FOODSERVICE CONSULTANT


Q2 2022


83


70Project: Epicurean Hotel, Atlanta, US Brett Daniel FCSI and his team at Camacho explain how they delivered an efficient foodservice operation while keeping in mind the client's eclectic vision


74Project: Kilcoy Global Foods, Australia Creating the ultimate paddock- to-plate experience from a former office space was the challenge for John Thomas FCSI of Sangster Design. Facilities include a show kitchen, aging room and research butchery


78 Project: TU Delft, Netherlands Keeping it on campus was the aim of Pieter van de Graaf FCSI at Delft's Technichal University. Providing a high-end dining option so staff don’t have to go into Delft. The new faculty club serves up plant-based cuisine


92 SPECIAL FOCUS


101 INNOVATION: COLD SIDE, SPECIAL REPORT Jim Banks examines how manufacturers on the cold side are innovating to improve hygiene in the ice-making process; helping restaurants to open up new revenue streams with products that enable them to offer grab-and-go options; and at the same time they are squaring efficiency with the desirable goal of sustainability


101


83Regional focus The long neglected and overlooked fine wines of the Catalonian region of Priorat in Spain are now sparking a culinary revival in the area


88Virtual brands Delivery only brands are providing growth opportunities for foodservice chains and independent operators alike


92 Scan it QR codes are having their day in Australia, as the technology is helping the foodservice industry tackle issues such as labor shortages while driving efficiencies


96 Getting out After Putin ordered his armed forces into neighboring Ukraine, international foodservice operators are making the decision to retreat from Russian markets


70 74


8


EAME


ASIA PAC


THE AMERICAS


WORLDWIDE


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