QUICKFIRE Q&A: Terry McDowell, Head of Food & Drink, TGI Fridays

Terry McDowell, head of food and drink

What aspects of your kitchens are you likely to be focusing on in 2020?

In 2020, we will be continuing to look at efficiency through equipment, process, menu design and simplicity.

What is the biggest kitchen challenge you expect to face in 2020?

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2020 is looking to offer lots of challenges and the biggest challenge to our business is kitchen recruitment. I believe this is an industry-wide challenge, not only business-specific.

What do you think the big menu development trend of 2020 could be?

2020 will continue to see the rise of vegan and poultry. I believe meat-free will be the biggest trend.

Aside from price or cost, what one factor or criteria will you be looking for from new catering equipment this year?

Simplicity and efficiency in equipment are two areas we are looking at. These needs are paramount to any changes we make to equipment in the future.

When it comes to future equipment innovation, what is top of your kitchen wish list?

I would love to have commercial air fryers across our estate. This would help deliver guest favourites and address health and calorie challenges.

THE BIG INTERVIEW: Behind the pass with Terry McDowell, head of food and drink at TGI Fridays

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Andrew Seymour

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