A brief overview of FIS, what we do and who we are...

1. Food Industry Solutions LLC
Morten Blomsø
Tony Morro
Dr. Cayce Warf

2. Agenda
Overview of Goals and Objectives
Services offered
Value Matrix
Qualifications
Industry Challenges & Company Needs
Path Forward
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Food Industry Solutions LLC

3. Goals and Objectives
Present Food Industry Solutions
 Value Creation
 Services offered and principals’ qualifications
Discover areas of need for Company
Identify potential overlap of qualifications and needs
Establish agreed upon Path Forward
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4. Value Matrix
CHALLENGES COMPANY NEEDS OFFERED SERVICES
Evaluation of outsourced production – Quality Plant evaluations US or International
& Food Safety HACCP Reviews & Verifications
Food Safety Audits
FOOD SAFETY Knowledge of pathogen control strategies Third party validations of interventions and CCPs
and technologies Management Briefings
Sourcing – Shelf Life Extension and reduction Analysis of current status
of shrinkage Presentation of available solutions
COST CONTROL Cost effectiveness of QA and Food Safety Supplier assessments
programs Food Safety program Review
Food Service operators cost issues Food Cost Management, Labor efficiency studies
Knowledge and understanding of Regulatory Workshop on FDA approvals for food industry
REGULATORY framework Workshop on International approvals for pathogen
COMPLIANCE interventions
HACCP training
Liability and safety concerns Employee training sessions
PRODUCT Food Safety Regulations
LIABILITY Intervention strategies
Frequently Asked Questions
Understanding of evolving concept First Time Sustainability Reports (GRI G3 Guidelines)
SUSTAINABILITY First time review of company or vendors Assess any area of your business from a Sustainability
perspective
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5. Food Safety Expertise
Pathogen Control in slaughter, further processing and RTE
facilities
Best Practices, HACCP
Plant Inspections and training
USDA interfacing
FDA approvals and International regulatory compliance
Plant Operations
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6. Food Service Operations
Client Liaison Training
Subsidy Expense Reduction
Operator P & L Improvement
Labor Efficiency Studies
Food Cost Management
Quality Assurance
Technology Solutions
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7. Sustainability
First Time Sustainability Reports
Triple Bottom Line Reporting: profits + planet + people
Sustainability Reporting according to GRI G3 Guidelines
Assess any area of your business from a Sustainability
perspective
Company Protection from green washing/green washing
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8. Industry Challenges
QUALITY CONTROL & FOOD SAFETY
Sourcing - Safety and quality of incoming raw materials
Knowledge and understanding of ever-changing Regulatory
framework
Knowledge of pathogen control strategies and technologies
Liability and safety concerns
Employee training
Status of HACCP plan and Best Management Practices
Preparing for Audits
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Food Industry Solutions LLC

9. Industry Challenges
OUTSOURCED FOOD SERVICE OPERATIONS
Re-bid of food services contract
Operational Assessments
RFP’s, negotiations, performance based contract
Client (Facility Manager) liaison training
 Is your contractor performing up to industry standard?
 Strategies to improve contractor performance
Subsidy expense planning reduction
 What is reasonable?
Profit & Loss improvement
Labor efficiency
Food cost control and waste reduction
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Food Industry Solutions LLC

10. Industry Challenges
SELF-OPERATED FOOD SERVICE OPERATIONS
First time outsourcing of Food Services
 Does outsourcing make sense for your operation?
 RFP’s, negotiations, transition, performance based contract
Contract (relationship manager) training
 Is your contractor performing up to industry standard?
 Strategies/tools to improve contractor performance
Profit & Loss improvement
 Revenue drivers
 Cost reduction programs
Labor efficiency
 Productivity reviews
Food cost control and waste reduction
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Food Industry Solutions LLC

11. Industry Challenges
SUSTAINABILITY
What is Sustainability Reporting and Green Practices
How do we realize tangible benefits from Sustainability
analysis and reporting
What is required today?
Where is this heading?
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12. Where next?
(and how do we get there?)
SUSTAINABILITY
Redevelop Value Matrix
Prioritize which concerns to focus on
Develop specific programs to address prioritized concerns
Agree on time table for implementation
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13. Conclusion
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14. FIS Associates
Morten Blomso Anthony Morro Dr. Cayce Warf
A dynamic C-Level executive with over 15 yrs A proven leader in the corporate A respected scientist and research
developing and leading SME corporations dining industry, Anthony brings a expert holding a PhD in Chemistry
both internationally and domestically. unique perspective to FIS. and a MS in Physics.
Morten brings a successful track record in With deep knowledge of foodservice Diverse background in Sustainability
Operations, Business Development, Sales operations, retail, and vendor and Food Safety are essential to the
and Marketing, as well as Finance. management, he helps his clients core offerings of FIS.
improve all aspects of their dining
He is a respected Food Safety and program. Conversant in regulatory standards
Processing expert with deep strategic/ such as OSHA, USDA-FSIS, and
technical knowledge. Most recently Anthony headed up FDA as well as EPA and EU REACH.
an efficiency and quality program for
Sold and coordinated installation and start up a global food and facilities Cayce has a gift for processing
of Food Safety processes at food processing management organization where he complex data into understandable
plants in the US and abroad: Beef, Poultry, drove close to $2 million in savings insight and strategy for clients.
Pork, Produce, Seafood and RTE. per year. Active in several industry
Created Annual Sales Growth > 25% Prior to that he led the dining associations including the
managing large Corporate Accounts in multi- programs at Microsoft and Bristol International Association of Food
state territory 2006 – 2008. Myers Squibb over a 15 year period. Protection and Institute of Food
Technologist.
Managed and grew Global Aqua USA LLC, Originally from New York, Anthony
into the largest salmon farm in the USA. has lived in the Seattle area for 9 He and his wife Gail have lived in
years with his wife Loretta and 3 Woodinville for 10 years. He serves
Born in Norway, Morten lives with his wife
daughters. as an elder at the Woodinville church
and 3 children in the Seattle area where he is
of Christ.
active in the local community as a youth
soccer coach.
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