The world is changing … small is better sometimes. Smaller spaces and budgets can work in professional kitchens!

Defining smart kitchens for the future was under discussion recently, when FSCI and Electrolux got together, for an inspiring roundtable event, in Milan. “

smallkitchen

 

Yes, the world is changing – sustainability issues are becoming increasingly more important and I believe that as an industry, we can do more” - said Alberto Zanata, President and CEO Electrolux Professional.

This comes at a time when professional kitchens are even more compact than ever before. With more space maximized for paying diners, and not in the kitchen for the chefs!

Responsible consumers have increasingly based their purchasing decisions on getting the proof that they are socially and environmentally responsible purchasers.

They are shaping up to be counted. 

This is important to them.

How the foodservice industry performs and how efficient this food service industry is, for the benefit of the three ‘P’s.

"people", "profit "and the "planet".  - it's up to us.