Recorded at FoodSpace’s test kitchen in Boise, Idaho, on September 1, 2026, as part of its ‘Pars & Paella’ event, and hosted by FCSI’s Foodservice Consultant magazine, this expert panel addresses how to improve collaboration and improve the dynamic between foodservice consultants and operators, plus, how to enhance that engagement better, earlier, and more effectively.
The session was moderated by Michael Jones of FCSI’s Foodservice Consultant magazine and features the following participants from Compass Group and FoodSpace:
- Ed Mugnani, chief operating officer, Krafted Kitchen
- Kristela Mendoza, culinary director, Bon Appétit Management Company
- Joseph Alfieri, regional vice president, Bon Appétit Management Company
- Robert Hart, district manager, Bon Appétit Management Company
- Joe Schumaker, CEO, FoodSpace
A people business
“It’s really [about] going over the expectations of the project with the client, and with the designer. Open communication really helps to break down those silos. Connect… design,” says Alfieri.
“Technology is changing and operations are changing just as quickly – the type and quality of the people. This is still a people business,” says Schumaker.
“There needs are going to change. So, our design needs to be that flexible. And that operational task needs to be able to move with what the client is going to want. [It’s about] intentional design,” adds Mendoza.
“We need to know what all the stakeholders are looking for. We need to know and understand what’s important to the client. We also need to know and understand what’s in the contract,” says Hart.
“On the operating side of things, if I’m running a kitchen or front-of-house, how’s it going to make my life easier? How’s it going to make the guest experience better?” says Mugnani.
You can watch the video of the panel below:
Michael Jones
Filmed by: The FUZE
