PROFESSIONAL STANDARDS
PROVING YOUR WORTH
In a highly competitive industry, FCSI consultants are united by a commitment to integrity and professionalism. Amelia Levin outlines how they can can advocate for themselves and the profession
F
oodservice consultants face a challenge unique to the equipment and supplies
(E&S) world – as independent, paid experts, they must constantly defend their worth and relevance in an evolving industry. Tat’s become even tougher as business costs rise and project budgets shrink. “What sets FCSI design
professionals apart from other designers is that we are compensated via consulting fees, which ensures impartiality in our design and equipment recommendations versus being tied to any equipment sales, kickbacks or rebates,” says Bob Jacobs FCSI, design principal at Culinary Advisors. “We always have the client’s best interest in mind, first and foremost.”
SO HOW CAN CONSULTANTS PROVE THEIR VALUE? HERE ARE SOME KEY WAYS
Adhere to FCSI standards – and demonstrate them
Simply being an FCSI member requires adherence to a strong ethical code. Showcasing FCSI certification after your name reinforces your commitment to independence and integrity. “I take every opportunity
to bring up the fact that I’m a certified FCSI member,” says Jacobs. “Anyone who is an FCSI professional has earned the right to promote it and let everybody know what it means – that we are totally unbiased and independent, and we’ve taken a test to show that we know what we’re doing.” Te no. 1 principle of FCSI ethics is to “ensure that its consultant members meet the highest levels of professional conduct and ethical standards related to the foodservice consultancy industry.” Te code of conduct is guided by three master principles: the client’s interests, the public’s interests and the profession’s interests. To summarize: FCSI
members must always prioritize the client’s best interests, maintain transparency, act with honesty and competence, avoid conflicts of interest, and provide unbiased, realistic recommendations based solely
on professional judgment. Tey must also respect the public interest by acting lawfully and ethically, and uphold the integrity of the profession by staying current in the field. “I have observed FCSI’s
renewed focus on uniting to protect the integrity of consulting work,” Shah Jari FCSI, principal of Dishes in Malaysia, previously told Foodservice Consultant. “Many newcomers to this market claim they can offer design services at a low price, but this often leads to poor design that ignores operational flow.”
“Anyone who is an FCSI professional has earned the right to promote it and let everybody know what it means – we are totally unbiased and independent”
Communicate early and often
Christine Guyott FCSI, executive principal at Rippe Associates, makes an effort to work with architects and contractors early in the process to ensure the client’s goals are prioritized. “Because we’re involved
right away, we’re in constant communication and
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