FSR magazine April 2018
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Trending on The menu // Chef Tools<br />
HigH-TeCH ovens<br />
make iT easy To Train<br />
new employees,<br />
save Time, and<br />
improve produCT<br />
ConsisTenCy.<br />
TurboCHef<br />
Enhanced Efficiency<br />
High-tech devices and equipment save chefs time and money. By Peggy CarouThers<br />
Today, pressure on restaurant leaders<br />
is immense. From increasing<br />
labor costs and a shrinking labor<br />
pool to growing competition for customers<br />
and a more demanding public,<br />
there are numerous reason why chefs<br />
and their kitchens are being tasked with<br />
doing more with less. As a result, kitchen<br />
tools that make the lives of chefs and<br />
cooks easier are becoming a critical part<br />
of operations.<br />
“Restaurants have to continually reinvent<br />
themselves and provide offerings<br />
to an ever-changing customer demographic,”<br />
says Dave Shave, vice president<br />
of global sales and marketing at<br />
TurboChef. “Given that expanding the<br />
restaurant footprint or adding new locations<br />
is not always an option, the need<br />
for new equipment that can deliver new<br />
menu options and expand revenue by<br />
providing a high quality delivery solutions<br />
is key. This equipment needs to<br />
focus on being energy efficient, easy to<br />
operate, and reliable.”<br />
Installing tools that save space and<br />
costs are great first step in making kitchens<br />
more efficient. Ventless ovens, for<br />
example, have lower upfront installation<br />
costs than traditional ovens with<br />
hoods, and they also reduce ongoing utility<br />
costs. This means that restaurants<br />
will receive ongoing benefits throughout<br />
the life of the oven.<br />
Equipment that also ensures food is<br />
cooked consistently also offers big benefits<br />
to the kitchen. “Induction delivery<br />
systems can also help ensure that food<br />
reaches customers at the best temperature<br />
and consistency,” Shave says. This<br />
can save cooks time and help managers<br />
ensure quality dishes are being served.<br />
Other tools can reduce strain from<br />
the kitchen and make training new<br />
cooks simpler. For example, food pro-<br />
64 <strong>April</strong> <strong>2018</strong> | sPonsored ConTenT FOODNEWSFEED.cOm
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