Editor-in-Chief, Foodservice Equipment & Supplies Magazine
This hour-long presentation will take attendees on a virtual tour of foodservice operations from around the country. Along the way they will learn how operators continue to evolve their menus, including ways they emphasize innovation and authenticity; why they continue to explore new partnerships with non-traditional entities and how they can creatively use less space to maximize labor and maintain productivity.
– Explore how foodservice menus continue to evolve through innovation and authentic preparation
– Discuss the state of foodservice design, including the relevance of open kitchens and how the use of technology impacts layout, allocations of space and equipment selection
– Review how new partnerships between foodservice operators and retailers continue to shape the industry