FCS Insights List

The Hidden Costs of Poor Kitchen Design: Why Upfront Investment Saves Operators Millions

Doug Huber shares his insights, revealing how early decisions impact long-term performance and cost in commercial kitchens.

Ways Consultants Can Start Using AI Today

Excited to share this article by our principal, Douglas Huber, CFA, CFSP, FCSI, on how he’s embracing AI tools to drive innovation in our work. His forward-thinking approach keeps us ahead of the curve! Read the article here

How LEED Certification Transforms Commercial Kitchen Design: A Path to Sustainable Foodservice Operations

Commercial kitchens can do more than serve great food—they can also serve a greater purpose. By designing with LEED certification in mind, kitchens can help protect the environment for future generations while also improving the bottom line.
Check out this article to learn more about how thoughtful design can make kitchens both sustainable and successful.

The 4 C's of Quality Foodservice Design: Delivering Real Value to Our Clients

At Foodservice Consultants Studio, we follow “The 4 C’s of Quality Foodservice Design” — a proven approach that has delivered remarkable results across our portfolio.
Curious about what the 4 C’s are? Check out this article by Douglas Huber, CFA, CFSP, FCSI to learn more.
What about you? Do you have success factors you live by in your work? Share them with us in the comments!