THE FUTURE OF FOODSERVICE
MJ: What impact is innovation having on
how you are designing kitchens? EN: Multi-functional equipment is one of the great benefits we’ve seen. I call the pandemic ‘Te great accelerator’ because the labor crisis sped up equipment R&D. Now we’re seeing one piece of equipment in a footprint that may do the task of three or four pieces of equipment previously. So, when we’re thinking about design, we must think about throughput: how much food is going in and how much food is going out to customers. Equipment innovation is also allowing us to think non-conventionally. With the big ventless push, we’re able to design and implement foodservice facilities in places that may not have previously happened, which is exciting, and new concepts are being born out of that. It’s about educating ourselves on all the equipment that’s available, then using our knowledge of those products and the client’s needs and finding a creative blend of design and equipment solutions to provide the best solution for the client.
MJ: How is the industry taking
sustainability more seriously? JL: Some operators are saving resources by partnering up with other operators. Rather than trying to do everything in-house, a hotel might start a partnership with
“Multi-functional equipment is one of the great benefits. I call the pandemic ‘The great accelerator’ because the labor crisis sped up equipment R&D”
a famous bakery down the road, which provides its bread. Using those sorts of economies of scale, like Just-in-Time ( JIT) delivery, also helps with the labor issue. Restaurants are becoming much more flexible in terms of their layouts and switching to smaller menus.
MJ: Why is the role of the foodservice consultant more pivotal than ever to this
industry right now? CG: We can help our clients with our experience when they don’t have time to do the research themselves. We can help them avoid the pitfalls and help them make those decisions a little bit easier. We provide the value that way.
MJ: Why does FCSI matter? Why is it
important and what it its key role? EN: Sharing knowledge on a global scale is so important. Tat’s really what we’re doing: educating ourselves and then taking that education to provide a solution. Getting a group of worldwide consultants together to have those conversations is so important because we all have such unique perspectives on the industry.
FOR MORE GO TO
FCSI.ORG 57
FCSI EAME CONFERENCE 2024: AN OVERVIEW The FCSI EAME 2024 Conference in Zurich, Switzerland, on 17-20 October featured hours of fascinating presentations to an audience of approximately 200 FCSI members from across the world, in a fun and educational couple of days. Taking place at The Circle, Zurich Airport, the Conference theme was EARTH2024, with each letter representing an important element of sustainability: E is for economics, A for agriculture, R stands for recruitment while T is for time (or tomorrow) and H for health. On day one, guests addressed the
extraordinary The Circle project, with Stefan Feldmann, Head of The Circle, and Vinoo Mehera FCSI interviewed on stage. The morning session saw group tours visit the foodservice facilities. The afternoon’s FCSI Innovation Circle was an immersive and interactive session, with all speakers joined together on stage and taking turns to present on their respective EARTH theme. Day two was dedicated to the younger demographic, as keynote speaker Yaël Meier, author of Gen Z for Decision-Makers, addressed how potential employees from Gen Z view the world of hospitality. The morning concluded with presentations from the three teams in the FCSI EAME Student Challenge. The teams, from hospitality schools across Europe, had spent two days working on a task to design a healthcare foodservice operation in 2044. The students presented their innovative ideas for the jury to consider and the winner – Team One – was announced at the evening’s dinner.
WORLDWIDE
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