Foodservice Consultant

The FCSI conferences are renowned for their educational and networking opportunities. This year’s The Americas Division (TAD) Conference at the Wigwam Resort near Goodyear, just outside Phoenix, Arizona, is set to continue that tradition. “I want people to leave Phoenix buzzing,” says Sojo Alex FCSI, conference committee planning chair and managing director of Envision Strategies.

Few people outside of the global shipping, energy and logistics sectors were hitherto familiar with the significance of the Strait of Hormuz for world energy trade. But in recent weeks, it has become something of a household name. In the Iran war, the Strait was blocked under Iran’s military control on 28 February 2026, in retaliation to attacks from US and Israel, preventing 20% of the world’s oil and gas from passing through the Strait, according to the BBC, for several weeks.

For chefs, the measure of success is simple: does the dish look, taste, and feel the way it should when it reaches the plate? Texture, moisture, and flavor define the guest experience – yet those attributes are often most at-risk during cooling. While the cook line typically commands most of the attention, the cold side quietly shapes the final quality of the food served. Food quality is just as critical as food safety, and cooling plays a defining role in both.

Rotisol, a long-established manufacturer of premium rotisseries, has announced the launch of its latest innovation: the Master-Clean Rotisserie Oven – a product designed to redefine efficiency, performance, and ease of use in commercial kitchens. Built for supermarkets, restaurants, hotels, and other food-service environments, the Master-Clean combines advanced cooking technology with automated cleaning and energy-saving features.

Global foodservice equipment innovator Alto-Shaam has launched its new OriginTM Multi-Cook Convection Ovens, designed to deliver even, consistent cooking results across a full load of food with minimal operator intervention. Engineered to address a persistent challenge of convection cooking – uneven results at full capacity – Origin utilizes Alto-Shaam’s patented Structured Air Technology® to deliver high velocity, vertical airflow for targeted air distribution across the oven.

Recorded on March 24, 2026, and moderated by Foodservice Consultant┬ámagazine’s Michael Jones, this roundtable is supported by Middleby. The panel of experts addresses how stadia foodservice design projects are evolving, and how innovation is in turn supporting the consultant.

Heko Smart Kitchen has been recognized with the Smart Label – Host Innovation Award 2025 for its revolutionary Energy Manager system. The prestigious award honors products and projects that excel in innovation, sustainability, technology, and social responsibility in the Ho.Re.Ca sector. Evaluated by a panel of experts from Politecnico di Milano, Heko’s Energy Manager earned top honors for its cutting-edge functionality, eco-friendly design, and digital integration.

Krowne is excited to announce the launch of the Krowne x Death & Co Adaptive Scupper Series, a redesigned flush-mount scupper station created in partnership with the world-renowned Death & Co team. Originally developed for D&C locations, this design has been reimagined as a universal, high-end solution for cocktail bars seeking to elevate workflow, presentation, and station organization—without compromising durability or adaptability.

In early January, the Cato Institute, a prominent libertarian public policy research organization, published a report confirming what many already knew: American factory workers are getting the short end of President Trump’s trade-war stick. This was noteworthy news, as the Cato Institute advocates for individual liberty, limited government, and the power of free markets.

I recently came across figures showing that the global coffee shop market is expected to keep growing steadily in the coming years, driven by urbanization, increasing consumption, and a continued appetite for more premium café experiences. On paper, it is a success story. In practice, however, one might reasonably ask: how much room is there left? After all, while the market is growing, so is the number of coffee shops.