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is the quarterly print magazine,website, app and weeklye-newsletter for members ofFoodservice Consultants SocietyInternational (FCSI). The portfolioprovides insight, opinion andintelligence for professionals inthe foodservice industry globally.
Why youneed to reachout to FCSImembersFounded in 1955, Foodservice ConsultantsSociety International (FCSI) is a global leader infoodservice and hospitality consulting. Itprovides guidance and support to its worldwidemembership of over 1,500, working in over 60countries.FCSI aims to promote professionalism in thefoodservice and hospitality industry by engagingwith its members on a regular basis, offeringadvice and giving them access and insight intothe latest news, views and developmentsshaping this fast-moving sector.FCSI members are recognised as industryexperts, providing specialised knowledgeand guidance to their clients based on the latesttrends, standards and innovation. They offer awide range of consulting services to clientsacross the foodservice and hospitality sector,helping them to achieve lasting excellence intheir endeavours.
ContentThe editorial content in Foodservice Consultant appeals tothe broadest range of FCSI members worldwide. Eachquarter the magazine is distributed to all members, plus awider audience of senior decision-makers in the foodserviceand hospitality industry.Regular sections in the magazine include:The intelligence offers the latest news, reviews, opinion,insight and innovation from across each FCSI region.Features covers a wide breadth of topics, includinginterviews with leading figures from the foodserviceprofession on subjects ranging from high-tech equipmentspecifications and design to campaigning issues such asnutrition, food waste and sustainability. The section alsolooks at consultant-led projects across a variety of sectors.Briefing addresses technical/regulatory issues across theAmericas, Asia Pacific and Europe, Africa & Middle East.TRUEGENTLEMANRegional editionsEach quarterly edition appears in three different versionsdesigned to showcase the following regions:The AmericasAsia PacificEurope, Africa & Middle EastThis format ensures content is targeted to each regionalaudience. Content includes data on key trends in eachregion, as well as profiles of leading operators andconsultancies. Foodservice Consultant offers advertisers theopportunity to engage with an influential audience on aregional and global level across print and digital platforms.Chef Thomas Keller has been in the business for fourdecades and this year celebrates 25 years at flagshiprestaurant The French Laundry. He tells Tina Nielsenthat his love for the profession and a sense of duty meanit will be some time before he hangs up his apron22
EditorialcalendarQ1 2020Features: The big picture; Around the world; The SecretChef; Talkback; FCSI Educational Foundation update; Titansof Industry (TBC); The FCSI Interview: Jim Petersen FCSI; Cityfocus: New York City; Dark kitchens; Operator profile (TBC);Innovation: the connected kitchen; Americas legal andregulatory update; Consultancy focus; Briefing: labourshortages; Briefing: Sushi singularity 3D printingProject profiles: De La Mer (The Miick Companies, LLC);Clevenger Associates project: a mixed-use building withcollaborative office space, full service restaurant, chocolateshop, and wine and spirits store; Lefay Resort, Dolomites, Italy(Alexander Hofer FCSI, H44.Team)Interviews: Restaurateur, chef, activist and founder ofMission Chinese Food, Anthony Myint; Carolina Bazán,Ambrosía Bistro and Latin America's Best Female Chef 2019;My Kitchen: Patrick Callarec, executive chef, Ayana Resort,BaliAll editorial and contributors are subject to changeFOODSERVICE CONSULTANTQ4 2019CONTENTSNEWS & VIEWS683WELCOMEFrom your FCSI Worldwidepresident and regional chair6ONLINE ROUNDUPFind out about additional contenton the fcsi.org website8AROUND THE WORLDWhat’s going up around the globeFEATURES20 The big picture22 Cause to celebrateChef Thomas Keller talks to Tina Nielsenabout celebrating 25 years at TheFrench Laundry10THE INTELLIGENCE:The EAME DivisionNews, insight, opinion and reviewsand innovation from theindustry and leading FCSImembers, including TheSecret Chef on endingharassment in thekitchen and the viewsof Simon Cousin ofBEGC in France (right)28 Titans of industryWelbilt CEO William C (Bill) Johnsontalks to Jim Banks about buildingbridges from the company’s pastto the future34 The FCSI interviewPaul Montégut FCSI foundhis way into foodserviceconsultancy as aninterpreter for his father’sfirm in France and itsAmerican clients, Disney1238 Relieving the pressure34The global foodservice industry isnotorious for its long hours, highstandards and relatively low pay.These factors create a high-pressureenvironment that can create mentalhealth problems for workers42 Operator profileGeoff Henry, president of Jamba, sayssimplifying his company’s name showsit offers much more than just juice50 Menu messagesHow the language and design ofthe menu helps to get your foodmessage across to customers –and could lead them to make moresustainable choices68 Schnapps to itMartin Rahmann FCSI talks aboutthe refurbishment of the charmingKlosterhotel Wöltingerode, with itsown schnapps distilleryINNOVATION56 Voice of the peopleWith customers embracing smartspeaker devices and voice-activatedassistants, Jim Banks considers therole of voice-activated technology inthe future for food ordering processes62 Safe and soundHoward Riell reports on the ways inwhich innovation is improving thesafe storage of food before serving itup to the customer – something thatconcerns all operators5
Supplements:Q4 2019 / Q1 2020FOODSERVICE CONSULTANTS SOCIETY INTERNATIONALFCSI.ORG2019FOODSERVICE CONSULTANTS SOCIETY INTERNATIONALFCSI.ORGFOODSERVICE CONSULTANTS SOCIETY INTERNATIONALFCSI.ORG20192019Q4 2019:2019: A year in reviewKey developments in foodservice in 2019: the people who madea difference, oustanding projects and game-changing products.Plus, predictions for the wider industry in 2020.Q1 2020:Made in Germany (in German and English)Case-studies and profiles of leading German foodserviceequipment manufacturers.FCSI The Americas 2020 ConferenceA comprehensive preview of the 'Camp FCSI' 2020 Conferencein Austin, Texas, 30 April - 2 May 2020.HOSTMILANO 2019SHOW GUIDEHIGHLIGHTS FROM THE SHOW ON 18-22 OCTOBER 2019,INCLUDING A FULL SCHEDULE OF EVENTS AT FCSI'S BOOTHHEAT WAVEGAME-CHANGING PRODUCTS, PROCESSESAND THINKING IN COOKING TECHNOLOGYHOSTMILANO 2019 PREVIEWHQ3 2020:In focus: technologyFrom advances in artificial intelligence (AI) and virtual reality (VR)to robotics, an in-depth look at the tech shaping the future of F&BOn with the showAn event so big it can only take placeevery two years, for many foodserviceprofessionals around the worldHostMilano remains an unmissableshow. Michael Jones speaks to theorganisers, exhibitors and the FCSIEAME team to learn whyColdside/Hotside innovationGame-changing products and thinking in cooking technology, plusnew launches and cutting-edge insight in cold-side equipment.Q4 2020:SustainabilityEnergy efficient products, tackling food waste and those leadingthe way in sustainable foodservice.All editorial and contributors are subject to changeFUTURE TRENDS, FRESH INSIGHT AND STATE-OF-THE-ARTEQUIPMENT FOR THE GLOBAL COFFEE SECTORSHOW GUIDEQ2 2020:WarewashingThe latest innovation, products, processes and regulatorydevelopments in dishwash, glasswash and warewash equipment.2020: A year in reviewKey people, products and projects in 2020.SPILLINGTHE BEANS8ostMilano is, according to Simona Greco,Fiera Milano exhibitions director,“the world’s largest B2B-onlyexhibition in the hospitality industry.And is unanimously recognised as themost authoritative one,” she adds.The show, she says, is “a worldleader in many segments of foodserviceequipment, furniture, tableware andso on, but it has rapidly alsobecome a reference forinternational manufacturerswho choose HostMilano topresent their newest, mostinnovative products.”According to Greco,HostMilano is a global focal point,not only for technology and innovation,but also for “concepts, formats andlayouts”. It has become, she says, “atrendsetter for lifestyle and consumertrends as well, thanks to a growing focuson retail along with the ‘away-fromhome’ sector.The show has been “growing steadilyover the last two decades, edition afteredition,” says Greco. And that’s in termsof both exhibitors and professionalvisitors. “We have nearly 2,300companies registered to date [for the2019 show], approximately 40% of whichare international, coming from some 56countries.” And this is more than a monthbefore the show opens on 18 October2019 across the majority of the 20 hugepavilions of Fiera Milano. “The layoutwill take up virtually the whole FieraMilano exhibition centre, which is one ofthe largest in Europe,” she says.In closer detail, the ‘foodserviceand bakery’, ‘pizza and pasta’-dedicated“macro-areas” of the show will take overseven halls (Halls 1-7), while also sharingHall 6 with ‘pastry’, which will, in turn,also occupy Hall 10. “This is in line withour philosophy of creating new businessopportunities by leveraging the affinitiesbetween contiguous sectors,” says Greco.“The macro-areas devoted to ‘bar,coffee machines and vending’, togetherwith ‘coffee and tea’ will take over fourhalls: Halls 14 and 18 and 22 and 24.‘Furniture, tableware and technology’will take Halls 9 and 11,” she says.And walking those show floors,teeming with a resplendent displayof gleaming new productsfrom exhibitors, will be anextraordinary amount ofvisitors. “We expect toconsolidate the brilliant[attendee] results of 2017,when we welcomed 187,602professional visitors – a 24.3%increase compared to 2015 – of which38.8% will be arriving from 177 differentcountries – that’s 72,699 of overseasvisitors in total, a 20.4% increasecompared to 2015,” says Greco.What’s new?So, why do global visitors continue tocome to the show in such high numbers?For both the winning format and thelure of new trends and products beingunveiled. “HostMilano was a pioneerin developing the macro-area concept,combining a complete overview on thehospitality industry with vertical insightsinto the individual sectors,” says Greco.“This concept proved so successfulover the years that it hasn’t needed to berevolutionised ever since. However, wekeep developing and perfecting it at everyedition, especially in terms of events.In fact, this allows us to strengthenHostMilano’s position as a trendsetterand a preview of future solutions,besides its consolidated position as theFiera Milano, organisersof HostMilano 2019, areexpecting more than187,600 visitors to the show9
The website84,764total users8,398 active unique users per month (January 2019)04:32 avg. session duration (January 2019)OnlineThe relaunched FCSI website, fcsi.org, containsa wealth of information for FCSI members andnon-members as well as an extensive array of extracontent only available online.The content is categorised by region for relevance andfeatures interviews with FCSI members, operators andindustry analysts on a wide range of topics concerningthe global foodservice sector. The site features blogs,news and in-depth articles on compelling subjectssuch as food waste, operator growth and M&A andindustry innovation.The website is supported by Twitter, Facebook,LinkedIn, Google and other share functions, enablingmembers to engage immediately with content whileon the go.Advertising positions on the website include bannersand MPUs, while full take-overs of the site are alsoavailable.Digital edition of Foodservice Consultant magazineFoodservice Consultant also has an accompanyinginteractive and downloadable digital version.
Teads inarticle videoGives the best ROI – The 1% click thru rate (CTR) ismore than five times better than the standard unitsrunning on the website. The additional benefit of theformat is the ability to understand where usersstopped watching, we can break this down into 25%segments. Autoplay within the editorial text High engagement 30-second video run of site 6,000 views with 25% watching the full video Approx. 1% click thru rate Campaign duration is monthly Approx 13% completion rate
The e-newsletterTop leaderboard19,159Number of email opens21.6% open rate60.5% increase in opens*Digital e-newsletterEvery week an emailed newsletter, featuring collatedstories from the fcsi.org website, is sent to seniordecision-makers in international foodservice, includingevery FCSI professional member.The e-newsletter rounds up the latest, most interestingstories featured on the site, including news, views andanalysis of trends in the sector.SponsoredcontentImpactful advertising opportunitiesThe e-newsletter features a number of advertisingpositions, including banners and MPUs as well assponsored content opportunities.Double MPU*Average per quarter, 2019Bottomleaderboard
The app 0Free to download for all usersOn iTunes and Google PlayFCSI’s Foodservice Consultant magazine app is completelyfree to download on iTunes and Google Play. The appcollates highlights from each edition of the magazine,while the latest editions are all presented in a fresh new,easy to navigate layout. It’s a much-improved userexperience, while still retaining key features, such as the‘Find a member’ search function.Q4 2018FCSI.ORGFOODSERVICE CONSULTANTS SOCIETY INTERNATIONALAMERICAS EDITIONFOODSERVICECONSULTANTFire in the bellyDon Fox, CEO of Firehouse Subs, talks growthCustomers of the futurePredicting the behavior of tomorrow's consumersDishing it outWarewashing innovation ready for the next levelBehind the scenesThe inside track on the project toupdate Banc of California Stadium's foodservice
Roundtablesponsorship Held during major, international industry shows, in ameeting room/hotel conference room. Closed doorevent (i.e. not open to the public) Industry specialists, including leading consultants,operators, end-users (and representatives presentfrom sponsor) Chaired by the editorial director ofFoodservice Consultant Topics based on key industry challenges Write-up in the following issue – 5/6 pages ofcoverage, with sponsor's advert alongside it Digital advertising within the e-newsletterand on the website to support the magazineactivity All material, print, photography and videocan be used by the sponsor for their ownmarketing purposes once published by FCSI Can be made into a bespoke supplement touse as marketing material, if desired
Panel discussionsponsorshipThis is a great way of promoting instant brandengagement with an audience, more informalthan a roundtable can be, and will help drivetraffic to the booth. Location: during an event at the sponsor'sbooth Consultant-led Chaired by the editorial team of Foodservice Consultant Topics based on key industry challenges, e.g. energysaving and sustainability, innovation and new trends Perceived endorsement as hosted at thesponsor's booth Includes video and editing, which the sponsorwill be given for use across their own channels Promotion is purely online – FCSI websiteand social media
PodcastsponsorshipFCSI's new podcast seriesThree episodes, one per month across three months,industry topics, FCSI consultants interviewed byFoodservice Consultant editorial team. The sponsor willget a mention at the beginning and at the end of eachepisode with wording such as "this episode in the serieswas brought to you by our friends at sponsorname".New series nameThis a great way of getting closer to the FCSIconsultants, having the brand associated withimportant industry topics and reaching a digitalaudience in a very digestible format, at only10-15 mins per episode. Podcasts are a very popularmedium with people able to listen and beinformed on the move.Your logo here
Rates anddeadlinesMagazine* (all figures in gespreadFullpage1/2page(h)All regions 9,042 9,042 9,312 11,708 7,465 4,660Americas 5,015 4,805 5,228 6,556 4,179 2,549Q4 (2019 Year in Review supplement – December 2019)Copy/materials due 21 November 2019Asia Pacific 4,254 4,002 4,350 5,453 3,430 2,122EAME 5,015 4,805 5,228 6,556 4,179 2,549Q1 (February 2020)*Copy/materials due 8 January 2020Americas/Asia 6,956 6,669 7,242 8,742 5,797 3,535Americas/EAME 7,143 6,869 7,459 9,004 5,971 3,641Q2 (February 2020)*Copy/materials due 8 April 2020Asia/EAME 6,956 6,669 7,242 8,742 5,797 3,535Copy/materials deadlinesQ3 (August 2020)*Copy/materials due 8 July 2020Q4 (October 2020)*Copy/materials due 7 October 2020Supplement costs1 x full page advert 2,2001 x DPS advertorial ,2,970This can include either a 2-page advertorial (DPS) or asingle ad page (inside front cover or outside back cover).Sponsorship of the supplement 7,920This will include a DPS advertorial, single page ad andfront cover branding.*Discounts on volume booking (x2 5%, x4 12%). Positional guaranteesfor non-cover sites will incur a 10% loading. Advertorials and non-listedformats will be POA. Loose and bound-in inserts will be POA** Special discount for FCSI members, 16% off all above rates** * FCSI discount does not apply when booked through agencyE-newsletterDurationRateTakeoverWeekly 6,365Sponsored contentWeekly 1,591Double MPUWeekly 2,884Secondary MPUWeekly 1,854Top/bottom leaderboardWeekly 1,648Website**DurationRateWebsite takeoverDaily 1,061Skin1 month 4,244Video1 month 5,075Leaderboard1 month 3,183MPU1 month 2,652Double MPU1 month 3,315
SpecificationsProofs If an accurate, validated hard copy proof isnot supplied, pcp cannot be held responsible for thereproduction of advertisements. Digital proofs must be 100% of the final size andmust be produced from the exact pdffile supplied.Some points to note Type reproduced as solid is to be no smaller than6pts. All reverse lettering should be no smallerthan 10pts, avoiding fine serif fonts. As perfect bound publications cannot beopened out flat, there is always a certain amount ofthe page in the spine area that cannot be seen. Wherepossible avoid pictures and diagonals across spreadsas the final alignment cannot be guaranteed.Full guidelines, in English, can be downloaded ut-foodservice-consultant/contact/File supply All files must be submitted as pdf/x-1a:2001 as perthe pass4press nd-standards/production/pass4press/ A bleed area of 3mm (0.12”) On all foursides must be provided. All images should be saved at a resolutionof 300dpi or over. Resolution of one bit images (either regular imagesor image masks) shall not bebelow 550dpi. No type should be placed within 10mm (0.39”) Of thetrim area. All dps files must be supplied as single pageelements. There must only be one page to each pdffile. Each page must be supplied with an allowance of2mm (0.079”) Either side of the gutter.Sizes (all sizes are height x width)Full pageTrim: 265 x 210mm (10.43” x 8.27”)Bleed: 271 x 216mm (10.67” x 8.50”)Type: 245 x 190mm (9.65” x 7.48”)Double page spreadTrim: 265 x 420mm (10.43” x 16.54”)Bleed: 271 x 426mm (10.67” x 16.77”)Type: 245 x 400mm (9.65” x 15.75”)Half-page horizontalType: 118 x 190mm (4.65” x 7.48”)Digital advertsFiles should be supplied in jpg or gif format and nolarger than 200kb. Animation is permitted.Please provide a valid URL for all adverts.WebsiteLeaderboard: 728pixels x 90 pixels (width x height)MPU: 300pixels x 250 pixels (width x height)E-newsletterLeaderboard: 728pixels x 90 pixels (width x height)Double MPU: 728pixels x 300 pixels (width x height)MPU: 300pixels x 250 pixels (width x height)Sponsored: 636pixels x 334 pixels (width x height),400-800 wordsAll files must be accompaniedby a contact name, telephonenumber and email address.Files can be emailed to:production@progressivecontent.com
ContactREACH 100% OF ALLFCSI CONSULTANTS GLOBALLYAdvertisingStuart CharltonPublisherDirect: 44 (0)20 3096 Natasha MerkelAssociate publisherDirect: 44 (0)20 3096 5777natasha.merkel@progressivecontent.comKeep up to date with thelatest foodservice newsand views at fcsi.orgEditorialMichael JonesEditorial directorDirect: 44 (0)20 3096 ews and market intelligencein a weekly e-newsletterTina NielsenEditorDirect: 44 (0)20 3096 ressive Content LtdStandard House12-13 Essex StreetLondonWC2R 3AAUKEVERYQUARTERA multi award-winning printmagazine for FCSI membersand the wider industryQ4 2018FCSI.ORGFOODSERVICE CONSULTANTS SOCIETY INTERNATIONALAMERICAS EDITIONFOODSERVICECONSULTANTFire in the bellyDon Fox, CEO of Firehouse Subs, talks growthCustomers of the futurePredicting the behavior of tomorrow's consumersDishing it outWarewashing innovation ready for the next levelFOR INNOVATIONP E R F O ANDRMANCE ,VUALWAY LCANS DELIVERS.Behind the scenestoThe inside track on the projectfoodserviceupdate Banc of California Stadium'sprogressivecontent.comwFOODSERVICE CONSULTANT IN PRINTONLINEIN YOUR INBOXTo advertise across these channels contact: sales@foodserviceconsultant.orgfcsi.orgFCSI Advertising House.indd iceconsultant.org01/10/2018 13:54
The editorial content in Foodservice Consultant appeals to the broadest range of FCSI members worldwide. Each quarter the magazine is distributed to all members, plus a wider audience of senior decision-makers in the foodservice and hospitality industry. Regular sections in the magazine include:
