designing the commercial kitchen of the future
TRANSCRIPT
Designing for the Kitchen of the Future
These slides are from our free webcast. A link to the complete webcast and archive is available on slide 6.
Today’s Objectives
Explore how kitchens and kitchen technology has evolved over the years.
Outline the impact of customer-facing technology on design, equipment selection and more.
Discuss how changing menus and accelerated project timelines impact the design process.
Answer your questions!
Meet Our Panelists
Costel CocaWebb Foodservice Design
Juan MartinezProfitality
Scott ReitanoReitano Design
Group
www.kasonind.com800-935-2766 57 Amlajack BoulevardNewnan, Georgia ▪ 30265
Motion Sensor For Walk-Ins
Sustainable Energy Saving Products
For Walk-In Coolers and Freezers
LED Lighting
®
Before
After1346 Performer
Lift-off Adjustable Hinge
The Original Hardware Manufacturer for the Foodservice Industry Since 1926
Vinyl Swing Door and Vinyl
Curtain
TO VIEW OUR WEBCAST CLICK HERE.
BACK OF THE HOUSE
FRONT OF THE HOUSE
Flexible Solutions for Waste Stream Management
trimarkusa.com
Vitamix XL Vitamix Vita-Prep 3
Kitchen Evolution
How the kitchen has evolved: Combining
technologies into one piece of equipment leads to new possibilities
Emergence of induction, holding equipment that can keep food hot or cold
Routing systems, online ordering
Kitchen Evolution
Trends today favor: Hand crafted and locally sourced
over processed. Transparency over secrecy when
cooking food. More romance over transaction-
based environments.
Kitchen Evolution
Kitchen Evolution
Why robotics has yet to gain more solid footing in foodservice:Who goes first: operator or
factory?Concepts want to be on the
leading edge, not the bleeding edge.
Will today’s labor pressures finally push this forward?
Kitchen Evolution The Past 5-10 Years
Blurring of the front and back of the house. Kitchens are shrinking but service continues to
expand. Making a good first impression is more important
than ever.
The Impact of Menu Trends on the Kitchen
Fresh food and menu flexibility means: Bigger stoves are
necessary to cook fresh ingredients.
Kitchens get used to do more than cook. They educate, too.
Converging styles and menu items require flexibility.
The Impact of Menu Trends on the Kitchen
A closer look at school foodservice: Introducing
students to new foods and menu variety
Less of the kitchen is concealed from students’ view
Speed Scratch: serving a scratch-cooked menu without compromising students’ time constraints.
The Impact of Menu Trends on the Kitchen
The equipment package has to: Serve
multiple purposes
Maintain visual appeal
Embrace or support lean principles
The Impact of Menu Trends on the Kitchen
The Impact of the Menu on the Kitchen
Prep and Holding Continued emphasis on refrigeration over freezers Requires more space to break down ingredients Showcase ingredients to build interest and enthusiasm among consumers Have to be able to hold hot and cold in the same space
The Impact of the Menu on the Kitchen
Customization means: Executing the menu items well You don’t have to offer everything every day Hot and cold flexibility are necessary
The Speed of Design Change
Timeframe to refresh concepts is now 3 to 5 years.
Compare where you are today with where you want to go.
Concepts that don’t refresh or evolve will be left behind.
It’s a tradeoff: speed of service vs. menu flexibility
Consistency across multiple locations is key.
The Speed of Design Change
Non-Commercial Operators Specific areas are changing to address dietary needs. Less bakery, more salad. Adding vegan stations. Back of the house, though, remains consistent.
Customer-Facing Technology
The wave of the future. QSRs can eliminate 25% to 30% of the labor that goes into a given transaction.
It is an opportunity to make service levels more consistent or uniform.
Any opposition to this will dissolve before too long.
Customer-Facing Technology
Think through how customers and staff move through the space and interact with each other.
Understand the type of experience you want to provide for guests.
Basing production on ordering or sales history can help reduce food waste.
Need to strike the right balance between front and back of the house or you can negatively impact the customer experience.
Preparing for the Future
Follow the food. Does the design
showcase and tell the story of fresh food?
Doing more in front of the customer favors more countertop or light equipment.
Adopt a more aspirational or future view.
The Future of Robotics
Labor will impact the potential for implementing robotics.
Smarter, easier to use equipment is still needed.
Training will become more important moving forward.
The Kitchen of the Future
Kitchens in the future will: Be flexible,
lean and versatile
Help drive unit economics
Embrace automation where it makes sense
Help deliver on the brand’s promise
The Kitchen of the Future
Kitchens in the future will: Support the role food
plays in the business Fit into smaller spaces Likely feature express
lines Contribute to the
overall customer experience by moving the kitchen into the service space
The Kitchen of the Future
Kitchens in the future will: Use trackable
equipment that will help manage energy consumption
Help further reduce food waste
Become a teaching tool Be able to change
weekly Represent a more
thoughtful and thorough approach to design and equipment selection
Questions from the Audience
Thanks to Our Sponsors
www.kasonind.com800-935-2766 57 Amlajack BoulevardNewnan, Georgia ▪ 30265
Motion Sensor For Walk-Ins
Sustainable Energy Saving Products
For Walk-In Coolers and Freezers
LED Lighting
®
Before
After1346 Performer
Lift-off Adjustable Hinge
The Original Hardware Manufacturer for the Foodservice Industry Since 1926
Vinyl Swing Door and Vinyl
Curtain
BACK OF THE HOUSE
FRONT OF THE HOUSE
Flexible Solutions for Waste Stream Management
trimarkusa.com
Vitamix XL Vitamix Vita-Prep 3
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