FOODSERVICE CONSULTANT


Q1 2022


70


70Project: Memorial High School, Texas, US Creating a simple, yet effective, dining services design for a Houston high school was the challenge for Melissa Moore of Foodservice Design Professionals


74Project: Melbourne Park Precinct, Australia FCSI Associate Julian Ha of MTD Hospitality Consulting, shows us his design for Melbourne Park Precinct, which gained top place in the inaugural FCSI Asia Pacific Project Excellence


78 Project: The Circle, Zurich, Switzerland Creating a new neighborhood around Zurich Airport was the brief for Vinoo Mehera FCSI of Swiss consultancy promaFox. Planning and creating the formats has been 13 years in the making


92 SPECIAL FOCUS


101 INNOVATION: HOT SIDE, SPECIAL REPORT Jim Banks highlights some of the innovations in cooking with fire and flame to delight and enthrall customers. He also looks at ways in which innovations in automated cooking helping keep up kitchen standards with a less experienced workforce. Plus, he demonstrates the importance of technological innovation in designing kitchens that are pleasant places in which to work


8 101


83City focus Amelia Levin meets us in Seattle in the Pacific Northwest state of Washington, US, and finds a long-standing farm/sea-to-table ethos with a growing resonance around the world


88The staffing issue With challenges in recruiting and retaining staff we look at ways foodservice operators can boost employee numbers


92 No taste for waste Shoni Even-Chaim aims to help manufacturers and producers minimize waste and inefficiencies, thereby boosting profits and saving resurces


96 On subscription In a bid to revive customer loyalty and create cash flow many operators have explored the subscription model. Juliet Martin reports on some current schemes


83 78


EAME


ASIA PAC


THE AMERICAS


WORLDWIDE


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