This panel discussion will explore how agility can be embedded into commercial kitchen design to support evolving menus, changing volumes, and new ways of working. Panelists from across the sector will discuss how flexible layouts, modular equipment, and smart use of space can help kitchens adapt quickly without costly redesigns. Join this conversation, led by the FEA as they cover how to balance speed, safety, sustainability, and staff experience, as well as discuss lessons learned from real projects where agility has driven better performance. Attending this session will equip you with the practical insights required to take on the foodservice's fast changing landscape.