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24 FEDA News & Views Pictured from left to right: FEDA President Joe Schmitt recognizes Lee Eisenhauer of KLR Services Inc. for his 25 years of member support. Well Done! FEDA would like to thank Convention Chair Paul Parr for putting together a great con- vention. "The FEDA Convention has been an invaluable resource for TriMark Hockenbergs over the years," he says. "We think so highly of the content and networking that we've made it a point to take our general managers so they can enjoy the experience." fear their performance being assessed. To discourage this, start each debriefi ng by emphasizing to your team that the intention of this phase isn't to shovel blame on a certain team member. It's not about who is right, but what is right. Nothing said is per- sonal. Debriefi ng is simply an exercise in which a group of high-performing individuals come together as a team to identify how they can take their game to the next level and learn how to do things better. Making it a habit, preferably face-to-face (although via telephone or videoconference works well too), keeps the organization focused on learning and continuous improvement. Also key: Ego and rank have no place in the process. Everyone is on the same level and everyone has a voice. If you develop a culture that allows people to debrief without getting their feelings hurt, you can learn quicker, create faster, gain an advantage over your competition, and accelerate professional growth and opportunities among your people. Take the time to debrief at the end of each project . . . after an unexpected event . . . during a lengthy rollout implementation. Trust me, it's worth the time, no matter how busy you are. www.CareyLohrenz.com continued on page 28 FEDA salutes its outgoing board members. From left to right: Eric Margulies of United Restaurant Equipment Co.; Keith Kidwell of Central Products; Chad Johnstun of Dick's Restaurant Supply; Brock Bodart of Dykes Restaurant Supply; Scott Gerharz of Gerharz Equipment; and Fred Cypress of Dixie Store Fixtures. Charlie Fusari accepts his 25-Year Member Plaque in recognition of Myers Restaurant Supply's longtime support.