On Monday April 11, 2022, leading FCSI The Americas consultants, plus Phil Radford, Senior Vice President, of Welbilt, Inc., met for a virtual FCSI roundtable to discuss the key challenges and trends set to impact on foodservice operators this decade.
From mega-trends such as automation and robotics, the future of delivery, sustainability and climate change, plant-based foods and the rise of ghost kitchens, the roundtable explored how the sector will change – and who is set to capitalise from that.
The ‘Future-tech’ series roundtable also addressed solutions for how to fix the labor crisis in foodservice.
Chaired by Michael Jones of FCSI’s Foodservice Consultant magazine, the roundtable saw leading consultants Rudy Miick FCSI, Founder/President, The Miick Companies LLC and Joseph Schumaker FCSI, CEO, FoodSpace, discuss the key challenges their clients continue to face in as they face the reality of the ‘new normal’.
The roundtable, sponsored by Welbilt Inc., also takes in the subject of connected kitchens and cloud-based solutions – a large pivot for restaurant owners – and the advantages of common controller strategies, plus how digital and cloud strategies are influencing operations.
You can watch the video of the roundtable below:
[embedyt] https://www.youtube.com/watch?v=jDSA4kmLCTM[/embedyt]
Further details:
Check out previous FCSI Future-tech roundtables, supported by Welbilt, Inc., on the electrification of commercial kitchens, here; 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.
