One Size Does Not Fit All
Restaurants have gone under some dramatic changes over the past decade thanks to technological advances and a more educated dining population. Here's just a few of the changes we've observed.
As people make more use of and become more reliant on various apps on their smart phones, restaurants have found new ways to reach their customers by featuring loyalty programs that offer meals at a discount or ways to find a restaurant for a favorite chain no matter where they are when they travel.
Additionally, restaurants and similar establishments are finding that new technological advances offer ways that they can increase efficiency while reducing energy and water consumption. Programs such as Energy Star are often features on new restaurant equipment in order to show owners which models meet these higher green standards as well as having the latest features that make the workload in a restaurant go smoother and more efficiently.
Foodservice equipment today features improved user interface design that makes best use of restaurant staff by helping them do their jobs efficiently and uniformly so that customer experience is consistent - especially in a restaurant chain application. Equipment such as conveyor ovens, for example, take the guesswork out of food preparation even for those staff members who are not trained cooks.
Meeting the demands of these changes also opens the opportunity for innovation and creativity. Developers and management of restaurants and institutional food service programs can and should share ideas on how to serve diners more effectively in today’s changing food service market.