Q3 2025


Notable projects from around the globe


8 62 INNOVATION


69 SPECIAL REPORT: HOT-SIDE TECHNOLOGY Jim Banks explores the watchwords in cooking innovation, as the experts share current trends and changes, plus a look at the role of automation and robotics in foodservice currently, and a look back at 70 years of hot- side innovation


EAME


52 PROJECT: AXA KONZERN AG, COLOGNE, GERMANY


Olaf Bärmann and Peter Adam-Luketic at vtechnik consultancy reimagined the insurer's company catering facility with sustainabiliy at the core, reports Elly Earls


48


57 OPTIMIZING WITH AI FCSI members are taking advantage of new technology to make business gains and improve efficiency


62 HOSPITALITY AS A CURE Loneliness levels are spiking across the world. Karen Malody FCSI asks if hospitality can provide the solution


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BRIEFING


82 DINING IN OR OUT? The majority of restaurant transactions are for off- premises dining


86 FISPAL FOOD SERVICE Latin American consultants represented FCSI in Brazil


88 LEADERS ROUNDTABLE Leading FCSI members in Asia Pacific discuss industry challenges and opportunities


91 REVIEW: CIRCLE 2025 The Asia Pacifc Conference in Hoi An, Vietnam


92 FOOD WASTE RULES A fresh approach in EAME


92 FRENCH GASTRONOMY Experts share the evolution of the famous cuisine


98 MY KITCHEN: VICTOR CAMARGO The executive chef of Guru Lab in Madrid, Spain


EAME


92 WASTE NOT New stringent rules aiming to reduce food waste have been introduced in Europe and the Middle East


7 ASIA PAC


88 ROUNDTABLE FCSI leaders discuss the challenges and opportunities in the Asia Pacific foodservice sector


HIGHLIGHTS WORLDWIDE


82 OFF-PREMISES GROWTH New opportunities for operators as customers continue to prefer off- premises dining options over dine-in service


THE AMERICAS


44 PROJECT FOCUS Millennium


Residences, Boston


EAME


ASIA PAC


THE AMERICAS


WORLDWIDE


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