THE INTELLIGENCE
WENDY’S ANNOUNCES DYNAMIC PRICING FROM 2025
The second largest burger chain in the US has shared news that it is looking to introduce dynamic pricing in the next year. The practice of fluctuating prices depending on the time of day and levels of business is widely used across many sectors, including restaurants, but when Wendy’s CEO Kirk Tanner mentioned it in connection with the launch of new digital menu boards, the news was not particularly well received, showing there is some way to go before the practice is accepted.
FCSI EAME HEADS TO ZURICH FOR 2024 CONFERENCE
Zurich has been announced as the location for the 2024 conference, organized by FCSI EAME. After recent editions taking place in Rotterdam and Paris, this year members will be gathering in the Swiss city where the theme has been announced as EARTH – each letter with its own significance: Economics, Agriculture, Recruitment, Time, and Health.
The full program will be announced nearer the event, in the meantime check fcsi. eu/conference for more details. The conference will be held 17-20 October 2024.
MEAT NAMES FOR PLANT-BASED FOODS OFF THE MENU IN FRANCE The French government has announced a ban on the use of meat terms, including steak, escalope or ham, for plant- based products. The move comes after farmer protests that saw tractors blocking the streets in cities across Europe. Some products will be able to continue to use these terms even though they contain plant proteins, provided they comply with certain thresholds. The announcement means that France has moved ahead of any clear signals from the European Union, which is still consulting on the issue. While the European Court of Justice banned the use of dairy terms (milk, butter, yoghurt) for non-dairy foods in. 2017, it has not yet come to a decision on permissible meat terms.
News, insight, opinion and reviews
CHEF ÁNGEL LEÓN TURNS THE SPOTLIGHT ON WATER Earlier this year during Madrid Fusión, the international gastronomy congress taking place in the Spanish capital every year, chef Ángel León shared new techniques from his kitchen at Aponiente, the three Michelin- starred restaurant in the south of Spain. Putting water center stage as an ingredient, León shared applications of water in cooking and described “the most exciting project of my life” as he outlined a new menu at his restaurant called “the water menu”, playing with textures and states of seawater.
AN EPIC ANNOUNCEMENT FOR YOUNG CONSULTANTS In the fall of 2023 FCSI The Americas kicked off a new young consultants committee named EPiC (Emerging Professionals in Consulting), a group of FCSI member consultants under the age of 45 that would like to develop a community for a new generation of FCSI consultants. “Our main goal is to bring the younger generation together to support, collaborate and build a stronger consultant community,” explains Alison O’Hearn, project designer at Cini Little International.
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