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How Technology Can Impact Your Foodservice Operation

Updated: Feb 28, 2023

The Canadian food service industry is rapidly evolving. It’s imperative that commercial kitchens stay up-to-date with modern technology in order to remain competitive and profitable. One of the most significant changes in the food service industry as a result of the pandemic has been the shift in consumer eating habits from inhouse dining to online ordering. To accommodate this change, kitchen technology has played a crucial role in improving operational efficiency and speed of preparation. Advanced cooking equipment such as automated prep devices, combi ovens and accelerated cooking equipment can speed up cooking process, allowing kitchen staff to prepare more meals, quickly and easily. These tools are revolutionizing the way commercial kitchens operate, bringing many important benefits to chefs, kitchen staff, and operators.


One of the primary benefits of using advanced cooking equipment is increased efficiency and productivity. Combi ovens for example, speed up cook time with far more precise temperature control, saving chefs and kitchen staff valuable time, effort and stress. Additionally, they can cook different types of food in the same environment. Whether its roasting, baking or steaming a combi oven provides versatility and flexibility allowing operators to create high levels of production efficiency. This is especially valuable during busy times, when demand for food is high and kitchen staff are stretched to their limits. A kitchen that runs smoothly even during peak times can minimize employee stress and help increase employee job retention.


Advanced cooking equipment tends to improve food quality and consistency. New touchscreen technology in combi ovens can be programmed to cook food at precise temperatures for precise amounts of time, ensuring dishes are cooked to perfection every time. High-speed ovens can cook food even faster without compromising on taste, texture or consistency, allowing chefs to prepare high-quality dishes with less effort and lower operating costs. This improved level of speed and consistency improves customer satisfaction resulting in increased customer loyalty and sales.

Another key benefit of new technology in commercial kitchens is improved food safety. Advanced cooking devices can be used to ensure that food is cooked and held at the appropriate temperature, helping to reduce the risk of food poisoning and other food-borne illnesses. This can be particularly important in high-volume commercial kitchens where large numbers of people are being served, even more so, when cooking for seniors and vulnerable members of our community.


In addition to these benefits, advanced cooking equipment can also help commercial kitchens to be more sustainable and cost-effective. Energy-efficient and Energy Star certified equipment can help to reduce a kitchen's overall energy consumption, lowering operating costs and reducing the kitchen's environmental impact. When properly maintained these devices can have a longer lifespan due to their durability and high-quality materials furthering reducing their environmental footprint.


Furthermore, advanced cooking equipment employ features like self-cleaning and built-in diagnostics, helping operators maintain their equipment more easily while optimizing their performance. With this new technology, chefs and operators can remotely monitor their equipment from anywhere in the world by smart phone or computer, providing improved operational flexibility for multi-unit operators.


There are numerous benefits to adopting new technology in today's commercial kitchens. From increased efficiency and productivity, to improved food safety and sustainability, we are just beginning to scratch the surface of what technology will do for the Canadian food service industry. As we’ve seen, this will ultimately benefit everyone involved including the planet. As the industry continues to evolve, it is important for commercial operators to stay at the forefront of technological advancements in order to remain competitive and continue to provide high-quality food to a public with ever-changing consumer habits.

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