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Foodservice Consultants and FCSI: Your Ultimate Resource Corner

The Consultant Corner is dedicated to foodservice consultants. If you need CEU credits or to download a manual, save this link.

Use this page as your Winston resource.


Precision Temperature Cooking – 1 CEU

Duration: 1 hr.

The purpose of this course is to educate attendees on precision temperature cooking techniques. It is intended for consultants and future clients. We discuss the science and importance behind dialing in precise temperatures to garner ideal food textures, consistencies, and efficiencies.

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What is a foodservice consultant?

A foodservice consultant is a professional who specializes in providing expert advice and guidance to businesses and organizations within the foodservice industry. Their primary goal is to help clients improve their foodservice operations, enhance efficiency, and maximize profitability.

Consultants assist clients in several ways.

Needs Assessment: Foodservice consultants begin by conducting a thorough assessment of their client’s needs, goals, and existing operations. This involves meetings with key stakeholders, such as restaurant owners, managers, and chefs, to understand their specific requirements.

Menu Development: Consultants may assist in developing or refining menus, considering factors like customer preferences, dietary trends, cost considerations, and market competition.

Kitchen Design and Layout: Consultants provide expertise in designing commercial kitchens and food preparation areas. This includes optimizing space utilization, selecting appropriate equipment, and ensuring compliance with safety and sanitation regulations.

Procurement and Vendor Selection: Consultants assist in identifying reliable suppliers, negotiating contracts, and selecting the best ingredients and equipment to meet quality and budgetary requirements.

Cost Control: Foodservice consultants help clients manage costs effectively by analyzing expenses related to ingredients, labor, and overhead. They offer recommendations to reduce waste and improve profitability.

Operational Efficiency: Consultants focus on streamlining foodservice operations, optimizing workflows, and reducing bottlenecks to enhance overall efficiency. This can include recommending changes to processes, kitchen layouts, or staffing levels.

Quality Control and Food Safety: Ensuring that food is prepared safely and meets high-quality standards is a top priority. Foodservice consultants help establish and maintain food safety protocols and quality assurance processes.

Sustainability and Environmental Practices: In recent years, there has been a growing emphasis on sustainable and environmentally friendly practices in the foodservice industry. Consultants may advise clients on eco-friendly sourcing, waste reduction, and energy-efficient practices.

Market Research: Staying up to date with industry trends, consumer preferences, and competitors is essential. Consultants may conduct market research to help clients stay competitive and adapt to changing market conditions.

Financial Analysis: Foodservice consultants often prepare financial projections, budget plans, and cost-benefit analyses to guide decision-making and investment strategies.

Concept Development: For clients looking to open new foodservice establishments, consultants can assist in developing unique concepts, creating business plans, and conducting feasibility studies.

Regulatory Compliance: Consultants ensure that clients comply with health, safety, and foodservice regulations at the local, state, and federal levels.

Problem Solving: Foodservice consultants are problem solvers who troubleshoot issues like low customer satisfaction, inefficient operations, or financial challenges and provide strategic solutions.

Ongoing Support: Many consultants offer ongoing support to clients, helping them adapt to changing circumstances, refine strategies, and stay competitive in the market.

What is the Foodservice Consultants Society International (FCSI)?

Foodservice Consultants Society International (FCSI) is a professional organization offering design and management consulting services, specialized in the foodservice and hospitality industry, across the world.

FCSI was founded in the mid-1950s. The organization grew out of the widespread cultural and social changes that swept North America following World War II. As the association grew, its influence broadened and gained members in Europe, Asia, and across the globe.

The postwar foodservice revolution matured, and eventually adopted an international view. It has transformed into a profession that benefits from global outreach and sharing ideas, techniques, and approaches. Today, FCSI provides intellectual stimulus for ideas that benefit members, their clients, and the public.

Membership in FCSI provides:

  • Networks of professionals in the foodservice industry
  • Professional recognition
  • Events, workshops, and tools to help you stay up to date with advancements in the industry

How to Join the Food Consultants Society International. To become a professional member, you must:

  • Be employed for three years as a project manager in a food industry consulting firm
  • Be established as a senior associate member of the FCSI
  • Pass two exams administered by the FCSI
  • Subscribe to the FCSI Code of Ethics
  • Present three reference checks


How do you become a foodservice consultant?

What qualifications do you need to be a food consultant?

  • A bachelor’s degree in food management, food science, hospitality, nutrition, or culinary arts
  • Food handler’s license
  • Knowledge of health, fire safety, and disabled person act requirements
  • Leadership, managerial, organizational, and problem-solving skills
  • A full understanding of HACCP certification and the type of certification the establishment you are working with is trying to receive

Get a bachelor’s degree: Depending on the type of food consultant you want to be, you will need a bachelor’s degree in that food-related field. Your best bet is to get your degree in food management, food science, hospitality, nutrition, or culinary arts. The more diverse and solid your educational background, the more opportunities you will have.

Get experience in the food industry: Whether you have experience working at a hospital cafeteria or a restaurant kitchen, the firsthand experience will get you accustomed to the process of health inspections, management issues, facility development and management, menu design, and more.


Higher Yield

CVap ovens give you uniform yield, end to end and top to bottom. No overdone edges or undercooked centers.

HACCP Records

Downloading data is as easy as inserting a thumb drive. It’s HACCP without hassle!

Wireless Programming

Load signature dishes for repeatedly consistent results, quick and easy.

Staffing Shortage Solutions

Fill in the gaps in your kitchen staff with CVap. It helps you do more with fewer hands


CVap equipment has a nomad’s heart. They don’t have to be parked under vent hoods. They don’t have to be plumbed to drains.

Serving Time

Lunchtime is crunch time. Your workday revolves around this brief period. You need an oven that cooks big quantities, fast.


Whether you want to cook ahead of or keep foods hot through the rush, crisp foods stay crisp and moist foods stay moist.

Repeatable Results

Whether you’re serving burgers, barbeque, broccoli, or brioche, CVap equipment helps you serve it fresher, faster, and repeatedly fantastic.


Ghost kitchens and cloud kitchens listen up! You now have the flexibility to place CVap equipment anywhere, saving space beneath the vent for the stuff that requires it.

Delayed Start

Your crew can start the day with units that are preheated and ready to rock.

humidified oven

What can you do in a CVap®? Learn about ALL of the CVap cooking and holding processes. CVap covers the spectrum in today’s commercial kitchens. CVap equipment utilizes heated water vapor, but it isn’t limited to moist foods. Excellent for virtually any food, from soups and sauces to crispy fried chicken. Click here to read more.

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