Incoming FCSI chair sets out market agenda


Niccola Boyd-Stevenson will officially take over as the new chairman of the FCSI this week and pledge to make “collaboration” a central component of her agenda.

The MD of Panache Consultancy aims to build on the work of her predecessor David Bentley by working collaboratively with industry associations and adding value to the FCSI’s membership via professional development.

“As the only professional organisation for catering management and design consultancy, the executive team and I will be working with our members to influence best practice, infiltrate government policy and standardise good practice across the industry,” promised Boyd-Stevenson ahead of her appointment.

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She added: “I will also be looking at how FCSI members can work collectively on large projects, both in Europe and worldwide, to play to the strengths of members’ individual skill sets and resources.”

Boyd-Stevenson will make her first speech as chairman tomorrow when she officially takes over from Bentley at the association’s AGM in Poole. Her term will run for two years.

The make-up of the FCSI’s new executive committee will also be revealed at the AGM. So far Andrew Etherington of Andrew Etherington Associates has been confirmed as vice-chairman.

Boyd-Stevenson has been involved in FCSI several taskforces for the last six years and served as the vice chair of the UK and Ireland branch since 2011.

She is currently working with the BHA to influence government on existing purchasing and procurement policies to make it more accessible to suppliers and SMEs.

The majority of Boyd-Stevenson’s 25 years’ experience in the food service industry has been in the education sector, but she has also worked in the health service during compulsive competitive tendering, even gaining the accolade of being the youngest-ever NHS catering manager.

She set up Panache Consultancy in 1994 and today it employs seven people. It offers a range of services covering consultancy, sales and marketing, food safety and environmental management.

Tags : cateringcatering equipmentconsultantsConsultingfoodserviceHospitality
Andrew Seymour

The author Andrew Seymour

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