Food service consultants and manufacturers sit on opposite sides of the same table more often than they’d like – one advocating for the operator’s vision, budget, and timeline; the other balancing product innovation, lead times, and margins. Yet when these two parties are truly aligned, the result is smoother project delivery, better-designed kitchens, and stronger long-term partnerships.
This candid, conversational session brings together Mario Sequeira an experienced food service consultant and Middleby to unpack where alignment breaks down – and how to fix it.
View the conversation which took place at Fine Food Melbourne 2026 here