Looking ahead to foodservice of the future

Edited by Foodservice Consultants Society International (FCSI)

FCSI Quality Consultants at HOST 2017
"We Share, We Support, We Inspire"

The food chain with its network of Operators, Partners, Customers and Institutions is the cornerstone of the FCSI (Foodservice Consultants Society International), the only non-profit Worldwide Catering and Hospitality Consulting Association with 1400 independent professionals operating in 46 countries and 3 geographical areas (Europe-Africa-Middle East, North America-Canada, Asia-Pacific).
FCSI EAME Division (Europe-Africa-Middle East) was founded in 1971 and currently has 400 members, while FCSI ITALIA was founded in 2004 and currently has 18 members.
"FCSI will attend the 40th edition of HOST 2017 - declares Massimo Artorige Giubilesi, Food Technologist FCSI President of Italy and Chairman of the Food Technologists Lombardy and Liguria - The FCSI EAME Division participates with a stand open to dialogue and exchange with Operators, Partners, Customers, Universities, Institutions. Welcome, hospitality, innovation, security, and attention to food needs represent the challenge of the third millennium, especially in the global era of consumption.
FCSI Consultants provide expertise and skills to the public and private interest in technical, scientific, design, regulatory, management and economic disciplines for people's growth and for development of food chain (production, distribution, catering), hospitality and wellness industry.
Food consumption in Europe generate a value of 1,500 billion euro to which the industry contributes with 950 billion euro and catering with 550 billion euro; Italy is the 3rd largest catering market in Europe after UK and Spain with a value of 76 billion euro, concerning 9 million people/day who consume meals outside home, 5 million users in Contract Catering and 4 millions of customers in HORECA.
In this highly relevant context, FCSI Italy promotes a professional approach of "Quality Consultants", able to create a work accomplished and articulate, especially if we speak of a "Food & Hospitality System” in which the interactions between roles and specificity, complexity of norms and laws, attention to food safety, rapid technological and market evolution, need a cross approach.
The secret of our method - continues Giubilesi - is the "participatory planning", where first we analyze the needs and defining the reference budget, then we plan the content (products, processes, layout, timing, methods, costs) and finally we plan the container (structure, systems, infrastructure, concept, aesthetics).
We are proud to participate again in HOST 2017 in partnership with FIERA MILANO to share these values with everyone.
Experts, University Professors and professionals coming from industry and foodserviced  will be the speakers of our seminars to explore some of the most important trend coming in, focusing on the future and the prospects for growth and success of the market.
Moreover, we held each day format "Face to Face with Experts", in order to give the possibility of a friendly and informal Italian-style meeting, to know each other and exchange ideas and projects.
We are waiting for you at Pavilion 2 Stand A12-B07
Info and booking for meeting & seminar   https://www.fcsi-italia.org/host-2017-iscrizione-seminari-fcsi/



Foodservice Consultants Society International (FCSI) will once again be exhibiting at the 40th edition of Host Milano 2017. FCSI is the international member association that brings together consultants for the design, management and organization of services in the hotel and catering industry. "We look forward to a long and rewarding co-operation with Host, which is an excellent show," says Martin Rahmann FCSI, past-president of FCSI Europe, Africa and Middle East (EAME).

Rahmann also shares with us his views on the future of foodservice:

How would you describe the state of foodservice today?
"Today's focus is on regional products and the management of sustainable goods,” says Rahmann.  “The dishes are regional, seasonal and of high quality. There is an incredible spread of fish, sushi and pizza in all its forms. Vegan and vegetarian options have grown, while food intolerance and religious-option diets have become increasingly integral to menus. Brands and businesses need to be able to get closer to people. Markets with street food have contributed to this trend, but operators also have to make use of regional producers and convey authenticity. The presentation of dishes has gained importance, while the use of naturally-shaped fruit and vegetables has also become increasingly ubiquitous."

How do you see the restaurant scene changing in five years time?
"One trend is for restaurants that propose ‘grilled DIY’ food. But there are also great growth opportunities in home delivery, take-away meals and snacks to take away. As for restaurant concepts, they will look to authenticity, individualism and minimalism,” says Rahmann. “Design is also important beyond form. Individual concepts will become systems that will have local, national and global significance. The one-man-run restaurant will take on more importance and will keep its market share while at the same time ideas-free and low-quality venues will disappear from the market."

Are regional differences still important or will they disappear?
"In 2030, food will be seen as a community experience. Given the increasingly pressing demands that people have in their daily work life, communication during meals will be more and more important. People in many countries are increasingly sunny, from a mental and physical point of view. So in the future catering will become an area for exchange, community and communication. This is a worldwide trend that will advance in all the countries of the world, albeit in different forms,” says Rahmann.