As a reputed Commercial Kitchen Consultant, FSDI is hopeful that the Summit will establish the importance of a perfect commercial kitchen in the hotel and restaurant industry. “This is the III edition of the Summit we are organizing this year, and the focus of the summit will be on improving the design standards of Indian commercial kitchens to achieve the international benchmark. We serve quality and hygienic food to our guests at hotels and restaurants. This message should be loud and clear,” speaks Sunil Khanna, the Founder & Principal Consultant of the company.
By organizing Summits in alternate years, the Kitchen Planning Consultant aims at disseminating the knowledge required to bolster the service ability of commercial kitchens in the country. This year, the summit will also delve deeper into the issues and challenges of Indian kitchens. Since the food choices of people in India vary significantly from north to south and from east to west, kitchen elements will also change predominantly. Summit attendees will learn about setting up multi-cuisine kitchens that are at par with the international compliance.
According to Mr. Khanna, the commercial kitchen setup requires a modern approach with all modern equipments and safety and hygiene parameters intact. “Besides, kitchen equipments should be upgraded from time to time,” he states. FSDI is expecting participation from hundreds of delegates to the Summit. The registration to the event has already started. To know more about the Summit, one can visit the website http://fsdindia.com.
About Food Services Design India
Food Service Design India has a good understanding of designer show kitchens, theater kitchens, buffet counters and bars with ample strengths in detailed engineering for central kitchen ventilation, LP Gas Systems and Fire Suppression Systems. FSDI design team is a blend of hospitality and engineering professionals. The design team consists of experienced chefs with expertise in different cuisines, F&B professionals with expertise in hotels, QSR’s and institutional catering operations; engineers with expertise in design and fabrication of custom food service equipment, design and construction of kitchens and services, vendor management and project management; and very competent support team.
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