In a game-changing year for the industry, with many operators having to re-think their entire approach to equipment investments. The loss of dine-in revenues, the rise of takeout, labour shortages and inventory challenges have all had an impact on kitchen design and the equipment needed to run a profitable operation.
“What happened two years ago changed a whole lot of things around how we approach kitchens from both an operating and design point of view,” says Doug Feltmate, principal, Planned Foodservice Solutions in Ottawa.
Operators are thinking more strategically about multi-function appliances that can think for themselves and deliver consistently high-quality meals in minutes with fewer staff. As kitchen spaces shrink to make way for larger indoor pickup areas and parking spaces, they’re also looking for more compact systems that can fit into tighter spaces, from induction burners to countertop combis to ventless appliances.
Here’s a look at some of the trends that will dominate the equipment landscape in the months to come.
Getting Smarter
“From my perspective, smart cooking is the biggest trend,” says Chris Knight, consultant with The Fifteen Group in Toronto. “Labour has been a big driver on that front. It’s not that the industry is trying to replace bodies. There’s an immense shortage of people entering the workforce in general, but no shortage of people wanting to eat.”
Combi brands such as RATIONAL and Naboo from Lainox now come with additional capabilities and cooking styles, he adds. “They’re intuitive and can be pre-programmed to remove the human error in recipe execution.”
“Combi ovens are really reigning supreme for so many environments,” says Feltmate. One of the latest acquisitions for Feltmate’s St. Martha’s Brasserie D’Orleans restaurant is the RATIONAL iVario. “It’s a very smart piece of equipment that combines a skillet, griddle and kettle in one. It can even be set up for cooking zones and run three or four different temperature settings on the same plate. I have no burners in my restaurant now. I got rid of them completely.”
An added smart feature that is becoming more prevalent in combi equipment is remote programming over Wi-Fi. “That came out last year,” says Feltmate.
Speed Matters
While combi ovens may reign supreme, Feltmate says speed cooking is a noteworthy competitor, particularly in the QSR and smaller independent-operator space. “So many manufacturers have that microwave/convection combination that can do raw dough to finished pizza in about 90 seconds.”
“Reduced space, more pickup and grab-and-go, and fewer diners have parlayed into a quite a few equipment categories, including high-speed ovens that use multiple heat sources, such as convection, impingement, microwave and induction,” says Andrew Rodricks, vice-president, Sales and Marketing for R.E.D. in Newmarket, Ont. He points to newer speed-cooking models from Merrychef, TurboChef, Alto-Shaam (Vector series), Panasonic and Amana among others that allow for a variety of heat-source combinations.
Rapid-cook ovens are also proving useful revenue generators for operations looking to expand their offerings, says Mark Wallace, vice-president of Sales and Marketing, Canadian Restaurant Supply Ltd. in Kelowna, B.C. “There’s a reason why the likes of Starbucks and Subway use versions of rapid-cook ovens in their locations. We had a coffee shop only serving hot coffee and pastries that was able to add breakfast sandwiches to their menu with a rapid cook oven.”
Sizing Down
With operators looking for smaller spaces as the number of dine-in customers shrink, many are focusing on single, multi-function appliances and ventless options.
“Every combi vendor has some version of ventless, so you can put them anywhere,” says Wallace. “Whereas you had a full hot line before, now you can run a whole menu with just a smart combi and rapid-cook oven and drive your menu around that equipment.”
There are innovative ways to get around large venting requirements, says Adam Ungarian, vice-president, Sales for HESCO Foodservice Ltd in Edmonton. “Middleby, for example, has come out with new ventless technology for smaller footprint environments.”
Induction plays a part in helping keep smaller footprints in check, says Rodricks. “You can have four burners with an oven inside of 24 inches versus the usual 30 inches. And there’s much less risk of fire and injuries.”
Wallace notes that induction is especially sought after for operators seeking LEED certification. “People are trying to figure out how to cut the carbon footprint of their kitchens. Replacing a 10-burner electric stove with a 10-burner induction unit can help reduce your points.”
The speed and convenience of induction is also helping with the labour shortage, he notes. “One local pub switched out gas for induction and are now able to do more with less people.”
The Cold Front
With the rise in demand for takeout and grab-and-go, refrigeration moved front and centre on many agendas, says Rodricks. “Quite a few people started to move into merchandising to allow consumers to minimize contact with staff.”
There’s no end of demand for refrigeration and display systems as a growing number of operators switched to takeout and grab-and-go items to help shore up revenues, reports Wallace. “Even local pubs have bene putting in display coolers in a grab-and-go section so customers can make their burgers at home.”
With the increased demand, systems are extremely difficult to get, not to mention a significant increase in cost and extremely long wait times, he adds. “Walk-in coolers had the worst lead times I’ve ever seen of 16 to 17 weeks. Aluminum prices are high, and there’s a shortage of foam and components.”
“Refrigeration is a huge issue right now, whether its ice machines, remote compressors, or walk-in fridges,” confirms Ungarian.
Blast chillers are gaining ground in some quarters and have become a standard in all of Feltmate’s projects. “Any time you’re dealing with food safety, people don’t know how to chill foods properly. If you want to follow HACCP guidelines, a blast chiller allows you to get down within safe temperature zones and keep a record.”
“Pretty much every kitchen in Europe has a blast chiller,” says Granett Douglas, vice-president, Foodservice at GBS Food Service Equipment Inc. in Oakville, Ont. “They’re freezers on steroids and they eliminate any waste you may have. European kitchens have a combi, blast chiller and vacuum- packing machine and that’s about it.”
He reports adoption has been picking up in Canada, including combi systems that cook and chill. “Afinox, for example, has one that can slow cook a roast. When it reaches a pre-set
temperature, it begins chilling to meet HACCP protocols. Everything can be run from a tablet in the cloud.”
Packed and Ready
With the takeout and grab-and-go boom, the demand for takeout packaging has taken off, says Barry Reid, vice-president of Sales and Marketing at Flanagan Foodservice Inc. in Kitchener, Ont. Supply shortages and rising costs, however, have not made it easy for operators. “Prior to COVID, people were getting into more eco-friendly options. Things were somewhat paused as people just scrambled for packaging with all the takeout that was going on.”
The rise in takeout put a huge strain on the supply chain and pricing, says Julie Stark, Business Development manager, Consumables for HESCO. “We saw 60- to 70-per-cent increases in pricing on certain plastics. It’s been very difficult for operators. In many cases manufacturers just don’t have the capacity to take on new business.”
Adding to the challenge have been government efforts to ban polystyrene, black plastic, straws and plastic bags. “That altered the types of materials operators were choosing,” she says.
The good news is, demand for environmentally friendly packaging has returned, says Reid. “Consumers are starting to demand eco-friendly packaging that can range anywhere from Styrofoam that’s recyclable all the way to totally compostable.”
Stark notes that compostable containers only work if the community has a commercial compost facility to break it down. “You just can’t throw it in the garbage and hope it is doing its part. Compostable packaging doesn’t break down that way. Re-usable recyclable packaging is the best way to go. Some larger cities in the U.S. have programs where they offer re-usable containers. A lot of universities use them.”
A Changing Landscape
With the new dynamics of the industry, change management is key, says Feltmate. “You have to completely change your way of thinking. It’s not just about changing this for that or altering recipes. You have to throw out everything you know. Right now, small, smart and speed cooking are underlying how kitchens change.”
“This coming year, the focus is d on how to do the same amount or more food with less space and people,” says Wallace. “It will continue to be incredibly difficult finding people, let alone talented chefs.”
The challenges will parlay into more difficulty and higher prices for restaurants in 2022, predicts Rodricks. “The good news is, those who have automated and using high tech equipment will have the advantage.”
BY DENISE DEVEAU
