Where Are All the Cooks?: Solving Labor and Production Challenges with the Kitchen of the Future

Today's foodservice operators face multiple challenges related to kitchen operations including a labor shortage, expensive real estate, the need to produce more in less time and continuously evolving customer tastes. Discover how state of the art technology is solving these challenges and turning the kitchen of today into the kitchen of tomorrow by optimizing efficiency, functionality and productivity while reducing overall footprint. Technologies such as programmable and self-cleaning ovens, easy to maintain induction cooking and holding, and super-efficient gas fryers mean that fewer staff can operate and maintain a kitchen while producing more and better food on a consistent basis. Learn how operators big and small are rethinking their operations and building smarter and better kitchens. This is an ideal class for designers, restaurant operators, culinary educators, chefs and cooks looking to gain skills and a professional edge in a competitive marketplace.

Can't make it in-person, register for our live broadcast here: https://register.gotowebinar.com/register/168957949997980675

FCSI Members: This class qualifies for 3 CEUs