On Friday February 25, 2022, leading FCSI The Americas design consultants, plus Phil Radford, Senior Vice President, of Welbilt, Inc., met for a virtual FCSI roundtable to discuss the environmental, economic and operational benefits of all-electric kitchens and get the consultant view as to how this trend will manifest later this decade.
The ‘Future-tech’ series roundtable also addressed how the future is shaping up for net zero or low carbon kitchens.
Chaired by Michael Jones of FCSI’s Foodservice Consultant magazine, the roundtable saw leading consultants Foster Frable FCSI, President, Clevenger-Frable-LaValle; Peg Galie FCSI, Senior Associate, S2O Consultants, Inc.; Kip Serfozo FCSI, Design Director East Coast, Cini-Little, Inc.; and Marcin Zmiejko FCSI, Associate Principal, YoungCarusos discuss the biggest challenges their clients continue to face in making the transition towards kitchen decarbonization, plus the long-term benefits of doing so.
The roundtable, sponsored by Welbilt Inc., also takes in whether the change is being mandated more by the energy codes or if the incentivization is instead coming because of utility electrification dollars.
You can watch the video of the roundtable below:
[embedyt] https://www.youtube.com/watch?v=W5j_nHUiAYU[/embedyt]
Further details:
Check out previous FCSI Future-tech roundtables, supported by Welbilt, Inc., on the future of foodservice innovation, here; 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.
