BRIEFING 65 IN THIS ISSUE


52 Do female consultants have a different approach to foodservice design and operations? Four FCSI members share their thoughts


57 FCSI The Americas gathered in Phoenix for its biennial conference. Michael Jones reports on three days of learning, networking and enjoying time with industry colleagues


60 Reflections on the key to a long-lasting career were in focus during this special roundtable


65 Corporate dining in South Korea has evolved signifianctly in recent years, as FCSI Affiliate Haeam Jung tells Lauren Hurrell


68 Is it time to update food safety rules in commercial kitchens?


70 My kitchen: Kevin Cherkas, chef and co-owner of Cuca Restaurant in Bali


Trends and events shaping foodservice across the world


DESIGNING DIFFERENTLY


Chef Kevin Cherkas in his kitchen in Cuca Restaurant, Bali


70 52


Can gender influence approaches to decision-making and design in foodservice consulting? Helen Roxburgh speaks with four FCSI members about the different perspectives women and men may bring to consultancy and the design process


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