Foodservice Equipment & Supplies

NAFEM Show 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: https://fesmag.epubxp.com/i/1056110

Contents of this Issue

Navigation

Page 39 of 103

2 and the growth will source to nontraditional delivery outlets and dayparts. As paradigms shift, operators of all stripes continue to gure out how to adapt their cultures, operational systems and facilities to meet rapidly changing consumer expectations. That includes making signicant modications to kitchen systems in an effort to execute the growing number of orders coming in virtually so that additional volume does not negatively impact the experience for guests dining on-site. This trend leads to design changes, as well, with an increase in designated lines, lanes and pickup stations that accommodate to-go customers. Some chains are even testing entirely new, more streamlined concepts. Chick-l-A, for instance, announced two new test units in October 2018. The units, one in Nashville, Tenn., and another in Louisville, Ky., will focus solely on catering, delivery and carryout; one location will forgo counter-ordering entirely. A company spokesperson noted in the announcement that both tests are intended to meet a growing demand for food to-go. Automation Push The ability to supplement or replace increasingly scarce and pricey human labor with automated solutions is fast becoming a lifeline for many foodservice operators. In fact, automated solutions of one type or another are already all around us — think self-order kiosks, self-lifting fryers and a whole host of smart, programmable cooking equipment. Add to that the building momentum around technology as once far-fetched ideas become reality. For example, burger-‡ipping robots, chatbot order assistants, automated kiosks tossing fresh salads and driverless vehicles making restaurant deliveries. Many major restaurant concepts and noncommercial operations of all sizes throughout the industry are making or exploring aggressive moves toward these types of automated solutions. And new, next-gen concepts such as CaliBurger, Honeygrow and CafeX, bake automation into their operational DNA from the start. A case in point: Zume Pizza in northern California employs pizza-making robots that handle repetitive, low- skill tasks such as dough pressing (ve times faster than Express formats, such as the mini version of Buffalo Wild Wings, B-Dubs Express, center around the growing demand for takeout. Photo courtesy of Buffalo Wild Wings 38 Foodservice Equipment & Supplies | The NAFEM Show 2019 Planning Guide

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - NAFEM Show 2019