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Most recent articles relating to FCSI;

Taste of the Future

To investigate the key trends likely to have the greatest impact on the foodservice sector over the next three years, the Foodservice Consultants Society International UK & Ireland (FCSI) interviewed industry consultants from among its membership.


Recipe for better catering management

Delegates at the Food @ Work seminar held at Kew Gardens this week worked through a menu of solutions for improving management of catering contracts and minimising energy use in the kitchen facility


Eating into Costs

Caterers are under pressure to reduce costs as their clients adjust to the economic downturn. The pressure is on from subsidies to sales for those managing food service operations to play their part, as Peter Pitham explains


Food for Thought

Many organisations have recognised the need to develop a robust CSR, and their catering provision is an ideal area for inclusion. Andrew Etherington explains how FMs can reflect these values and policies in their foodservice strategy


Safety Culture

Ensuring your safety culture is positive will provide your organisation with numerous benefits as well as avoiding accidents, fines, compensation payments and legal action, says Neil Rush


Hot Food, Cool Cooks

Kitchen ventilation design requires co-ordination between consultants in kitchen ventilation, foodservice design and M&E to ensure an energy efficient, fully compliant kitchen also provides a good working environment, as Steve Cole explains


Energy savings on a plate

Can't find the right catering partner? Want to cut your catering costs - not the quality? You can get independent advice from the experts at three new FCSI and PFM seminars designed to answer your questions about how to design, manage and improve your catering operations


Sustainable Kitchens?

In many instances the catering function is one of, if not the single largest user of utilities that the FM provider is responsible for, so any savings that can be achieved in this area will provide the client with tangible benefits


Choosing Your Caterer

Finding a catering contractor who can deliver the required style and standard of service – at the right price – carries with it the potential for everything to go horribly wrong, says Andrew Etherington.


Catering for London’s Olympics – the strategy

With 31 competition venues across the country, the Olympic Games in 2012 presents the catering industry with a challenge to feed athletes, workers, press, sponsors guests and visitors.


Saving energy in commercial kitchens - new guide

The Guide on Energy Efficiency in Commercial Kitchens offers guidance and advice on sustainability and how to reduce energy throughout all sections of the kitchen, for managers, operators, owners, contract caterers, kitchen designers, specifiers and installers of commercial kitchen facilities.