THE INTELLIGENCE TALKBACKThree foodservice professionals give their views on one question
Gil D’Harcour, managing director, Restobazaar, Indonesia In its simplest form innovation means creativity, change and progress in a specifi c time and for a specifi c group of people. The larger the group, the faster it changes their life and the more valuable the innovation.
The birth of the smartphone is the
biggest game changer and its repercussion for foodservice operators and consumers worldwide has no comparison. This technology is accessible in all four corners of the world and that has been conveying essential knowledge with a capital K. If we look at other developments – the computerization of cooking equipment; the ability to control remotely, the constant improvement in the refrigeration or ventilation system; the ability to cook faster and better – they are all important changes but they cannot be accessible for all and it might take some time before everyone can benefi t from them. Looking to innovations of the future, I believe the medical and the foodservice science will merge to bring new experiences for the consumer. Health values will infl uence our eating habits. Blood tests will tell everything about each of us – especially our dietary needs and which restaurant menu to choose at a specifi c time of the day. Vegan food will prevail over meat
and the larger food conglomerates will be the ones that have invested in the manufacturing of healthy food options.
John Radchenko FCSI (PP,) Van Velzen + Radchenko Design Associates, Canada Innovation means any new solution for an existing set up or system or a totally new idea that is both useful and useable and creates value at an aff ordable price. There are many good examples of
innovation in our industry, though at one time in the past it seemed as if there was very little new development. Some small tweaks, but not much actual diff erence. This, of course, has changed dramatically in the last few years. Technology, automation and computerization has allowed for more eff ective & effi cient equipment. Almost all major equipment now has a visual/digital control panel connected to the internet & the manufacturer. Changes to menus can be created or recreated at a touch and repairs diagnosed and corrected quickly. The list goes on. Innovation for better, more effi cient
and sustainable kitchen equipment has the R&D departments of many manufacturers researching for ways to market and merchandize their brands to enhance the diff erentiation necessary in this competitive environment. Reduction in waste generated from kitchens with better organic waste management and disposal is at a critical stage. More eff ective cooking operations using fewer items of equipment, better energy conservation, better service and fewer repairs will be the challenging issue for the future.
What does innovation mean to you?
Tim McDougald, project manager, Clevenger Associates, US It’s easy to point to things such as Sally the Salad Robot or automated burger fl ippers and say “innovation.” I know I’m going to ruffl e some feathers, but I look at other things. In my mind the above are novelty items, and novelty wears off in this industry. Innovation for me comes in labor savings, operations savings, and food savings. You can say the salad robot is labor saving, but is it if people stop coming because the novelty wore off ? Now and in the future labor continues
to be a struggle. I think the foodservice industry as a whole has shifted and will never return to what it was before. Waiting tables is a thankless job, line cook is a thankless job, dishwasher is a thankless job, and a lot of people realized that; they no longer want to be a part of it. Finding ways in which a smaller staff can be more effi cient is where the industry is heading. And no, I’m not talking about burger- fl ipping robots or salad robots. Because, again, I think that’s a large investment that eventually the novelty wears off and you’ve got this expensive piece of equipment that isn’t bringing in customers. I’m talking about designs that maximize fl ow and function, better than ever before; ovens that can help even untrained staff prepare quality food and do it in a short time frame; and equipment that can hold food for longer times and minimize food-borne pathogens like never before. Those are the innovations we should be keeping our eye on moving forward. The industry is dealing with a new wave of employees who know nothing about the industry, we need to be looking for equipment that can help them continue to provide the level of quality as before and at the very least, in the same time frame, or even faster.
17
DAN MURRELL
WORLDWIDE
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