Questions to ask

Ask prospective consultants these questions:

• What was your background before you became a Foodservice Consultant?
• Do you have experience actually working in or running a kitchen?
• Typically, what brands of equipment do you recommend and why?
• Are you a Professional Member of the FCSI?

The answers provided to you will give you a little more information upon which to base your selection.
For example:

Time spent working in foodservices will ensure the consultant has some insight into the facility and equipment needs of your project. If no time has been spent hands-on working in the environment, key issues that affect the efficiency of your operation may be overlooked.

1. Who is Larry Andersen?
2. Selecting a consultant
3. Questions to ask

4. His clients say...