October 2019 Digital Issue

Ask an operator what
drives their equipment
choices and the answers
come as no surprise.
Shrinking margins,
labour shortages and rising costs have
long been underlying concerns for
industry players. To that end, they’re
seeking out equipment that’s easier,
more foolproof and more efficient
than ever.
There are other influencers at
work as well. Plant-based menu items,
the demand for sustainable practices
and the artisanal-cooking movement
play a part in equipment choices.
Then there’s the issue of space.
Many restaurant owners are optimizing
smaller-footprint kitchens
through a number of investments,
from multi-purpose hot and cold
appliances, to prep equipment
that can lighten the storage and
labour burden.
THE PRIORITIES
“Profitability is always the number-1
priority for equipment decisions,”
says Tim Cuff, executive chef at
The Fifteen Group in Vancouver.
“Operators want to make sure investment
delivers a return. At the same
time, the focus is on minimizing the
kitchen as much as possible to free up
square footage for customers.”
Smart choices include self-venting
combi ovens, he says. “RATIONAL
[ovens are] useful tools and can save
tens of thousands of dollars in ventilation.
It also allows you to put an
oven in areas you wouldn’t normally
be able to.”
Combis are more popular than
ever, reports Joel Sisson, president
and founder of Crush Strategy Inc. in
Burlington. “When skilled labour is
difficult to find, everything is focused
on how to deliver consistently good
quality food without as much work
in the kitchen. Combi ovens allow
for a lot of different kinds of cooking
and holding. The best part is, you just
have to set the time and you’re done.”
Longevity also matters and restaurateurs
are spending more on better,
more robust pieces, Sisson adds. “We
had one client exchange their existing
ice machine for a Hoshizaki system
for their bar area that offered better
capacity and recovery.”
Self-cleaning features are also a
strong selling point, Sisson notes.
“People aren’t cleaning as much
or not as willing to do it. You need
equipment to do as much as it can.”
THE INCREDIBLE
SHRINKING KITCHEN
It’s not always about the big stuff.
“Restaurants are looking for ways to
create a lot of food in smaller footprints,
because kitchens are much
smaller than they used to be,” says
Plant-based
menu items,
the demand
for sustainable
practices and
the artisanalcooking
movement play
a part in
equipment
choices
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40 FOODSERVICE AND HOSPITALITY OCTOBER 2019 FOODSERVICEANDHOSPITALITY.COM