Looking back the other day at the publisher's letter that I wrote one year ago in the November 2016 issue of FE&S, recapping our first Foodservice Equipment & Design (FED) Global Thought Leadership Summit, I realized that, as hard as it is to believe, it is already time to start planning for our second event. It will be held at the Radisson Blu in Chicago next year September 10-12.
I know, I know ... no one is asking for another conference or event to attend. As an industry, everyone has enough
on their plates already ... I get it. But this is different, and you don't have to take it from me. Visit our microsite, FEDthoughtleadership.com, and hear it directly from the attendees of the first event.
The FED Summit borrows unabashedly from TED Talks. Speakers give 15-minute rehearsed presentations that are both thoughtfully concise and respectful of the audience's intelligence. We find the smartest people to share their best ideas with a group of select attendees in a time-bound format.
The results are pretty special.
In 2012, we started a second magazine, restaurant development + design, as an offshoot of FE&S. It seemed like a natural extension to a slightly different audience. What we have discovered is that as the foodservice equipment and supplies industry evolves, the intersection between good design and good results becomes more and more critical. From attracting new customers to maximizing labor efficiency and layering in technology, restaurant design can no longer be treated as an afterthought or nice to have. It has become mission critical to a successful operation.