and New Year’s we averaged 965 transactions per day with one day at 1,400! Nothing less than massive volume to put this design to test. Because the design was so well planned it took only two people to run it at peak times and allowed us to process our members and guest orders fast and efficiently.
Overall I am extremely happy with the end product. The FSI team of professionals designed and delivered this project ahead of schedule and on budget!"
-Philippe P. Reynaud, Senior Director of Culinary Operation