Karen Malody FCSI
Making people, not workers
The talent crisis is biting. This year, a US Bureau of Labor Statistics survey reported an annual staff turnover rate…
Mindfulness over madness: Karen Malody FCSI on employee wellbeing
As a former psychiatric social worker, and now as a foodservice consultant, two topics are always at the forefront of…
The changing landscape of MAS consulting
Karen Malody FCSI still remembers one of the first FCSI The Americas Symposiums she attended back in the mid-2000s, when…
FCSI’s Principles of Progress podcast: Exploring the ‘S’ in ESG
For the second episode in the new podcast series, focusing on the different elements of ESG in foodservice, Karen Malody…
Diversity and disruption: fuel for foodservice innovation
Three words are dominant in our vocabulary today: diversity, innovation, disruption. It is the relationship of the three that is…
A-Z of disruption in foodservice, part two
In our special report on the A-Z of disruption in foodservice, we consider the concepts and technologies that have changed…
Watch: the changing role of coffee in modern foodservice design
Leading FCSI consultants joined this talk, supported by Modbar, to discuss how coffee has grown in stature in foodservice design…
Menu pricing: making sense at the margins
The pandemic has forced changes in nearly every facet of restaurant operations, including menu and pricing. Modulating those changes –…
Watch: How technology can save on labor and enable operators to diversify
Hugely experienced FCSI The Americas consultants joined this talk, supported by Wood Stone, as part of the Innovation Spotlight virtual…
Why the future for small businesses will affect the whole US economy
Former Starbucks CEO Howard Schultz has called on the US government to take more measures to support small business in…