The process, evaluation and selection of a specialist Foodservice ConsultantIn the first instance there are a series of questions that relate to the skills and capabilities of the consultant practice. Typical questions that are generally considered include:1. Firms reputation from your own experience 2. Firms reputation obtained from a third party 3. Reputation of the nominated principal 4. Experience of work similar to the project 5. Length of time the firm s been in practice 6. Fee price, Insurance etc. 7. Compliance with request for fee bid 8. Availability to meet the program. 9. Size of firm, support etc. 10. The level and standard of documentation of the project. The problem is that questions such as these are typical for the selection of any or all specialist sub-consultants. All are important, however they provide no indication as to the suitability of the practice to undertake the assignment or the overall capability of the practice.The dilemma for the one who requires the assistance of the specialist is that they do not have the skills to undertake the job themselves; yet without the skills they have to select one who has.In fact it is possible without experience to consider the issues are very relevant to the selection of a foodservice design consultant. Questions such as can you cook? or what catering operations and management skills do you have? would seem to be basic to the ability to design an efficient, cost effective commercial kitchen. The consultant may have very good drafting skills, but if they have no skills and experience in the running of a kitchen, they are as a Design Drafting Service is to a Professional Architectural Practice.In this context there are a number of questions from which the basic competency of specialist foodservice consultants can be established. The competency issues include:11. Has the firm in-house trained cookery consultant(s)? 12. Has the firm in-house experienced catering manager(s)? 13. Does the firm provide catering management advisory services? 14. The training and experience of the design professionals in the firm. 15. The proposed quality of the information and documentation 16. What steps does the firm take to keep abreast with catering trends? 17. What is the process for the delivery of projects on budget? 18. What is the methodology and approach to the project? 19. Technical and functional innovations developed by the firm. 20. Demonstrate and understanding of the new food codes The importance of In-house experience is that it ensures that the cross-section of specialist competencies is applied throughout the delivery of the project rather than piecemeal throughout the project. It also firmly establishes and maintains the overriding design principles of the practice. The point of considering these (and similar) questions is that they may mean the significant difference between the saving on the price of the fees to the detriment of the lifecycle cost of the project. To be of any benefit in the selection process, the general issues involved with the selection of specialist sub-consultants (1 10) need to be tested and verified. Certainly those relating to experience with similar projects:qð Was the consultancy outcome/design/process etc achieved successfully?qð And (much harder) did the technical resolutions satisfy the requirements of the brief?The second is harder, but very relevant, as the brief may have changed or the person who wrote the brief not be the one operating the facility (eg; every cook wants the kitchen made in his/her own likeness!) None the less, in the process of evaluating a proposal it is important to ask the questions and be satisfied with the answers. Question how the consultant dealt (deals) with the recalcitrant cook!Foodservice Design Management gives operators and designers the opportunity to explore and identify needs and potential beyond the basic requirements of their facilities and to build for the future.The potential cost/benefit of experienced consulting input can be gauged by considering the potential cost of getting it wrong and the benefit of getting it right:To achieve the result you require it is important to decide what you require of your specialist foodservice design consultant.


  • APD


Tim has 45 years experience in the operation and design of commercial catering equipment and facilities. He trained as an Industrial Designer at RMIT University and Catering Supervision at William Angliss College.Tim was elected to the FCSI World Wide board to represent WW non-aligned members from Asia, Africa and South America and Chair of the Asia Pacific Chapter in 2001. He was instrumental in the development of the Asia Pacific Chapter into a fully recognized FCSI Division and was the founding Division Chair on the World Wide Board. Tim is using his years of experience to develop the management of design in the Foodservice Industry assisting operators to resolve their needs and requirements and designers to explore the planning and development options.His services include operating audits and reviews, brief development, catering systems development and design review.

Market Segments

  • Airport Facilities
  • Armed Forces
  • Business and Industry/Food Services
  • Colleges & Universities
  • Correctional Facilities/Prisons
  • Government Services
  • Hospitals/Healthcare
  • Museums
  • Primary & Secondary Schools
  • Retail
  • Sports Arenas
  • Transport

Area Of Expertise

  • Concept Development
  • Contract Management
  • Distribution & Procurement
  • Energy & Environment
  • Food Safety & Hygiene
  • Kitchen Design
  • Operating Procedure & Systems
  • Operating Review
  • Sustainability

Food Facility Design

  • Yes

Management Advisory Services

  • Yes

Membership Grade

  • Professional


  • Consultant


  • Foodservice Design Management

Profile Title

  • Principal



59 Rutley Crescent, Victoria, 2564, Australia