Member DashboardNAFEM’s Certified Foodservice Professional (CFSP) designation was established in 1987 and remains the most important industry certification for foodservice equipment & supplies professionals. Today, there are more than 1,300 CFSP-certified industry leaders, comprising a respected network of individuals equipped with comprehensive professional knowledge.
In NAFEM’s bimonthly CFSP Spotlight, one member’s CFSP story is featured. We discuss what the program means to them, why they sought certification and how it has affected their career.
For our inaugural CFSP Spotlight, we talked to Alan Squier, CFSP, president, Squier Associates. Inc., Rockville, Md. Squier Associates, Inc., has served the industry as manufacturers’ representatives for 40 years. Alan Squier, CFSP, was MAFSI president in 2003, and is also past president of MAFSI Region 5. He has been recognized by the industry many times.
Squier has been certified since March 1989, making him one of NAFEM’s longest tenured CFSPs in good standing. He was encouraged to become certified by his father who was one of the earliest CFSP designees. When asked about his experience with the program, Squier explains, “the exam prep and studying were a valuable part of the CFSP process because I fine-tuned my knowledge about products I was already familiar with while expanding my knowledge of products outside my area of expertise. The process also helped me think about my industry knowledge, industry activities and volunteer work outside of my work life.”
The significance of NAFEM’s CFSP program aligns with the company’s core values. Squier continues, “Education is at our core. We invest in continuous learning through factory training, MAFSI membership, and active participation in industry conferences, trade associations, and leadership councils. We stay ahead of industry trends—new products, innovations, customers, and ways of doing business.”
At Squier Associates, the next generation is now getting involved with MAFSI and as a company, they belong to and are active in many industry associations, including CMAA, FCSI, and SHFM. Squier continues, “Over the years I’ve taught about different types of China at a local community college and about kitchen supplies at a local culinary school. I’m currently active with an organization called FHRM (The Foundation for Hospitality and Restaurant Management) and our associates volunteer and donate to various food banks and organizations to feed the hungry.”
Squier sums up what the CFSP program means to him, “CFSPs understand the commitment it takes to achieve the designation while balancing our busy careers and family life. Being certified reinforces your dedication to continuing education and giving back to an industry that has been so good to all of us.”
If you or someone in your organization is considering undertaking CFSP designation, Squier suggests, “Form a small group of people with a leader who’s checking in to make sure milestones are met (setting up credentials, purchasing books, studying chapters, completing quizzes, etc.). The process can be overwhelming without a support group.”
To start a CFSP group at your company, visit the CFSP page on NAFEM’s website. If you have questions or would like to be featured in a future CFSP Spotlight, contact Kathleen Galeher, coordinator, member services, kgaleher@nafem.org; +1.312.821.0216.