COVID-19


“INNOVATION IN FOODSERVICE IS ABOUT HAVING THE VISION TO UNDERSTAND WHERE THE NEXT TRENDS WILL BE AND HOW TO MAXIMIZE THE OPPORTUNITY WHERE IT MAKES SENSE


FOR THE BUSINESS” FCSI ASSOCIATE JAY BANDY PRESIDENT OF GOLIATH CONSULTING, US


FUTURE INNOVATION


The view from Denis Daveine FCSI, president, Alma Consulting, France


Nahum Goldberg FCSI, principal of NG Associates in the US offers yet another take on innovation. “Looking back over the past 20 years I would say adjustable breath protectors, demand control ventilation and capture jet hoods, ventless applications for ovens – these all really made a difference,” he says.


And commercial kitchen equipment


is just the start of it. FCSI Associate Trish Jass, senior equipment specialist, Rippe Associates, adds ways of growing fresh produce in an environmentally smart way to the mix.


“I certainly think the on-site,


hydroponics micro greens displays are neat. They reduce contamination potential by being soil-free, provide fresh greens, and offer an entertainment/aesthetic component to watching things grow. It hits so many bases,” she says.


“INNOVATION IS A DEVELOPMENT FROM SOMETHING ALREADY ESTABLISHED, TO ADD VALUE AND TRENDS. WHETHER THAT IS IN TECHNOLOGY, A PROCESS, OR


A SERVICE” MILDRED FAMERO PRINCIPAL DESIGN CONSULTANT EMINENT CONSULTANCY, PHILIPPINES


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Innovation in the 5/10 years will require : Proof of the quality of the equipment; however, in order to differentiate equipment, a “standardisation” is needed, The implementation of “good practices” (usefulness, proof, transparency of data, etc.), but the price will always be an obstacle The implementation of “technical information” from the equipment to the operator, but synthesized on a single point like a centralized technical management system Real consideration of ergonomics at work to improve working conditions, reduce work stoppages and change the painful image of the foodservice industry, in particular in collective kitchens


WORLDWIDE


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