The term “future-proofing” has been gaining traction in the foodservice industry since the pandemic pushed the idea to the forefront. The key question at that time: How do we future-proof — or protect ourselves as best we can — against sudden operational shutdowns, major revenue losses, supply chain disasters or other unfortunate events? 

It’s a more-than-usually confusing time for the restaurant industry, and above all, for full-service sectors, including casual dining.

Whether you’re talking about the expected (resorts, private clubs, hotels) or unexpected (eatertainment, anyone?), the term “high-end” becomes a common way to describe a variety of properties these days. But just because a place calls itself “high-end,” doesn’t make it so.

A quartet of foodservice consultants share how they see foodservice design and equipment solutions evolving to meet the challenges of the day.

Traditional back-of-the-house kitchen spaces may become a distant memory for some foodservice operations as the front of the house continues to merge with the back.

Chef Paul Adair dreamed of opening his own restaurant in the Jackson, Miss., area near where he grew up. In 2019, he found a location in a space previously occupied by a high-end restaurant in the Fondren Place neighborhood, which offers shopping, restaurants, art galleries, eclectic architecture and charming homes.