A lot has changed since the last official FCSI event in China. We’ve seen digital tools reshape how kitchens are designed and operated, new concepts and brands entering the scene, and a completely new level of expectation from both investors and consumers.
Yet the old challenges haven’t disappeared. Budgets are tighter, projects move faster than ever, and building the right teams, both operationally and on the planning side, remains an ongoing challenge.
The event, generously supported by Unox, brought together consultants, designers, operators and suppliers, with the goal of sharing real insights about what’s actually happening in the market – not just theory. We opened with a short introduction to FCSI and what the association stands for, especially its ethics, professionalism, and global network. From there, the focus shifted to a roundtable discussion where speakers shared different experiences from the field.
One thing everyone agreed on: China remains a huge opportunity, but it requires a more collaborative mindset. The country operates almost like a continent, and each region has its own way of doing business, its own cost realities, and its own culture. What works in Shanghai doesn’t necessarily work in third-tier cities. Understanding that context is key.
Despite the challenges, the energy was positive. People want to connect more, learn from each other, and build a stronger community of consultants and industry partners in China. The evening closed with drinks, food, and conversations that will hopefully lead to new projects, new ideas, and more events in the near future.
Bruno Magro FCSI is the managing director of Think Food Concepts in Shanghai
