KEEP IN TOUCH FOODSERVICE CONSULTANT ABOUT FCSI EVENTS / INDUSTRY FIND A MEMBER Home About FCSI FCSI Worldwide What is a consultant WHAT IS A CONSULTANT WHAT IS A FOODSERVICE CONSULTANT? Generally speaking, a foodservice consultant is an independent professional advisor who, for a defined scope of work and related fee, works as an advocate for their client in achieving their goals through the design and implementation of foodservice facilities and/or operations/management systems. Consultants provide expertise, knowledge and experience to provide assistance that does not exist in-house, or by providing resources not available at the time. As independent professionals their primary focus is the welfare of the client organization that they serve. Very knowledgeable in the foodservice and hospitality industry Provides specific/specialized expertise Usually involved for limited, specified period Brings high degree of industry experience Advises and educates clients on wide range of topics Provides independent, objective advice Facilitates between project team and foodservice operations professionals Acts as an advocate for foodservice operations Enhances client’s business COMMON FOODSERVICE CONSULTANT SPECIALITIES INCLUDE: Accounting & Finance Beverage System design Capital Budgeting Compliance Certification Contract Management Dietary & Nutrition Due Diligence Equipment Surveys Facility Assessments Finance Raising Food Safety & Hygiene Human Resources Interior Design Kitchen Design LEED Planning/Design Mgt Recruitment & Development Master Planning Operating Procedures & Systems Operator RFP Selection/Monitoring Revenue Generation Strategic Financial Analysis Training Workshops and Education Architectural Design Business Strategy Code Compliance Concept Development Culinary Development Distribution/Procurement Energy & Environment Executive Coaching Feasibility Studies Food Production Systems Design Franchising Imagineering IT Systems, Sourcing/Mgt Laundry Design Legal Advice/Litigation Support Marketing & Promotion Menu Development/Engineering Operations Review & Re-Engineering Quality Management Space Planning Sustainability Waste Management Design Workstation Ergonomics/Design HOW CAN I TELL IF I NEED A FOODSERVICE CONSULTANT? A decision has been made to undertake a development/design project involving construction of new foodservice facilities. Ownership/Management have made a decision to renovate existing foodservice facilities Ownership/Management had identified a need to have an evaluation of existing facilities conducted as part of a long range capital budgeting process Ownership/Management has identified the need for a master planning exercise A decision has been made to develop or re-engineer a foodservice operation/concept Ownership/Management believes that operational performance could be improved but is not sure what to do to make those improvements Ownership/Management does not have the specific knowledge and skills necessary to solve an identified problem Ownership/Management has the necessary knowledge and skills but does not have the time necessary to solve the problem Ownership/Management requires an independent, third-party opinion, either to confirm a decision or to provide alternatives Ownership/Management’s efforts have not produced the desired long-term results HOW DO I FIND A COMPETENT FOODSERVICE CONSULTANT? You can seek referrals from a variety of sources for help in finding and selecting a competent foodservice consultant. Your network of professional colleagues, your trade association and the local restaurant association are all good sources of information. You may also choose to turn to the Foodservice Consultants Society International for assistance. We have an online consultant search function on this web site or you may contact one of our administration offices closest to you. FIND A MEMBER CONTACT US WHY CHOOSE AN FCSI MEMBER AS YOUR CONSULTANT? When considering a foodservice project, a FCSI consultant should be your first choice. FCSI is the only such consulting society that operates on a worldwide basis. FCSI maintains a global focus with members in over 45 countries dedicated to providing the highest quality of service. FCSI consultant members must abide by a strict Code of Ethics and Professional Conduct. They work efficiently to achieve total client satisfaction and always maintain independence from the supply side of the industry. The FCSI Code of Conduct is guided by three master principles (in order of priority): The Client’s Interests The Public’s Interests The Profession’s Interests Consultant members are required to participate in the FCSI Continuing Professional Growth program by attend educational seminars that focus on cutting edge developments in the foodservice industry. Members also have the benefit of networking with other professionals in the foodservice industry during Society sponsored events and activities. In order to gain acceptance into the Society, members must meet strict criteria assuring their experience and over all professionalism. HOW DOES AN FCSI CONSULTANT OPERATE? Foodservice consultants operate as independent business people with firms ranging in size from one person to large operations with multiple offices around the globe. Some consultants work primarily close to their home base while others are spanning the globe with projects on several continents. – Independent of the supply of goods to the industry Does not supply/sell equipment Does not work for a commission Serves only the best interests of the Client – Negotiates a fixed fee for a defined scope of work prior to beginning an assignment – Could work directly for owner, operator, developer, or architect – Normally has several clients concurrently MAKING THE RIGHT CHOICE: There are a few factors to consider when selecting the correct foodservice consultant for your undertaking: Ask colleagues and other well-informed industry executives for several referrals. Check each one’s credentials and give each candidate the same criteria for your project. Ask for references and follow up on them, asking: Were you satisfied with the services performed? Would you hire this consultant again? Did they meet your deadlines? Did the consultant coordinate properly with other specialists on the project? Ask each consultant to describe their best approach to your situation. This isn’t asking or details – just a general description of the problem-solving process. Visit and inspect some of their projects. If that’s not possible, call the operators and talk frankly about their level of satisfaction with the consultant’s performance. Attempt to interview each finalist in person. Face-to-face meetings are invaluable. SHARE ON FIND A MEMBER Find more FCSI members here: MORE+ SIGN IN MEMBER SIGN IN | SIGN UP Remember me SIGN IN Forgotten your password? Click here to reset your password CALENDAR Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021 2022 2023 2024 2025 2026 2027 2028 2029 2030 GO S M T W T F S 1 2 3 4 5 6 7 8 9 10 11 PREV NEXT FCSI LATEST MEMBERS Jörg Holdenried Alice Stipe Stipe Consultants, Inc. Gerard Bloor Ricky Bao Compass Group (China Shanghai office) Lauren Cantu Street Collaborative, LLC Paul Saville 3c Limited George Perry Jr. Innovative Foodservice Design Team Greg Stak ACP, Inc. Sara Reasner ACP, Inc. Arnis Lalo Planover Find more FCSI members here: MORE+ FCSI Newsletter Subscription Centre TRANSLATE PAGE Foodservice Consultants Society International P.O. Box 4961 Louisville, Kentucky 40204, USA Phone: +1 502 379 4122 Email: info@fcsi.org Progressive Content Ltd 7 Carmelite Street, London EC4Y 0BS, UK Phone: +44 (0)207 936 6400 Email: info@progressivecontent.com Web: http://www.progressivecontent.com Home RSS feed Privacy policy We use cookies to give you the best possible experience on our site. By continuing to use the site you agree to our use of cookies Accept Read More