Foodservice Consultants Society International

An audio podcast series, brought to you by FCSI in association with Atlas Metal. Each podcast interview will feature leading FCSI Professional member consultants discussing the key factors affecting the future of foodservice design.

This episode hears Ken Schwartz FCSI of SSA address the design of commercial restaurants – a sector that has been devastated by a pretty much global lockdown for a number of months and is now slowly re-emerging back into life and serving customers again.

As Covid-19 continues to impact the foodservice sector, FCSI provides solutions to many challenges operators are facing with a new season of its Dynamic Design podcast. While previous episodes featured leading FCSI Professional member design consultants discussing key aspects of design, this season, again supported by Atlas Metal, focuses on individual sectors in foodservice, exploring how foodservice design must evolve in a post-pandemic environment.

The second episode in the season focuses on the future of foodservice design in the healthcare sector: from hospitals to senior living facilities. Our interviewee is one of the US – and indeed the world’s – leading design consultants in this field, Christine Guyott FCSI of Rippe Associates.

Supported by Atlas Metal, this podcast features leading FCSI Professional member consultants discussing the future of foodservice design. 

Supported by Atlas Metal, this new season of the Dynamic Design podcast features interviews with FCSI The Americas Professional member consultants looking at individual sectors in foodservice and seeing how foodservice design must evolve in a post-pandemic environment.

The first episode in the new season focuses on the design of commercial kitchens and front-of-house spaces for the education sector: from K-12 to colleges and universities. Our expert interviewee is one of the US – and indeed the world’s – leading design consultants in this field, Scott Reitano FCSI of Reitano Design Group.

Supported by Revel Systems, each episode features leading FCSI management consultants addressing how front-of-house is staying ahead of the curve

This new audio podcast series, supported by Revel Systems, features leading FCSI Professional member management advisory services (MAS) consultants discussing how and why foodservice is changing – and how the front-of-house element of the hospitality sector in particular is staying ahead of the curve.

In episode three, Chris Tripoli FCSI, founder of A’ La Carte Foodservice Consulting Group in Houston, Texas, looks at what good customer service means to him and whether or not those standards are in danger of being comprised as new channels to market, such as food delivery or grab & go, have gained prominence in recent years.

Supported by Revel Systems, each episode features leading FCSI management consultants addressing how front-of-house is staying ahead of the curve

This new audio podcast series, supported by Revel Systems, features leading FCSI Professional member management advisory services (MAS) consultants discussing how and why foodservice is changing – and how the front-of-house element of the hospitality sector in particular is staying ahead of the curve.

In episode two, Arlene Spiegel FCSI, president of Arlene Spiegel & Associates, Inc. in New York, US, looks at the essence of good customer service in hospitality and whether it should ever change, dependent on the type or speed of foodservice operation or if there is always a minimum standard front-of-house should aspire to/maintain.

Supported by Revel Systems, each episode features leading FCSI management consultants addressing how front-of-house is staying ahead of the curve

This new audio podcast series, supported by Revel Systems, features leading FCSI Professional member management advisory services (MAS) consultants discussing how and why foodservice is changing – and how the front-of-house element of the hospitality sector in particular is staying ahead of the curve.

Within the series we will focus on the changing demographics, technology, best practice and cuisine trends our consultant experts foresee in order to predict what the customer of the future will look like and the resultant impact on the industry.

In episode one, Karen Malody FCSI, principal of Culinary Options, LLC in Portland, Oregon, looks at how important it is for the consultant community – and operators – to keep abreast of the changing needs and behaviours of end-customers. She also discusses how evolving customer dining habits are currently changing the foodservice industry and the biggest customer habits that are influencing those changes.

Supported by Atlas Metal, the new series features leading FCSI Professional member consultants discussing the future of foodservice design

FCSI has teamed up with Atlas Metal to produce a new series of audio podcasts. The Dynamic Design series features interviews with FCSI The Americas Professional member consultants addressing the four key ‘P’s that are required when putting together a design-led foodservice project: planning, partnerships, presentation and people.

In episode four, Laura Lentz FCSI of Culinary Advisors looks at why the wellbeing of the end-user (from the back-of-house and front-of-house employees, to the customers) must come first when designing a commercial kitchen space and why focusing on a happy, informed and motivated workforce is key to any foodservice operation.

Supported by Atlas Metal, the new series features leading FCSI Professional member consultants discussing the future of foodservice design

FCSI has teamed up with Atlas Metal to produce a new series of audio podcasts. The Dynamic Design series features interviews with FCSI The Americas Professional member consultants addressing the four key ‘P’s that are required when putting together a design-led foodservice project: planning, partnerships, presentation and people.

In episode three, Joseph Schumaker FCSI of Foodspace looks at why it is essential to marry strong aesthetic design with robust functionality and the correct processes to achieve the right flow when designing a commercial kitchen. Form and function can be happy bedfellows, but only when experienced designers fully understand the needs of the customer and the overall goal of the operation. You can hear the episode, below.

Supported by Atlas Metal, the new series features leading FCSI The Americas Professional member consultants discussing the future of foodservice design

FCSI has teamed up with Atlas Metal to produce a new series of audio podcasts. The Dynamic Design series features interviews with FCSI The Americas Professional member consultants addressing the four key ‘P’s that are required when putting together a design-led foodservice project: planning, partnerships, presentation and people.

In episode two, Kristin Sedej FCSI, of S2O Consultants, Inc, looks at how essential it is to have solid partnerships, when working on a design-led foodservice project from a consultancy perspective.

Supported by Atlas Metal, the new series features leading FCSI The Americas Professional member consultants discussing the future of foodservice design

FCSI has teamed up with Atlas Metal to produce a new series of audio podcasts. The Dynamic Design series features interviews with FCSI The Americas Professional member consultants addressing the four key ‘P’s that are required when putting together a design-led foodservice project: planning, partnerships, presentation and people.

In episode one, William Caruso FFCSI (PP), founding partner of WC & Partners, Inc. and chair of FCSI The Americas looks at the importance of strategic and practical planning when leading a design-led foodservice project from a consultancy perspective.