FSD asked members of FSD's Chefs' Council what they think will be the single biggest driver of change in noncommercial foodservice over the next 30 years. Read on to see what they said.
I feel that the biggest driver for change in noncommercial foodservice will be labor. I know that today we are struggling to employ quality staff as well as retain said staff after long breaks and holidays. Our challenge is to meet the needs and expectations of parents and students with less and less staff. Already it is affecting our menu sizes and from-scratch applications. As foodservice evolves, it has gotten easier on a lot of fronts with biometric scanning, ordering from apps, more partially prepared items, as well as some other things, but who is going to be there to handle it? I have seen the enormous-footprint vending machines, which are basically a store that runs itself, and I can see more validity in that approach.
Texas Tech University
I believe that the single largest driver for noncommercial foodservice in the next 30 years will stem from our ever-changing environment. As challenges continue to present themselves with regards to available resources and climate change, I believe that consumers in the noncommercial food sector will continue to look to scientific approaches/solutions to help ease some of these concerns.
University of Illinois at Urbana-Champaign
When I think about what the aging population will want in the next 30 years, I’ll just tear a page from the real estate world. People want “walkable neighborhoods.” Foodservice destinations will be part of a planned city that caters to the aging population, all easily within walking distance from their home. Our foodservice venues will need to take on more of that local restaurant and shop feel.
Division Director of Culinary & Nutrition Services