Hosted by Tina Nielsen, editor of FCSI’s Foodservice Consultant, the conversation focused on the considerations that higher education institutions must take into account in their foodservice facilities as they feed thousands of students.
Touching on staffing, sustainability and cost efficiencies, the panel discussed how cook-chill can improve the ability to forecast and cook in economies of scale.
The session featured the following participants:
- Laura Lentz FCSI, design principal, Culinary Advisors
- Phillip Landgraf FCSI, executive principal, Ricca Design Studios
- Rob Mattoch, VP of marketing & Western sales director, TUCS Equipment
“I don’t think I have spoken to a college or university that doesn’t have positions open that they can’t fill, so it is really trying to redistribute that labor to a point where it is most effective,” says Landgraf.
“If you don’t have a cashier or someone to do the finish cooking you can’t open. If you can take some of that back of house prep away through centralized kitchens and work with what you have then you can redistribute the labor force you do have the best way possible”
You can watch the video below:
Further details:
For more details, visit tucsequipment.com.
