Meet the new Chair of FCSI UK&I, Julian Edwards
Julian Edwards is the new Chair of FCSI UK&I and despite only being in post for a matter of weeks, he’s got straight into business. The FCSI is the only professional association for independent foodservice consultants. FCSI professional members provide consultancy to a wide range of 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. We took a few minutes out of his busy day to find out more about his plans as Chair.
Why did you decide to take on the role of Chair this year?
I have always strongly believed that the FCSI is an essential society in our industry. With such a collective wealth of expertise, knowledge and opportunities, it provides an excellent contribution to foodservice. So, when this opportunity arose, it was an honour, a privilege and a definite yes. Having done this role before, I know it is very demanding, especially here in the UK. But whilst it is an additional workload, the benefits you gain from that far outweigh the time it takes. I’ve connected with people from all over the world, furthered my knowledge and made lifelong friendships through the FCSI.
What will be your aims as Chair in 2021?
My main aim is to build on our membership, especially encouraging new consultants into the society. We would like to get some young blood into the organisation and that’s more important than ever, especially with the pandemic creating many new ways of working. The world has changed a lot over the last 12 months, and we need to look at diversifying our method of operating and our new consultants need to reflect the modern times of foodservice. However, the expertise and guidance of more experienced consultants remains as important as ever. As an organisation, we have had to become a lot more tech savvy to allow member engagement when we’ve been unable to meet face to face. We are already looking at ways to develop this further in 2021. However, for now a more modern approach to recruiting and communicating with members is our top priority.
How has being part of the FCSI UK&I helped your consultancy?
That all important FCSI logo has been on my company brochure for over ten years. When talking to clients and prospects about your part in the society, and in particular the code of conduct, it gives you real kudos that you are a professional. I can attribute a large part of my work from being a member as it’s the only recognised independent consulting society in foodservice. It’s a pleasure explaining the work of the FCSI to clients. I regularly talk about the history of it and why it’s important to use a consultant that is part of a professional society.
What plans has the FCSI UK&I got in place for the next few months?
It’s set to be a busy year for us as most of our events are already booked for 2021. We are running monthly sessions for all our members called Taste-Learn-Connect. Each one has an interactive element so for example our first session involved a sensory chocolate workshop with chef and chocolatier, Sarah Hartnett and the second event included a cooking demonstration from National Chef of the Year, Hayden Groves. The first ‘learn’ session gave members the chance to learn about our input into a Government paper on procurement in foodservice. At the end of each event there is time to connect and freely discuss the latest issues in the industry; it’s like the virtual way of “moving to the bar” after a face-to-face event as it’s relaxed, informal and fun. We have some really engaging, informative and thought-provoking sessions planned over the next few months and new members are always welcome to get involved.
Looking ahead to later in the year we also have some face-to-face events in the diary. This includes the Commercial Kitchen Show and FEA conference in September, where we hope to exhibit. We are also planning for the next European FCSI conference in October which will be in Chantilly, Paris.
Hospitality has been hit hard, how long do you think it will take to bounce back?
There’s not going to be a quick fix for the whole industry and it’s going to be a long process to get back to what it was. So it’s probably easiest if I look at each sector individually.
In education, most schools never fully closed and in this lockdown even more pupils have been attending than last spring. On Monday 8th March, schools will reopen in England and that sector should bounce back almost immediately. The challenge for school chefs during this lockdown is that many have been working with reduced staff, but hot meals still needed cooking and serving every day. Education caterers have worked extremely hard to ensure key workers’ and vulnerable children have been fed.
The university sector has been hit much harder as the volume just hasn’t been there and as there’s actually only a few months of this year of study left it’s not going to suddenly bounce back. However, there have been some creative uses of venues. For example, I know that St John’s College in Cambridge has supported local charities and students who may otherwise have gone hungry. It shows how adaptable this sector is.
B&I has without doubt been the hardest hit and our hearts go out to every kitchen team in the land. There are a lot of businesses in the private sector which are not getting the public sector support which makes it much harder to keep workforces intact. The long-term landscape also looks very different as businesses have got used to a year of homeworking. This is going to be the slowest foodservice area to recover.
Looking at other areas of public sector, healthcare catering teams have been doing an outstanding job and, in some cases, have never been so busy. Food safety has been more important than ever as well as there has been increasing demand and pressure to deliver. It’s been inspiring to hear stories of caterers moving their B&I teams into healthcare to offer support and this shows just how versatile the industry is.
Hospitality is an industry I absolutely love, one I am proud to work in and I’m excited about what the year ahead will bring for FCSI UK&I and our members.
