On Tuesday August 29, 2022, two leading FCSI The Americas consultants, plus Sean Copeland, corporate chef at Welbilt Inc., met for a virtual FCSI roundtable to discuss the challenges, changes and opportunities impacting on operators in the hotel and lodging space – plus, the innovation that is shaping the sector.
From challenges either created or exacerbated by the Covid pandemic to tangentially related issues such as supply chain problems, soaring costs, inflation, labor, and sustainability impacts, the roundtable explored the key trends, and the innovation being implemented to answer to them.
Chaired by Michael Jones of FCSI’s Foodservice Consultant magazine, the roundtable saw leading consultants, FCSI Associate Alec Bauer, owner and principal at Kitchen, Restaurant & Bar Specialists, and Ken Schwartz FCSI, president, SSA, Inc., discuss the key challenges their clients are experiencing.
The roundtable, sponsored by Welbilt Inc., also takes in the subject of new innovation and technology that has moved the dial for the lodging sector and improved how clients prepare for mass catering.
You can watch the video of the roundtable below:
Check out previous FCSI Future-tech roundtables, supported by Welbilt, Inc., on the future of education foodservice, here; the future of foodservice, here; the electrification of commercial kitchens, here; the future of foodservice innovation, here; on technology and equipment innovation, here; on education foodservice, here; on B&I dining, here; healthcare dining, here; QSR, here; and sustainability, here.
To find out more about our sponsor Welbilt, Inc., please visit here.