Foodservice technology isn’t just about making things easier for customers. Advancements in kitchen technology have improved the quality of food, flow efficiency, and costs. Because of these improvements, customers are getting a better overall experience. Likewise, the kitchen staff is benefiting from technology too.

Back-of-the-House Digitizing
Restaurant equipment has come a long way in the last decade. From digital fryers and flattops to custom grinders and measurement specific slicers, the quality of food coming out of kitchens has increased exponentially. Temperatures can be precisely set while prep measurements are fine-tuned.

Waste is also an ongoing issue within a kitchen. Thanks to advancements like oil filters on fryers, timers, and digital prep tools, waste in kitchens is declining. Not only is this good for the environment, but bottom line numbers as well. Couple all of this with automated labeling solutions that help with prep and spoilage and unnecessary food waste is certainly improving across the (cutting) board. : )

Improving Kitchen Flow Through Technology
Computerized line systems have revolutionized the flow in fast-paced kitchens, from quick service to fine dining establishments. Each station (from prep to QA) has a screen which staff can monitor, allowing for timing and overall efficiency in preparing a customer’s order. Also, “losing a ticket” during high volume times becomes a thing of the past.

This type of advanced computerized ticket system also makes it easier for managers to track the flow of service, especially during the kitchen’s busiest times. Ticket times and quality continue to improve while the line works at a more efficient pace. Less stress in a kitchen always equals happier customers.

Helping Management Be Efficient
Management plays a significant role in how an efficient kitchen operates. Thanks to advanced technology, managers can keep better track of things like waste, items ordered service times, and food safety. With costs under control, employees can benefit through raises and bonuses.

Raising the standard of technology in the kitchen will improve quality, flow, costs, and attitudes. It’s a win-win for everyone. Any initial costs are made back ten-fold over time.