‘Defining smart kitchens for the future’, involved discussions on how the foodservice industry is, or should be, re-defining their design, performance and efficiency for the benefit of people, profits and the planet.
This comes at a time when professional kitchens are more compact than ever, with space maximized for paying diners. Meanwhile, consumers increasingly base purchasing decisions on companies that prove they are socially and environmentally responsible.
“The world is changing – sustainability issues are becoming increasingly important and I believe that as an industry we can do more,” said Alberto Zanata, President and CEO, Electrolux Professional. “
“It is an industry that is still focused on products. I believe we can step up on and think more about the way people use the products.”