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The notion of designing a smart kitchen is not a new one. What is new, though, is how the evolution of foodservice technology affects the way the industry defines a smart kitchen today.
During the past 12 months, the concept of scheduled maintenance has become more popular among foodservice operators. This is likely due to the challenging economy, which has operators from all industry segments trying to maximize the service life of the foodservice equipment in their kitchens. While the renewed interest in scheduled maintenance is good, it’s equally important for the operator to see this as a value-added program and not a necessary evil.
As foodservice operators examine their expenses, they are using total cost of ownership to help make purchasing decisions that generate a higher return on investment.
Changes in consumer dining patterns have lead foodservice operators to update the way they purchase supply items like paper goods, flatware, china and the like. As a result, dealers have had to alter their approach to serving their customers.
Foodservice design consultant Jim Webb, principal of Webb Design, shares his thoughts on the top trends or movements in kitchen and hospitality design for 2010 and beyond. Ideas such as sustainability and multi-use spaces have been relevant for some time, but many foodservice operators are just now starting to implement them.
Here are 10 concepts and trends foodservice operators should master if waste management is a priority.
Once upon a time, the topic of waste management conjured images of messy garbage handling, hauling and processing.
Merging retail concepts and ideas with menu merchandising into unique food venues is an effective way to increase food sales and drive additional retail sales. Open kitchens, fresh meats, finished desserts, raw bars and satay grills are examples of merchandising the menu.