On Tuesday April 27, 2021, two leading FCSI The Americas design consultants, plus David Reeves, system director, Lee Health and Rick Caron, executive vice president & chief innovation officer of Welbilt, Inc., met for a virtual FCSI roundtable to discuss innovation in healthcare dining.
The ‘Future-tech’ series roundtable also addressed how evolved thinking, processes and technology are helping hospital and senior care living foodservice operators to improve flow and create efficiencies in kitchens and serving areas. Plus, how innovation is able to create a safer, more hygienic foodservice environment in healthcare dining during the Covid-19 pandemic.
Chaired by Michael Jones of FCSI’s Foodservice Consultant magazine, the roundtable saw leading designers Christine Guyott FCSI, principal, Rippe Associates and Ray Soucie FCSI, senior project manager, Webb Foodservice Design discuss all aspects of healthcare foodservice during – and leading out of – the Covid-19 pandemic.
The roundtable, sponsored by Welbilt Inc., also takes in
- How healthcare foodservice operators have managed/adapted operations during the Covid-19 crisis, and how technology/equipment has helped them to do this.
- Different approaches between hospital catering and senior care living foodservice: design considerations and approach.
- The consultants’ role in that process and how new design layouts are helping healthcare foodservice operators to adapt their offering – facilitated by new protocol, smart thinking and improved technology – during the Covid-19 pandemic.
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, and on B&I dining, here.
To find out more about our sponsor Welbilt, Inc., please visit here.
