Operations
Smashburger, Big Chicken, Focus Brands reveal how to futureproof kitchens
September 7, 2021
As retail space becomes more expensive, restaurants are trying to operate in smaller footprints, which means it's time to reassess ideas surrounding cooking solutions. There are more open kitchen designs, for example, sparking the demands for flexible cooking equipment as well as more efficient equipment that can deliver against an ever-changing menu.
Those were just a few topics discussed during the session, "Bringing Your Kitchen out of the Dark Ages" during the Restaurant Franchising and Innovation Summit last month in Atlanta. Scott Heim, president of Middleby Ventless Solutions & Evo America, moderated the session featuring three operators revealing what they were doing to bring their kitchens into the future. They also discussed the equipment issues they're facing, the benefits of scaling down prep areas by using commissaries and finding ways to automate back-of-the-house processes as well as what is happening with Sous Vide efforts.
Lastly, they pulled back the curtain on their own kitchens, giving attendees a look into what has worked best for them and what they wished they could do differently.
Panelists included:
- Josh Halpern, CEO of Big Chicken.
- Kevin Kilgore, VP of Design & Construction, Focus Brands.
- Eric Marcoux, VP of Quality Management, Smashburger
Watch the session below, and register for next year's Summit, March 31-April 1 in Nashville.
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Powerhouse Dynamics
Powerhouse Dynamics is the leading provider of "internet of things" (IoT)-based solutions to connect, analyze and control equipment to deliver enterprise-wide operational efficiencies.
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