INNOVATION
“GNG IS FIXING THE LACK OF PEOPLE IN FOODSERVICE. IT IS NOT JUST ABOUT TECHNOLOGY OR CONVENIENCE, IT IS ALSO ABOUT NEEDING FEWER PEOPLE TO SERVE OR CLEAN TABLES. IT IS HELPING OPERATORS TO BECOME MORE PROFITABLE”
grow to £22.6bn ($27.9bn) in 2024. The report also suggests that, as social
restrictions ease, GNG will capitalize on the outdoor dining scene. In its survey, 21% of consumers said they were likely to purchase GNG in the future. Among people planning to work more from home, this fi gure rises to 34%. Similar trends are unfolding around the world. “We’ve seen quite an uptick in the
grab-and-go requirements for projects since the pandemic, especially early on, to minimize the contact with people,” says Brett Daniel FCSI, BIM manager and project manager of US consultancy Camacho Associates. “Lately that has not been such a high priority, but it is still higher than pre-pandemic designs due to the labor shortage situation.”
Fewer people, bigger margins
Although the foodservice sector is seeing restrictions easing and diners returning to restaurants, cafés and bars, it faces a major problem – a shortage of labor. This has led to growing investment in automated solutions in the kitchen, but GNG represents a simple way to off er more without recruiting more staff . “Here in Brazil, it is not easy to train and keep a team of waiters or chefs to cook specialized foods,” says Amatti. “People are going to restaurants and bars more as they reopen, but we don’t have enough servers and waiters, so GNG is very good for addressing the shortage of employees. “GNG is fi xing the lack of people in foodservice,” he adds. “It is not just about technology or convenience, it is also about needing fewer people to serve or clean tables. It is helping operators to become more profi table.”
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This opportunity to boost revenue without hiring additional staff is a key factor in the minds of both equipment manufacturers and operators. “Integration of the various payment
processing systems is allowing operators to gain additional revenue without having to add additional labor or training,” says Daniel. “And cold food lockers are great for remote-ordering applications where someone goes online or through their phone and orders groceries and has someone at the store shop for them, so goods can be delivered or picked up. “The technology around the smaller
grab-and-go systems has evolved, not only with ambient and refrigerated items becoming more energy effi cient, but with the inclusion of heated items, too,” he adds. “Manufacturers are also adapting to the labor shortages and including options to pay at the machine to keep the revenue stream without the need for the labor. Including options for GNG units, much like vending machines, to include various methods to pay at the machine also keeps them operational ‘after hours’.” Equipment manufacturers have been
quick to spot these opportunities, and to recognize how GNG will impact the entire value chain in the ordering, preparation and sale of food.
“The pandemic had a huge impact in advancing the GNG sector,” says Jason Hartman, director of marketing at cold storage equipment manufacturer American Panel. “With people staying home more but still wanting pre-made meal convenience, GNG was the ideal solution. And it was imperative for several sectors to explore grab-and-go solutions, such as grocery, local restaurants,
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