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AROUNDTHEWORLD Foster Partners / Magnus Maarbjerg www.fokstrot.dk / Marshall Blecher, www.marshallblecher.com / Qiddiya Investment Company / SB Architects / Vero Visuals, Rotterdam, The NetherlandsHere’s a selectionof some of theleading constructionprojects beingplanned and builtacross the globeCopenhagen Islands,Copenhagen, DenmarkArchitect Marshall Blecher, Magnus MaarbjergBuilder FokstrotOpens 2020A project involving hand-crafted islands on the Danishcapital Copenhagen’s waterfront is set to create acompletely new genre of public parks. The architectsare calling it a ‘parkipelago’ and say the islands will bemoved seasonally between underutilised and newlydeveloped parts of the harbour, creating a catalyst forlife and activity. Each island will serve as a platformfor different activities – forming swim zones, floatingsaunas, floating gardens, floating mussel farms anda floating sail-in café. The first prototype island waslaunched in 2018 and it will be followed by three moreislands to be launched in 2020, with plans for more inthe coming years.Waldorf Astoria, Cancun, MexicoArchitect SB ArchitectsBuilder TBCOpens 2021The Waldorf Astoria Cancun will feature 150 guest rooms and suites, with waterfront or mangrove-facing terraces and private balconies. Theproperty will also house the signature Waldorf Astoria spa, integrating Mexican healing traditions with native ingredients, in addition to stateof-the-art fitness facilities, two plunge pools, a signature restaurant, an all-day brasserie and a beachside lounge and poolside bar. Guests willalso have the opportunity to enjoy locally sourced Yucatecan cuisine at additional dining experiences throughout the property.8

Valley, Amsterdam, NetherlandsArchitect MVRDVBuilder TBCOpens 2021Made up of four intersecting structures – a base forcommercial and office spaces and three towers or ‘peaks’of varying heights – Valley is part of Amsterdam’s ambitionto transform its business centre into a more liveable urbanquarter. A landscaped centre, or ‘valley’, which is accessibleto the public, surrounds the central tower on the fourth andfifth levels, while a sky bar spans the top two floors of thetallest tower, offering panoramic views of the city. There isalso a restaurant on the second floor and other F&B outletson the first. The abundance of outdoor spaces and communalgreen areas promotes health and well-being as well ascontributing to the building’s green ambitions.New Slussen Masterplan, Stockholm,SwedenArchitect Foster PartnersBuilder TBCOpens 2025The construction of the New Slussen is one of the largest urbantransformation projects in Sweden. A new civic quarter for all, it will providestate-of-the-art transport links alongside prominent new public buildings. Acentral feature of New Slussen is the ‘Water Plaza’, a pedestrianised publicspace arranged around the new navigation lock and realigned quayside,enlivened by new restaurants, cafes and cultural amenities.Qiddiya, Saudi ArabiaArchitect Bjarke Ingels Group (BIG)Builder TBCOpens 2023 (first phase)In 2019, Saudi Arabia unveiled the master plan of its Qiddiyaentertainment city project, which is set to become a ‘Capital ofEntertainment, Sports and the Arts’. Located 45km (28 miles)from the capital Riyadh, it will include training academies, desertand asphalt tracks for motorsports enthusiasts, water and snowactivities and a range of retail, residential and community services.The Resort Core of Qiddiya is a 150,000 sq m (180,000 sq yd) retail,dining and entertainment ‘spine’ complete with a portfolio of hotelofferings. Adjacent to it will sit a major outdoor entertainment venuecapable of hosting events for 4,000 to 40,000 visitors in a park-likesetting, along with an ice pavilion and a skate park.For more go to fcsi.org9

THE INTELLIGENCE News, insight, opinion and reviewsRestaurant favourites on iceWith foodservice outlets across the region affected duringlockdown Maida Pineda reports how some restaurantsfound a cool solution to keep their customers satisfied10

FROZEN SIGNATURE DISHESPTHE MOMENT GROUPivot is the magic word for businessesduring the Covid-19 pandemic. Forrestaurants in Asia, it means adaptingfrom open to closed to open depending onthe lockdown conditions in each country.Catering to dine-in customers hasnot been a reliable source of incomefor restaurant operators in the pastfew months. Observing a rise in fooddeliveries and take-out, many restaurantshave pivoted their businesses to a morereliable platform: selling their signaturedishes frozen.In Singapore, despite an easing oflockdown restrictions, many are stillhesitant to eat out. But there is a growingappetite for frozen signature dishesfrom their favourite restaurants. TungLok Group, which owns and manages40 restaurants in Singapore, Indonesia,China, Japan, and Vietnam, is an earlyadopter. As early as four years ago, it setup an online store called HomeFiestaonline shop to sell dim sum itemslike dumplings and pork buns. It hasdiversified its frozen offerings in thepast four months to include dim sum,dumplings, hot dishes such as half-birdManam is considering keepingits ready-to-heat dishes such asSinigang (above) and Sisig (left)Filipino comfort food: crispy porksisig from restaurant ManamShanghai Style Braised Duck and BeefRendang, noodles, soup, vegetariandishes and even Chicken Pot Pie, BabyBack Ribs and other Western dishes.Thanks to its over 50 frozen foodofferings, it now sells more than 17,000packets a month online. Din Tai Fungand Paradise Dynasty’s frozen dumplingsquickly sold out when they wereintroduced in June. Even Koung’s WanTan Mee, a hawker stall, has become anadopter in May selling frozen wontonnoodle soup. It has sold more than 6,000packets online and through phone orders.In Singapore, despite aneasing of lockdownrestrictions, many are stillhesitant to eat out. But thereis a growing appetite for frozensignature dishes from theirfavourite restaurantsTemporary or permanent?In the Philippines, fast food giant Jollibeebegan selling its Chicken Joy frozen bythe end of March. It was available at selectoutlets as well as large supermarkets inManila. Other fast-food chains in thePhilippines such as McDonald’s, MangInasal and Chowking also sold theirsignature dishes frozen as a limited offer.It was a temporary solution to clear theirfood inventory during the lockdown.For other Filipino brands, such asPotato Corner, selling its cook-at-homefries kits with the frozen potatoesand flavorings and Manam, a Filipinorestaurant now selling ready-to-heatversions of Filipino comfort-food disheslike Crispy Pork Sisig and Sinigang, thismay be a permanent offering.Frozen meals are a winning solutionfor customers as well as restaurateurs.They have a longer shelf life than chilledmeals, they can be kept in a freezerfor months. They can also be sold insupermarkets or convenience stores. Inthis day and age, restaurant operatorsneed all the help they can get to maketheir food more accessible to customers.11

THE INTELLIGENCEIN MY VIEWLiving it up down underFCSI Student Team Challenge 2018 winner Domenique van Nielen wasselected for an internship with members of FCSI Asia Pacific in Australia. Hediscusses the experience, and his views of the industry, with Michael JonesNever in my wildest dreams did I imagine I would end up in Perth,Western Australia. My team won the student challenge at HostMilano2019. The prize: a one-month internship with FCSI in Australia. I hadjust started in Melbourne when Covid-19 started making an impact on theworld. I then had a couple of days with Stephen Kelly FCSI and HospitalityManagement Australia in Sydney, but the virus became more serious. I couldeither stay in Sydney, go back to Melbourne, go back to the Netherlands or goto Perth. This was two days before Australia closed their interstate borders.My favourite part of the internship was seeing the way foodserviceconsultants such as Andrew Brain FCSI and Mario Sequeira FCSI dealt withpeople. When foodservice consultants are involved in huge projects the roleinvolves mediation between the building developer and restaurant operator.These negotiations and compromises are exciting."I would encourageother youngprofessionals to joinFCSI becauseif integrity is one ofyour core values, FCSIis the club to join"Working with people is what I most enjoy about working in foodservice.Creating deeper relationships with guests gives meaning to the industry.As a child I dreamed of becoming an architect. I won the youth architectureprize in my hometown Amersfoort in The Netherlands when I was 11. WhenI was 16 I went to work at a restaurant and from then on, hospitality was theanswer. My dream of being an architect and my passion for hospitality flowalmost seamlessly into a foodservice consultant.My interest lies in customer experience design and customer relationshipmanagement. I find it intriguing how design, staff, music and food can bedirected, just like an orchestra, to create the ideal customer experience foryour target market.I would encourage other young professionals to join FCSI because ifintegrity is one of your core values, FCSI is the club to join. On top of that,being a worldwide organisation, there are many foodservice professionalsto meet and share ideas with.I relax by listening to music, especially disco and funk. Also, beingDutch, I enjoy cycling the coastal bike roads of Perth.12DAN MURRELLThe hospitality industry is taking a big hit at the moment.I think in the casual- and fast-dining sector computers and/oralgorithms will replace most front-of-house staff. In luxury and finedining settings, humans will always be imperative.

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THE INTELLIGENCEKITCHEN CONFIDENTIALThe Secret Chef struggles to put theCovid-19 pandemic into perspectiveMORE TIME TO THINKThere are times when I envy thosewho bow their heads toward Rome.There must be something freeingabout confession although I find theconcept a little hard to swallow. I’m fromnorthern European, Lutheran stockand, while I’ve discarded the religiousaspects, the work ethic and vague guiltassociated with fun and enjoymentremain. I think that’s why writing thiscolumn is so liberating: I spend a fewhours pretending to be someone I can’tbe during my daily life and have fourjoyous catharses a year to enable me toease the weight on my shoulders.Here is this quarter’s confession:this piece is already a week late forsubmission. As someone who hasspent many years abiding by severaldozen deadlines throughout the courseof every service, tardiness pains me.It niggles away and frustrates me,especially when I know it is my fault.In the kitchen the chain of commandallows for the apportion of blame.With words instead of dishes,screens instead of plates there is onlyone person at fault and that is theperson sitting at the keyboard.I generally get a little editorialdirection when writing: loose themes onwhich to base my words. Can you writesomething on food waste? We need afew hundred words on no-shows. Doyou fancy submitting your thoughts ontipping? And, generally, I spend a coupleFor more go to fcsi.orgof weeks thinking about the themeand then coalesce the thoughts intosomething cogent.This time, unsurprisingly, it was abiggie: “Focus, in some way, on postpandemic restaurant life, please.”Easy. A veritable buffet of subjects togorge on and yet here we are, seven daysthe wrong side of deadline and still notHere’s the scoop: thepandemic isn’t over. Thereis no clarity of hindsighton which to base mythinking because thereis no hindsight. Theworld spluttered, thencoughed and then stoppedturning entirelyfinished, and I’ve beentrying to figure out why.And now I know. Here’sthe scoop: the pandemic isn’tover. There is no clarity ofhindsight on which to basemy thinking because thereis no hindsight. The worldspluttered, then coughed andthen stopped turning entirely.Every single restaurant on the planetclosed their doors – and many of themremain closed, countless of thosewill never serve another customer.Thousands have taken baby stepstowards re-opening with masked serversand temperature checks and plasticscreens and have since been orderedto shutter once more. The immediatepresent is one in which indoor dining isa fading memory and a distant hope –how can I do justice to that ridiculous,previously unthinkable notion?I can’t. That’s my second confession: Ifeel inadequate. Pretty much all the timeat the moment. Although I could re-open,my restaurant remains a takeout – theprospect of a second wave of infectionsas summer rolls into the cooler daysand nights of autumn is, asfar as I’m concerned,an inevitability.Without a vaccine,other services will begiven priority overhospitality, quiterightly. Our kids neededucating more thanwe need to cook a tastingmenu. At some point it willbe possible to look back at allthis and consider what thefuture looks like. But thattime isn’t now because,for the moment, we are stillright where we are.15

DELIVERING CERTAINTY INUNCERTAIN TIMESIn print, digital and via events, FCSI’s portfolio helps your brandreach every Professional member consultant, worldwide2020FCSI.ORGWe share,we support,we inspire.FCSI WHITEPAPERSThe future offoodservicedesign in apost-Covid-19environmentQ3 2020FCSI.ORGFOODSERVICE CONSULTANTS SOCIETY INTERNATIONALAMERICAS EDITIONFOODSERVICECONSULTANTPostcards from the edgeHidden talent?Operator tales from the front line of foodserviceWhy Covid also spread a new set of staff challenges Firing up social conversations with Ghetto GastroGhetto blastThe wayforwardHow the hospitality sectorcan rebuild and recoverfrom the Covid-19pandemicFOODSERVICE CONSULTANT IN PRINTONLINEIN YOUR INBOXTo advertise across these channels contact: t.org

THE INTELLIGENCEDAN MURRELLTALKBACK Three foodservice professionals give their views on one questionRussell Stilwell FCSIAgustin Ferrando BalbiEneko AtxaFoodservice consultant, Maryland, USChef, Hong KongChef, Bilbao, SpainWith negative events, there is almostalways a silver lining. In this case, my hopeis the death of the salad bar and its badcousin the hot-food bar. Having multiplepeople serving themselves from the samedish with the same utensils has neverbeen appealing. The saddest thing to meis the loss of so many great restaurants.The permanent closing of restaurants, likeBlackbird in Chicago and so many others,is a deep wound to our culinary culture. Noone could have been prepared for this typeof global pandemic. No one could imaginethe shutdown of the world economy.What we have seen coming out of thisperiod is the humanity, resilience, andcreativity of so many chefs, restaurantand food operators, manufacturers, andAmerican workers. It is amazing to see thecommunity feeding their workers and thejobless, reinventing their businesses, andstanding together through Covid-19, thecollapsed economy, riots. We are still here– ready to re-open, to serve, to feed.The main lesson is: be prepared, it willhappen again. Add that carry-out/pick-upstation, ghost kitchen, meal delivery, patio– whatever will give you a backup revenuestream. Keep positive and adapt quickly.Build a rainy-day fund, the governmentmay not always be prepared to print moneyand give it away. Be grateful if you stillhave a business, and show your staff yourappreciation for the hard work they do.We were two weeks into opening ourrestaurant Andō when the third wave ofinfections hit Hong Kong, and increasinglysevere restrictions started kicking in.First, banning dine-in service from 6pmto 4.59am so we had to close after only 15days. That said, the team is in high spirits,we’re taking the time to develop newrecipes and have also launched our homedining experience for delivery/take-away,At Home with Andō.The biggest impact is the full closureor the limits on restaurant capacity.Limiting seats means limiting revenueand that affects the chain further down.A restaurant is not only about the food,others are involved – workers, suppliers,producers and distributors – affecting onelink in the chain affects all the others.I have found the situation challenging,but we need to look forward, using thistime to regroup and think how to improvethe whole experience for our guests.We will come out of this learning toadapt. This is also a time for reflection,it has allowed us to pay close attentionto every single detail of the operation.Sometimes money can hide problems butnow we are forced to look at the wholeoperation and tweak things to make surewe can survive this period. Most of us havebuilt in measures such as take away menusand other different alternatives to theusual restaurant life.My restaurant, Azurmendi, was shut fornearly four months – we closed the doorson 12 March and reopened on 1 July.I decided that my other restaurantswill remain closed for now; it seems theprudent course of action to go slow and seehow things develop as we hopefully returnto a semblance of normality.The response to our reopening hasbeen fantastic, better than anythingwe imagined. We are taking all theprecautions, including sanitation anddistancing, to keep everybody safe. Rightnow the most important ingredient isnot on the plate, it is the safety of ourcustomers.The impact on hospitality is alreadyhuge. We are lucky at our level of diningbecause we have a certain visibility, butall the smaller restaurants who don’t havethis facility will struggle. Many have closedalready and many more will follow.I think society as a whole can learna lot from the pandemic. We have toremember the basic elements we needin life. We are so used to getting whatwe want when we want it. We need toprioritise education, investment inscience and culture, we need to encouragecooperation and tolerance. Those are theimportant values in society.For hospitality, it feels like we havebeen in constant crisis for a long time, sowe are naturally financially conservative.Post-Covid we must continue to keepwhat we can aside for a rainy day. Thishas shown us that there could always besomething unpleasant waiting around thecorner. The pandemic has taught us thateven something that we could never evenimagine was possible.What can hospitality learnfrom Covid-19?17

FCSI EF UPDATEFCSI EF for the futureAs the world looks to move onfrom Covid-19 Ed Norman,FFCSI (PP), shares thelatest news from the FCSIEducational FoundationThe global pandemic has affectedeveryone in FCSI, from huge multinational corporations to one-personconsultancies and everyone in between.We are all challenged to rethink whatour new business environment mightlook like, and the FCSI EducationalFoundation is no different.All of our fundraising efforts for theyear have been put on hold; this is not thetime

Foodservice Consultant Foodservice Consultant DIGITAL UPDATES BRIEFING 66 China's war on waste The earth's most populous nation is facing up to its growing waste problem and finding various ways to tackle the piles of rubbish and push for a more sustainable future. Amy Snelling examines the effect on foodservice