New Era Hospitality
While the safety of customers and staff remains of the utmost importance, it does not have to come at the expense of hospitality. Success in the future will depend on operators’ ability to embrace the spirit of hospitality and sell their sizzle. This presentation will explore how to accomplish this through design, equipment selection and more.
Speaker: Dick Eisenbarth, FCSI, President, Emeritus, Cini•Little International, Inc.
Technology in the Kitchen of the Future
The foodservice industry has continuously evolved over the past several decades, albeit slower on the advanced technology side due to limited solutions and a high cost to operators. Given the rapidly changing landscape driven not only from advances and investments in technology by manufacturers but by growing demand factors, we will see a complete transformation over the next 5-10 years. Discover what that will look like from a major manufacturers' perspective.
Speaker: Tim FitzGerald, CEO, Middleby
The Evolution of Campus Dining
Foodservice has gone from being transactional to transformational and now, thanks to COVID-19, it’s back to being transactional again. How did the industry evolve to that point and where is it headed in the future? How can operators design an operation with the proper flow that supports simple, yet authentic menus and allows consumers to explore different cuisines without compromising safety, flow and efficiency.
Speaker: Rafi Taherian, Associate Vice President, Yale Hospitality