In a new video series that addresses how operators, consultants and manufacturers alike are adapting to the changing foodservice landscape, episode four focuses on 'Doing more with less'
At London’s Commercial Kitchen Show in September 2022, two leading FCSI Professional member consultants joined Wayne Bennett, regional vice president, sales and marketing UK & Ireland of MKN, for an FCSI panel session to discuss how foodservice businesses are having to do more with less.
The fourth episode in FCSI’s Optimize for Success series focused on the subject of ‘Doing more with less’, exploring how foodservice operators, consultants and manufacturers are dealing with multi-faceted challenges to achieve quality end-results on foodservice projects.
From rising energy prices and significant supply chain snags to a lack of skilled staff, the session also addressed the role of the consultant in foodservice projects and how they collaborate with other stakeholders.
Chaired by Tina Nielsen, editor of FCSI’s Foodservice Consultant magazine, the session saw leading UK & Ireland consultants Julian Edwards FCSI, director of GY5 and Matthew Merritt-Harrison, managing partner of Merritt-Harrison Catering Consultancy discuss current challenges in foodservice projects while looking to the future.
The panel session, supported by MKN, also addresses how commercial foodservice equipment is changing from analogue to digital in step with new demands in the kitchen.
You can watch the video of the roundtable below:
Please stay tuned to fcsi.org and the weekly newsletter for future episodes.
To find out more about our sponsor MKN, please visit here.