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CONTENTS FOODSERVICE CONSULTANT


NEWS & VIEWS 3


WELCOME LETTERS From your FCSI Worldwide president and regional chairs


Q3 2021


40


11


ONLINE ROUNDUP Find out about additional content on the fcsi.org website


12


AROUND THE WORLD What’s going up around the globe


FEATURES


40 Joshua Niland The Australian chef/restaurateur talks to Tina Nielsen about his novel approach to cooking and serving fish. Will his perspective prevail?


14


THE INTELLIGENCE The Secret Chef has something to say about the staff shortages facing foodservice businesses. The Talkback panel, with representatives from the US, UK and Singapore, ponder what sustainability means to each of them. There's a call for responsible foodservice businesses to take a lead on mitigating climate change plus industry news from all FCSI regions.


17 COVER STORY


54Foodservice 2021: sustaining staff


Foodservice businesses have met the challenge of the worldwide pandemic with ingenuity and hard work. Now different issues are becoming apparent as a shortage of people willing to work


in the industry threatens to finish what the pandemic started. Tina Nielsen talks to industry professionals about the necessity to start investing in hospitality staff, their physical and mental wellbeing, and creating workplaces that are a joy to work in and encourage more workers into foodservice.


“I’ve always wanted to create a workplace that was disciplined but friendly… making people happy about working here”


7


46 The FCSI interview After 50 years in foodservice consultancy, Stephen Arnold FCSI has plenty of stories about the business to relate. Michael Jones listens.


50 Company spotlight Giorik's CEO Paolo Candiago and MD Alessandro Tonelli explain how the firm has blends tradition with an understanding of its clients needs.


63 Operator profile Going from one store in Milan to 40 across Europe, Poke House is a fast-casual success story. Co-founder Matteo Pichi talks about his vision.


EAME


ASIA PAC


THE AMERICAS


WORLDWIDE


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