Foodservice Consultants Society International
FCSI’s Dynamic Design Podcast: Series 3: Episode #2 – Min An

FCSI’s Dynamic Design Podcast: Series 3: Episode #2 – Min An

May 7, 2021

Supported by Atlas Metal, the second episode in the new season hears Min An FCSI of Ricca Design Studios on the pandemic and her design philosophy

This season, FCSI’s Dynamic Design podcast, supported by Atlas Metal, is focusing on how foodservice design is adapting to the new challenges thrown up by the Covid-19 pandemic.

In this, the second episode in our new season, we hear from Min An FCSI – a principal at Ricca Design Studios who based in Los Angeles, California, United States. A Registered Dietitian in her home country of South Korea, Min An’s design specialties include culinary design for hotels, healthcare, public assembly, corporate, higher education, corrections as well as laundry design for hotels, healthcare, corrections – as well as back-of-house-planning.

FCSI’s Dynamic Design Podcast Series 3: Episode #1: Tim McDougald

FCSI’s Dynamic Design Podcast Series 3: Episode #1: Tim McDougald

April 23, 2021

Supported by Atlas Metal, the first episode in the new season hears FCSI Associate Tim McDougald on pre- and post-Covid-19 kitchen design

Covid-19 has impacted every sector, but few have felt the effects quite like the foodservice sector, which is experiencing unprecedented change and challenge. It has been the catalyst for many kitchen designers in particular to re-think the design of their future projects. This season, FCSI’s Dynamic Design podcast, supported by Atlas Metal, will focus on how foodservice design is adapting to these new pressures.

In the previous two seasons of this show, also available on both PodbeanSoundcloud and the FCSI website, we assessed the key factors affecting the future of foodservice design and also analysed particular sectors of the industry – discussing how the design of those spaces is evolving. This new season will assess the specific impact Covid-19 is having on the design of foodservice spaces in the future.

In this episode our expert interviewee is FCSI Associate Tim McDougald – an experienced designer of commercial kitchens and laundry spaces, Tim is the Project Manager and BIM Coordinator for Clevenger Associates in the US and is based in Washington State.

FCSI’s Sustainability Lockdown Podcast Series: Episode #2: Frank Wagner

FCSI’s Sustainability Lockdown Podcast Series: Episode #2: Frank Wagner

November 16, 2020

Supported by Meiko, the second episode hears Frank Wagner FCSI discuss how his company approaches sustainability and food waste in its projects

FCSI’s Sustainability Lowdown podcast series examines how much sustainability and food waste programmes have been impacted by the Covid-19 pandemic and initiatives for a more sustainable future for foodservice and hospitality.

In episode two, Frank Wagner FCSI, managing partner of the consultancy K’DREI and chair of FCSI Germany-Austria, speaks to Michael Jones about how his company approaches sustainability and food waste in its projects and why he is confident the industry will work smarter and be less wasteful in the future.

FCSI’s Sustainability Lockdown Podcast Series: Episode #1: Paul Montegut

FCSI’s Sustainability Lockdown Podcast Series: Episode #1: Paul Montegut

October 12, 2020

Supported by Meiko, the first episode in this new series sees Paul Montegut FCSI addressing the future of sustainability and its impact on kitchen design.

In episode one, Paul Montegut FCSI, associate consultant of Restauration Conseil, chair of FCSI France and vice-chair of FCSI EAME, speaks to Michael Jones about how he views sustainability from a design perspective and how he believes the global crisis will affect operators’ desires to reduce food waste.

FCSI’s Dynamic Design Podcast Series 2: Episode #3: Ken Schwartz

FCSI’s Dynamic Design Podcast Series 2: Episode #3: Ken Schwartz

July 14, 2020

An audio podcast series, brought to you by FCSI in association with Atlas Metal. Each podcast interview will feature leading FCSI Professional member consultants discussing the key factors affecting the future of foodservice design.

This episode hears Ken Schwartz FCSI of SSA address the design of commercial restaurants – a sector that has been devastated by a pretty much global lockdown for a number of months and is now slowly re-emerging back into life and serving customers again.

FCSI’s Dynamic Design Podcast Series 2: Episode #2: Christine Guyott

FCSI’s Dynamic Design Podcast Series 2: Episode #2: Christine Guyott

July 3, 2020

As Covid-19 continues to impact the foodservice sector, FCSI provides solutions to many challenges operators are facing with a new season of its Dynamic Design podcast. While previous episodes featured leading FCSI Professional member design consultants discussing key aspects of design, this season, again supported by Atlas Metal, focuses on individual sectors in foodservice, exploring how foodservice design must evolve in a post-pandemic environment.

The second episode in the season focuses on the future of foodservice design in the healthcare sector: from hospitals to senior living facilities. Our interviewee is one of the US – and indeed the world’s – leading design consultants in this field, Christine Guyott FCSI of Rippe Associates.

FCSI’s Dynamic Design Podcast Series 2: Episode #1: Scott Reitano

FCSI’s Dynamic Design Podcast Series 2: Episode #1: Scott Reitano

May 11, 2020

Supported by Atlas Metal, this podcast features leading FCSI Professional member consultants discussing the future of foodservice design. 

Supported by Atlas Metal, this new season of the Dynamic Design podcast features interviews with FCSI The Americas Professional member consultants looking at individual sectors in foodservice and seeing how foodservice design must evolve in a post-pandemic environment.

The first episode in the new season focuses on the design of commercial kitchens and front-of-house spaces for the education sector: from K-12 to colleges and universities. Our expert interviewee is one of the US – and indeed the world’s – leading design consultants in this field, Scott Reitano FCSI of Reitano Design Group

FCSI’s Future Customer Podcast Series: Episode #3: Chris Tripoli

FCSI’s Future Customer Podcast Series: Episode #3: Chris Tripoli

March 9, 2020

Supported by Revel Systems, each episode features leading FCSI management consultants addressing how front-of-house is staying ahead of the curve

This new audio podcast series, supported by Revel Systems, features leading FCSI Professional member management advisory services (MAS) consultants discussing how and why foodservice is changing – and how the front-of-house element of the hospitality sector in particular is staying ahead of the curve.

In episode three, Chris Tripoli FCSI, founder of A’ La Carte Foodservice Consulting Group in Houston, Texas, looks at what good customer service means to him and whether or not those standards are in danger of being comprised as new channels to market, such as food delivery or grab & go, have gained prominence in recent years.

FCSI’s Future Customer Podcast Series: Episode #2: Arlene Spiegel

FCSI’s Future Customer Podcast Series: Episode #2: Arlene Spiegel

February 28, 2020

Supported by Revel Systems, each episode features leading FCSI management consultants addressing how front-of-house is staying ahead of the curve

This new audio podcast series, supported by Revel Systems, features leading FCSI Professional member management advisory services (MAS) consultants discussing how and why foodservice is changing – and how the front-of-house element of the hospitality sector in particular is staying ahead of the curve.

In episode two, Arlene Spiegel FCSI, president of Arlene Spiegel & Associates, Inc. in New York, US, looks at the essence of good customer service in hospitality and whether it should ever change, dependent on the type or speed of foodservice operation or if there is always a minimum standard front-of-house should aspire to/maintain.

 

FCSI’s Future Customer Podcast Series: Episode #1: Karen Malody

FCSI’s Future Customer Podcast Series: Episode #1: Karen Malody

February 28, 2020

Supported by Revel Systems, each episode features leading FCSI management consultants addressing how front-of-house is staying ahead of the curve

This new audio podcast series, supported by Revel Systems, features leading FCSI Professional member management advisory services (MAS) consultants discussing how and why foodservice is changing – and how the front-of-house element of the hospitality sector in particular is staying ahead of the curve.

Within the series we will focus on the changing demographics, technology, best practice and cuisine trends our consultant experts foresee in order to predict what the customer of the future will look like and the resultant impact on the industry.

In episode one, Karen Malody FCSI, principal of Culinary Options, LLC in Portland, Oregon, looks at how important it is for the consultant community – and operators – to keep abreast of the changing needs and behaviours of end-customers. She also discusses how evolving customer dining habits are currently changing the foodservice industry and the biggest customer habits that are influencing those changes.

 

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