Foodservice Consultant is a new quarterly publication for worldwide members of Foodservice Consultants Society International (FCSI), and is also distributed to an additional audience of 50,000 senior decision-makers from the hospitality, leisure and construction sectors.

Foodservice Consultant features interviews with leading FCSI consultants, hoteliers, chefs and architects and addresses topics ranging from sustainability, cuisine and nutrition to design, regulation and technology. As FCSI’s president Jonathan Doughty, FCSI says “FCSI’s publication, Foodservice Consultant, has become the go-to reference source for innovation, information, knowledge and professional expertise.”

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