Our experienced members offer innovative and impartial hospitality consultancy advice. This could be on a wide range of hospitality and catering subjects including hygiene, foodservice strategy, benchmarking, menu planning, project management or competitive tendering. An FCSI consultant can help with specifying catering equipment or designing a new kitchen, restaurant or retail food concept.

FCSI professional members provide consultancy to a wide range of foodservice clients, from project managers and architects to facilities managers and caterers working on anything from large hotels or restaurants to workplaces, retail units, hospitals, schools, and universities.