Tim Smallwood FFCSI
Design Masterclass: Another way of thinking about foodservice consulting
To start this final year of the first quarter of this century, it seemed to be a good idea to…
Design Masterclass: reflecting on 2024, looking ahead to 2025
2024 was a strange year. Lots of optimism that AI, and large language models, Dall-e and Chat GPT and so…
Design Masterclass: Environmental sustainability in foodservice design
What does environmentally sensitive professional foodservice design look like? The fact is each of us will be thinking of it…
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…