{"id":7614,"date":"2015-07-07T05:00:33","date_gmt":"2015-07-07T10:00:33","guid":{"rendered":"http:\/\/rewardsnetwork.wpengine.com\/?p=7614"},"modified":"2020-05-26T16:59:01","modified_gmt":"2020-05-26T16:59:01","slug":"trendsrestaurantequpiment","status":"publish","type":"post","link":"https:\/\/www.rewardsnetwork.com\/blog\/trendsrestaurantequpiment\/","title":{"rendered":"How Foodservice Trends Affect Your Back of House"},"content":{"rendered":"

As a restaurateur, you spend a lot of time trying to anticipate the next big consumer trend<\/a> and how your business can capitalize on it. Most often, these changing tastes deal with new flavors, original preparations, and innovative presentations.<\/p>\n

Each change in what the customer sees and tastes, however, can have major effects on your back of house \u2014 ones you may not have even considered.<\/p>\n

At the recent National Restaurant Association Show in Chicago<\/a>, Joe Carbonara, editor in chief for Foodservice Equipment & Supplies magazine, discussed the ways restaurants can accommodate these changing appetites, trends affecting restaurant layouts \u2014 and some of the new equipment that can make your back of house more efficient than ever.<\/p>\n

\"Equipment_Main\"<\/a><\/p>\n

Shrinking Kitchens, Blurring Lines<\/h3>\n

According to Carbonara, one important trend is that restaurants are slowly increasing their front of house spaces to accommodate more customers \u2014 effectively taking space from their kitchen and prep areas.<\/p>\n

\u201cOperators are looking for ways to maximize revenue opportunities<\/a>,\u201d said Carbonara. \u201cEven though you need the kitchen to make the food that you serve, the fact of it is the wallet, the disposable income, sits in the front of the house.<\/p>\n

\u201cMore seats means more revenue, but the key message here is how do you balance the shrinking back of the house with the expanding front of the house?\u201d he added. \u201cYou have to be thoughtful in your approach. If you shrink the back of the house [too much] and you shrink its ability to be able to produce food in a timely manner, you\u2019re going to have lines and then you\u2019re going to have brand erosion<\/a>.\u201d<\/p>\n

Trends toward sustainability and \u201cfarm-to-table\u201d preparations are affecting this shrinking of back of house spaces, as well. As consumers show greater interest in the sources of their ingredients and the preparation of their food, areas that used to be hidden are starting to move into public areas.<\/p>\n

\u201cWe\u2019re seeing a transition,\u201d said Carbonara. \u201cWe used to have two clear parts: Back of the house and front of the house. Now what we have is back, front, and middle, where a lot of display in finishing the order is going on.\u201d<\/p>\n

Further compounding this issue is the increasing cost of furnishing and maintaining this ever-important area of your restaurant. As back of house real estate increases in value \u2014 reaching upwards of $1,100 per square linear foot for space under the hood, according to Carbonara \u2014 it becomes even more important to use that dwindling space wisely.<\/p>\n

So how do you capitalize on the remaining back of house space you do have? According to Carbonara, using \u201ccombination\u201d equipment can help make every inch more efficient.<\/p>\n

\u201cWe\u2019re starting to see people really embrace combi-ovens,\u201d he said. \u201cI think it ties in to that whole conversation about if we can keep the hood smaller, it lowers our cost of operation and our initial cash output. If I can get a piece of equipment under there that does a couple of different things for me, that\u2019s a really good investment.\u201d<\/p>\n

But it\u2019s not just the appliances that can help create efficiencies in smaller kitchen spaces. Designing the layout of each area, and addressing the efficacy of each process, can also help increase output.<\/p>\n

\u201cWe\u2019re seeing more ergonomic or well-thought out workstation design [as well],\u201d said Carbonara. Now, when considering their work areas, he says, operators need to ask themselves, \u201cWhat\u2019s the safest, what\u2019s the fastest, what\u2019s the [design that] can get them to turn out the most food in a quicker period of time?\u201d<\/p>\n

Sustainability from Door to Dumpster<\/h3>\n

We know that consumers are increasingly interested in how their food is made and the ingredients that go into it. But this trend doesn\u2019t end at more visible kitchen spaces and fresher inventory. It also affects the usability \u2014 and sustainability \u2014\u00a0of every process and piece of equipment behind the scenes.<\/p>\n

\u201cRestaurants are using fresher, more seasonal, locally sourced ingredients,\u201d said Carbonara. \u201cThat has definitely impacted layout and how they can deploy resources more. [You\u2019re] having to do more [prep] work. The tools you\u2019re using, the process is very different.\u201d<\/p>\n

Even the health-conscious side of this trend affects each tool, appliance, and process you use.<\/p>\n

\u201cWe\u2019re not burying so much stuff with heavy sauce anymore,\u201d said Carbonara. \u201cWe\u2019re steaming our vegetables and finishing them with maybe a little bit of garlic and olive oil. So you really have to make sure the equipment you use is cooking to a way that brings to life [your] culinary vision.\u201d<\/p>\n

Just like for accommodating small spaces, when it comes to being sustainable \u2014 and addressing the consumer\u2019s desire for farm-fresh food \u2014 identifying any product or appliance that can serve multiple purposes is key<\/a>. For example, operators can build or purchase large cutting boards that can overlay prep sinks, turning an area with only one purpose into a simple, space-saving solution. Or, try keeping extra produce in translucent refrigerators somewhere in your front of house. This way, you\u2019re not only showing customers how fresh their meal is, but also clearing room for work space elsewhere.<\/p>\n

Even those products and equipment that don\u2019t seem to serve a dual purpose can have hidden efficiencies you may not have considered. Including a digester in your back of house set up, for example, can transform unusable ingredient waste into gray water, which can be reused to operate toilets or water vegetation, if you choose to grow some of your own produce.<\/p>\n

But strict waste management isn\u2019t the only consideration when designing a sustainable kitchen \u2014 creating a more efficient space can also help you manage changing food costs for these extra-fresh ingredients.<\/p>\n

\u201cYou can\u2019t take a price increase on your menu every time food costs go up. It\u2019s part of that battling customer perception, you have to be really strategic in terms of how you handle price,\u201d said Carbonara. \u201cWhatever equipment and supplies you have [in the kitchen], you really have to make sure they maintain or increase yield.\u201d<\/p>\n

Tools for Transitioning<\/h3>\n

All of these changes to your back of house may seem daunting, but with a few tips and tools, creating a more efficient, sustainable business can be easier than you think.<\/p>\n

Start with careful planning to assess your business\u2019s needs, and what equipment will best suit the ways you\u2019re already serving your guests.<\/p>\n

\u201cWalk an ingredient through the whole process [and] understand how you\u2019re going to use it, because it\u2019s going to impact the equipment you select and where you\u2019re going to put it,\u201d said Carbonara.<\/p>\n

Once you understand the life cycle of your food, pick what you consider to be your most integral piece of equipment \u2014 such as a cooktop or oven \u2014 and start building in efficiencies there.<\/p>\n

\u201cBecause that [equipment is] going to help you get the flavor profile you want, it\u2019s going to help support the mission and the culinary vision you have for your organization and you can move forward from there,\u201d said Carbonara. \u201cUnderstand what your equipment does to the fullest \u2026 [then] let the equipment and technology work for you.\u201d<\/p>\n

Free tools, such as the equipment calculators<\/a> found on the website for the North American Association of Equipment Manufacturers, can help estimate the true return on investment for each piece of equipment purchased \u2014 and help you stretch the cash you\u2019ve saved or received from a Merchant Cash Advance<\/a> further.<\/p>\n

Ultimately, however, the key is to remember that becoming sustainable and creating a more efficient workspace is a marathon, not a sprint.<\/p>\n

\u201cI think the most important thing is understanding ROI,\u201d said Carbonara. \u201cIt\u2019s not just \u2018I want it to pay me back in 18 months but it\u2019s not going to pay me pack until 20 months, so I\u2019m not going to buy it.\u2019 Look at the bigger picture and set realistic expectations.\u201d<\/p>\n

Want to start creating a more sustainable operation, but don\u2019t have the funds to make it happen? We can help with one of our Merchant Cash Advance solutions.<\/em><\/h6>\n

Learn more \u00bb<\/a><\/p>\n

 <\/p>\n

Special thanks to Linda Hays for her contribution to this piece.<\/em><\/P><\/p>\n","protected":false},"excerpt":{"rendered":"

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