The Shortage of Project Managers in the Foodservice Equipment Industry: Why It Matters
Discover why the foodservice equipment industry faces a shortage of skilled project managers, the impact on kitchen design and installations, and how Global Foodservice is helping clients overcome these challenges.
The foodservice equipment industry is undergoing rapid change. From schools and hotels to large-scale international projects, the demand for high-quality kitchen design, installation, and project delivery has never been higher. Yet one challenge consistently surfaces: a shortage of skilled project managers.
At Global Foodservice, we see this issue impacting the industry daily — and it raises important questions about efficiency, delivery, and the future of foodservice projects.
Why Are Project Managers So Critical?
In foodservice, a project manager is more than a coordinator. They are the bridge between design teams, contractors, suppliers, and clients, ensuring everything runs smoothly from concept to completion. Their responsibilities include:
Managing timelines and budgets
Coordinating between multiple stakeholders
Ensuring technical accuracy across design, installation, and services drawings
Reporting back to clients with clear, actionable updates
Without this central role, even the best-designed kitchens or equipment installations can face delays, cost overruns, and inefficiencies.
What’s Driving the Shortage?
Several factors are contributing to the lack of experienced project managers in the foodservice equipment sector:
Increased demand for commercial kitchens – Driven by hospitality growth, school catering requirements, and global projects.
Technical complexity – With the adoption of BIM, Revit, and digital project management tools, project managers now need both technical and operational expertise.
Retirement of experienced professionals – Many seasoned project managers are leaving the industry, creating a gap that isn’t being filled fast enough.
Limited training pathways – Unlike design or engineering roles, project management in foodservice has fewer formal training programmes, leaving a skills gap.
The Impact on the Industry
The shortage doesn’t just affect companies — it affects clients and end-users too. Some of the most common consequences include:
Delays in project delivery
Higher costs due to inefficient coordination
Reduced client confidence when communication and reporting fall short
Strain on suppliers and contractors, who must often fill the gap without the right tools or oversight
How Global Foodservice is Responding
At Global Foodservice, we’ve built our services to directly address these challenges.
We offer full project management or targeted support (such as attending client meetings on behalf of contractors).
Our team uses the latest project software to keep timelines, budgets, and reporting clear and reliable.
With national UK coverage and international experience, we can scale support to the size and scope of the project.
We focus on transparent communication with tailored reporting, giving clients confidence at every stage.
Looking Ahead
The shortage of project managers in the foodservice equipment industry is real — but it also presents an opportunity. By investing in new technology, training pathways, and flexible service models, companies can bridge the gap and deliver better results for clients.
At Global Foodservice, we believe that collaboration and clarity are key. Our role is to simplify complex projects, connect the right people, and ensure that kitchens — whether in schools, hotels, or large commercial facilities — are delivered to the highest standard.
Ready to overcome the project management challenge?
If you’re planning a foodservice project and need support with delivery, reporting, or project oversight, we’d love to talk.
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