Coronavirus
Work in progress: hospitality starts reopening
In Maryland, the home state of Laura Lentz FCSI, design principal of Culinary Advisors, the vaccination roll-out has reached around…
Tales from the foodservice frontline: part 2
Nick Kokonas, Co-founder, Alinea Group, Chicago, US When Covid-19 hit Chicago, fine-dining establishment Alinea surprised much of the culinary community…
Watch: 5 minutes with… Frank Wagner FCSI
In this series of video interviews, sponsored by Vulcan, we speak with FCSI Professional member consultants around the world about…
The role of foodservice management consulting in the ‘new normal’
Several months into the enforced shutdown by Covid-19, most foodservice operators are starting to get a pretty good idea of…
The future of foodservice design in a post-Covid-19 environment
Amid the short, sharp videos and pithy soundbites on social media that address 'the new normal' in foodservice, sometimes it…
Covid-19 regional roundup: The Americas
The foodservice industry has been hit hard across the Americas due to coronavirus and the lockdowns imposed in various countries.…
Covid-19 regional roundup: Asia Pacific
Six months since the initial outbreak of Covid-19 and the world of foodservice has changed dramatically. Countries across the APAC…
Covid-19 regional roundup: Europe, Africa, Middle East
Countries across the Europe, Africa and Middle east (EAME) region have taken varying approaches to lockdown; how quickly it was…
Opinion: Covid-19 and business interruption insurance – time to act
Businesses that have suffered losses as a result of the coronavirus pandemic have had difficulties claiming and accessing business interruption…
The consultant’s view: Julian Edwards FCSI
Up until March 2020 the UK and Ireland foodservice and hospitality landscape was one of accomplishment. The high street was…