Foodservice Equipment & Supplies

NAFEM Show 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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48 Foodservice Equipment & Supplies | The NAFEM Show 2019 Planning Guide Beth Pellegrino Director of Dining Services Westtown School West Chester, Pa. We still struggle with how to process vegetables on a much larger scale. I'll be looking for innovations that will help us streamline that process. How often do you attend The NAFEM Show? This will be my rst show. What will be the focus of your trip to the show? We have a big project coming up. We'll be either completely renovating or building a new dining room for our school, which is a pre-K through 12 boarding school that has adopted a farm-to-table foodservice program. From attending the FED Summit, my mind was turned on to thinking more about innovation and how I could better equip my staff to be able to focus more on human interactions. So, how can we make things more efcient for them so that they can spend their time with customers? How can we take them away from having to do so many tedious, repetitive tasks and put them in front of people to create a better experience? What types of products might help you do that? Something that's very specic for me is the whole farm-to-school movement. We still struggle with how to process vegetables on a much larger scale. I'll be looking for innovations that will help us streamline that process. We have our own farms and things are constantly coming to us whether we knew we were getting them or not. We then have to gure out cleaning, storing, processing and preserving. Products like dehydrators could be really important to help us better utilize farm food and streamline our processes. I'll also be looking at smart technologies and self- monitoring equipment. Our current kitchen is old and we're constantly dealing with breakdowns and maintenance issues. How cool would it be in our new kitchen to have equipment that tells us when it's sick or when it needs something? And smart, programmable equipment would make it easier for the staff, many of whom have limited training and culinary skills, to produce better quality food more consistently. What's one area that you wish equipment manufacturers would focus more attention? I used to be part of large foodservice management companies, but this operation is small. We struggle a bit with technology in our systems. I don't know … maybe it's already out there, but I'd love to see someone target tech-based systems and equipment for smaller, independent businesses. If I was part of an Aramark or Sodexo, I'd already have comprehensive systems for everything from purchasing and inventory, to scheduling and recipe management. But we struggle a bit in that realm. So I'm hoping that in addition to equipment, per se, there will be a lot of people at the show who can talk to me about integrated technologies that t my business. What's your game plan for tackling the show? You could spend all day walking up and down aisles and talking to vendors, but I'm putting specic education opportunities, like the sessions offered at the NAFEM booth, at the top of my to-do list. Then, I'll give myself some blocks of time for walking the show. And the parties look like a lot of fun.

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