TECHNOLOGY
C
onnectivity in the kitchen adds value by reducing costs, increasing efficiency and helping equipment suppliers
deliver the best possible customer service. As the cost of the technology drops and the world moves toward the ‘Internet of Things’, food- service operators will come to expect connec- tivity as part of the deal, especially as they become familiar with how it works. Connected appliances provide the most effective management of equipment, helping to ensure a machine is performing exactly as it should be. For example, if there’s an issue – from something simple, such as the need to fill the rinse aid dispenser in a warewasher, to something critical, such as a potentially failing component – a connected appliance can let you know what the problem is. What’s more, they can let your service sup-
plier know, too. By doing this, they can reduce costs, help make your business more efficient, reduce downtime and maximise the lifetime of the equipment. Because the service provider knows how the machine is operating, they can fix an issue before it causes a break- down. Plus, because they can see what the problem is, they can bring the right equip- ment for the job to fix it first time. There have been issues with the ease of con-
necting to the internet, including compatibil- ity with firewalls and WiFi and the reliability of the connection. However, these are being overcome and the latest connected appliances have much more robust systems in place. Meanwhile, platforms are being developed so
XLVI | The Caterer | 15 November 2019
Appy days
The connected kitchen, where your machines will communicate problems before they become a crisis, is becoming the new, more efficient, norm
that all of a kitchen’s different appliances can be monitored using the same software. The connected kitchen may also be
linked to electronic point of sale (EPoS) sys- tems, giving more effective management of the whole operation, thereby improving con- sistency and the customer experience. Another area where technology is helping
foodservice operators to look after and manage catering equipment is the development of apps. Manufacturers are developing online resources for purposes such as training staff on day-to-day cleaning and maintenance, operating equipment safely and cooking methods and recipes. While these training apps don’t replace the
need for on-site training by experts, especially when it comes to more sophisticated appli- ances, they have the benefit that they can be watched on a mobile device in the kitchen, in front of the appliance, at any time.
There’s a whole world of apps to assist in
other ways, too, from finding service support for specific brands to configuring a piece of equipment or planning a storage system. To find out more, check with your supplier or the equipment manufacturer.
SUSTAINABILITY TIPS ● Having connected appliances gives you real- time information on their performance.
● Connectivity allows operators of multiple sites to compare data and highlight poten- tial issues – for example, it may show that a dishwasher in one site is using more cleaning solution than one in another.
● Using technology can save you time and resources as well as improve efficiency.
● Smart systems that alert you when there is a problem (or a potential problem) mean that you have more time to respond and avoid costly repairs.
www.thecaterer.com
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