Recorded at FoodSpace®s test kitchen in Boise, Idaho, on September 9, 2025, as part of its ‘Pars & Paella’ event, and hosted by FCSI’s Foodservice Consultant magazine, this expert panel discussion is supported by Marra Forni. It explores the biggest challenges that operators are facing with regards to achieving a consistency of cooked food, and the pain points, impacts and implications that this can bring. Plus how innovation is shaping the subject of cooking consistency alongside industry best practice.
The session was moderated by Michael Jones of FCSI’s Foodservice Consultant magazine and features the following participants:
- Joshua Murray (FCSI Associate), FoodSpace
- Brenden Wright (FCSI Associate), Visual Conquest
- Bob Hart, Bon Appétit Management Company
- Robert Bratton, Marra Forni
The impacts on the customer experience
“When mistakes start to take place, it creates bottlenecks throughout the entire line,” says Wright. “Using manual pieces of equipment means you are relying on your staff to produce that food, in a very efficient and consistent way. When that doesn’t take place, something else gets affected by it – whether that’s food that gets overcooked, or holding up other food – it’s affecting the customer…. and their experience.”
You can watch the video of the panel below:
Further details:
Find out more at https://www.fcsi.org/ and marraforni.com.
