The Future of Food Safety
Food safety is non-negotiable for any foodservice operation. That won’t change. What may change in the years to come includes the technology and approach operators take to make sure they continue to provide a quality meal in a food-safe environment. Watch this recorded webcast to hear industry experts dig deep into what they see the future hold in terms of food safety.
Foodservice Equipment & Supplies Magazine
Ted Doyals, FCSI
Ricca Design Studios
Ted joined Ricca Design Studios in 2015 as a Principal with over 25 years of food service experience and a wide range of skills obtained in previous positions as a Project Manager, Retail Designer, and Foodservice Consultant. His knowledge of both the retail and foodservice industries is invaluable and brings a fresh perspective to all his projects. He is instrumental in guiding the culinary design team to remain focused on design intent and project goals through completion.
Manager, Business Development
National Restaurant Association
Jay is the Manager, Business Development for the National Restaurant Association in the Food Safety & Industry Relations Department. Jay has more than 15 years of experience in business development, product management and sales engineering. Prior to joining the National Restaurant Association in 2007, he served as a business manager for Cargill, Inc. Jay has a bachelor's degree in marketing and finance from the University of Minnesota and an MBA from Loyola University Chicago.