Current industry struggles have changed how everyone views the future from operators to suppliers to manufacturers. The crystal ball isn’t entirely clear but here, suppliers and manufacturers offer insights into what may come in the equipment and supplies industry.
The future will always be what’s ahead. Some would argue it’s the present that’s now coming at us at an accelerated pace. Either way, we all have to be ready for it.
That's why we asked four suppliers:
What’s the single most important equipment consideration for the restaurant of the future?
Steve MaahsSteve Maahs, President & Chief Operating Officer, Alto-Shaam
Foodservice equipment is crucial to support long-term goals and create a more profitable restaurant for the future. Look for equipment that will solve your ongoing challenges and needs — such as
labor, space, food quality, volume or variety. Ventless, versatile and intuitive equipment can help you adapt appropriately to rapidly changing conditions.
As an industry-leading foodservice manufacturer, Alto-Shaam is here to support your long-term goals and needs every step of the way.
Ronald Van BakergemRonald Van Bakergem, President, Irinox North America
Cost savings. Well before COVID-19 we were seeing shortages in labor, which translate to increased cost. Equipment that is green, connected, efficient and built to last all come at a cost. Looking at alternative ways of saving money is recommended, such as the Irinox MultiFresh NEXT series (available April 2021).
Blast chilling extends shelf life, increases yields and offers ways to manage labor more efficiently without compromising quality. Operators can cook and chill or thaw and proof all in one cabinet. Operation of day or overnight cycles with a simple push button where your product is ready for storage the following morning. All holding, cooking and chilling temperatures can be tracked with wireless transfer of the data, all of which is designed to save you money.
Teri Brewer, CFSPTeri Brewer, VP & Sales/Marketing Manager, Thermo-Kool
Foodservice operations require solutions that can produce consistent food quality and an assurance of food safety across a wide variety of consumption methods — on-premises dining, takeout, delivery, catering, meal kits, etc. Cooling food too slowly is the main cause of food- borne illnesses and poor food quality.
Blast chillers and shock freezers make batch cooking more practical, maximizing the productivity of the kitchen staff and reducing labor costs without compromising quality. After blast chilling, food can be safely preserved for up to five days — and for months after shock freezing — to safely increase the shelf life of the food, which can be a significant cost savings over time.
Thermo-Kool is the solution to your restaurant or foodservice facility’s challenge to food safety and efficiency.
Brian HedlundBrian Hedlund, Vice President, Foodservice Equipment, The Vollrath Co., LLC
I believe that flexibility is the most important consideration for the restaurant of the future, and in some ways, it always has been. Both for the equipment choices and overall design or layout. Things change in restaurants, and in many ways the ingenuity of restaurant operators is their greatest strength because there is no one-size- fits-all solution when it comes to a purely flexible kitchen. Having flexible equipment and a design that minimizes constraints are invaluable features to enable and empower operators to configure their restaurant for whatever challenges or opportunities they come across.
