Recorded in-person on the show floor of The NAFEM Show in Orlando, the panel discussion, supported by Spring USA, saw hugely experienced foodservice professionals discuss the evolution of induction technology and how it continues to benefit operators across the foodservice industry.
Chaired by Tina Nielsen, editor of FCSI’s Foodservice Consultant, the panel saw leading consultants from FCSI The Americas, Brett Daniel from Camacho USA and Pamela Eaton from NG Associates join James Thorpe, Sr. food service designer at ARAMARK and Nick Lekos, global director of sales at Spring USA for a fascinating discussion about the technology and its impact on foodservice.
With uptake on the increase, partly due to a drive toward electrification, consultants still have an education job to do as the industry continues to adapt to change. “It is about changing the thought process on how they work. Nobody wants to be the first one to test out a new thing; they want to make sure someone else is the guinea pig, but once it gets traction it moves quickly,” said Daniel.
Discussing advantages including improved guest experience; using technology as functional furniture, reduced energy usage and improved worker welfare, the panel shared their thoughts on the use of induction technology in foodservice and how it may evolve over time.
“We are getting tasked with smaller spaces and when you get smaller spaces it is hard to put a cook line in and induction helps to get around that,” said Aramark’s Thorpe.
You can watch the video of the roundtable below:
For more details on Spring USA, please visit www.springusa.com
To watch more recorded panel sessions and roundtables focusing on the pertinent foodservice topics of the day visit the Foodservice Consultant YouTube page, here
