Foodservice Equipment & Supplies

JUL 2018

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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Oven2020 Rodriguez: We'll continue to develop kiosk ordering and payment platforms. We have 24 physical locations and more than 50 operations, so we can't do it overnight but we're certainly work- ing toward it. Another area we'll be investing in is the creation of video and mobile device-based training for staff. Employees already carry mobile devices with them 24/7 so it makes sense for us to use these capabilities. We have to constantly rethink the medium and how we deliver information. Friese: Our equipment investments will include combi ovens, high-speed coun- tertop ovens and ventless equipment pieces that give us a lot of flexibility. With smaller venues being added around campus, many of which aren't designed for foodservice, these types of investments are more important than ever. We may have just a countertop from which to create a pop-up concept or do an event. How do we get food, especially high-quality hot food, out of that space? We'll also be investing in dish machines. Some of our dish ma- chines are now 15 years old, so it's time to start looking at replacements. Pierce: We'll also be investing in dish machines. We've been shifting to a new brand over the past five or six years and we'll be switching over two more of our dining facilities within the next year. We're putting in flight-type machines and accumulators, so the investment is significant. We're also now in the planning stages for renovation of a smaller dining facility next summer. Within the next four years, we'll be building a central commissary facility. We have a simulation of that now, where we do our salads and sandwiches and those kinds of things that get shipped out to our cafes. But we don't have a formal production commissary where we can do cook-chill, which is what we really need to improve consistency and quality and bring costs down. Neumann: We're just coming off of major renovations of our three dining halls and over the past eight years have invested just under $60 million into our facilities — all of it self-generated by culinary services. Over the next few years, we'll just do smaller-scale refreshes here and there. Scott: Also, over the next 10 years at Ohio University there is going to be some shifting around, taking different colleges or departments and moving them to different areas of campus. We'll have to shift with some of those busi- nesses and will be strategically looking for retail opportunities that make sense so we can continue to provide a strong level of service and convenience. FE&S

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