A quartet of foodservice consultants, including Christine Guyott, FCSI, RDN, share how they see foodservice design equipment solutions evolving to meet the challenges of the day in Foodservice & Equipment’s June edition.

Over the past few years, the foodservice industry has faced its fair share of struggles in the form of shifting economic headwinds, changing consumer work habits and preferences, and supply chain challenges, to name but a few. As a result, the industry has also seen pockets of progress among so many challenges. Foodservice consultants have been on the forefront of these changes, helping operators make sense of it all by adjusting the size of restaurants, developing innovative solutions to tackle labor issues, managing food costs and more.