Today’s business climate has not made it easy on decision makers at chain foodservice operations like restaurants, grocery stores and convenience stores. Change is no longer an aberration but the pattern itself — an ongoing, inevitable reality. Inflation, high interest rates and geopolitical events continue to stifle operators’ abilities to plan for future trends and potential growth.
It’s anything but business as usual.
Meanwhile, exciting developments in foodservice technology have made the need for upgrading equipment very compelling. But operators are asking themselves if the time is right to invest in foodservice equipment.
Forward-looking foodservice equipment allows operators to harness new capabilities, gain efficiency and reduce costs. So, it becomes a matter of choosing the right foodservice equipment and less a matter of timing. When decision makers find equipment with long-term adaptability, they can stop chasing their own tails and be confident in their ability to progress.
By taking a sustained performance approach that assumes continuous change, operators have more speed and agility to stay ahead. Operators can pursue high performance and utility when their foodservice equipment perpetually helps them see around the corner at what’s ahead.
Signs it’s time to upgrade equipment
Does consistency and efficiency seem to be slipping? Is equipment downtime impacting what’s on the menu? Is the foodservice equipment unable to keep up with customers’ changing behaviors? Recognizing the need for a foodservice equipment overhaul is the first step toward revamping.
Frequent repairs
Constant breakdowns and repairs are a clear indication that equipment is nearing the end of its useful life. This is costly on two fronts: increased downtime and maintenance costs. Where does the return on investment (ROI) begin and the costs of old equipment end? Time and revenue loss are compounded when there are malfunctions or breakdowns.
Inconsistent food quality
When equipment settings become faulty or internal mechanisms tire out, food quality suffers. Sensor technology, like those found in induction cooktops, ensures precise cooking that reduces mistakes. Foodservice equipment that maximizes product quality will never be off trend. As a result, operators can maintain customer satisfaction and brand reputation, regardless of what’s in vogue at the moment.
Energy inefficiency
Energy is a volatile overhead cost. Unless mitigated, it leads to higher utility costs, not to mention greater environmental impact. Old equipment that doesn’t possess zone heating, automatic on-and-off functionality, power save modes, high-quality insulation, LED bulbs or other energy-efficient features should be considered for replacement.
Inability to meet demand
Convenience and speed go hand in hand. And customers can’t get enough of either. This makes chain restaurants and chain retail operations that can keep up with both attractive. This is where technology has an edge over outdated equipment. Time-cutting functionality helps teams move faster in the face of a big rush. When employees can trust equipment to do some of the heavy lifting, like providing visual and audio alerts, they can multitask or focus on the customer experience.
Benefits of upgrading kitchen equipment
Outmoded equipment can't compete with today’s, let alone the future’s space, energy and time needs. The good news is that operational cost reduction no longer has to be at the expense of quality. Strategic investment in foodservice equipment means business value can be extracted for lasting and measurable results. Let’s examine how that’s unfolding.
Operational efficiency
Modern equipment can streamline kitchen operations, get food into the hands of customers quicker and increase overall productivity — a triple threat. Decision makers looking for long-term, sustainable growth have turned to the state-of-the-art Pass-Through Heated Pickup Pod™. The Pod utilizes technology to minimize mistakes, maintain optimal food temperature levels and create a frictionless pick-up or delivery experience. Employees enjoy the simplicity of packaging the food, then placing it into a customizable, temperature-controlled or insulated locker.
Enhanced food quality
Customers know when corners are being cut. They expect convenience and high quality in tandem. The onus is on the operator to figure out how to accomplish that. At the end of the day, food is supposed to look good, taste good and be served at a safe temperature. The frost top keeps cold food chilled with irresistible visible appeal. Frost tops are a revolution for buffets and to-go convenience. They provide operators with an effective, access-friendly way to put cold menu items on display. The frost that forms on their surfaces has two benefits. One, it keeps food cold for longer. Secondly, the icy look of the frost promotes the cool, refreshing qualities of whatever menu item is on display.
Energy savings
When reduction of cost aligns with reduction of environmental footprint, everybody wins. Saving the pocketbook while saving the planet means that sustainability initiatives double as sound business sense. Consider the profound effect Refrigerated Drop-In Wells, Drop-In Frost Tops and Cold Built-In Shelves are having on operations. For starters, these pieces of equipment all have condensers utilizing environmentally friendly R-290 refrigerant. This leads to a 90% higher heat absorption capacity than other refrigerants, resulting in quicker temperature recovery and lower energy consumption. Environmentally friendly insulation on the sides and bottom provides even chilling from top to bottom for better cold retention and cost savings.
Adaptability to trends
New technology in foodservice equipment helps foodservice chains quickly adapt to evolving consumer preferences and food trends while staying relevant and competitive. Innovative foodservice equipment has become a key consideration. That’s when the flexibility and adaptability of something like Hatco’s Electric Salamander becomes invaluable for tackling any menu trends head-on. Starting with a compact kitchen footprint, this Salamander oven has an adjustable upper housing that gives 4.5 inches (114 mm) of vertical movement to accommodate any variety of food under the sun. Three independently controlled heating elements also allow the Salamander to quickly grill, heat, toast, caramelize, glaze, broil or toast. It’s the ultimate multipurpose machine.
Considerations before upgrading
Chain operators can lay the groundwork for long-lasting customer relationships by investing in the right foodservice equipment. While external financial forces might give decision makers pause, here are a few things to contemplate for immediate and sustained success.
Cost vs. benefit analysis
The ROI for new equipment is not a straightforward assessment. It is a mistake for decision-makers to focus solely on the costs of their investments without giving sufficient consideration to their potential financial benefits. They must also ask themselves if underinvestment or lack of action are causing negative financial impacts. For example, automation helps reduce employee time spent on low-value tasks. Labor costs will continue to rise, and the foodservice worker pool will continue to dwindle. So, it’s more important than ever to direct employees toward customer service. Smart kitchen equipment promises to introduce new data sources and tools that enable operators to scrutinize demand, customer preferences and key profitability measures.
Future-proofing
Preparing for the “not yet” is a tricky proposition. Without a crystal ball, it can be tempting for chain restaurants and chain retail operations to simply maintain results. Change comes too rapidly for a straightforward problem-solving approach. So, to be future-proof, decision makers should seek out manufacturers who are in it for the long-haul — like Hatco. Hatco began in 1950. From the beginning, Hatco has been on the forefront of innovation. From the invention of the Electric Booster Water Heater to the introduction of the industry’s first conveyor toaster and across countless other innovations in food holding, cooking, serving and more, Hatco has a long history (and future) centered on solving the ever-changing challenges of foodservice operators.
Staff training
The race to find employees in the foodservice sector has never been tougher. Top-performing chain restaurants and chain retail operations are adapting to this uncertain labor market by helping their staff to do more with less. Training has a lot to do with this.
Proper training on foodservice equipment is helping employees redefine and optimize their processes in several ways. The Palletti® Countertop Daisy Chain Induction Food Warmer is an example of a design that is so effective that it ensures that anyone can operate it. Pan sense technology and automatic on-and-off switches that resume their last power setting mean that new employees can be trained to operate these units in very little time. The Intelligent Heated Display Cabinet with Humidity has an LCD touchscreen display on the back to control temperature, humidity and up to eight timers for each food location. It also features a USB port to establish standard, pre-programmed settings for consistency and reliability. This kind of smart foodservice equipment is a way to invest in employees, equipping them with skills such as time management, process optimization and delegation. Perhaps most importantly, investment in training improves staff retention and satisfaction.
Vendor reputation and support
Quality. Experience. Product knowledge. There are no shortcuts to driving performance and profit in a kitchen revamp. That’s why it is important to choose reputable vendors who offer reliable support and maintenance services. Look no further than Hatco. With over 25 rep groups and 500 authorized sales tech support providers, we are dedicated to helping. Since our founding in 1950, we’ve prided ourselves on superior product quality and spectacular customer service. This is something that is ingrained in our culture — and something each and every one of our customers feels.
Out with the old, in with the new.
The old way of doing business was reactionary and linear. Today’s economic climate and customer preferences don’t evolve in a straight line. It’s a world of constant change.
The new way of doing business means revamping a kitchen with the goal of increasing sales and reducing costs, no matter what’s on the horizon. The answer is foodservice equipment that allows operators to refine proven cost-saving measures using the latest technology.
It’s less of a question about timing and more of a question of quality. Decision makers in chain restaurants and chain retail operations will be relieved to find that the right foodservice equipment can boost the quality of food, preparation and service.
Be on the forefront. Revamp with confidence by investing in versatility and productivity — and be ready for any shifts in consumer demands. Ready to get started? Find a Hatco rep near you today.
