Food service consultants and manufacturers sit on opposite sides of the same table more often than they’d like – one advocating for the operator’s vision, budget, and timeline; the other balancing product innovation, lead times, and margins. Yet when...
Special Report · Foodservice InsightThe challenges and solutions shaping the design of smaller kitchens, and how the industry is responding.Produced by FCSI in partnership with equipment manufacturer Ovention. Executive summaryThere is no escaping the fact that...
Written by Leonard Lam, Managing Director Welbilt Asia Pacific | FCSI Asia Pacific Division Board Member Every operator I meet knows their rent. They know their food cost percentage. They know what they paid for their equipment. What they almost never know is what...
Written by Ben Gregoire Principal – LEVELS and Immediate Past Chair FCSI Asia Pacific For anyone considering membership with FCSI, one of the first things to understand is that foodservice consulting is not a single discipline. It is a broad profession made up...
Written by Bruno Magro FCSI APD Board Member A while back I was reviewing a concept design for a hotel in Southeast Asia. Someone on the project team had already run it through an AI tool — layout, equipment list, rough costs, the works. And honestly? It wasn’t bad....
