Oven and kitchen designers are providing new technology to improve kitchen perfomance, boost efficiency and save space.
Q: What do you predict will be the leading F&B trends in 2013?
Elias Rached: Local kitchens will become more and more internationalised. Nowadays nearly everybody has access to different cultures and is interested in experiencing them and a quick and easy way to do that is through food and dining.
At the same time, as consumers become more and more demanding, the quality of native and local food will have to increase. For this, chefs will need flexible, innovative and high quality kitchen technology.
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Nigel bell: 2013 will bring a continued growth in Asian inspired cuisine, particularly sushi/sashimi as well as a continuation of the increasing interest in sustainable equipment and the continued fast growth of fast food and casual dining chains.
Wayne Cuomo: The trend is for more compact, high power and energy efficient cooking equipment, which will give designers more flexibility and allow Charvet into more areas of the hotel or restaurant due to the smaller footprint of our new equipment.
Marco Guerretti: I believe quality and simplicity will lead the F&B trends in 2013 as this fits into the worldwide trend promoted by the greatest chefs; to rediscover the natural taste of food.
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