FoodSpace’s ‘Pars & Paella With A Purpose‘ event in Boise, Idaho, on Wednesday September 10, 2025, was preceded with the recording of a series of expert panel sessions in the consultancy’s test kitchen. The first episode, recorded on Tuesday September 09, and supported by Unox, saw panelists discuss the various aspects of innovation, operational best practice, and external impacts that are seeing shaping how kitchens will be run in the short- to long-term future.
It explores how kitchens will be designed, how equipment will need to be installed and specified and how employees must be trained in order to deliver an optimum experience for customers across a range of sectors.
The session was moderated by Michael Jones of FCSI’s Foodservice Consultant magazine and features the following participants:
- Joe Schumaker FCSI, Foodspace
- Mathew Gendreau, Eurest USA
- Gene Doerr, Unox
You can watch the video of the panel below:
Further details:
For more information visit: unox.com.
