On Wednesday February 3, 2021, two leading FCSI The Americas design consultants, plus Beth Wallace, executive director, Food and Nutrition Services, Jeffco Public Schools and president-elect, School Nutrition Association (SNA) and Rick Caron, executive vice president & chief innovation officer of Welbilt, Inc., met for a virtual FCSI roundtable to discuss how innovative technology and cutting-edge equipment is helping K-12 and higher education foodservice operators to improve the flow and create efficiencies in kitchens and serving areas.
The ‘Future-tech’ series roundtable also addressed how innovation is able to create a safer, more hygienic foodservice environment in schools and colleges for students and staff during the Covid-19 pandemic.
Chaired by Michael Jones of FCSI’s Foodservice Consultant magazine, the panel saw experienced designers Scott Reitano FCSI, principal, Reitano Design Group; and Tarah Schroeder FCSI, executive principal, Ricca Design Studios, discuss How K-12/higher education foodservice operators have managed/adapted operations during the Covid-19 crisis, and how technology/equipment has helped them to do this, as well as the consultants’ role in that process and how new design layouts are helping education foodservice operators to adapt their offering – facilitated by improved technology – during the Covid-19 pandemic.
The roundtable, sponsored by Welbilt Inc., also look in topics as diverse as how contactless technology in education foodservice, both back- and front-of-house is changing the paradigm in educational foodservice, how food waste and nutrition are driving innovation and where innovation is heading and what the future looks like for foodservice technology in the education sector.
You can watch the video of the roundtable below:
Further details:
Check out the previous FCSI’s roundtable on technology and equipment innovation, supported by Welbilt, Inc., here.
To find out more about our sponsor Welbilt, Inc., please visit here.
