NEW THE SOUNDING BOARD
From aesthetics and efficiency to green energy and collaborations, FCSI Allied partners share their priorities – and invite perspectives from consultants and industry colleagues
Designing for speed, simplicity, and efficiency RAOUL CERVANTES, CONSULTANT SERVICES SALES MANAGER, HATCO
As consumers increasingly prioritize speed and convenience, and operators
face persistent labor shortages, innovation in foodservice equipment is essential. The focus on convenience means the industry needs solutions that add efficiency without compromising quality. Programmable induction units simplify operations, enabling consistent, chef-quality results with minimal training, [while] friction-hinged sneeze guards streamline service and cleaning, supporting ease of use and labor savings. These reflect an industry shift: designing for flexibility, automation, speed and convenience. Consultants, can guide clients toward product solutions that meet evolving expectations while addressing operational constraints. Check us out at
hatcocorp.com Question: Where in an operation do speed and simplicity
break down and how could the right equipment choices reduce labor dependency without sacrificing food quality?
Design: from aesthetics to functionality
GIULIA SPANIO, GENERAL MANAGER, MODBAR On a general level, design is about aesthetics; on a more granular level, it becomes about how a space supports
efficiency, flow and the way people experience it. In coffee bars, we often see three recurring challenges:
reducing visual clutter, enhancing guest engagement and elevating workflow efficiency. When these elements are considered holistically, design becomes a tool to improve both performance and experience. Earlier this year, Milan Design Week brought design into
focus, stimulating conversations about the foodservice sector’s approach to coffee spaces today. We ask ourselves is design purely aesthetic, or does it truly shape how spaces function and connect people? Check us out at
modbar.com Question: To what extent is design a purely aesthetic consideration, and to what extent is it fundamental to how spaces function and foster connection?
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Collaborating and shared commitments STEVE WRIGHT, SR. DIRECTOR OF STRATEGIC SEGMENTS, HOSHIZAKI AMERICA
Today’s foodservice consultants face increasing headwinds, as outside
forces often disrupt the integrity of a well-developed specification. One of the greatest challenges is not creating a strong spec but ensuring it is respected and carried through downstream. When that breaks down, it undermines the consultant’s expertise and the value they bring to the project. Collaboration is key and manufactures can help by providing the information needed though increased interaction. All the combined experiences we all bring lead us to better specs and better outcomes. With a shared commitment to quality and accountability, we can ensure more projects are installed as intended. Check us out at
hoshizakiamerica.com Question: As a consultant, how does FCSI’s commitment to quality and accountability reinforce the importance of staying true to specification?
Innovation and sustainability combine for higher standards MATHILDE PEROT, CMO INTERNATIONAL SALES DIRECTOR, ADVENTYS
Too often, ecological goals in hospitality feel like a compromise for the guest,
but sustainability shouldn’t mean sacrifice. Projects like the Intuit Dome, designed by S2O Consultants, prove that eco-conscious choices can enhance a premium environment. Choosing induction technology, particularly French-made systems renowned for precision engineering, drastically reduces energy consumption while operating on renewable energy. Guest experience can be achieved through convenience and tailoring in efficient ways. When technology is integrated thoughtfully, the “green” choice becomes the most sophisticated one, while improving staff working conditions, and elevating guests’ experience. Check us out at
adventys.com Question: Do you believe sustainability means sacrificing guest experience? How can we better align the two?
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THESOUNDINGBOARD@1473MEDIA.COM 67
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