search.noResults

search.searching

saml.title
dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
FOODSERVICE CONSULTANT


Q3 2021


BRIEFING 116


US/EU Trade agreement Foodservice businesses both sides of the pond hope there will soon be an end to punitive tariffs.


119


Picking up the tab Facing rising costs in food and labor, the only way is up for restaurant prices.


122


A place to grow Many QSR chains are looking to the Chinese market for future growth.


127 122


119 127


Healthy regulation All UK foodservice consultants need to know about new healthy eating laws.


130


My kitchen Brazilian chef Rafa Panatieri shows off his Barcelona restaurant Sartoria Panatieri.


FOODSERVICE CONSULTANT


Editorial director Michael Jones Editor Tina Nielsen Contributing editor Amelia Levin Chief sub-editor Jacquetta Picton editorial@foodserviceconsultant.org


Group art director Ian Hart Designer Poppy Seabrook Picture editor Nana Agyeman Head of production and delivery Rob Manning


Publisher Stuart Charlton Commercial manager Natasha Merkel sales@foodserviceconsultant.org


FCSI WORLDWIDE Executive administrator Nick Vaccaro, nick@fcsi.org FCSI board of directors: Below are board members for 2020 Officers: President William Caruso FFCSI, Secretary/treasurer Mario Sequeira FCSI Directors: Eric Norman FCSI, Remko van der Graaff FCSI


Allied representatives: Greg O’Connell, Jack Scott, Mick Jary


Foodservice Consultant is published by Progressive Content progressivecontent.com Printed in the UK by Stephens & George Subscriptions: isubscribe.co.uk/Foodservice-Consultant- Magazine-Subscription.cfm


ISSN: 2752-6062 DIGITAL UPDATES


A wealth of extra content is waiting on the Foodservice Consultant website. Go to fcsi.org for digital-only interviews, regular blogs, event coverage and expert analysis of the latest industry news. You can also sign up to the Foodservice Consultant weekly newsletter, a comprehensive roundup of the stories affecting the global food and beverage industry. The Foodservice Consultant app is also available on Apple and Android devices. Top online stories include:


We report from the Commercial


Kitchen trade show in London where editorial director Michael Jones hosts


a panel session, speaking to FCSI UK & Ireland members about the status of foodservice in a post-Covid world.


A fresh series of virtual panel sessions and roundtable events, featuring FCSI members tackling issues including how new technology can further foodservice businesses;


the future of institutional foodservice; and designing for modern and functional foodservice operations.


Progress reports on FCSI Asia Pacific


Division’s Project Excellence campaign, celebrating outstanding design from members, as the judginng process begins.


Regular blogs from contributors including Marius Zürcher, Tim Smallwood FFCSI and Francis Loughran.


Tina Nielsen reports from the World's 50 Best Restaurants celebration as the 2021 list is unveiled in Antwerp, Belgium, after a year's break.


editorial@foodserviceconsultant.org twitter.com/FS_Consultant Foodservice Consultant Foodservice Consultant


11


© Progressive Content 2021. All rights reserved. The views expressed herein are not necessarily shared by FCSI. If you want to reproduce or redistribute any of the material in this publication, you should first get Progressive Content’s permission in writing. No responsibility for loss occasioned to any person acting or refraining from action as a result of any material in this publication can be accepted by FCSI, the publishers or the author(s). While every care is taken to ensure accuracy, FCSI, the publishers and author(s) cannot accept liability for errors or omissions. Details correct at time of going to press.


EAME


ASIA PAC


THE AMERICAS


WORLDWIDE


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132