Recorded at FoodSpace®s test kitchen in Boise, Idaho, on September 9, 2025, and hosted by FCSI’s Foodservice Consultant magazine, this expert panel discussion is supported by Vollrath. It explores the role of sustainability in the future of the foodservice, with particular regard to the electrification of the sector and the shift towards more sustainable and cost-efficient practices. Plus, how innovation such as induction technology is really helping operators.
The session was moderated by Michael Jones of FCSI’s Foodservice Consultant magazine and features the following participants:
- Joe Schumaker FCSI, Foodspace
- Dave Ochs, Bon Appétit Management Company
- Paris Dreibelbis, Vollrath
Extolling the benefits of induction
“It’s really about getting that first-hand experience and extolling those benefits that really affect the food and the quality of life for the chef,” says Ochs on the subject of how the narrative around induction is being changed in North America.
“The sustainability benefits are highly politicized, there’s a lot of different ways you can spin that, but food quality, consistency and wellbeing of the chefs – you can’t argue with any of those,” he adds.
You can watch the video of the panel below:
Further details:
Find out more at https://www.fcsi.org/ and vollrathfoodservice.com.
