FCS Insights List

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!