THE FUTURE OF FOODSERVICE: INNOVATION SPECIAL


TECHNOLOGY AND


PEOPLE


As the sector faces down a serious talent shortage the focus on automated equipment and simplified working processes is set to continue. “From a product standpoint, it will continue to be automation that allows operators decrease required labor – and especially skilled labor,” says Karen Malody. “It will be fascinating to see how culinary learning institutions adapt their curriculums to this reality. Graduates in the future may need to be more technology experts than creative chefs with great knife skills. Much of the creativity in the future will rely on innovative use of multi-functional equipment, like those using Combi ovens for sous vide today.”


It is clear that the current reality calls


for innovative approaches for the sector to thrive – record numbers of employees leaving hospitality in what has been dubbed the great resignation. “People quitting jobs or not going back to work, because, in essence, working for ‘pay’ isn’t enough,” explains Rudy Miick. “Most line staff are living on credit or credit cards. Most of the industry thinks of work and workers as cogs in a wheel.” He sees the innovation coming in an open books approach, fiscal play books and profit-sharing models in what he calls the great engagement. “The business model must include profit sharing and open books in the future. There is no room for multiple $100K+ salaries, there is room for profit sharing on both gross and net performance in any company if and when we allow it. This is not socialism, it is capitalism and based on merit and


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performance. This innovation in business culture and brand experience can add value to economy and community.” Looking beyond hard business and


profits towards a more people-focused model resonates with UK-based Chris Stern FCSI, managing director of Stern Consultancy. “Recent innovations that have chimed with clients are working with social enterprises and working with B-Corp companies [that balance purpose and profit],” he says. “Add to this with a focus on wellness, often paired with a move towards more plant-based focus and effective use of technology to inform the customer how to eat better.” It leads to the notion that Innovation is about developing solutions for complex and networked societal challenges, starting with going back to the values of people and organizations, as proposed by Wouter van de Kolk FCSI, consultant with Van de Kolk Advies in The Netherlands. “Identifying shared values allows you to create new, innovative shared principles, methods and actions from a multidisciplinary perspective,” he says. “This in turn leads to innovative, sustainable collaborations between people and organizations.”


“IN FOODSERVICE INNOVATION ON ONE LEVEL IS GOING TO BE ROBOTICS AND AI SHOWING UP ALL THE OVER THE PLACE IN THE INDUSTRY. NO DOUBT, THIS IS GOING TO MAKE HUMAN ENGAGEMENT MORE IMPORTANT THAN EVER, NOT


LESS IMPORTANT” RUDY MIICK FCSI,


FOUNDER, THE MIICK COMPANIES, US


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