Tim Smallwood FFCSI
Design masterclass: robotics and automation, dare to dream
The subject of robots in the kitchen has become the (forgive the pun) “flavor” of the moment. Automation, in one…
Design Masterclass: getting it right first time
How is it that projects frequently fail to completely meet the designer's intention in all respects and that there will…
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.…