Foodservice Equipment & Supplies

JAN 2019

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

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Page 67 of 128

JANUARY 2019 • FOODSERVICE EQUIPMENT & SUPPLIES • 65 Robotics adds another dimension to solving at least part of the labor chal- lenge. Hospitals use robots to deliver carts of food from kitchens to patient floors. The industry can expect to see more of this, according to Shockey. "Anywhere you can use robots instead of people, I think technology will adapt," she says. "For example, moving product from loading dock to storage or from storage to production. You wouldn't be replacing people serving the meal but reducing the need for staff in logistics." But making equipment more ver- satile and efficient is not the only way high-volume kitchen spaces are evolv- ing. Some companies and institutions seek additional uses of their kitchen space to generate revenue. For example, the Oakland Unified School District in California rents out its kitchens to community groups for cooking func- tions. And companies such as FSP and Whitsons Culinary Group, a Long Island, N.Y.-based food management firm, have created private label pack- aged meals for sale to clients and, potentially, to retail. Whitsons calls its program Simply Classic, and FSP's is Meals To Thrive. Equipment Specs When it comes to specific equipment in high-volume kitchens, speed and efficiency take precedence. "Anywhere we can gain a speed advantage we will take it," says Folino. "Whether it's a high-speed panini press or a tilt skillet that is pressurized, these innovations benefit us." At Wexner Medical Center's BistrOH! Café, which averages 5,000 transactions a day, keeping up with cus- tomer flow remains paramount. The high-speed panini press in the deli sta- tion puts out two toasted sandwiches in only 45 seconds, assuring that custom- ers don't have to wait long for freshly prepared food, Folino notes. On college campuses, where stu- dents value fresh and want to see food Sometimes, making an operation more efficient involves rethinking what's not needed.

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