Foodservice Consultant

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Foodservice Consultant

Foodservice Consultant is a must read for key features and analysis of issues in the foodservice and hospitality industry.

Read more at http://foodserviceconsultant.org or subscribe at http://bit.ly/1fc1EV0

11/02/2026

📣 Leading global foodservice consultants Clevenger Associates has announced that Principals Brent Hall, FCSI and Eric Norman, FCSI, Professional members of FCSI The Americas have taken over full ownership of the business as Founder and industry legend Tony Clevenger retires

23/10/2025

At the FCSI EAME booth at Host Milano 2025, three top level consultants discussed what FCSI means to them, from a personal and professional perspective.

Eric Normal, FCSI, president, FCSI Worldwide
Marta Cebrián López, FCSI, vice president, FCSI Iberia
Tim Smallwood, FFCSI, MDIA

Watch the conversation on fcsi.org

19/10/2025

That’s a wrap on an incredible 2025 for the Foodservice Consultant team!

Today we explored:

· The future of chill on demand with Paul Harper -Tex

· AI & automation in foodservice with Thomas Loos

· European equipment trends with Martin Ubl (EFCEM)

· Sustainability in the kitchens of the future with Matt Roberts

· Cutting-edge solutions from and more

A huge thank you to our speakers, partners, and everyone who joined us over the past four days. We’ve really enjoyed the chance to meet and share ideas with industry colleagues this week.

Keep an eye out for our video highlights and event coverage coming next week on fcsi.org.

If you’d like to explore opportunities to collaborate in 2026, drop us a note at [email protected]

18/10/2025

Day 2 at was all about looking ahead.

From tackling embodied carbon with Alto-Shaam and Danny Potter FCSI, to improving fire suppression standards with Johnson Controls and partners, the focus stayed firmly on sustainability and responsibility.

We also dug into the issue of food waste in a lively discussion with Marco Amatti FCSI, Manfred Moeckli FCSI and Jim Ottmer from Salvajor — a reminder that innovation often starts with practical, everyday action.

Alongside that, we celebrated our 70th anniversary allied partners and turned the spotlight on the next generation of consultants in a session led by Gen Z voices.

These conversations remind us that progress in foodservice is as much about people as it is about technology.

Tomorrow’s the final day to connect with us at the FCSI EAME Booth — see you there!

18/10/2025

👍🏻 to all the sponsors at Host Milano!

17/10/2025

What a great opening day at 2025!
From marking 70 years of FCSI with Eric Norman, Marta Cebrián López and Tim Smallwood… to hearing from Steve Spittle at Middleby Corporation on the future of foodservice… to thought-provoking sessions on the changing customer experience with Modbar and a brilliant Chefs Table with Davide Caranchini — it’s been a day full of insight and inspiration.
Thank you to everyone who joined us today. We’ll be back at the FCSI EAME booth tomorrow with more conversations you won’t want to miss.

17/10/2025

We can’t wait to kick off a full programme of sessions at the FCSI EAME booth. From sustainability to customer experience to the future of foodservice, we’ll be bringing you exclusive insights straight from the show floor.
Come and say hi to the team. See you soon!

16/10/2025

"Savvy customers want to interact with high-end equipment, whether it's a suite in a sports stadium or a community kitchen in a high-end senior living facility", says Ryan Norman, director of consultant services at

Filmed during the FoodSpace Pars and Paella event.

Watch the video on fcsi.org

15/10/2025

How much could cook chill technology help a kitchen run more smoothly, efficiently and with less stress to staff?

Watch the full video on fcsi.org to hear how cook chill technology provides flexibility to meet diverse customer preferences and enables more efficient workflows so staff can be better managed.

Supported by Tucs Equipment

Renee Palmer (FCSI Senior Associate) FoodSpace
Rob Mattoch, Tics Equipment

15/10/2025

Customers have a right to expect consistent levels of quality. But too many kitchens struggle to maintain them.

Watch the full video on fcsi.org to hear these experts discuss why operators struggle to keep quality constant, the implications of failing to do so, and how much product innovation might help.

Supported by Marra Forni

Joshua Murray (FCSI Associate), FoodSpace
Brendan Wright (FCSI Associate), Visual Conquest
Robert Hart, Bon Appetit Management Company
Robert Bratton, Marra Forni

15/10/2025

Attracting and retaining staff is the foodservice industry's biggest challenge - but to what extent can smart equipment solve the problem?

Watch the full conversation on fcsi.org to find out what these experts have to say on the topic.

Supported by Alto-Shaam

Joshua Miller, CP-FS (FCSI Associate) Remarkable Academic Foods
Tyler Palace, FoodSpace
Sean Flemming, Alto-Shaam

02/10/2025

Waiting to start the conversation on how to foster and maximise the relationship between all stakeholders on a foodservice project in order to deliver a better end-result for the customer.

Supported by

Featuring
Jen Hollenbeck FCSI Associate, FoodSpace
William Caruso FFCSI, Caruso/Scott & Associates
Bill Smith, Turbo Air
Moderated by

Watch the video on fcsi.org

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