Professional kitchen design and equipment are evolving with the times
By Sara Perez Webber
When it comes to designing professional kitchens, “efficiency and flexibility will never go out of style, regardless of the trends,” says Marisa Mangani, president of Mise En Place Design in Sarasota, Florida. “It’s all about making money, saving steps, minimizing labor and having built-in flexibility to account for menu changes and staffing changes.”
Mangani has been designing kitchens for nearly 30 years, primarily for country clubs, hospitals and senior living facilities. And while operators’ goals of being efficient and flexible haven’t changed over time, the way they achieve those goals certainly has.
These days, efficiency usually translates into kitchen equipment that can do more with less human labor—often accomplished with AI and high-tech features. “Robots are getting more and more known,” says Mangani.
Indeed, technology is transforming what’s possible when it comes to food-and-beverage offerings. Mangani knows of one hospital, for instance, that is testing a grab-and-go concept without any staff. The concept utilizes Amazon’s Just Walk Out technology, which the company recently expanded to healthcare facilities. Hospital staff members scan their badges when entering the store, and they’ll be automatically charged for purchases when leaving. Visitors can also use the service by using their credit/debit cards or mobile wallets. The technology allows facilities to offer round-the-clock food access.
Tech Advancements
The 2024 recipients of the National Restaurant Association’s Kitchen Innovations (KI) Awards also demonstrate the dramatic effect technological advancements are having on foodservice equipment. “The evolving landscape of technology—including developments in AI, robotic solutions, autonomous ordering and customer service—has elevated the KI Awards to expand beyond back-of-house operations to also recognize innovations that offer labor, waste and energy savings,” said Tom Cindric, president of the National Restaurant Association Show.
Among the 25 KI award-winners are the PizzaBot by Lab2Fab, which automates the pizza-making process, from formed dough, application of sauce and toppings, to fully baked; the Robotic Auto Seasoning and Auto Packaging Station by Atosa USA, which robotically seasons, portions and packages French fries; and the CHEFTOP-X Digital.ID combi oven from UNOX, which features an optical sensor that allows it to recognize foods and start cooking programs automatically, with AI that asks for feedback on cooking results and gives consumption tips to reduce users’ environmental footprints.
Multifunctional Equipment
Doing more with less also means that kitchen appliances and equipment are increasingly multifunctional. MEIKO, for example, recently unveiled its bottle washing system, which transitions a MEIKO dishwasher, the M-iClean UM/UM+, into a bottle-washing machine in under 5 minutes. The bottom wash arm is replaced with the adapter, and the standard dishrack is exchanged for the MEIKO bottle rack.
MEIKO’s adapter system uses separate, sealed channels to first send wash water, and then rinse water, to specially designed nozzles positioned at the opening of each bottle in the rack. This guarantees that the full power of the jet sprays inside the bottle, ensuring that every surface of the bottle is hygienically cleaned.
Since more hotels, restaurants and event venues are making the eco-friendly move to serve beverages in reusable bottles rather than single-use plastics, MEIKO’S bottle washing system solves the problem of how to clean those bottles—up to 640 of them each hour.
“MEIKO’s bottle washing system is the go-to tool for quick and easy cleaning of reusable bottles—no more bottle brushes, washing by hand or ineffective results,” says Steve Grahs, MEIKO’s central regional sales manager. “This system is specially designed to clean and thermally sanitize the inside and outside of standard-sized reusable bottles. The operator will instantly see time and labor savings in addition to consistent, sparkling results.”
Ease of Use
Manufacturers are also helping operators streamline operations with equipment that’s easier to use. The new Drop-In Induction Dry Well from Hatco, for instance, uses induction technology to offer an energy-efficient, plumbing-free solution for keeping foods at their proper serving temperature.
The dry well saves operators time compared to a wet well, which is more labor-intensive. Operators don’t have to worry about de-liming or water lines, for example.
“The Drop-In Induction Dry Well replaces the traditional wet hot food well, and it is very easy to operate,” says Stuart Sharp, Hatco dealer sales manager. “One of the best features of the well is how it’s designed for use with stainless-steel food pans, so there is no need to get specialized induction pans for it.” The well features two heat zones that can be synchronized or used separately, two temperature sensors for each heat zone, precise temperature controls and many other beneficial features.
More Kitchen Trends
Not surprisingly, the COVID pandemic ushered in some operational changes that are here to stay, affecting the way kitchens are being designed. An example at country clubs is outdoor dining. “Club remodels are including outdoor dining as a permanent feature, making it more temperature-friendly in the summer,” says Mangani. “Kitchens have to accommodate the extra seats, which are farther away from the kitchen, so there need to be more service stations.”
There’s also a positive trend for kitchen employees that came about due to the labor shortage ushered in by the pandemic: Many foodservice operators are paying more attention to the working conditions in their kitchens.
“Clients have become more aware of employee retention and employee happiness,” says Mangani. “The competition to have good employees is really steep, and I’m finding that clients are more aware and willing to spend a little more for bigger and better employee lounges, for example. They want to take care and make it nice for their staff.”
For More Information
Hatco hatcocorp.com
Meiko meiko.us
Mise En Place Design miseenplacedesignllc.com
National Restaurant Show nationalrestaurantshow.com
