On Wednesday March 17, 2021, two leading FCSI The Americas design consultants, plus Liz Forte, health and wellness director, Compass Group UK & Ireland and Rick Caron, executive vice president & chief innovation officer of Welbilt, Inc., met for a virtual FCSI roundtable to discuss the future of workplace restaurants.
The ‘Future-tech’ series roundtable also addressed how innovation is changing behaviors and mindsets in the business and industry (B&I) sector during the Covid-19 pandemic.
Chaired by Michael Jones of FCSI’s Foodservice Consultant magazine, the roundtable saw leading designers James Camacho FCSI, president, Camacho Foodservice Design and Consulting and Laura Lentz FCSI, design principal, Culinary Advisors address discuss all aspects of workplace dining during the Covid-19 pandemic.
The roundtable, sponsored by Welbilt Inc., also takes in topics as diverse as how contactless technology is changing the sector in the back and front of house, root to tip cooking, food waste, menu optimization, carbon footprint planning, personalization, POS and connectivity.
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 and on education foodservice, here.
To find out more about our sponsor Welbilt, Inc., please visit here.
