Kitchen Design & Layout Trends. Mike Massie Best Restaurant Equipment & Design, Inc.

Transcription

1 Kitchen Design & Layout Trends Mike Massie Best Restaurant Equipment & Design, Inc.

2 Doing More With Less Design Assistance Kitchen Space Equipment Utilization Labor Savings Energy, Water and Oil

3 Design Assistance Doing More With Less Fewer people to get the work done. Innovation and ideas are needed, please! Help: Using partners to help solve problems. Survival: Need to use less of everything. Knock, knock. Washington is at the door.

4 Kitchen Space Doing More With Less Reduce labor in all day parts. Flexible (unless you have a crystal ball). Get it done in less space. Open kitchen: let s watch the cook.

5 Equipment Utilization Doing More With Less Doing more with less equipment. Getting better energy results. By the way, don t mess up the output. Plan to use less. It s a schedule thing. Too many cooks.

6 Labor Savings Doing More With Less Don t watch the pot boil: Unattended cooking. Faster cooking. Kind of like Superman. Tech Savvy: More efficient cooking, multi-stage cooking. Scheduling again. Time to clean.

7 Energy Energy Star Lighting Ventilation Systems Energy, Oil and Water Remote Monitoring

8 Energy Star Energy It s a big deal. You pay for this every day. Fryers are one example of changes. Good news: Possible incentives (more money). The rules are changing. Refrigeration and the future. Millennials.

9 Lighting Energy Get past Thomas Edison. Codes are changing and so is lighting. Remember Beta tapes (will you remember CFL s?). Incentives (lower electric bill, too). Prices are coming down. P.S.: saves labor, too.

10 Ventilation Energy Variable speed: you can let off the gas pedal. It is automatic. Energy savings beyond the fans. Improve equipment life. Pay me now or pay me later.

11 Energy and Oil Savings Energy Newer fryers use less oil. $$$ Fryers are just one example of using less energy. Even char broilers don t want to be left out. Char broiler vs. griddle. Smarter equipment.

12 Remote Monitoring and Diagnostics Energy HACCP compliance. It s like insurance. Another slide that says saves you money. Smarter refrigeration (and lights). Why are you defrosting again? There is even a phone app!

13 Kitchen Layout Trends Tighter Kitchens Farm to Table Equipment Trends Energy and Equipment Adaptable Technology

14 Tighter Kitchens Kitchen Layout Trends Save steps and save money. Tighter spaces. Changes in dining styles. Labor is a big deal! Space is money. Add a table. Show off the food.

15 Farm to Table Kitchen Layout Trends Changes in storage to meet farm to table. Prep space and labor. Seasonal, so be ready for change. Cooking changes. Chains do it, too! Sustainability.

16 Equipment Trends Kitchen Layout Trends Combination ovens. Add some smoke. High-speed ovens fit the small plate. We still like fried food. Play in the water: dishwashers and steamers. Adaptable, not custom. Induction isn t just late night TV.

17 Energy and Equipment Kitchen Layout Trends Energy costs keep rising. Wasted water is money down the drain (literally). Energy Star and regulations. Energy and utility costs are driving innovation. Unknown future for electric and refrigeration.

18 Adaptable Kitchen Layout Trends Flexibility to change. I want a combi. Changing tastes need changing equipment. Custom can be like a lock on a door. The only thing certain is change.

19 Technology Kitchen Layout Trends Complicated easy. Kitchen management. Online ordering. Allowing for innovation. The computer says get a wrench.

20 Other Trends Fast Casual Sustainable Loud and Visual Social The Bar

21 Fast Casual Dining Other Trends Most dynamic segment. Different demands of space. Fits fresh and fits social. Opens the kitchen. Park the car, it s fast.

22 Sustainable Other Trends Millennials care. Farm to table or, even better, my backyard! Less processed. Minimal (this is good). Social responsibility. Environmental footprint.

23 Loud and Visual Other Trends Social media (the selfie). Being seen. Loud, noisy environments (visual and sound). Jazz: Visual, textures and community. It s social: Small plates and sharing.

24 The Bar Other Trends Craft beers. Rinsers and frosters, too. Wine by the glass. Cocktails. Make it special. More small plates, being seen, and loud. It s an experience.

25 Impacts It s a big deal. Costs are rising. Dynamics are changing because of costs, energy shifts and changes in regulations. Environmental policy is affecting energy. Sustainability is important to millennials and can help the bottom line. Technology is answering the challenges. Equipment is more than a one-time cost. Today s equipment can be more versatile and faster. Equipment and design impact the economics of the restaurant. As food, labor and health care costs rise, operators must be creative to generate a profit.

26 Thank You! Questions? DISCLAIMER Although all statements and information contained herein are believed to be accurate and reliable, they are presented without guarantee or warranty of any kind, expressed or implied. Information provided herein does not relieve the user from the responsibility of carrying out its own tests and experiments, and the user assumes all risks and liability for use of the information and results obtained. Statements or suggestions concerning the use of materials and processes are made without representation or warranty that any such use is free of patent infringement and are not recommendations to infringe on any patents. The user should not assume that all toxicity data and safety measures are indicated herein or that other measures may not be required.