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.

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!

Meet Our Panelists

Costel CocaWebb Foodservice Design

Juan MartinezProfitality

Scott ReitanoReitano Design

Group

www.kasonind.com800-935-2766 57 Amlajack BoulevardNewnan, Georgia ▪ 30265

Motion Sensor For Walk-Ins

Sustainable Energy Saving Products

For Walk-In Coolers and Freezers

LED Lighting

®

Before

After1346 Performer

Lift-off Adjustable Hinge

The Original Hardware Manufacturer for the Foodservice Industry Since 1926

Vinyl Swing Door and Vinyl

Curtain

TO VIEW OUR WEBCAST CLICK HERE.

BACK OF THE HOUSE

FRONT OF THE HOUSE

Flexible Solutions for Waste Stream Management

trimarkusa.com

Vitamix XL Vitamix Vita-Prep 3

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

Kitchen Evolution

Trends today favor: Hand crafted and locally sourced

over processed. Transparency over secrecy when

cooking food. More romance over transaction-

based environments.

Kitchen Evolution

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?

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.

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.

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.

The Impact of Menu Trends on the Kitchen

The equipment package has to: Serve

multiple purposes

Maintain visual appeal

Embrace or support lean principles

The Impact of Menu Trends on the Kitchen

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

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

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.

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.

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.

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.

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.

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.

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

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

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

Questions from the Audience

Thanks to Our Sponsors

www.kasonind.com800-935-2766 57 Amlajack BoulevardNewnan, Georgia ▪ 30265

Motion Sensor For Walk-Ins

Sustainable Energy Saving Products

For Walk-In Coolers and Freezers

LED Lighting

®

Before

After1346 Performer

Lift-off Adjustable Hinge

The Original Hardware Manufacturer for the Foodservice Industry Since 1926

Vinyl Swing Door and Vinyl

Curtain

BACK OF THE HOUSE

FRONT OF THE HOUSE

Flexible Solutions for Waste Stream Management

trimarkusa.com

Vitamix XL Vitamix Vita-Prep 3

Future Webcast Ideas

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Joe Carbonarajoe@zoombagroup.com

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