With the pace of change its sometimes hard to keep up. After years of experience now is the time for me to give back and help others to achieve their plans.

Over the years I have been involved in the design of many interesting facilities from fine dining hotel restaurants to correctional facilities. On my foodservice design journey I have designed kitchen facilities for ships and trains – oil rigs and mining camps – national embassies and parliaments – hotels and restaurants – theatres and museums – food courts and functions – production and finishing kitchens as well as over 50 healthcare facilities from 50 to 22,000 meals a day in Australia, Korea, PRC, Hong Kong, Singapore, Malaysia, Bahrain and Dubai.

During this time I have also given classes and lectures to tertiary architecture and building students, presented at seminars and given workshops and masterclasses as well as written articles for trade and professional journals on commercial kitchen operating systems and design.

Now is the time that I put all this experience to a practical use with regular postings to my blog which will cover:

• The approach to design and design thinking
• Storytelling the brief
• Space Planning and workflow
• Environmental and pollution
• Technology and systems
• Foodservice and equipment design
• Food safety and HACCP
• Ergonomics and design
• Emergency planning and the Impact of Pandemics
• The Future (there’se lots more!)

And I invite everyone to get in touch directly or by email to share their experience or talk about a problem or issue that they think that I may be able to assist with. It is useful to remember that you know your business and vision for the future better than anyone else but if you don’t pass that on effectively to project stakeholders, you may not fully realise your plans.