By Denise Deveau
Restaurants continue to face a multitude of challenges that are squeezing margins more than ever. As operators grapple with widespread labour shortages, an uncertain economy, and rising costs, they are focusing their investments on equipment innovation that can help fill the gaps and improve their bottom line.
“The industry is under a lot of pressure to be successful and safe,” says Andrew Waddington, principal, fsSTRATEGY Inc. in Toronto. “Recovery will look a bit different than we’ve seen before. For one, the industry is experiencing the largest unfilled job rate of any other sector. At the same time prices are up across the board.”
Equipment choices will play a key role in addressing those challenges, from intelligent, space saving multi-function appliances to automated prep tools to self-service technology. Here’s a look at five trends that will drive equipment decisions in 2024.
Smart Equipment
Automated, smart equipment will continue to play a key role in addressing the labour challenge. “It’s not just about saving time, it’s also about consistency. With smart equipment you don’t need to have as many skilled team members,” says Andrew Waddington, principal, fsSTRATEGY Inc. in Toronto. “The industry is also seeing more connected equipment, that can log temperatures, upload data, and send alerts.”
“Smart combi oven vendors such as Rational, Alto Shaam, and Lainox describe them as having two or more cooks in the kitchen,” says Chris Knight, consultant, The Fifteen Group in Toronto. “That really is true from that standpoint that all these equipment pieces can be fully programmed so items are always cooked the same way. In fact, we have been working on a menu for a large venue that will be executable by one to two people using a single smart oven unit. Today’s models are much more intuitive and user friendly, making it easy for cooks to understand how things work.”
Smart features, including automatic functions, can also be found in equipment of all shapes and sizes, says Waddington. “Robotics is being talked about more. There are places where it can now add more value, particularly for mechanical movements, such as lifting fryer baskets.”
Space-Saving Appliances
With footprint at a premium these days, space-saving equipment is also becoming a mainstay, including for smaller operations looking to expand their menu offerings.
Appliances that can manage multiple functions, from rapid-cook and combi ovens to all-in-one countertop systems, are especially effective in reducing footprint requirements in a kitchen. “The technologies that will be successful are the ones that do more than one thing,” says Andrew Waddington, principal, fsSTRATEGY Inc. in Toronto.
“We all know that combis offer an effective use of space as they can do grilling, sautéing, steaming, poaching, and more,” says Mark McEwan, executive chef consultant, Food Service Solutions in Milton, Ont. “Then there are innovations such as the NEO, which is a combination blast chiller, shock freezer, holding cabinet, slow cooker, pastry proofer/retarder, and sous-vide system all in one.”
Compactness is a huge consideration for operators, notes Waddington. “You can get footprints smaller without losing product quality. We’re seeing more stacking of equipment that can process multiple trays with different moisture and temperature settings at the same time.”
Rapid-cook ovens are gaining traction because of their versatility, says Chris Knight, consultant, The Fifteen Group in Toronto. “There are models that can do four-way cooking (convection, microwave, induction, and infrared), without needing a ventilation hood, opening up opportunities for small operators that were unable to offer hot food before.”
Waste-Reduction Equipment
With footprint at a premium these days, space-saving equipment is also becoming a mainstay, including for smaller operations looking to expand their menu offerings.
Appliances that can manage multiple functions, from rapid-cook and combi ovens to all-in-one countertop systems, are especially effective in reducing footprint requirements in a kitchen. “The technologies that will be successful are the ones that do more than one thing,” says Andrew Waddington, principal, fsSTRATEGY Inc. in Toronto.
“We all know that combis offer an effective use of space as they can do grilling, sautéing, steaming, poaching, and more,” says Mark McEwan, executive chef consultant, Food Service Solutions in Milton, Ont. “Then there are innovations such as the NEO, which is a combination blast chiller, shock freezer, holding cabinet, slow cooker, pastry proofer/retarder, and sous-vide system all in one.”
Compactness is a huge consideration for operators, notes Waddington. “You can get footprints smaller without losing product quality. We’re seeing more stacking of equipment that can process multiple trays with different moisture and temperature settings at the same time.”
Rapid-cook ovens are gaining traction because of their versatility, says Chris Knight, consultant, The Fifteen Group in Toronto. “There are models that can do four-way cooking (convection, microwave, induction, and infrared), without needing a ventilation hood, opening up opportunities for small operators that were unable to offer hot food before.”
Reducing Plastic in Packaging
With the introduction of the federal single-use plastic mandate, (which was recently overturned, see story on p. 5) operators are putting considerable time and effort into reducing plastics usage within their establishments.
“There is consciousness around wanting to be as environmentally responsible as possible,” says Chris Knight, consultant, The Fifteen Group in Toronto. “Consumers are as equally conscious of the environmental factor.”
When it comes to packaging, reducing comes first (such as offering smaller portion size options to reduce takeout), says Vicky Robinson, executive director of LEAF (Linking Environment And Farming) in Toronto. “Reusable is next over disposable. Educational institutions are using services such as Friendlier or Muuse for their reusable container programs.”
Compass Group Canada for example has partnered with Friendlier, which has developed a circular reusable plastic packaging that uses 24 per cent less greenhouse-gas emissions than other products.
The company also launched a pilot program at Simon Fraser University with Reusables.com that replaced single-use packaging with plastics-free stainless-steel reusable containers that can be borrowed and returned like a library system at no cost to the user.
“Compostable is best,” says Robinson. “But you need to make sure they are compostable in the municipality you are in. It is important to note biodegradable and compostable are not the same.
Recyclable is the last preference, she adds. “And landfill is the last resort.”
New materials attracting interest include plastic free, plant-based produce packaging (e.g. Apeel), dissolvable/water soluble packaging (e.g., packing peanuts), strawless lids/cups (e.g., Butterfly Cup) and packaging made with post-consumer recycled materials.
Self-Service/Kiosks
Technologies to improve the self-service cause are growing by leaps and bounds, from advanced integration features to QR code ordering systems.
Amber Trendell, senior director strategy at Oracle Food and Beverage in Nashville, Tenn. reports an increase in self-service kiosks in the sports and entertainment sectors especially. “Those two are the highest users, followed by quick service. Labour savings is the number one driver across the board.”
Self-order entry systems are instrumental in helping venues scale operations without having to add staff or counter space, says John Nicewick, senior global director of cloud HW and payments monetization for Oracle in Columbus, Md. “It’s all about throughput. With added integration, kiosks can also be programmed to intelligently upsell products based on a customer’s ordering history.”
Trendell notes that customers are also gravitating to voice activated ordering. “We’re increasingly seeing that for off premise orders, as well as dynamic pricing to respond to changes in demand or change menu choices based on their dietary needs listed in their loyalty profile.”
Self-service technologies are stretching beyond traditional kiosk applications, particularly in campuses, commercial, and institutional environments, including vending systems offering full meal options and fully automated coffee machines that can grind beans and produce multiple types of barista-quality beverages.
Another area that is making its way to the self-service forefront is QR code self-ordering systems in full-service restaurants, says Chris Knight, consultant, The Fifteen Group in Toronto. “The use of QR codes accelerated during COVID. Now it has opened the door to guest-driven self-ordering and payment. It is becoming the last frontier of the self-service model, especially in the casual service sector and even approaching upscale casual. Guests are actually looking for it more often.” FH
