THE FUTURE OF FOODSERVICE: INNOVATION SPECIAL
3D PRINTING, AN INNOVATION MILESTONE
“IT ALLOWS CREATION OF PRODUCTS WITH CONSISTENCY, WHICH IS KEY FOR MICHELIN. IT ALSO ALLOWS MASS PRODUCT CREATION WITH FEWER STAFF – A BENEFIT, DUE TO STAFF SHORTAGES. IT DOESN’T NEED TO BE FOR THE WHOLE MENU, IT CAN BE FOR A SPECIFIC SAUCE
OR GANACHE” MICHAEL NEUNER FCSI, VICE PRESIDENT OPERATIONS, HAKKASAN GROUP
BEYOND FUNCTION
Today the expectation is that an oven or a stovetop cooks and a fridge cools – but that is not enough, as every manufacturer knows. The boundaries of innovation keep getting stretched to create better looking, smarter equipment that is flexible and performs at the highest levels. “I think the best innovation that happened in the foodservice industry was a thought process deviation from manufacturing equipment for a purely functional perspective to designing foodservice equipment from an aesthetic perspective,” says Rajat Rialch FCSI, COO of HPG Consulting, New Delhi, India. “The European manufacturers started designing kitchen equipment from a design perspective, from an equipment perspective the best innovation was a combi oven and a constant upgrade of this piece of equipment. From the foodservice design perspective the biggest innovation was bringing the kitchens to front of house, the whole dynamics of interaction, involvement and engagement got changed.” A more recent challenge thrown
down to manufacturers is a response to 54
the shortage of skilled staff in foodservice forcing a move towards simpler and more efficient kit. “Today’s operators have been dealing with significant labor shortages, well before 2020 and any solutions we can bring to them to produce more with less people is crucial,” says FCSI Associate Eric Goodrich. associate principal, Rippe Associates, US. “The advances in connected kitchens is a significant time saver for operators, as so much time is traditionally spent taking temperatures of equipment and product in log books and then storing them for internal QA and for visits from the health inspector. Having equipment log temperatures of itself and of product, as well as communicate maintenance needs, not only ensures that HACCP is being followed, but also that equipment is being cleaned correctly and that it won’t be breaking down at the most inopportune time. The days of trying to locate missing sheets in temperature logbooks are over, and managers and chefs can spend less time doing busy-work and more time managing their business.”
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