On Wednesday 13 October 2021 leading FCSI The Americas design consultants, plus Phil Radford, Senior Vice President, of Welbilt, Inc., met for a virtual FCSI roundtable to discuss no less a weighty topic than the future of foodservice in a post-pandemic world and how innovation will shape it.
The ‘Future-tech’ series roundtable also addressed how innovation, best practice and new thinking is helping foodservice operators to emerge from the shadow of the pandemic and get themselves future-fit for the next decade.
Chaired by Michael Jones of FCSI’s Foodservice Consultant magazine, the roundtable saw leading consultants William Caruso, FFCSI, President, FCSI Worldwide; Christine Guyott FCSI, Principal, Rippe Associates; and Eric Norman FCSI, Vice President – Clevenger Associates Mid-West Division and chair of FCSI The Americas discuss all aspects of foodservice innovation.
The roundtable, sponsored by Welbilt Inc., also takes in the big drivers shaping the future of the foodservice sector (incl. automation/robotics; labor issues; the growth of food delivery/ghost kitchens; sustainability and low carbon kitchens).
You can watch the video of the roundtable below:
Further details:
Check out previous FCSI Future-tech roundtables, supported by Welbilt, Inc., on technology and equipment innovation, here, on education foodservice, here, on B&I dining, here, healthcare dining, here, QSR, here and sustainability, here.
To find out more about our sponsor Welbilt, Inc., please visit here.
