Recorded at FoodSpace’s test kitchen in Boise, Idaho, on September 1, 2026, as part of its ‘Pars & Paella’ event, and hosted by FCSI’s Foodservice Consultant magazine, this expert panel discussion is supported by Hoshizaki America It explores how to specify and design ice and refrigeration systems that support efficient, safe and future-ready foodservice operations, plus how to determine the right ice production and storage capacity for a project.
The session was moderated by Michael Jones of FCSI’s Foodservice Consultant magazine and features the following participants:
- Joshua Miller (FCSI Associate), Remarkable Foods
- Joshua Murray (FCSI Associate), FoodSpace
- Matt Rigney, Hoshizaki America
Facing a raft of challenges
“In 10 years, refrigeration is going to be completely different to how it is today,” says Murray. “So, how do I design a system now that’s going to be good in 10 years from now? That’s a real problem that I’ve been facing… And everything has to be EPA compliant. And then, of course, each owner/operator wants to fit more and more into a smaller and smaller space, in an ever-shrinking footprint. It gets tricky!”
You can watch the video of the panel below:
Further details:
Find out more at https://www.fcsi.org/ and https://www.hoshizakiamerica.com/.
