ABOUT US
MORE THAN 40 YEARS OF EXPERIENCE
IN THE FOOD AND LAUNDRY SECTOR
AMAURI PELLOSO
Industrial Technician. For 44 years he has worked in the professional food segment, having participated in important projects in the 1970s, including Centro Empresarial de São Paulo and Maksoud Plaza, working alongside an international consulting firm where differentiated concepts for food production and services were implemented. He worked as a consultant for engineering firms in the development of hotel projects and equipment manufacturers. In 1986 he founded PLACONTEC/FSone, developing projects and offering business management advisory for the food sector, serving more than 1,500 clients. Co-author of the book Food Service One.
IVIM PELLOSO
She has 19 years of experience in Food Service with consulting and projects for industrial kitchens and restaurants. She holds academic degrees in nutrition, architecture and an MBA in entrepreneurship and innovation. She is executive partner at Placontec|FSone and founder of the KITCHAIN platform. Between 2008 and 2010, she participated in the TV show Construído um Sonho on SBT and Extreme Makeover on Rede Record, developing projects and overseeing works. In 2010 she hosted the program "Arquitetura Gourmet", aimed at professionalizing the Food Service sector, and was invited to be editor of new business content for the magazine "Bom Gosto em Negócio" by Editora Figueiroa. She is curator and professor at EGG-Escola em Gestão de Negócio da Gastronomia. She hosted the program Papo com Tempero on LiveTVBrasil in 2018, on YouTube and in 2019 the segment Arquitetura de Cozinha on the program Papo em Dia on Rede Brasil de Televisão, channel 10.1. She is the writer and author of the book FOOD SERVICE ONE, launched in July 2019, and hosts the program Cozinha Quatro Ponto Zero on Band.
No período de 2008 e 2010, participou do programa Construído um Sonho – SBT e do programa Extreme Makeover– Rede Record, elaborando projetos e acompanhando obras. Em 2010 foi apresentadora do programa “Arquitetura Gourmet”, com o objetivo de auxiliar na profissionalização do setor de Food Service, e foi convidada para ser editora de novos negócios na revista “Bom Gosto em Negócio” da Editora Figueiroa.
É curadora e professora da EGG-Escola em Gestão de Negócio da Gastronomia.
Apresentou o programa Papo com Tempero na LiveTVBrasil em 2018, No Youtube e em 2019 o quadro Arquitetura de Cozinha no programa Papo em dia na Rede Brasil de Televisão- TV aberta digital, canal 10.1.
É escritora e autora do livro FOOD SERVICE ONE, lançado em julho/2019 e é apresentadora do Programa Cozinha Quatro Ponto zero na Band.
Timeline
The program COZINHAQUATROPONTOZERO launches on TV Bandeirantes. A seasonal format program with 12 episodes, aired on Saturdays at 8:30am between March 6 and May 22. Its goal is to bring content and insights to entrepreneurs in the food business or those looking to improve their operations!
Consolidates the first phase of the Strategic Plan with a new commercial and production setup, with services fully delivered via WEB and remotely. Ivim and Amauri publish the book Food Service One. We also finalized and launched the asset control and audit application – Fsone_Bi.
Continuing the Strategic Planning Goals, and this time focused on multiplying FSone's activities, the company puts into practice its consulting and advisory services focused on operations, offering a large portion of services remotely.
In her constant pursuit of qualifications, Ivim Pelloso completes a Post-Graduate degree in Innovation and Entrepreneurship with a final project focused on marketplaces. This marks the beginning of Kitchain's development. During this period, Ivim and Amauri are invited to teach at a school focused on Gastronomy business. Ivim Pelloso curates two courses at this school. Also during this period, Ivim Pelloso hosts the program Papo em Dia with Luciano Faccioli on Rede Brasil de Televisão.
The internal Strategic Plan is developed, with the hiring of a highly qualified professional, covering all relevant points of Strengths, Weaknesses, Risks and Opportunities. This marks the beginning of the rebranding from Placontec to FS-one. At this point, Ivim Pelloso becomes a company partner. During this period, Ivim Pelloso hosts the program Papo com Tempero on Live TV Brasil and YouTube.
Amauri Pelloso returns to studying, this time seeking business updates, completing executive training courses at FDC in Lean Culture, People, Planning and Marketing. He participates in the Planning and People Mentoring program for 2 years.
With the closing of a major contract for Auditing and ongoing Training, the development of tools begins that allow operational monitoring focused on operational management, quality and satisfaction.
Seeking better technical qualifications for the team, Ivim Pelloso completes her Architecture degree, adding knowledge and providing the company with Technical Responsibility status. During this period (between 2008 and 2010) Ivim Pelloso is invited to present the segment Construindo um Sonho on SBT, with Gugu Liberato, a program entirely focused on food services. In 2010, Ivim Pelloso makes several appearances on Extreme Makeover on Rede Record.
Ivim Pelloso, with a background in Nutrition, begins her professional involvement, collaborating on the formatting of services offered to improve hygienic and sanitary controls in our clients' operations. Promoting courses for clients and strategic partners.
A new leap in qualification with the start of operational services, incorporating nutrition professionals into the team, beginning yet another phase of improvements in project development and operational advisory.
Returns to working exclusively on project development for out-of-home food segments, building a team, using standardized elements (library) and recommending the manufacture of modular equipment.
As a partner at HOTELCO, participates in research, studies, prototype development, usage evaluation, executive project development and budgeting for the Axxion budget hotel chain – São Paulo SP.
Enters the era of computerization, being a pioneer in the use of CAD for project development and specifications.
Founds Placontec Consultoria Ltda and begins project development and consulting activities for food and laundry businesses – São Paulo SP.
Returns to the industrial sector and participates in the development of equipment for soft drink production and draft beer extraction, with component nationalization, assembling a tooling and plastic injection complex – Alicon – São Paulo SP.
Asset assistant, participates from the pre-operational phase, coordinating maintenance and governance teams in operational audit activities – Maksoud Plaza São Paulo.
As an independent consultant, participates in developing industrial kitchen projects together with Ragvinder Rekhi – University of Itajubá MG and the Aerospace Technical Center of São José dos Campos SP.
Asset assistant, participates from the pre-operational phase, coordinating maintenance and governance teams in operational audit activities – Maksoud Plaza São Paulo.
As project coordinator, works on the development of kitchen equipment and implementation of equipment to meet the operational needs of Maksoud Plaza – Etera – São Caetano do Sul SP.
Now as a consultant, participates in developing and coordinating the team for the implementation of LUBECA equipment and in the development of Food & Beverage and Laundry projects. Maksoud Plaza – São Paulo SP.
As a Project Designer, participates in the development of the "LUBECA" project, a gastronomic complex at the Central Production facility with a frozen SelfService restaurant and various themed restaurants – Asmussem & Rekhi and Associates.
Holds a Technical degree in Machine and Tool Design, works for 3 years as a project designer in Industrial Installations, conducting surveys and developing layouts for factory floors and industrial kitchens – Volkswagen do Brasil – São Bernardo do Campo SP.
With a technical background in mechanics, participates in the implementation of a "kanban" system, developing factory floor layout plans, training in chronoanalysis with time and motion studies. Jacto Agricultural Machinery – Pompéia SP.
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HOW CAN WE HELP YOUR RESTAURANT OR LAUNDRY BUSINESS GROW?
We use our experience and knowledge of the food and industrial laundry sector to take your business to the best results.