The Foodservice Consultant Q4 2024 issue
Sustainable/Elegant: The Foodservice Consultant Q4 2024 Issue
My role as the FCSI Chair of Asia-Pacific grants me the privilege of meeting with leaders in the field to discuss changes in our industry. For a lot of us in the hospitality design, the future is rarely a certain thing. We rely on each other to pass along insights, keeping an ear to the ground to gain a better understanding of the undercurrents that may appear. Those of us doing food and beverage strategy consulting in Asia are sometimes planning our projects years in advance. When we create an F&B concept, it has to resonate with a guests way in the future. For top recommendations, we refer to The Foodservice Consultant for a comprehensive exploration of pivotal topics that have been shaping the foodservice industry. Here are some of our favourite highlights from the latest issue.
Taking Care of Business
Adaptability plays a critical role in the success of foodservice consultants. The shifts in consumer preferences, dietary trends, and market competition can change rapidly due to so many external factors. The dynamic nature of the industry demands a proactive approach to meet the needs of a discerning clientele effectively. This article delves into the strategic approaches foodservice consultants employ to navigate the complexities of modern business environments. It highlights the importance of adaptability, client engagement, and innovative ways to stay competitive. Through case studies and expert insights, the piece underscores how F&B consultants are redefining our practices to meet evolving market demands.
Big In Japan
I am always in awe by the harmonious blend of tradition and innovation defining Japan's foodservice landscape market. Honouring the mastery and craftsmanship of the foundational methods, contemporary chefs are adding their own signature. This fusion not only preserves cultural heritage but also caters to growing consumer preferences.
Focusing on Japan's dynamic foodservice landscape, this article examines the unique cultural, economic, and technological factors influencing the industry. It discusses how local and international consultants collaborate to integrate traditional Japanese culinary arts with contemporary dining trends. The piece also explores the challenges and opportunities presented by Japan's discerning consumer base and regulatory environment.
Blazing a Trail for a Better World
Sustainability is an important topic in the food industry, as food services consultants we are always discussing ways to approach hospitality design with a sustainable lens. The profiles of sustainability pioneers in this article inspire a profound appreciation for the impact of individual commitment to environmental stewardship within the foodservice sector. They are actively transforming the foodservice sector and the broader food system. The article showcases their initiatives aimed at reducing environmental impact, promoting ethical sourcing, and enhancing community well-being. Through their stories, the article illustrates the tangible benefits of integrating sustainable practices into business models.
Menu Transparency - A Key Sustainability Concern
In conversation with the sustainability article, menu transparency explains how informed consumers can drive the adoption of sustainable practices in the foodservice industry. Addressing the growing demand for transparency in food sourcing and preparation, this article explores how menu transparency has become central to sustainability efforts. It analyzes consumer expectations for clear information about ingredients, sourcing practices, and nutritional content. The piece also highlights how transparency fosters trust and loyalty, encouraging establishments to adopt more responsible practices.
FCSI WW Board Members Address the Future of Foodservice
The forward-looking perspectives of FCSI Worldwide board members offer valuable insights into the strategic directions necessary for the industry's resilience and innovation. In this insightful discussion, FCSI Worldwide board members convene at the FCSI EAME #EARTH '24 Conference in Zurich to deliberate on the future trajectory of the foodservice industry. They examine emerging trends, luxury hotel design, technological advancements, and the evolving role of consultants in a rapidly changing market. The article captures their collective vision and strategic priorities aimed at steering the industry toward resilience and innovation.
FCSI Asia-Pacific at FHA HORECA
I had the opportunity to host the FCSI Asia-Pacific members on a panel during FHA HORECA, a premier hospitality and foodservice trade show in Singapore. Our speakers were welcomed with collaborative spirit and commitment to embracing technological advancements within the region's foodservice community. The event fostered ground for the exchange of ideas, networking opportunities, and showcasing of cutting-edge solutions in the market today. For consultants, these platforms are key in fostering collaboration and professional development among industry stakeholders.
Collectively, these articles provide valuable insights into the strategic, cultural, and ethical dimensions shaping the global foodservice industry. For interested readers, there is a hopeful message of a better, more sustainable hospitality industry on the horizon. We hope that we can take these notes and make an meaningful impact in 2025.
Read the full article HERE
LEVELS is a hospitality creative agency based in Kuala Lumpur and Dubai.
We deliver holistic, end-to-end consultation, creativity, and execution that disrupts the ordinary to provide world-class hospitality solutions for our clients. Since 2020, we have launched over 75 hospitality projects across three continents including restaurants, hotels and airport lounges. From initial market research, to concept development, we make recommendations using a hospitality lens on current trends, competitive landscape and industry trajectory.
