Automated and cloud-connected systems also provide better communication between multiple units of a brand. Being able to monitor cooking equipment using remote technology, for example, ensures that restaurateurs can respond to problems as they arise—and also means they can provide updated messaging for employees and customers, such as new recipes, menu items, or limited-time offers (LTOs).
Several successful brands have introduced new training programs which incorporate touchscreen tablets into the kitchen. This technology provides employees with the ability to immediately reference recipes and training tools, without leaving their real-life workspace. In addition, chefs can communicate more quickly with staff if food offerings need to be changed.
In addition, some operators are implementing automated platforms in order to combat rising labor costs. One-touch cooking and user-friendly controls, for example, are helping to mitigate high turnover in the foodservice industry, and help to ensure consistency in every dish.
Advancements in technology are responding to critical challenge areas for quick-service restaurants, providing increased capability for operators and kitchen staff to produce quality products. Customers’ increasing demand for consistency requires brands to introduce systems that ensure continuity between chain locations and in turn necessitate an improved focus on employee training within those systems.
But the key is to match technology solutions with the individual needs of your restaurant or brand, McFerran says: “We need to properly implement smart equipment for the right applications.”
By Erin McPherson