FCSI’s Innovation In The Kitchen is a new roundtable video series, supported by The Middleby Corporation. The first episode, recorded on Monday September 23, at the Middleby Innovation Kitchens in Dallas, Texas, saw FCSI Professional member consultants from the US and UK address the future of how commercial kitchens will be designed and foodservice spaces operated in educational foodservice, taking in the challenges, changes, and opportunities.
The session was introduced by Scott Heim of Middleby and moderated by Michael Jones of FCSI’s Foodservice Consultant magazine. It featured the following participants:
- Julie Byrnes, FCSI Associate, RealFood Hospitality, Strategy and Design, US
- Glenn Campbell FCSI, Cohesion Consulting, UK
- Julian Edwards FCSI, GY5, UK
- Joshua Miller, Remarkable Academic Foods; FCSI Associate, US
- Brent Robertson FCSI, Cosper & Associates, Inc. US
The roundtable, which you can watch below, addressed how the school foodservice sector is evolving – and why, the challenges it is currently facing in both North America and Europe, and discussed the solutions to those impacts as well as the role of the consultant in implanting positive change. Plus, it attempted to predict how the sector will change in the future.
You can watch the video of the roundtable below:
Further details:
For more information visit: middleby.com.
