October 2019 Digital Issue

More documents

Recommendations

Info

FROM THE EDITOR SMART SOLUTIONS As any chef and restaurant operator will attest to, food is typically considered the shining star in any restaurant business. After all, it’s the dazzling array of creative dishes that attracts consumer interest — especially in our social media-obsessed world. But, for food to be perfectly executed, prepared and presented, equipment and technology are needed to take it to the next level. With that in mind, this year we’re pleased to debut our first-ever equipment-focused issue, highlighting the growing importance of the tools of the trade. As labour shortages continue to create uncertainty, equipment now demands more attention from operators and chefs. In the process, operators are learning to leverage technology, using it as an enabler to make their businesses more efficient and productive — all the while helping to solve some of the urgent issues around recruiting and retention. Whether we’re talking about POS systems, software programs that facilitate order taking and reservations or ovens that help chefs prepare a range of menu items, equipment is essential. In recent years, technology has become a tool for disruption, adding an important, extra layer to the production and delivery of food. And as technology continues to gain traction with, for example, a growing focus on AI, expectations continue to evolve, resulting in a discernible need for greater speed, convenience and future-forward thinking. Ultimately, for restaurants to be efficient and profitable, operators and chefs need to truly understand the pervasive trends shaping the landscape. They also need to spend time driving important results. Currently, according to research by the Access Group in the U.S., 30 per cent of operators spend four hours a week on office-based tasks. That means many operators are experiencing a lack of freedom to focus on delivering excellent customer experiences. Similarly, just imagine how much time chefs could gain back by having efficient equipment and technology solutions in the kitchen. At the end of the day, operators need to get rid of the mentality that cheap and cheerful is best. Granted, saving money is always a goal of any business, especially given recent research by Access Group, which shows hospitality costs in the U.S. hit a 12-year high in 2018. That said, it’s time operators look at equipment as an investment with the potential to help differentiate their restaurants and ensure their future success and sustainability, rather than just being another line item in their budget. ROSANNA CAIRA rcaira@kostuchmedia.com @foodservicemag facebook.com/foodservicehospitalitymagazine instagram.com/rosannacaira NICK WONG, LOCATION PROVIDED BY VIA CIBO 2 FOODSERVICE AND HOSPITALITY OCTOBER 2019 FOODSERVICEANDHOSPITALITY.COM
order tickets now EST. 1968 | VOLUME 52, NO. 9 | OCTOBER 2019 EDITOR & PUBLISHER ROSANNA CAIRA ART DIRECTOR MARGARET MOORE MANAGING EDITOR AMY BOSTOCK ASSOCIATE EDITOR DANIELLE SCHALK MULTIMEDIA MANAGER DEREK RAE DESIGN MANAGER COURTNEY JENKINS SOCIAL MEDIA MANAGER/EVENTS CO-ORDINATOR JHANELLE PORTER DESIGN ASSISTANT JACLYN FLOMEN DIRECTOR OF SALES CHERYLL SAN JUAN ACCOUNT MANAGER ELENA OSINA ACCOUNT MANAGER AMITOJ DUTT DIRECTOR OF BUSINESS DEVELOPMENT, U.S.A. WENDY GILCHRIST CIRCULATION PUBLICATION PARTNERS CONTROLLER DANIELA PRICOIU ADVISORY BOARD FAIRFAX FINANCIAL HOLDINGS LIMITED NICK PERPICK FHG INTERNATIONAL INC. DOUG FISHER JOEY RESTAURANT GROUP BRITT INNES MTY GROUP MARIE-LINE BEAUCHAMP PROFILE HOSPITALITY GROUP SCOTT BELLHOUSE SOTOS LLP ALLAN DICK THE HOUSE OF COMMONS JUDSON SIMPSON THE MCEWAN GROUP MARK MCEWAN UNIVERSITY OF GUELPH, SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT BRUCE MCADAMS WELBILT MARY CHIAROT CO-HOSTS ROSANNA CAIRA Editor & Publisher Kostuch Media Ltd. NED BELL Executive Chef Ocean Wise To subscribe to F&H, visit foodserviceandhospitality.com Published 11 times per year by Kostuch Media Ltd., 23 Lesmill Rd., Suite 404, Toronto, Ont., M3B 3P6. Tel: (416) 447-0888, Fax (416) 447-5333, website: foodserviceandhospitality.com. SUBSCRIPTION RATES: 1-year subscription, $55; U.S. $80; International, $100. Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” Postmaster send form 33-086-173 (11-82). RETURN MAIL TO: Kostuch Media Ltd., 23 Lesmill Rd., Suite 404, Toronto, Ont., M3B 3P6. Member of CCAB, a Division of BPA International. Printed in Canada on recycled stock. Nov. 29, 2019 Fairmont Royal York Hotel Toronto TO PURCHASE TICKETS VISIT KOSTUCHMEDIA.COM/SHOP
Page 1 and 2: EQUIPMENT ICON Garland/Welbilt has
Page 3: VOLUME 52, NO.9 | OCTOBER 2019 CONT
Page 7 and 8: MONTHLY NEWS AND UPDATES FOR THE FO
Page 10 and 11: The fastest to dry hands hygienical
Page 12: more than 20 locations in the last
Page 15 and 16: FROM THE DESK OF NPD THE GREAT CANN
Page 17 and 18: TOP 30 PROFILE DANIELA ALHANOVA Ass
Page 19 and 20: Recent research from Chicago-based
Page 21 and 22: FOOD FILE iSTOCK.COM/CHENGYUZHENG [
Page 23 and 24: Spiced Pork Quiche More than NACHOS
Page 26 and 27: ADVERTORIAL Balancing the Scales Ol
Page 28 and 29: When I arrive at The Restaurant at
Page 30 and 31: SLUG HERE 28 FOODSERVICE AND HOSPIT
Page 32 and 33: SERIES After the meeting, I sit dow
Page 34 and 35: It’s a common refrain among custo
Page 36 and 37: Your Equipment Specialist. A comple
Page 38 and 39: method to take space in an industri
Page 40 and 41: © 2019 Hatco Corporation. All righ
Page 42 and 43: Ask an operator what drives their e
Page 44: High-speed combination ovens for a
Page 47 and 48: [Advertorial] KASON: RELIABLE PRECI
Page 49 and 50: Professional warewashing technology
Page 51 and 52: EQUIPMENT TECHNOLOGY TABLETOP TECH
Page 53 and 54: POURING FOR PROFITS MIXING THINGS U
Page 55 and 56:
EVERYTHING ROASTING Industry leadin
show all

October 2019 Digital Issue

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?