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Best regards
Zmags
FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL Q4 2019
EAME EDITION FCSI.ORG
FOODSERVICE
CONSULTANT
Pressure point
Addressing mental health problems in foodservice
Master of the arts
Thomas Keller on his passion for the profession
Tech talk
The kitchen embraces voice-activated technology
Lock, stock
and barrel
Heritage and hospitality distilled
at Klosterhotel Wöltingerode
Saving green in more ways than one.
Superior Performance. Maximum Energy Efficiency. Natural Refrigerants.
Quality, Design and Innovation
home.liebherr.com
WELCOME
Paying it forward
I
n my capacity as FCSI WW president
FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL
Saving green in more ways than one. Superior Perf
WELCOME Paying it forward I n my
Wood-Fired Gas-Fired & Electric Brick Ovens
FOODSERVICE CONSULTANT
FOODSERVICE CONSULTANT
SLICING
AROUND THE WORLD Here's a selection of some of th
W Melbourne, Australia Architect SHoP Architects,
THE INTELLIGENCE News, insight, opinion and revie
BREXIT PREPARATION DEAL OR NO DEAL? More than th
THE INTELLIGENCE IN MY VIEW Live and learn S
The right tools today for tomorrow’s plans. Find
ONLY FOR FOOD LOVERS www.giorik.com PAV 5 ·
THE INTELLIGENCE KITCHEN CONFIDENTIAL As tal
Video Chef's Table restaurant, Lebua Hotel, head
THE INTELLIGENCE TALKBACK Three foodservice p
FCSI EF UPDATE Focus on the work of the Fo
Empower your menu. UNMATCHED volume & variety in
THE BIG PICTURE Project VITAE,
CRAGRAPHICTEAM
TRUE GENTLEMAN Chef Thomas Keller has been in the
Left: Thomas Keller takes a pause between service
24
Hudson Square neighbourhood. It was a heady time.
THOMAS KELLER embraced the mentoring of youn
ABILITY. EFFICIENCY. PERFORMANCE. Keep all typ
“We are just at the beginning of the connec
Welbilt, well managed Spun out of Manitowoc thre
Optimize your production and save on labor costs
model and I believe that the best decisions are m
TITANS OF INDUSTRY
A fresh new partner for your clients. Add a bri
Found in translation Paul Montégut FCSI tells Tin
THE FCSI INTERVIEW patience to go through th
“We have to learn to reduce the size of kitchens,
HANGING HE NVIRONMENT Mental health is a problem
MENTAL HEALTH F or Sacrame
A challenging environment Last year, UK foodservi
59% of foodservice professionals considered thems
42
OPERATOR PROFILE Jamba boost As the internationa
OPERATOR PROFILE “Simplifying the
LESS WATER And optimum scale control Stays cl
Kason Sounds Better Solid craftsmanship has a sou
“We focused on process optimisatio
OPERATOR PROFILE OPERATOR PROFILE
Visit us in Host Pavilion 5 · Stand Q17 · S20
EAT The language used on a menu and its design
Guests don’t rea
sausage and mash on the menu board. Would that si
1 Flag up provenance
Combining style with practicality, Charvet crafts
SPONSORED CONTENT CHARVET There for y
INNOVATION THE VOICE OF PROGRESS As remote orde
VOICE-OPERATED TECHNOLOGY these platforms it
INNOVATION “It is very complex to
VOICE-OPERATED TECHNOLOGY Alexa Fund in a re
INNOVATION Beyond the horizon As voice tech
INNOVATION SAFE STORAGE Foodservice operators
STORAGE SOLUTIONS minimal space required to
INNOVATION and/or cold.” The company’s produ
Professional Warewashing Technology Ma
INNOVATION “AN OPTIMISED L
THE WORLD LEADER IN SPECTACULAR COOKING EQUIPMENT
PROJECTS Man on a mission
The Klosterhotel Wöltingerode (main picture) proj
PROJECTS Clockwise from far ri
The charm and spectacle of Klosterhotel Wöltinger
PROJECTS res
Convotherm® mini COMPACT COMBI-OVENS COMPACT Fi
BRIEFING Trends and events shaping foodservice in
Kellog (one of the inventors of Corn Flakes) took
BRIEFING Wageningen University and have a pr
THE NEW JOKER Want to know more? Come visit us!
BRIEFING MCDONALD'S TO GO DEBUTS IN LON
QSR MEETS GRAB AND GO
BRIEFING “T
KITCHEN DESIGN is an art. We've got FIRE SUPPRE
BRIEFING Taking care of business The team at
CONSULTANCY FOCUS
BRIEFING
chef offers less agitation with clients and more
BRIEFING Main event Claudia Johannsen, business
CHANGE THE GAME WITH A NEW KIND OF PRE-RINSE UNIT
Innovation meets kitchen planning!
EMPLOYMENT AND RECRUITMENT Looking back,
BRIEFING MY KITCHEN Jose Souto The s
New revolutionary food service air & surface hygi
TOTAL FLEXIBILITY. THAT'S SUITE!