The Good, The Bad & The Foodservice Industry
MAFSI’s Research Data and Trends Committee keeps its eyes on the health of our industry, helps navigate all the ups, downs, and unexpected turns the market takes, and explores — The Good, The Bad, and The Foodservice Industry.
The Good, The Bad & The Foodservice Industry
Don’t Get Shocked By The Electrification of Our Industry | Ep. 001
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MAFSI
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Episode 1
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Your hosts, Mike Colligon, Chris Jeens, and Shaun Gallagher, dive into the tumultuous waters of electrification in foodservice equipment. See what their views are and how to insulate yourself to current, new, and future building and energy codes.
Cold Open / Cheers
Welcome to the podcast
Introducing the hosts
Meet Chris Jeens
Meet Shaun Gallagher
Meet Mike Colligon
Intro Topic - Electrification in Foodservice Kitchens
Pros of Electrification in foodservice settings
Cons of Electrification in foodservice settings
Cooking a steak — electric vs gas cooking
Changes impacting foodservice operators and business
Is the infrastructure even ready for electrification?
Why not incentivize high efficiency gas as well as electric?
Changing kitchens vs brand new builds
Balance opportunity for business with being steward for the planet
Incentives and rewards
What can reps do about electrification?
What can manufacturers do about electrification?
Conclusions
