FCS Insights List

More Than a Meal
What if your next meal came with a side of live music, a round of pickleball, or a front-row seat to a live podcast? Experience-driven dining is transforming the way foodservice spaces are designed — and the results are anything but ordinary. Originally published by Foodservice Equipment & Supplies magazine, this is a fascinating look at where the industry is headed.

Is the corporate cafeteria the new "secret weapon" for Return To Office? 🥗
As hybrid work becomes the permanent standard, workplace dining is undergoing a massive transformation. It’s no longer just about convenience—it’s about creating an experience that makes the commute worth it.
This great piece from Foodservice Equipment & Supplies magazine dives into how companies are shifting from traditional cafeterias to flexible, subsidized food programs that serve as a primary office amenity.
Key takeaway: Food is becoming the "magnet" that brings teams together on core days.

A Master's in Social Work. A published research article. A career pivot into A/E/C marketing.
Sabin Kim, CFSP, CSM's path to Marketing Manager at FCS wasn't a straight line—and that's exactly what makes her so effective.
Learn how her background shapes her approach to research, relationship-building, and growing FCS's brand.

The Next Big Thing on Restaurant Menus
Espresso martinis. Croissants. Aperol spritzes.
They've had their moment. According to Restaurant Business, here's what's stepping into the spotlight—including instant ramen as the new grab-and-go staple.
Have you tried any of these new trends yet? If so, what? If not, what would you like to try?

Proud to share this thoughtful piece written by one of our own team members - Stephanie Gatewood. It takes a closer look at Virginia’s proposed 2026 food allergy bills and raises important questions about whether well-intentioned mandates truly improve safety or risk creating a false sense of security. A valuable read for anyone following food allergy policy and implementation

When 2,700 students need to be fed at once, you need engineering precision—not guesswork.
Our principal Doug Huber recently sat down with FCSI to discuss Liberty University's Reber Thomas Dining Hall—a 120,000 sq ft, two-story facility that earned the 2024 NACUFS' Grand Prize Award for New Facility design. 27 food stations. Multiple allergen-friendly zones. An exhibition kitchen for culinary classes. All designed to serve one of the nation's largest university populations while maintaining operational efficiency and student experience.
This is what happens when architects partner with consultants who understand both the technical complexity and the human element of large-scale foodservice design.
Watch Doug's interview here: https://youtu.be/lL_Z_hIw-e0

What do schools, hospitals, military bases, and sports stadiums all have in common? They all need expertly designed commercial kitchens—and most people have no idea this career field exists. In our latest team spotlight, BIM Manager Jessica Zinckgraf shares how she discovered foodservice consulting and why she's passionate about the spaces where communities gather to eat.

FCSI EPiC (Emerging Professionals in Consulting) nurtures the next generation of foodservice consultants through mentorship, education, and networking. At FCS, we're proud to have Melissa contributing to this initiative while learning from industry leaders.
Want to know more about EPiC? Find out more here

From equipment dealer to foodservice consultant—Melissa brings a unique perspective that's reshaping how we design commercial kitchens. Learn more about how a unique career path and involvement with FCSI's EPIC committee is shaping the future of commercial kitchen design.

"The shift isn't coming - it's already here."
Doug Huber's latest article cuts through the AI hype to deliver practical insights on kitchen automation that every foodservice professional needs to hear.

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

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

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.

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!