Roberto Assi, CEO

  • FCSI member since 2000
  • Board of Thrustees FCSI EAME member from 2007 until 2010
  • Board FCSI Italy member since 2013, Allied representative, BIM representative
  • Board FCSI Germany and Austria member since 2014, Allied representative, BIM representative
  • Allied FCSI France member since 2015
  • Allied FCSI UK&IRL member since 2015
  • BIM representative at FCSI EAME since 2015 where he still takes care of BIM standards for Foodservice and Hospitality industry and their harmonization worldwide
Roberto Assi has spent the last 30 Years in foodservice equipment whilst working for several companies – he has worked as Product Manager, Area Export Manager, Sales and Marketing Manager, and thus has amassed a huge wealth of experience in the industry. In 1992 he opened his first company KLASS SaS in Italy as a Foodservice Equipment Consultant, offering services for Product development, Sales and Marketing, Market research and development for the Industry. Thanks to his technical background, in the mid 90’s he got involved with Projects and Kitchen Design. During this time he was managing important projects in Slovenia and Croatia and he also did some project work in Russia and other European Countries. Recently Roberto has been involved with the Foodservice Consultant Project at UNOX where he is in charge to develop Designer support materials and provide assistance to consultants.FCSI EAMEYoung Talents – New Generation of Entrepreneurs – The Future of FCSI


Posts by Roberto Assi



BIM Evolves 2016 Q3
 

Recently some my considerations on BIM were published in BIM Evolves 2016 Q3 supplement (page no. 5) It’s not a software, it’s a process. But what is interesting is that in each model there is data encapsulated, it’s not just geometry. This data is at the heart of BIM. Actually the idea behind it is that we can simulate, in the early stage, the life cycle of a kitchen and if we are presenting more solutions we can then choose the best one in terms of energy, performance and life cycle costs.


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