COVID-19
Few would
argue about the importance of innovation in foodservice, but what does it actually look like and how do ideas translate to transformative equipment in operations? Tina Nielsen speaks to FCSI-member consultants from across the world about innovation and what is means to them, now and in the future
D
efined as “a new idea, method or device”. A new way of doing things. Regardless how we describe innovation, it remains clear that it is central to the work of a foodservice consultant. As Argentina-based FCSI Associate Heraldo Blasco, director of The Fresh ID consultancy
points out: “Innovation is the lifeblood of the food industry and is quintessential for any foodservice consultant. Consumer demands and expectations are constantly evolving towards novelties, and retailers are frenetically seeking new concepts or products to meet these needs and trends. We are here to help.”
Examples of brilliant innovation are all around us – from ventless cooking technology and multifunctional equipment to contactless payment systems and plant- based and lab-grown proteins. More than ever before the past two years have demonstrated the vital importance of innovation; of always looking to the next thing. From manufacturers and producers to operators and consultants, there’s no standing still in this business. Plainly, when the pandemic closed dining rooms and equipment factories, as it temporarily paused the world as we knew it, those who already had an eye on the future – and maybe even had disaster planning in place – coped better than those who didn’t. Even among those who were unprepared many still thrived because they were able to embrace innovation. Thinking up new revenue streams, such as the implementation of delivery services, staying agile saved many.
Consider Alinea, the fine dining – and holder of three Michelin stars – Chicago restaurant, quickly set in motion plans to offer curbside pick-up service of food while dining establishments across the
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world thought up innovative ways to accommodate customers outside while dine-in services were out of bounds. And after the initial lockdowns, dining rooms across the world reopened with reduced seating, QR codes for menus, Perspex panels separating diners and thoughtfully delivered menus that aimed to keep staff and diners safe. Sure, some of these innovations were more successful than others, some were quickly dismissed, but it shows an appetite for risk and a willingness to try out new solutions to keep business going. Making sure no stone is left unturned in the pursuit of survival first and success second, is second nature to those who run the foodservice and hospitality sectors. For this edition of FCSI’s Foodservice
Consultant we hear from FCSI Professional members from across the world about how they see innovation today – at a crucial time in history. After all they are the people who operate at the coalface of the industry and witness challenges and solutions. Innovation is what will see the industry through the present challenges – and after Covid there are still significant concerns over supply chains and staffing shortages while the quest for better sustainability practices will continue for a long time.
WORLDWIDE
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