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. You can hear the episode, below.
https://soundcloud.com/fcsi-dynamic-design/episode-2-kristin-sedej-fcsi/s-kCVoz
Managing the stakeholders
From the inception stage of a design-led project, good communication with all stakeholders is crucial, says Sedej. “We’ve a lot of masters, because clients define themselves differently. Foodservice is three things: what are you serving, to how many and over what period of time. If you can answer that, then it starts to lend itself to the pieces in the puzzle of what the design is.
“Most times we are hired by the architect to be a part of their team. We are that bridge between ‘operation’ and ‘building’. We understand both of those worlds. Everyone has a different goal for what successful means, so you need to be able to talk to everyone and pull out of their head what they’re expecting. There’s a lot of hands in the pot,” says Sedej.
Further details:
This podcast series is supported by Atlas Metal, a trusted serving equipment partner with a hands-on approach to doing business. See how they’re making metal personal at atlasfoodserv.com
In episode one of the series, William Caruso FFCSI (PP), founding partner of WC & Partners, Inc. and chair of FCSI The Americas looked at the importance of strategic and practical planning when leading a design-led foodservice project from a consultancy perspective.
Keep your eye on the FCSI website for more episodes in the series. Episode three, which airs in mid August, will look at how essential it is to form solid partnerships, when working on a design-led foodservice project from a consultancy perspective.
Michael Jones
