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. You can hear the episode, below.
https://soundcloud.com/fcsi-dynamic-design/episode-4-laura-lentz-fcsi/s-xMz9O
Describing the role of foodservice consultants as “interpreters”, Lentz believes “not every project can be treated the same” and that it can often be a challenge to get clients to accept that their people need to be involved in the key stages of a design-led project. “Sometimes you are fighting to get end-users at the table constantly throughout a project,” she says.
“As consultants we really have to take pride in our profession and what we do and go that extra mile to make sure that the operation functions well. It’s not rocket science and I don’t think that anybody can’t learn it, but I do think it takes an extra level of dedication,” says Lentz.
“For me, it’s down to the minute level of detail of putting myself in the shoes of every single station [in the designing and planning stages]. What does a chef need on his left or right? Where is the sanitizing bucket? All of those things are very important and should be thought through station by station, or inch by inch, in a kitchen or servery plan.”
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.
In episode two, Kristin Sedej FCSI of S2O Consultants, Inc, addressed how essential it is to have solid partnerships, when working on a design-led foodservice project from a consultancy perspective.
In episode three, Joseph Schumaker FCSI of Foodspace discussed 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.
Michael Jones
