The SHFM 2018 Critical Issues Conference took place at NYU this week.
Audience members (operators and vendors) were polled to determine what forces are at play in shaping foodservice designs going forward.
In the second of the two sessions an expert panel of consultants then parsed these challenges, offering us a glimpse into the future, as they see it.
Clearly, disruption is at play in the hospitality-at-work silo.
We’d be happy to have you consult with the Pecinka Ferri team for further info on E&S solutions to the challenges faced in foodservice.
Coming soon to Pecinka Ferri’s Culinary Center:
MIBRASA Charcoal Ovens!Â
Join us in May for our kick-off cook-off!
