F
ive years on, and any discussion of the QSR sector still begins with the
Covid pandemic. Tat period of lockdowns and social distancing heralded huge change for operations that had to change their service model and make do with fewer employees. Now, that search for new technological solutions is leading to a wave of automation in the kitchen, but progress is still slower than in other sectors. Te typical set-up for a QSR outlet depends on what kind of dishes are on the menu, but generally there is a need for ample walk-in refrigeration and freezer units, grills and griddles, fryers and rapid- cook ovens. All these types of equipment tend to evolve slowly through gradual iteration, but some take large steps forward when operators see scope for innovation. “Covid was really an
accelerant for QSR, and a lot of tech innovation now is what we were talking about in 2019, but the industry was a laggard compared to other sectors,” says Danny Klein, VP editorial director for QSR and FSR magazines and the CStore Decisions network, who is heavily involved in the 2025 QSR Evolution Conference. “With Covid, there was a
flood of new technology, but there were too many pieces and none of it worked together,” he adds. “QSR had a fragmented tech stack, so now the goal is to
“QSR kitchens are already flexible, but new restaurants have equipment that reduces manpower, such as automated fryers and self- cleaning ovens”
optimize innovations. Tere is a slowdown in the adoption of sexy tech that was talked about in 2020, but people are being more realistic in their approach.” Broadly, the type of
equipment required remains the same, but there is a need to house it in a smaller space and, in many cases, have fewer people working in the kitchen. Labor problems are really driving the process of automation. “QSR kitchens are already designed to be flexible, but new restaurants have equipment that reduces manpower, including automated fryers, self-cleaning hoods and combi ovens,” observes Georges Haddad FCSI, managing
director of Luminescenza, based in Lebanon and UAE. “Kitchens are getting smaller and smaller, so specifying equipment that cleans itself automatically is important. With some combi ovens you can just click one button and it will wash itself.” Fryers can now lift products out of oil automatically in line with a specific program for the type of food being cooked. Tat kind of innovation not only reduces the manpower needed in the kitchen, but also improves energy efficiency and reduces food waste. Billy Tompson, VP, global
sales, Merrychef, describes the QSR segment as one of steady evolution. “Significant improvemnets are happening, the changes are often incremental and focus on improving existing systems,” he says.
AUTOMATION: BETTER, FASTER, STRONGER?
Connectivity has been a major trend, and the use of IoT-enabled equipment has dramatically changed how restaurants gather data, but the >
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