The Communicating Kitchen Movement

Foodservice Equipment Reports

Operating a restaurant profitably is a complex process built on many tasks and many costs. In a business environment that’s more competitive than ever before, site operators and chain executives alike are on the hunt for any way to trim costs without sacrificing the quality of the food or the customer experience.

With more sophisticated monitoring and oversight capacities coming online, chains—particularly limited-service brands—are turning to computerized kitchen management and facility management systems to get a handle on energy costs and, at least indirectly, food and labor costs as well. Such systems, which communicate with, monitor and control the facility’s HVAC, lighting, cooking and refrigeration equipment and sometimes the water supply, are practical examples of the much-vaunted “internet of things.”

If your company isn’t on top of this trend, more sophisticated competitors may soon be eating your lunch…

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