By Briana Hilton, Contributor
With fewer people being hired, disposable income lowers, leading to less consumer spending on dining.
For almost two years, the industry has been grappling with frugal consumers who limit their dining out activities as menu prices remain elevated. In addition, a slowing job market and persistent inflation have also struck consumer sentiment which has fallen more than 14% based on a University of Michigan report.
Restaurants can nevertheless maximize their back of house operations (BOH) by making investments in smart equipment. They can attract more patrons despite economic pressures by directly appealing to the primary reasons individuals choose to dine out – efficiency, quality, and value. Instead of cutting costs that affect customer experience, technology helps restaurants optimize their operations and pass those benefits on to the consumer.
Here’s how.
Improving Speed and Accuracy
Foodservice equipment is the backbone of BOH operations whose function extends far beyond just cooking. It is as critical to a restaurant’s efficiency, safety, quality, and profitability. It helps streamline tasks, reduce labor, and optimize space.
Thus, it is necessary to have the proper equipment not just to speed up the food preparation activities, but also to achieve consistency and quality.
For instance, commercial equipment with precise temperature and time controls ensure that every dish will be cooked to the same degree, eliminating human error. Furthermore, proper refrigeration and freezer equipment must be on hand to store ingredients at proper freshness and maintain their integrity. Technologies like smart inventory systems and custom storage racks help with organization and ensure that the first in first out (FIFO) principle is applied in preventing spoilage by as much as 18%.
Enhancing Quality and Value
Investing in artificial intelligence (AI)-powered systems enables restaurants to track ingredient levels and analyze sales data to predict demand. This also reduces food wastage while simultaneously having fresh ingredients available. Minimizing spoilage also permits restaurants to serve a higher quality product, which helps build customer trust and loyalty. It follows that the efficiency gained from smart equipment results in significant cost savings in labor, food waste, and energy.
For instance, kitchens with automated equipment can reduce their operational costs by as much as 30% per this Restroworks article. Cost savings can be used to offer more competitive pricing, run targeted promotions, or offer larger portions without sacrificing bottom lines. This will make diners feel like they are getting more for their money which is a powerful motivator in a recessionary economy.
Automating repetitive tasks through smart equipment also enables BOH staff to focus on more complex, high-value work such as the creation of new dishes, planning intricate plating, or maintaining kitchen cleanliness and organization. Doing so leads to a more professional and positive environment that translates into a better experience for the customer.
Less Energy and Maintenance Costs
Smart equipment in BOH operations offers benefits in two ways – real-time energy optimization and predictive maintenance. To explain, kitchen equipment runs at full blast or according to a pre-defined schedule, typically implying wasted energy. On the other hand, smart appliances are equipped with sensors that monitor usage and conditions.
For example, a smart fryer can sense when there are no items to be cooked and automatically goes into a low-power standby mode. An intelligent oven can adjust its heating elements based on the number of items inside, while a connected dishwasher can use sensors to adjust water and cycles depending on how soiled the dishes are.
Furthermore, smart appliances can be programmed to run only at specific times or automatically shut down to eliminate energy waste. With the help of Internet of Things (IoT)-connected equipment, operators can remotely monitor the energy consumption of each appliance, generating valuable data to identify the most energy-intensive devices and rethink scheduling, usage, or even replacement.
The data can also be used to anticipate equipment failures before they occur. Thus, when a potential issue is detected, the system alerts the maintenance team or a third-party service provider. This allows them to schedule a repair or replacement at a convenient time, preventing a costly and disruptive breakdown during peak operating hours.
Additionally, by understanding the actual condition of the equipment, businesses can move from time-based to condition-based maintenance, reducing costs and expanding the lifespan of equipment.
To conclude, the integration of smart equipment in BOH operations is a strategic move that addresses the pressing challenges in the restaurant industry today. Smart equipment brings value and quality, removes inefficiencies, and reduces costs helping a business deliver an exceptional experience to their customers.
