On Wednesday June 15, 2022, two leading FCSI Europe, Africa and Middle East (EAME) consultants, plus Peter Helm, Head of MKN Innovation and Digitalization / R&D, of MKN, met for a virtual FCSI roundtable to discuss different ways foodservice businesses are relying on innovative products – and thinking – to not only survive, but thrive in a post-pandemic environment.
The second episode in FCSI’s Optimize for Success series focused on the subject of ‘Process’, looking at how to make front- and back-of-house areas more efficient and sustainable through careful planning in terms of labor, menu, supply chains, inventory management equipment, design and general good management.
The ‘roundtable’ also addressed whether foodservice operations are fundamentally ‘inefficient’ places.
Chaired by Michael Jones of FCSI’s Foodservice Consultant magazine, the roundtable saw leading consultants Bettina Massenbach FCSI, Oyster Hospitality Management, and Michael Neuner FCSI, eatDINE, discuss improving processes in the front and back of house can create efficiencies.
The roundtable, sponsored by MKN also takes in the subject of how better equipment – and, specifically, automation – are making foodservice a more efficient sector
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.