Best practices, ideas and inspiration from the industry, for the industry
TED Talks were the inspiration for an industry event that offered short takes on big ideas worth spreading. FED delivered.
The inaugural Foodservice Equipment & Design (aka FED) Global Thought Leadership Summit, produced in conjunction with FE&S and restaurant development + design, took place Sept. 20-21 in Chicago, bringing a cross section of the foodservice industry together to share ideas.
The following pages show some fun pics of the ample networking opportunities among attendees. We also showcase speaker high points and ideas they shared during this two-day event.
Call them highlights, call them take-aways, call them whatever you want. Like TED talks, these are bitty bytes. Want the full course? Head straight to FESFlix and view the complete video presentations of all FED speakers. In the meantime, this should whet your appetite.
The importance of the dinner daypart: “If restaurants can steal 1 dinner meal per capita back from home prepared meals it would equate into roughly $3 billion in revenue for the industry.”
President, Foodservice Practice
The NPD Group
Port Washington, N.Y.
“If you love your soldiers, they’ll move mountains for you.”The role of love in leadership:
That message changed the trajectory of Joe Ricciardi’s life. The army colonel took FED attendees on a tour of duty as he shared his experience finding new meaning in leadership during combat tours of Afghanistan and Iraq.
Col. Joe Ricciardi
Vice President, Operations
Supply and Equipment Foodservice Alliance (SEFA)
South Barrington, Ill.
“What I learned was that whatever segment you are in; you have to study your consumer. We are not all the same.”Meeting customer expectations from market to market:
San Francisco, Calif.
Maximizing the impact of new products: “Bend technology to do what you want it to do.”
Design and Consultant Resource Manager
Rolling Meadows, Ill.
How food contrasts with virtual reality: “In the same way that farm-to-table changed the landscape and the way that we look at food and its quality, I believe that restaurants [in the future] will be focused more on primal enchancements and primal experiences that force people to interact with each other.”
Jackson Thilenius views the future of food as the yin yang to what he believes will be a virtual-reality-impacted future. He cited “adventure diners” as one example of a trend that offers more interaction outside the four walls of a restaurant and a stark contrast to anything virtual.
Pulse by Getty’s
The Getty’s Group
Zoomba Group, publisher of FE&S and rd+d, honored Selim Bassoul for his humanitarian efforts in creating an innovative oven that continues to change the lives of people in refugee camps.
Bassoul accepted the award from Louise O’Sullivan, chairman/CEO of Chicago-based buying consortium Prime Advantage Corp.
In his acceptance speech, Bassoul challenged everyone to care and inspired the leaders in the room to take their passion and change the world.
The new face of kitchen equipment: “Today’s kitchen equipment looks good. People see it now front and center as the kitchen becomes a centerpiece.”
Toronto, Ontario, Canada
Driving waste out of the system: “Everyone should consider sustainability, no matter where your company falls in the process.”
Fryett Consulting Group
The lack of progress with food safety: “Foodborne illness is at an unacceptable rate today. … We know it’s horrible, we know it’s bad: why can’t we fix it? It is preventable.”
Vice President of Business Development
Franke Foodservice Systems
“Two recurring questions now asked are: Do we need that piece of equipment? And, is it multifunctional?”
Senior Vice President Innovation
New Port Richey, Fla.
“We simply solved the problem. Now, I didn’t get an order that day, but I know my involvement was much appreciated.”The benefits of sharing your expertise:
Rob Geile, on working to resolve a product issue for a consultant’s client regardless of the fact he did not represent the product.
Vice President, Consultant Services
Vernon Hills, Ill.
“Use technology to solve a problem. That crystalizes things.”How TO maximize technology:
Director, Nutrition & Food Services,
University of California-San Francisco Health
“There is so much data available to operators today. We just have to make sure we are using it to make things better.”Optimizing technology:
Director of Culinary
Concept Kitchen + Bar
Chicago and Seattle
“We bond over shared experiences. We all look to social media to see what we’ve missed. … The core part of our population is more passionate about their food than ever before.”How foodies and techies work together to shape today’s foodservice industry:
Founder and CEO
Blau + Associates
Christopher Koetke on the messy human stuff
“Make the switch and bond with a personal relationship. Relationships are good for business — the
foundation, the start.”
Laureate International Universities Center of Excellence in Culinary Arts
The importance of engaging employees and giving them a voice in your operation: “If you listen to employees, you will learn a lot.”
Menomonee Falls, Wis.