Raquel Weiss Fusco
Updated: Nov 3, 2020
Sorry for the cheesiness of the headline, but the lyrics of that David Bowie song seem to be so fitting these days. It’s been five months since I posted in Quel’s Corner. Obviously, my wish of being back in the office by April 1st didn’t pan out (I think we came back in late June) and for sure, the world is a different place. As professionals, spouses, parents, individuals, and an industry we’ve had to make changes to how we operate, and Quel’s Corner is no different.
I’ve taken some time to think about how we can continue to focus on the latest trends, designs and happenings in the foodservice industry, and even take it one step further. I’ll continue to post here and on Instagram about fabulous professional events like the Society for Hospitality & Foodservice Management golf outing; cool things I see in restaurants – albeit it’s a little bit of challenge in NY these days; and trends I learn about from people in the industry. However, we want to keep you on your toes with new content and more posts. So I’m going to be introducing guest bloggers and interviews with professionals on a variety of industry related topics from design to social media to smallwares.
One topic we’ll be talking about in the coming weeks is foodservice design consulting. There’s a lot of expertise involved in designing a commercial kitchen from selecting the right equipment to arranging the space in the order that’s best for your operation and staff. And let me tell you that’s keeping it extremely basic. Having a foodservice expert on your design team is critical to a project’s success and it’s something many are coming to realize, so much so that it’s a topic at this year’s SHFM National Conference. Shameless plug ... My cousin and colleague, Ivan Weiss, will be a panel speaker on it so don’t miss out!
I have several ideas for future Instagram posts, blogs, etc. but use the comments section here and tell me what you want to read about. I can’t wait to hear from you! Ciao!