Consumer expectations of foodservice and the way they use these operations will forever be a moving target. At the same time, front and back of the house technology continues to evolve at a fast pace. How will these and other external factors impact kitchen design, equipment selection and more?
Join FE&S’ Editorial Director Joe Carbonara for this hour-long discussion with our panel of experts as they share their perspectives and answer your questions.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
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Designing the Commercial Kitchen of the Future
1. Designing for the
Kitchen of the Future
These slides are from our free webcast.
A link to the complete webcast and archive is available on slide 6.
2. Today’s Objectives
Explore how kitchens and kitchen technology has
evolved over the years.
Outline the impact of customer-facing technology on
design, equipment selection and more.
Discuss how changing menus and accelerated project
timelines impact the design process.
Answer your questions!
3. Meet Our Panelists
Costel Coca
Webb Foodservice Design
Juan Martinez
Profitality
Scott Reitano
Reitano Design Group
4.
5. www.kasonind.com800-935-2766
57 Amlajack Boulevard
Newnan, Georgia ▪ 30265
Motion Sensor
For Walk-Ins
Sustainable Energy Saving Products
For Walk-In Coolers and Freezers
LED Lighting
®
Before
After
1346 Performer
Lift-off Adjustable Hinge
The Original Hardware Manufacturer for the Foodservice Industry Since 1926
Vinyl Swing Door
and Vinyl Curtain
10. Kitchen Evolution
How the kitchen has
evolved:
Combining technologies
into one piece of
equipment leads to new
possibilities
Emergence of
induction, holding
equipment that can
keep food hot or cold
Routing systems, online
ordering
11. Kitchen Evolution
Trends today favor:
Hand crafted and locally sourced over
processed.
Transparency over secrecy when cooking
food.
More romance over transaction-based
environments.
13. Kitchen Evolution
Why robotics has yet to gain more
solid footing in foodservice:
Who goes first: operator or factory?
Concepts want to be on the leading
edge, not the bleeding edge.
Will today’s labor pressures finally
push this forward?
14. Kitchen Evolution The Past 5-10 Years
Blurring of the front and back of the house.
Kitchens are shrinking but service continues to expand.
Making a good first impression is more important than ever.
15. The Impact of Menu Trends on the Kitchen
Fresh food and menu
flexibility means:
Bigger stoves are
necessary to cook fresh
ingredients.
Kitchens get used to do
more than cook. They
educate, too.
Converging styles and
menu items require
flexibility.
16. The Impact of Menu Trends on the Kitchen
A closer look at school
foodservice:
Introducing students
to new foods and
menu variety
Less of the kitchen is
concealed from
students’ view
Speed Scratch:
serving a scratch-
cooked menu without
compromising
students’ time
constraints.
17. The Impact of Menu Trends on the Kitchen
The equipment
package has to:
Serve multiple
purposes
Maintain
visual appeal
Embrace or
support lean
principles
19. The Impact of the Menu on the Kitchen
Prep and Holding
Continued emphasis on refrigeration over freezers
Requires more space to break down ingredients
Showcase ingredients to build interest and enthusiasm among consumers
Have to be able to hold hot and cold in the same space
20. The Impact of the Menu on the Kitchen
Customization means:
Executing the menu items well
You don’t have to offer everything every day
Hot and cold flexibility are necessary
21. The Speed of Design Change
Timeframe to refresh
concepts is now 3 to 5
years.
Compare where you are
today with where you
want to go.
Concepts that don’t
refresh or evolve will be
left behind.
It’s a tradeoff: speed of
service vs. menu flexibility
Consistency across
multiple locations is key.
22. The Speed of Design Change
Non-Commercial Operators
Specific areas are changing to address dietary needs.
Less bakery, more salad. Adding vegan stations.
Back of the house, though, remains consistent.
23. Customer-Facing Technology
The wave of the future.
QSRs can eliminate 25%
to 30% of the labor that
goes into a given
transaction.
It is an opportunity to
make service levels more
consistent or uniform.
Any opposition to this
will dissolve before too
long.
24. Customer-Facing Technology
Think through how customers and staff
move through the space and interact
with each other.
Understand the type of experience you
want to provide for guests.
Basing production on ordering or sales
history can help reduce food waste.
Need to strike the right balance between
front and back of the house or you can
negatively impact the customer
experience.
25. Preparing for the Future
Follow the food.
Does the design showcase
and tell the story of fresh
food?
Doing more in front of the
customer favors more
countertop or light
equipment.
Adopt a more aspirational
or future view.
26. The Future of Robotics
Labor will impact
the potential for
implementing
robotics.
Smarter, easier to
use equipment is still
needed.
Training will become
more important
moving forward.
27. The Kitchen of the Future
Kitchens in the
future will:
Be flexible, lean
and versatile
Help drive unit
economics
Embrace
automation
where it makes
sense
Help deliver on
the brand’s
promise
28. The Kitchen of the Future
Kitchens in the future will:
Support the role food plays
in the business
Fit into smaller spaces
Likely feature express lines
Contribute to the overall
customer experience by
moving the kitchen into the
service space
29. The Kitchen of the Future
Kitchens in the future will:
Use trackable equipment
that will help manage
energy consumption
Help further reduce food
waste
Become a teaching tool
Be able to change weekly
Represent a more
thoughtful and thorough
approach to design and
equipment selection
33. www.kasonind.com800-935-2766
57 Amlajack Boulevard
Newnan, Georgia ▪ 30265
Motion Sensor
For Walk-Ins
Sustainable Energy Saving Products
For Walk-In Coolers and Freezers
LED Lighting
®
Before
After
1346 Performer
Lift-off Adjustable Hinge
The Original Hardware Manufacturer for the Foodservice Industry Since 1926
Vinyl Swing Door
and Vinyl Curtain
34. BACK OF THE HOUSE
FRONT OF THE HOUSE
Flexible Solutions for Waste Stream Management
37. Future Webcast Ideas
We are listening, too!
Send your ideas for future webcasts to:
Joe Carbonara
joe@zoombagroup.com
You may download the slides from the toolbar below.
A link to the CEU quiz will be sent when the webcast archive goes live.
For over 75 years, InSinkErator has helped manage food waste disposal, improve kitchen efficiency, and reduce operating costs. From disposers to water saving technologies to organics recycling systems, InSinkErator has a food waste management solution to increase your operational productivity.
Kason Webcast
Food Safety
Kason has been the premier manufacturer of Foodservice Equipment Hardware since 1926.
Kason’s Adjustable walk-in spring-loaded hinges prevent door sagging and reduces cold air from escaping; preventing food spoilage.
Vinyl Swing Doors and Curtains also help maintain proper temperatures.
Kason’s LED Fixtures provide brighter illumination creating a safer work environment
No matter how aesthetically pleasing an environment is designed - waste management must ultimately be factored in for any fully functioning facility. This includes selecting a waste management system/stream and often that selection process can present a challenge between form and function. Rubbermaid Commercial Products (RCP) is up to that challenge with a wide variety of waste options available for both front- and back-of-house ranging from discreet to bold, so making your waste stream selections just became a lot less complicated. To view the RCP online catalog, please visit: www.rubbermaidcommercial.com
TriMark is the country’s largest provider of foodservice equipment, supplies and design services. Countless restaurants rely on TriMark’s expertise to realize their vision for success; from design/build to supply distribution, TriMark is there every step of the way.
We are TriMark, and we bring it!
Visit trimarkusa.com to learn more.
Create up to 24 (8-oz.) servings in a single batch with the 1.5-gallon container on the Vitamix XL, or use the Vita-Prep 3 as your workhorse – from chopping delicate ingredients to blending tough purées. For more information, visit vitamix.com.
Why hasn’t that space aged vision of the future come through?
Juan: What we are trying to do today as part of our solutions, is something they were trying to do in 1963.
People may feel we have not moved forward because there have not been many home runs in terms of technology. There’s no silver bullet or wow factor in terms of technology and that’s the kind of stuff people react to.
But if you look at the other aspects, lots has happened. A rapid cooking oven has three kinds of technology in it. Conveyor ovens are the same. The soft drink dispensers have unlimited numbers of flavors and ice and water in a limited space. Look at holding technology and induction cooking, too. Lots of progress there helping automate the process.
Kitchen routing systems, online ordering – that’s all automation.
So no home runs, but we’re lighting up the scoreboard with lots of singles, doubles, and stolen bases.
Scott: Robotics never materialized in the back of the house but it is taking place in the front of the house
Some chains have you order with a tablet computer or at a kiosk and tell you where to pick it up
Facing increased operating pressures in the form of labor, chains will develop ways to do it better.
Costel:
Today’s operators serve fresher and healthier food in a comfortable and interesting dining environment.
So there’s an engagement with the cooking process that is expected and will not go away.
There is a romance to cooking and for that reason automation has not worked in foodservice.
Trends today are pointed more toward hand crafted, locally sourced, etc. And automation makes it sound more processed, which is not what consumers want.
Some previous attempts at mass processing/automation led to a loss of quality
Also, the cost of labor has been historically low, which kept automation at bay
But why has there not been a bigger automation splash?
Juan: Operators and factories are looking at each other and saying you go first.
Pilsbury example for BK.
A lot of things were happening and an exec put the brakes on it.
Automation has a connotation of being bleeding edge and some people don’t want that.
You need to be leading edge, not bleeding edge.
Something is going to give here and push automation to the forefront. Labor pressures will drive that.
How have kitchens evolved in the past 5 to 10 years?
Costel:
FOH and BOH are a big blur today. So the balance has changed considerably. Now projects are 60 percent to 70 percent back of the house. So we now really design one space.
Kitchens are shrinking but the service is expanding. We are doing a lot more out in front.
We are really creating experiences/stories now and the kitchen is part of it.
In the past, we would start with the kitchen and work toward the front of the house and the service.
Does not matter how great of a kitchen you have, if you can’t make a good first impression the operation is in trouble.
The role of the menu…how is that impacting things?
Scott: It’s sort of back to the future:
Fresh food is more en vogue
Use of bigger pots on stoves is important
Use of kitchen for something other than to feed students. These spaces can become revenue generators.
Juan:
Menu flexibility Automated devices can be inflexible or too rigid. If you are doing the same thing over and over, a robot is great.
In this day and age, product innovation, versatility and variety are musts in this day and age. You have to have it or the customers will crucify you.
Different service styles are converging. The lines are blurring and that’s making it tougher.
You need to have the ability to do a lot of things and automated devices often don’t allow for that flexibility.
And how is this translating into school foodservice?
Scott: It is under a microscope with the USDA and First Lady wanting healthier lunches
More scratch cooking, going away from heat and serve
This segment is not immune to other trends/factors we see.
We ask students what do you eat when you are not here? What’s dinner look like at your house?
At the elementary and middle school level we are introducing them to new foods and variety.
So less of the kitchen is in the kitchen. It’s in front of the student.
So how do we move students through in a fast enough pace while providing that experience, which has been lacking sorely in the K-12 market.
That lends itself to more of the finishing going on in the front of the house.
Speed scratch: partially done and putting the finishing touches
And how does this impact the equipment package?
Costel:
Equipment has to be flexible - serve multiple purposes.
And, at the same time, visually appealing. The aesthetics are more important than ever.
We are focusing more on lean principles. How can you get the most from a space, rather than being more open.
Scott: All about flexibility.
Nobody is getting more square footage. So it needs to do multiple things.
Fryers are going away, in part for health reasons, but also because they are not flexible enough.
Combi ovens are not going away.
Smaller kettles are trending. Think small, quick batches. The larger ones are not as desirable.
Quick speed ovens are gaining popularity. If I can finish it faster in front of the customer and do it ventless, that works.
Another image that supports Costel’s points from the previous slide.
Let’s dig a little deeper into the impact of using more fresh ingredients. How does this impact food prep, holding and so forth?
Scott: No operator ever has enough landing space for raw product.
At one time, it was a 60/40 split of frozen to refrigeration now it’s the other way around.
Now need more flat surfaces to prep product
Showcasing ingredients more, too.
Hot and cold food wells are necessary, too. Think: Chipotle style
Prep work changes and how you present food changes.
Might be dicing apples before presenting them.
In addition to fresh, the concept of customization continues to play a key role in all foodservice segments.
Scott: Yes but it’s important to understand there’s a difference between customization and number of choices.
Customization says we do this menu item really well and want you to have it the way you want to have it.
You don’t have to offer everything every day.
It means you have a specialty item from day to day
Need to have hot and cold flexibility in the same space
It seems that many foodservice concepts now refresh or remodel at a much faster rate than before. And this seems to be a fact of life. So how will this impact kitchen design in the future?
Juan: Time frames have compressed and will continue to do so moving forward.
Restaurant companies are constantly doing consumer research. You have to do the same about your processes and design, comparing what you have today and what you want to do in the future.
If you don’t keep reinventing yourself, you will be left behind. That time frame is 3 to 5 years.
There are exceptions. Lots of concepts out there don’t innovate the menu and do ok. Five Guys, Chipotle (pre-food safety), Raising Canes (only 5 menu items they have to produce). But those are the exceptions.
Some concepts offer a mediocre product but they are consistent throughout the world and that helps drive them.
It’s a tradeoff: speed of service and menu flexibility
Automation is a friend of consistency. If you let a human do something 10 times, each time it will differ slightly. Not the case with automation.
How have timetables changed in the non-commercial world?
Costel: They are moving at a very fast pace. So fast it surprises me.
We had a project completed five years ago and we are now changing the entire aesthetic of the front of the house so it can be more on trend.
And we are changing specific components. Serving areas are changing to address specific dietary needs. Less bakery and more salad. Accommodate special needs diets, too.
So what’s happening on the chain side is happening here, too.
The back of the house/infrastructure does not change.
You are designing to fit the culture of the institution with the undersanding that things will change over time.
How will customer-facing technology, such as mobile ordering, tablet-based systems and so forth, impact the kitchen of the future?
Juan: I often tell QSR customers they should have kiosks. Everyone should have it.
Anyone not playing in that arena is going to perish.
Look at the labor that goes into a QSR transaction. Roughly 25 to 30 percent of that can be eliminated by a kiosk. That’s one way to take labor out quickly.
Some people did not like pumping their own gas or banking via an ATM but they got used to it.
That will opposition will eventually diminish.
Customer facing technology is a key piece to deal with what’s coming. It will always show up. Never has an attitude.
Costel:
Impacts service points. Where do you place serving points? How do you handle cash? Where do you place POS? Impacts how they move through the space and interact with the restaurant.
We are trying to stay on top of it as possible but it is moving very fast.
Some operator customers are starting to move away from this because they want people to disconnect.
Going away from digital menu boards to more static options.
Discuss St. Louis project about how it started with tech and moved away from it.
Technology will reduce food waste by basing production on what’s actually being used/ordered.
The key to success is really finding the balance.
But customer-facing technology can be a double edged sword, can’t it?
Juan: Yes, technology can increase your capacity but you can get in trouble
More points of ordering will dictate how you design and equip your back of the house.
For example, adding six kiosks means you can get six orders or more a minute.
Balance: you have to balance the input and output in the back of the house. Also applies to line, FOH, etc.
Key is to not overdesign for only peak periods.
When working on a project, how are you helping prepare your operator customers for the kitchen of the future?
Scott: The kitchen of the future is more about flexibility and flow then it is about adding more square footage.
You have to logically follow the food. Can you cook your present menu and what comes next? Are you ready to execute what comes next in this setting?
Perception, perception, perception: how do we show this is fresh?
Doing more in front of the students brings the equipment package to the front. Favors counter top equipment, including induction, speed ovens with catalytic converters are good, too.
Lead them in the direction of being more aspirational or future view.
UDS might be under the hood but make sure you have enough firepower to grow.
Let’s go back to a topic we touched on earlier. Is there a place for robotics in the kitchen of the future?
Costel:
Labor will impact potential applications of automation or robotics moving forward.
We also need smarter equipment, that works in a clear, simple manner to meet the skill level of the labor out there.
Massive, complicated control panels will benefit only 10 percent of operators.
Combi ovens are a good example.
The training on a project has fallen by the wayside, particularly in the non-commercial segment. There they have kitchens with lots of equipment but no idea how to use it.
What will be the traits of the kitchen of the future?
Juan:
Kitchen of the future has to be flexible, lean, versatile and has to have very simple processes.
Labor will remain an issue and you have to design simple to deal with turnover, etc.
In terms of the use of seasonal on the kitchen of the future, it is about the components of the menu.
Farm to fork is a great idea but it brings some challenges in the form of food safety.
You might be able to automate some of how you wash, clean and process food once it gets inside your doors. That’s still farm to table.
Having a device in your store that can clean, prep and sanitize is important. So long as you create the right processes and use the right equipment, you are still on point.
The romanticism of farm to table works well so long as it does not compromise your unit economics.
In your own words, describe the essence of the kitchen of the future.
Scott: The trends among the customers will dictate what the kitchen of the future looks like. But start by asking what role does food play in your business?
Hospital is all about health and wellness. So how does that impact placement of equipment, food and influence customer purchasing happens.
68 percent of your plate is full with the first two things you place on your plate. That will impact where/how we place things.
The kitchen of the future is not getting bigger. You have to fit it into a smaller space
By having mobile apps and the ability to order ahead, it helps with the efficiency of the kitchen. The call ahead is now an app.
Express lines: in chains, colleges and will come to high schools.
40 percent of millennials think eating cold cereal for breakfast is inconvenient because you have to wash the spoon and the bowl. How does that translate you to the way you translate convenience to the customers?
Younger generations tend to be more about the experience then the actual label and this has to impact the foodservice community.
So the kitchen of the future is moving out of the kitchen and into the service space.
Costel:
Equipment will be trackable and there will be energy management on every item.
This information will shape how manufacturers look at equipment development.
The next big thing is reducing food waste
Kitchens will become a teaching tool
Trying to create multipurpose kitchens. For example, some colleges creating kitchens where students can be more a part of the process.
Creating a space that can change weekly to meet the way menus keep evolving. How can we make change easier? More mobile, easier to move equipment.
We have no idea what will happen in five years so we have to be responsible and thoughtful in our approach.
Equipment maintenance will be a big factor. Connect to a database that takes the cleaning and maintenance out of the operators’ hands.
For over 75 years, InSinkErator has helped manage food waste disposal, improve kitchen efficiency, and reduce operating costs. From disposers to water saving technologies to organics recycling systems, InSinkErator has a food waste management solution to increase your operational productivity.
Kason Webcast
Food Safety
Kason has been the premier manufacturer of Foodservice Equipment Hardware since 1926.
Kason’s Adjustable walk-in spring-loaded hinges prevent door sagging and reduces cold air from escaping; preventing food spoilage.
Vinyl Swing Doors and Curtains also help maintain proper temperatures.
Kason’s LED Fixtures provide brighter illumination creating a safer work environment
No matter how aesthetically pleasing an environment is designed - waste management must ultimately be factored in for any fully functioning facility. This includes selecting a waste management system/stream and often that selection process can present a challenge between form and function. Rubbermaid Commercial Products (RCP) is up to that challenge with a wide variety of waste options available for both front- and back-of-house ranging from discreet to bold, so making your waste stream selections just became a lot less complicated. To view the RCP online catalog, please visit: www.rubbermaidcommercial.com
TriMark is the country’s largest provider of foodservice equipment, supplies and design services. Countless restaurants rely on TriMark’s expertise to realize their vision for success; from design/build to supply distribution, TriMark is there every step of the way.
We are TriMark, and we bring it!
Visit trimarkusa.com to learn more.
Create up to 24 (8-oz.) servings in a single batch with the 1.5-gallon container on the Vitamix XL, or use the Vita-Prep 3 as your workhorse – from chopping delicate ingredients to blending tough purées. For more information, visit vitamix.com.
