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…
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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…