DESIGN FOR
DESIGN CONSULTANTS COVER STORY
Te life of a foodservice design consultant is one of movement and evolution. Tina Nielsen explores how major changes in the industry have impacted on the profession over time and whether designers in turn can affect positive change on the world through their work
30
(A BETTER) LIFE
C
an good foodservice design change lives? To what extent are foodservice consultants contributing to a better world and is there a responsibility to do so on the shoulders of those designing and implementing concepts in
restaurants and foodservice outlets? Tese are big questions that call for lofty
considerations. First off, it is worth saying that though much has evolved over the past 30 years, the essence of the job hasn’t really changed. Argentina-based FCSI Associate Heraldo Blasco expresses it succinctly: “What I love about it is the opportunity to create functional and efficient spaces that enhance the dining and culinary experience for both customers and staff.” Or in the words of Laura Lentz FCSI,
design principal with Culinary Advisors in Maryland, offering the example of sourcing the best bean-to-cup coffee machine. “It is my job to first identify the client’s needs, then figure out what they are looking for in a bean-to-cup machine, research the market and finally return with some options that suit them,” she says.
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