Superior Equipment & Supply Newsletter

Volume 4029 l February 2020

The Future of Food: The loT and the Connected Restaurant Kitchen

There are many problems that can occur in a restaurant, but one problem that isn’t given enough thought is equipment failure. Food service equipment (like ovens and refrigerators) are prone to breakage, and these maintenance issues typically occur at the worst times.

Scheduled maintenance procedures can help prevent maintenance issues, but they are far from perfect. Service technicians could subject equipment to too much maintenance or not enough. Proactive monitoring is always advised, but that can prove to be extremely difficult and costly for already hardworking staff.

The time has come for restaurant managers to look strategically at the Internet of Things (IoT). The IoT is increasingly, and successfully, being adopted across industries to prevent machine failures, improve operational efficiencies and reduce costs. More to the point, it’s also never been easier to implement IoT sensors in critical restaurant equipment.

The IoT solution: The Internet of Things (IoT) is the idea that any object can connect to the Internet to share data with other systems. Companies can use this data to improve processes and make better decisions on how to maintain equipment. IoT solutions are incredibly useful in restaurants and commercial kitchens, where it’s vital to monitor equipment like stoves or refrigerators for breakage, temperature and compliance.

Chefs Say A Dishwasher Can Make or Break A Restaurant

Conveyor-type dishwashers use an automated belt to continually feed dishes into the washing and drying tunnel. Much like the automatic conveyor belts in grocery store checkout lines, when dishes reach the end of the belt, it automatically stops moving and gives workers time to remove the items.

This fully automated system is especially useful for cafeterias where a high number of trays, dishes and flatware must be washed and put back into use quickly.

A breakthrough in efficiency: A fully automated conveyor belt system might not be right for every situation, but newer models offer an important feature called heat recovery.

Essentially, heat recovery is a method that captures steam from the hot water used to wash dishes and then reuses that captured steam to heat the water for future wash cycles. This drastically cuts back on the amount of energy needed to heat water.

Great Tools Make Great Food

Whether just starting out or a veteran in the catering industry, buying large goods can be a daunting task. We have assembled a list of supplies and cost-saving insights to gather the elements needed to get a new venture running or an old refreshed.

Equipment: The basic equipment components include oven, stove, refrigerator, freezer. What type will be right for you depends on the size of your kitchen and your business goals.

Countertop cooking and undercounter cooling devices work well for small ventures, as they allow for the use of all available space

Combination equipment, such as an oven/range or refrigerator/ freezer, fulfill the need to save room, but also allot further storage.

For larger endeavors, standalone options give you the most operational area, allowing more can be completed at once.

Countertop appliances are great for on-the-go and often come in a variety of configurations. .

Which Commercial Kitchen Layout is Right for Your Restaurant?

You've found the perfect space for your restaurant, and you’ve diligently planned out the layout of your dining area. But what about your kitchen? For many new restaurant owners, their commercial kitchen layout is an afterthought.

The right restaurant kitchen layout will enhance workflow, speed up serving times and ensure that things run smoothly. The wrong layout will create a chaotic atmosphere, slow down your kitchen staff and may even affect the quality of your food.

A successful commercial kitchen optimizes workflow without compromising on food quality or safety. How do you optimize your restaurant kitchen design?

How to Control Your Food Costs in Restaurants?

Some restaurant owners don’t know how to control the cost of food properly. They put prices on entrees and appetizers, don’t track profit margins correctly and have no clue about the whole food cost control thing.

Start by Tracking the Cost of Food: Better cost control starts by tracking the food expenditures of your business. But it needs to go beyond your internal figures. Predictions and forecasts are a good place to start. When you know what the forecasted prices will be, you can adjust your menu accordingly.You can choose to Revamp items or Remove items.

The United States Department of Agriculture is a good start. The Consumer Price Index, listed by the Department, can help a restaurant better understand what their future prices are expected to be.

When prices fall, you earn higher profit margins and everything works out perfectly. The issue is that when prices rise, they can cut into already-low profit margins, making it difficult to pay wages or energy bills.Use a food costing app to keep tight control over all of your food.

Incorporate Strict Inventory Control: Food waste is common, but did you know that 63 million tons of food is wasted in the US every year? Inventory control is essential for keeping costs checked. If you’re not tracking inventory, you’ll waste more inventory than you want.