Tim Smallwood FFCSI

Event review: 11th FHV international Food & Hotel Vietnam

The 11th FHV international Food & Hotel Vietnam was held in Ho Chi Minh City (Saigon to the older uninitiated)…

Design masterclass: When does multifunctional kitchen equipment make sense?

To say that a piece of multifunctional equipment cannot do everything at the same time would seem to be stating…

Design Masterclass: Designing kitchens in significant and notable buildings

The foodservice designer, when approaching work with a specialist team on a significant or notable building that has a historic…

Blog: Is this the end of the open kitchen?

Over a number of years creating the meal, the origins of the ingredients, the chef’s skills and the finished meal…

Design masterclass: borrowing from other industries

“What is now was once only imagined” (William Blake Hungarian biochemist and Nobel prize winner) Suppliers to the foodservice industry…

Blockchain technology’s role in food safety

Food safety management systems are the backbone that holds together the internationally recognised quality standards for all stages of the…

THE CONSULTANT’S VIEW: TIM SMALLWOOD FFCSI

“It takes 20 years to build a reputation and five minutes to ruin it, if you think about that, you’ll…

Design masterclass: Slow food kitchens

"A gastronomer who is not an environmentalist is just stupid; whereas an environmentalist who is not a gastronomer is sad.…

Design masterclass: Why sketching is the quickest path to creativity

“Creativity is contagious; pass it on" – Albert Einstein The ability to resolve issues and test concepts by sketching before jumping…

Design masterclass: MAS are designers too

“Good design adds value faster than it adds cost”: Joel Spolsky, creator of Trello Why do we in FCSI have the…