TECHNOLOGY


Connect the dots C


A connected kitchen, where appliances, food orders and stock levels work in sync, can increase efficiency, food quality and much more


onnectivity is still the big buzzword in catering equipment technology, and with good reason: it’ll reduce your costs, make your business more efficient, reduce down- time, maximise the lifetime of equipment and improve your food quality. Connected appli- ances can be monitored and programmed from a central computer, tablet or smartphone. Some can have complex instructions pro- grammed into them from just about anywhere. Connectivity will be especially useful for operators running multiple kitchens. Compar- ative data will show them, for example, if one site is using more warewash chemicals than another, equally busy site. It’ll warn if compo- nents are about to fail – and, because the engineer will know what tools or spares to bring to fix the issue, it’ll help deliver a 100% first-time fix rate. Consistency of food quality is vital, espe- cially across a chain – it only takes one bad meal to put a customer off an entire chain for life. Connectivity will help here, by allowing chefs to remotely programme menus into


XXX | The Caterer | 16 November 2018


appliances such as combi ovens. Across a group, all the appliances can be programmed simulta- neously, so that they all perform in exactly the same way, guaranteeing consistent results.


CESA is supporting the Kitchenology zone in the Professional Kitchen Show at the Birmingham NEC, which runs 22-23 January 2019. Among other things it will showcase some of the latest advances in connectivity.


PAIN: DELIVERING THE BEST POSSIBLE CUSTOMER SERVICE The benefits of networked catering equipment extends beyond the kitchen, and offers possibilities to help you improve the service you provide to your customers. Ordering and payment via tablet is an


increasingly common inclusion in many new busy restaurants, which can help to speed up


the dining experience for the customer. These systems allow front of house staff to instantly send orders to the kitchen from the table. This means they have less legwork to do and more time to


focus on helping diners. If used correctly, the


information gathered by these systems could provide extra insight about


how to improve other processes


and procedures, for example by identifying delays or bottlenecks and highlighting areas that could be improved or refined. Obviously you should aim to integrate this


new technology with existing processes, in order to ensure your staff understand how it smooths the join between front of house and the kitchen. The training you give them should focus on how to use the new equipment without compromising the more traditional service-based skills and techniques.


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