Covid-19 has impacted every sector, but few have felt the effects quite like the foodservice sector, which is experiencing unprecedented change and challenge. It has been the catalyst for many kitchen designers in particular to re-think the design of their future projects. This season, FCSI’s Dynamic Design podcast, supported by Atlas Metal, will focus on how foodservice design is adapting to these new pressures.
In the previous two seasons of this show, also available on both Podbean, Soundcloud and the FCSI website, we assessed the key factors affecting the future of foodservice design and also analysed particular sectors of the industry – discussing how the design of those spaces is evolving. This new season will assess the specific impact Covid-19 is having on the design of foodservice spaces in the future.
In this episode our expert interviewee is FCSI Associate Tim McDougald – an experienced designer of commercial kitchens and laundry spaces, Tim is the Project Manager and BIM Coordinator for Clevenger Associates in the US and is based in Washington State.
You can hear the episode, below:
Touchless technology to “reign supreme”
“It’s such a moving target; it’s really hard to nail down right now, despite being one year into this thing,” says McDougald of the challenge facing designers. “Visible cleanliness will really move front and center. How will we modify our designs to really accommodate the need for increased cleanliness and sterilization? And not just our design – how can operational procedures put that on display so that guests know it’s been taken seriously? That’s going to be a really big topic moving forward.”
In the episode, McDougald also ponders the future of the display kitchen, touchless technology (which he states will “reign supreme”), the so-called demise of salad bars, the future of large dining rooms and the cost of real estate, and the resurgence of the humble QR code.
Further details:
This podcast series is supported by Atlas Metal, a trusted serving equipment partner with a hands-on approach to doing business. See how they’re making metal personal at atlasfoodserv.com.
Season two:
In the first episode, Scott Reitano FCSI of Reitano Design Group discusses the design of commercial kitchens and front-of-house spaces for the education sector: from K-12 to colleges and universities.
In the second episode of series two, Christine Guyott FCSI of Rippe Associates addresses foodservice design in healthcare – from hospitals to senior living facilities.
In the third episode of series two, Ken Schwartz FCSI of SSA takes on restaurant kitchen design.
Season one:
In episode one, season one of the series, William Caruso FFCSI (PP), founding partner of WC & Partners, Inc. and chair of FCSI The Americas looked at the importance of strategic and practical planning when leading a design-led foodservice project from a consultancy perspective.
In episode two, season one, Kristin Sedej FCSI of S2O Consultants, Inc, addressed how essential it is to have solid partnerships, when working on a design-led foodservice project from a consultancy perspective.
In episode three, season one, Joseph Schumaker FCSI of Foodspace discussed why it is essential to marry strong aesthetic design with robust functionality and the correct processes to achieve the right flow when designing a commercial kitchen.
In episode four, season one, Laura Lentz FCSI of Culinary Advisors looks at why the wellbeing of the end-user (from the back-of-house and front-of-house employees, to the customers) must come first when designing a commercial kitchen space.
The above episodes, and all additional FCSI podcasts, are also available to download on Podbean.
Michael Jones
