pandemic
In profile: Chef Tracy Chang
Tracy Chang knows she is swimming against the tide. As the hospitality world slowly begins to reopen after a year…
Kitchen confidential: The secret chef reflects on a flawed system
Just do the work. We’re raised on this phrase in kitchens. Check the fridges, write the mise en place list…
FCSI’S DYNAMIC DESIGN PODCAST – SEASON THREE: KEITH SHORT FCSI
This season, FCSI’s Dynamic Design podcast, supported by Atlas Metal, is focusing on how foodservice design is adapting to the new…
Opinion: Covid-19 positive – a chance to get things right
You are right. It is difficult to see the pandemic’s positive effect and accept some of the change as a…
THE CONSULTANT’S VIEW: RUBY PARKER PUCKETT FFCSI
2020 is a year we will always remember. We can all picture the scenes from the start of the first…
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Tales from the foodservice frontline: part 1
Rasmus Kofoed Chef, Geranium, Copenhagen, Denmark The Covid-enforced lockdown afforded chef Rasmus Kofoed the luxury of some time away from…
Q&A with chef Masaki Sugisaki
How did you react when the lockdown was first announced? The first week was a nightmare. In the run-up to…
Dining in a pandemic: opportunity amid the caution
A recent survey of 2,000 US consumers by Culinary Visions indicates people are still hesitant to dine out at restaurants,…
Watch: FCSI professional members discuss the impact of Covid-19
On 14 May 2020, FCSI’s Foodservice Consultant magazine hosted a roundtable discussion with FCSI Professional members from three regions. The…
Design masterclass: adapting to our new normal
“I’m going to break one of the rules of the trade here. I’m going to tell you some of the…