FOODSERVICE CONSULTANT


Q4 2021


81


68Project: Albert G's Barbecue, Tulsa, US When a Tulsa restaurant, which has been serving barbecue since 1992, needed a refresh Eli Huff FCSI and his team at SFG Consulting were on the case to help out a home-town legend


72Project: Park Hyatt Suzhou, China Robert Mang FCSI of consultancy Dishes created all the kitchens and supporting back of house facilities for this luxury hotel. Pressures of space and workflow called on all his ingenuity and flexibility


76 Project: Les Filles, Brussels, Belgium Jean-Michel Hendrick FCSI, of BECP Concept was asked to create a central production kitchen for a small organic restaurant group in Brussels Belgium with a surprising little treasure added at the end


72 SPECIAL FOCUS


101 INNOVATION IN THE RESTAURANT In this special report Jim Banks highlights some of the innovations and new technologies, both back of house and front of house, that are taking the world of foodservice to the next level. Whether it is taking on the dull, repetitive jobs in the kitchen, or enhancing the guest experience, innovation has a role to play in the post-pandemic recovery of restaurants around the world


8 101


81City focus Shanghai in China has a rich history of a place where many culinary traditions meet, and it is now gaining a reputation as a modern foodie destination


86Roundtable Foodservice Consultant's Michael Jones chairs a discussion by a group of FCSI members on the challenges facing hospitality in its recovery


88 TikTok watch The video sharing app has over a billion active users and is available in 150 countries. Maida Pineda considers its influence on foodservice


96 H is for hawker Added to the Unesco list of Intangible Cultural Heritage of Humanity, Singapore's hawker culture is struggling after the Covid-19 pandemic. We take a look at those helping hawkers


86 76


EAME


ASIA PAC


THE AMERICAS


WORLDWIDE


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