Ask any operator what his or her biggest problem is right now, and the answer is probably going to be able labor shortages. Whether they are struggling to find employees, or the lack of available workers with the right skill set is an issue, labor is one of the biggest problems — if not the biggest problem — facing the foodservice industry today. At the same time, flexibility has become an equally important issue in today’s kitchens. With rapidly changing consumer trends and fluctuations in product availability, many foodservice operations are finding a need to change their offerings more frequently than ever. To make the whole situation even more challenging, the increased popularity of delivery and takeout has forced some operators to rethink their kitchen design or workflow.
Today, many operators are coming to rely more and more on their kitchen equipment to help them produce their meals quickly and efficiently. Equipment that can multi-task is extremely valuable because it allows a kitchen to produce more menu items without having to purchase more equipment. And equipment that can be remotely controlled lets operators monitor their cooking without having to stay in the kitchen.