HostMilano show. Zunino explains that the product is currently optimized for restaurants with “50-200 points of sale, where we can provide a good kitchen or food experience replicated everywhere.” While the Silblock is already a sleek product designed to lead its users to simpler operational management and cost savings, the best is still to come.
Ongoing evolution T e "material" aspect of the design contributes to the effi cient organization of space, including mise en place, preparation and kitchen pass areas, and stock areas. “T is year we have done a lot of incremental improvements on the product design and improving the user experience,” says Zunino. “But this is just the beginning,” he promises.
“More intelligence is coming. T e bigger thing for the user will come later as we focus on the development of artifi cial intelligence (AI) and the visual user experience.” Embracing this innovation has huge potential to take kitchen operations to the next level, and Silko is fi rmly targeting this potential. “T e goal in a couple of years is to have a kitchen with a monitor that visually leads the chef in their operation,” says Zunino. T e development of the software and electronics, including sensors, to integrate technology like AI into the Silblock product is ongoing and is expected to reach maturity in the next four and a half years. Some of these advancements have been born out
of necessity. With Covid-19 having caused huge disruption to the hospitality sector, businesses are in need of cheaper kitchen labor and more fl exible and intelligent operations management. “Where we can work a lot,” Zunino points out, “is to simplify the processes so that the restaurant can give good meals, and good-quality working room activity, by simplifying the parameters of the restaurant’s specifi c recipes and still produce them even if they don’t have the top chef in the kitchen every day.” T is kind of cost-saving optimization will be
essential for an industry that is projected to take two to three years or more to return to 2019 levels of activity. T e Covid-19 response also put new restrictions on space and handling. Silko systems were able to help manage this, for example, by separately coordinating food for delivery, dining in, internal stock and home preparation. T is is an area that will be further optimized through the integration of AI and sensors. Another driving force is a passion for the process and for the potential that can be unlocked by continuing to improve kitchen operations. “Today’s cooking isn’t just a discipline in raw skill and recipes,” says Zunino. “It is also a creative discipline
in processes and systems of production.” By regularizing more new processes, the Silblock will allow kitchen operators to explore the possibilities that come with more intelligent and systemized operations, including cost savings, increased sustainability and greater creativity, he says.
“Little secrets” T is kind of innovation is central to Silko’s goals and close to Zunino’s heart. “Innovation is the key of evolution,” he says. “What’s most important for us is to lead incremental innovation, product perfectionism, to more deep innovation. T e other very important thing is to always focus on a great user experience.” Innovation is guided by what Zunino calls
the “little secrets” that can be gleaned when the manufacturer has a close and transparent relationship with its clients. “It is very important to be with the users, because in the end we have seen they are telling us what we have to do, directly or indirectly. T ey tell us very clearly what they want. We have good and transparent relations with both our clients and business partners,” he explains. In the case of the Legend Hotel project, this close
working relationship was essential to overcome some quite unique challenges. “T e region is seismically active and space for the kitchens is limited,” says the Legend Hotel executive. “Given the complexity of the project, Silko should be highly prized for its advanced, technological solutions. Although almost everything in the project was non-standard and required some innovative solutions, we got the answers from Silko in an astonishingly short time.” Silko’s eff orts are based on a proud tradition and
values. “My dream with Silblock is to bring the Italian tradition in food everywhere, to make it easier and aff ordable,” says Zunino.
Silko's Monoblock range on display at the October 2020 PIR Exhibition in Moscow, Russia, supplied by its partner Apach Chef Line
BRAND WATCH
1980
Silko was founded 41 years ago
Vittorio Veneto, Italy
50-200
silko.it Aliworld 85
The company's new offi ces are in the province of Treviso near Venice
Silblock is optimized for restaurants with 50-200 points of sale in each meal setting
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