Foodservice Equipment & Supplies


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

Issue link:

Contents of this Issue


Page 25 of 83

24 along that want more fresh, unpro- cessed and healthy food ingredients and menu items," he says. But that brings a new set of food safety issues for operators, especially for chains. "The logistics, training and execution complexity a national chain faces to provide food safety from their kitchen is daunting," Garbett says. "The challenges of safely delivering those healthy products to foodservice kitch- ens seem to be better served today on a more local scale." Shrinking kitchen areas to accom- modate more front-of-house seating represents another current trend that affects both consumers and operators. But it's one to which ACP's products are well suited, Garbett says, noting that the company's products have tra- ditionally had small footprints. "ACP's challenge continues to be minimizing the linear kitchen counter space oc- cupied by our ovens while increasing oven capacity and throughput," he says, using the Menumaster MRX series of ovens as an example of a product with a compact footprint that can sit on a 28-inch-deep counter and still bake a 12-inch pizza. State of the Industry Garbett sees four major challenges today for foodservice equipment manufacturers, some of which directly affect foodservice operators as well. First, continuing political and econom- ic uncertainty negatively affect check averages. "Having political, financial and business leaders working together to foster economic growth and stability would be a blessing," he says. "Instead, we have too much destabilizing politi- cal partisanship that perpetuates the economic cycle of boom and bust." Another challenge is how to opti- mize current manufacturing technol- ogy, Garbett says. As material costs rise, manufacturers have the opportu- nity to make machines more efficient while offsetting costs with improve- ments in product design, fabrication and assembly. Manufacturers must also ensure that operators receive proper train- ing for the equipment they use. "The hallmarks of high-speed heating equipment are simplicity of operation, speed of throughput, quality of output and energy efficiency," says Garbett. For optimal performance, these ovens require food to be consistent in weight, shape and temperature before cooking. Top: To optimize current manufacturing technology, manufacturers like ACP must invest in employee training, Garbett says. Right: Attracting employees is a major challenge in this industry, but Tim Garbett believes there are already many talented people working in it. PEOPLE

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - ALIWORLD 2019