This panel discussion, supported by MKN, saw two leading FCSI professional members join Peter Helm, CTO of MKN, for an insightful conversation the changes happening in the commercial kitchen. The panel considered elements including automation, connectivity and sustainability, as they looked to the future.
The discussion was chaired by Tina Nielsen, editor of FCSI’s Foodservice Consultant magazine, and featured the following participants:
- Alburn William FCSI, president, CKP Hospitality Consultants
- Frank Wagner FCSI, managing partner, K-Drei
- Peter Helm, chief technology officer, MKN
Continuous production, healthy environment
“The kitchen of the future depends on the type of kitchen – if you have hospital or school catering we will see more automation, whereas the restaurant setting will be much more focused on personalization. But both settings will need central kitchens and production units that prepare good quality ready to cook products,” says Wagner. “I don’t see humanized robots, I see continuous production and traceability so chefs can work in a healthy environment.”
Watch the video below:
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