DESIGN CONSULTANTS COVER STORY
Left: Waller ISD kitchens, designed by Melissa Moore FCSI. Below: Corporate dining facilities at Amerihealth, by Laura Lentz FCSI
spaces we design; we can make sure there are windows and daylight in kitchens; that there are bathrooms, break rooms, adequate changing spaces,” she says. “Tere is always pressure to make spaces
smaller and more efficient; as consultants we need to find the right balance that improves the efficiency without making the employees life harder. Tat is our critical task, and it is not always easy,” she says, adding that at a time such as now when the sector is in a bit of flux this becomes more important. “When we are experiencing this great change, I think we need to put our best design foot forward and ensure there is a positive legacy because that is about value and that is what our clients pay for.” Designers feel a responsibility to work
that investment,” he says. “Tirty years ago, the client would say ‘here’s the space we’re giving you, here’s the menu they want, select the equipment and make it work’ and today we are involved on a more consultative basis.” Despite this seemingly increased burden
on designers, Moore believes that on the whole technology has changed the industry for the better. “New design software allows us to bring a project to life for our clients,” she says. “It also helps them visualize the concept;
while smart equipment has revolutionized the foodservice industry enhancing efficiency, improving customer experiences, and contributing to sustainability.”
CHANGING THE WORLD Making that positive impact on the world is something most consultants care greatly about, says Caruso. “I am sure most people in FCSI would say this is important and it makes a difference to how they feel about their work,” he says. “We know that young people are looking
for the good in a company. Tey really care about that.” So, the bonus may be that best practice
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is having a positive impact on the world, but ultimately it makes business sense to do the right thing as it resonates with younger customers who will be making spending decisions – what makes it good for the world, sustainable and healthy? Tis matters. And it is not only environmentally
related issues; consumers increasingly care about the human element – they don’t want to see those working in foodservice suffering with sub-par conditions. Consultants have far-reaching influence in making sure there is a certain level of conditions for staff. “Our role extends beyond creating
functional and aesthetically pleasing spaces: it encompasses a broader responsibility to ensure that our projects contribute positively to communities, the environment, and the well-being of individuals,” says Moore. Lentz describes consultants as “the voices of all the employees within the
A BROADER RESPONSIBIITY TO ENSURE OUR PROJECTS CONTRIBUTE POSITIVELY TO COMMUNITIES”
OUR ROLE ENCOMPASSES
for projects that have a positive impact on the world, as Wagner points out, it is ultimately up to the client how far this goes. “We can do a lot if the client wants
to pay for it and is not simply using green words for marketing purposes. We can help the client to do a perfect job without waste, we can implement digital and technological solutions to save water, electricity and gas and we can make sure that the chefs work in a healthier environment by cleaning air, giving them more space and safe to use equipment,” says Wagner. What keeps many working in the
foodservice sector is the constant change and evolution. As Laura Lentz points out there are significant changes happening in today’s consulting panorama, a sort of switch-up of changes. “Tere are more design consultants becoming dealers, Dealers are offering design services and consultants are trying to provide turnkey services,” she says. As so many other FCSI members, it is what has kept her in the industry for many years. “I also love going to work every day,
it’s just easy to get my day started and get excited about what I do. I still feel challenged every day; I’m still learning every day,” she concludes.
CHRIS COOPER / MATTHEW SHAW
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