Foodservice Consultant magazine is the official, quarterly print publication for Foodservice Consultants Society International (FCSI), a global member association of professionals who provide design and management consulting services to the foodservice and hospitality industry.
A multi award-winning magazine, Foodservice Consultant and its website https://www.fcsi.org/ focus on all aspects of the foodservice industry to reflect the breadth of project work of FCSI members, from quick-service restaurants to fine-dining, cost sector catering and sports stadia with multiple food outlets.
The magazine is divided into a front ‘Intelligence’ section, which looks at long-term trends and industry developments, a ‘Features’ middle section, comprised of interviews and project profiles, and a back ‘Briefing’ section, which looks at technical and regulatory updates.
The magazine regularly features in-depth interviews with top chefs, including Grant Achatz, Wolfgang Puck, Daniel Boulud, Heston Blumenthal and Jean-Georges Vongerichten, as well as profiles of leading foodservice operators such as McDonald’s, Union Square, Firehouse Subs and Jamie Oliver Group. Each quarter, 5,000 copies of Foodservice Consultant are mailed to FCSI members and additional professionals in foodservice globally.
A Foodservice Consultant magazine app collates relevant stories from each quarter of the print edition and is available to download free of charge on the Apple iTunes and Google Play stores. A weekly e-newsletter, collating the latest and biggest stories on the website is also sent to approximately 10,000 recipients of FCSI members and additional subscribers every Thursday.
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