Technologies and the Kitchen of the Future
Upcoming SlideShare
Loading in...5
×
 

Technologies and the Kitchen of the Future

on

  • 4,526 views

Visit http://www.restaurant.org/show for more presentations.

Visit http://www.restaurant.org/show for more presentations.

Statistics

Views

Total Views
4,526
Views on SlideShare
4,514
Embed Views
12

Actions

Likes
1
Downloads
133
Comments
0

2 Embeds 12

http://www.slideshare.net 10
http://translate.googleusercontent.com 2

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Technologies and the Kitchen of the Future Technologies and the Kitchen of the Future Presentation Transcript

  • Technologies and the Kitchen of the Future
  • Presented by Victor Gielisse, CMC CIA Consulting Associate Vice President Ron DeSantis, CMC CIA Consulting Project Director
  • Survey
    • 9,382 emails
    • 1,066 responses (12%)
    • Questions focused on –
      • Food trends
      • Green trends
      • Equipment trends
      • Heart-of-the-House environment
    • Virtually all segments represented
    View slide
  • Topics
    • Food trends
    • Multi-functional equipment
    • Heart-of-the-House/Front-of-the-House collaboration
    • Quality cost containment systems
    • Green Issues
    • Environment Attributes
    View slide
  • Survey
  • Survey
  • Survey
    • Cooking Techniques
    • Traditional techniques - >80%
    • Flashbake & Microwave – 30%
    • Sous vide – 23%
    • Multiwave – 5.4%
    • Additional techniques:
      • Combi ovens
      • Natural heat sources – wood ovens and grills
      • High & Low pressure steam
      • Low temperature rethermalization
      • Molecular gastronomy
  • Survey
    • Food Source
    • Overwhelming majority of respondents indicate that more than 60% of menu is prepared from scratch
    • Pre-fabricated food products comprise only 15% of menu
    • Slow-cooking and sous-vide are widely practiced techniques for 80% of respondents
  • Mega-Themes Food & Flavor Heart-of-the-House Equipment
  • Mega Theme Food & Flavor
  • Signals of Change...
    • “ Authenticos”
    • Molecular Gastronomy
    • Stealth Health...Better for you foods!
    • The key food buzzword has changed from “gourmet” - to “fresh” and “authentic
  • Food Trends
    • Global Flavors/ Authenticity
    • Slow cooking techniques
    • Freshness
    • Identifiable Food
    • Sous-vide
    • Point-of-origin Food
    • “ Molecular” Gastronomy
    • Deconstruction
    • Social Responsibility
  • Global Flavors “ Broad” “ Regional”
    • Sicilian
    • Spanish
    • North African
    • Caribbean
    • South American
    • Oaxaca
    • Indian
    • Vietnamese
    • Thai
    Mediterranean Latin Asian
  • Top Five Influencing World Regions
  • Evolution of Global Food Trends Independent, Mainstream - Restaurants Authentic Global Restaurants Chain Innovators Caterers Mass Chain Adoption - FSR & LSR Retail Introduction
  • Global Impact
    • Global Cuisines will impact innovation and technology
  • Global Impact
    • Equipment development will need to recreate authentic flavors
  • Global Cuisines
    • At The Center for Foods of the Americas we are prepared to assist in the development of equipment that will recreate authentic Latin Cuisine
  • Slow Cooking
  • Slow Cooking
    • Challenges
    • Perception that it takes too long
    • Food safety concerns
    • Only good for small quantities
    • Planning metrics are needed
    • Does not solve all culinary quality problems
  • Freshness
  • Identifiable Food
  • Sous vide
  • Molecular Gastronomy
  • Deconstruction
  • Mega Theme Heart-of-the-House
  • Heart-of-the-House Environment
    • Improving Indoor Air Quality through:
    • Green Cleaning
    • Safer Pest Management of the Facility
    • Limited Exposure to Fuel Emissions
    • Solid Ventilation Systems that allows for natural daylight
    • Increased use of nontoxic products, materials and supplies
  • Heart-of-the-House Environment
    • Kitchen Environment
      • This question elicited over 600 written responses – hot button topic
    • Majority of operations use only exhaust hoods for environmental control
    • Controlled air temperature is necessary
    • Sound, lighting, and floors are ripe for improvement
  • Heart-of-the-House Environment
    • Increase the use of energy efficient equipment
    • Collaborate with State Authority to promote policies that support improved heart of the house environments
    • Only 5.7% of respondents claim energy efficiency is not important
  • Energy Efficiency
    • Green equipment
    • Energy savings features
    • Powerful without extreme energy consumption
    • Survey revealed a perception that energy efficient equipment :
      • Is too expensive
      • Is not durable
      • Does not function as well as traditional equipment
  • Harnessing “waste” energy
  • Efficient energy usage
  • Net Cost of Equipment
    • In addition to an equipment cost formula, a critical factor is:
    • Ease of use – like an iPod
    • If technology is not easy to use – it is worthless
  • Organization’s Equipment Purchasing Decision Factors
    • Price Tag – the cost to purchase and install
    • Cost of Ownership – maintenance, training, and energy consumption
    • ROI – reduction of labor cost, increased work-flow efficiency
  • Equipment Cost Planning Metrics
    • Ethnographic Study – observation of operation’s inefficiencies
    • Labor Reduction – determination how equipment can support labor savings
    • Food Quality – consistency in quality food output
    • Energy Savings – select equipment that has low energy usage
  • Mega Theme Equipment
  • Equipment
    • Over 50% of respondents have equipment 10 years or older
    • 67% of respondents are extremely likely to purchase new equipment in the next 3 – 5 years
    • 60.7% of respondents use less than 10% of computer aided features on equipment
  • Equipment Over 60% of in-house equipment training is done by the Executive Chef
  • Innovation Data Driven vs. Intuition
    • Data
    • Project
    • Defined outcomes
    • Solutions
    • Respond to customer needs
    • Clear business models
    • Intuitive
    • Process
    • New direction
    • Discovery
    • Invent customer needs
    • Horizon results
  • Ease of Use
    • Intuitive equipment
    • Automated functions
    • 34.2% of respondents say they received inadequate training on programmable equipment
  •  
  •  
  • Technology Development
    • Just Plain GOOD Ideas
    • Getting Smarter
      • The End of Caveman Cooking
    • Crystal Ball
    • A Old Idea Made A Lot Better
    • Something Wonderfully New
    Just Plain Good Ideas
  • Design Innovation Small manufacturers producing designs that are Efficient, Convenient, Smart.
  •  
  •  
  • Design Innovation Small manufacturers producing designs that are Efficient, Convenient, Smart
  • Design Innovation
  • The End of Caveman Cooking
    • “ Smart” Equipment
    • New Ways to Apply Heat
  • More Interesting Steam…
    • Griddles and tilt kettles heated by steam. Heat more evenly, recover faster.
  • Harnessing Power Technology + Technique = Quality Results
  • Magnetic Heat
    • Induction cooking cleaner, faster, cheaper.
  • How does induction work? ceramic-plate magnetic field induction coil transformer L1 net-power operation knob L2 L3 PE 50 Hz 20‘000 Hz
  • Heat radiation of Induction vs. Gas
  • Automation
  • “ Smart” Equipment Automated and Programmable equipment that produces high quality and consistency.
  • Accelerated Cooking Technology
    • Speed cooking with convection, microwave, and impingment technology
  • Frying with Water Fat and Water layered to extend life of fryer fat.
    • Technologically Possible
    • Coming Soon
    Crystal Ball: Futuristic but not Unrealistic
    • Large Surface Induction 2 and 4 zones :
    • Individual zones either of 5 kW each
    • open compartment
    • one side or pass-through
    • High productivity in small space
    With square coils: 4 x 5 kW New functions
    • Possibility to use the entire cooking surface – not just 4 pots or pans but up to 16).
    • Low risk of burning
    • > no burning on cooking surface.
    • Gentle, fast cooking
    • > the time saving
    • Large electricity savings of up to 75% on
    • average compared with conventional cooking with cast iron plates
    • Attraction for quick and creative cooking in
    • front of the guests
    Induction: the feature
  • Anti-griddle
  • High Speed Panini Press
    • HSPP is a product specifically designed for Hot Sandwich Outlets
    Great Tasting, Hot, Toasted Sandwich in less than 60sec in a one-step-solution;
  • High Speed Panini Press Introduction A unique machine that combining IR+MW can in 1 step process make Panini, Sandwiches, Rolls hot inside and crispy+marked outside
    • Vs. the current equivalent on the market (Standard Panini Grill + Microwave) Reduce cooking times by 50%
    • Reduce the steps in the process (from 2 or more to 1)
    • Increase the quality
    PROJECT DESCRIPTION TARGETS
  • High Speed Panini Press The tecnologies involved Micro Waves Cooking Cavity Infrared Glass-ceramic Non sticking plate
  • GENERAL SPECS
    • HSPP is a product specifically designed for Hot Sandwich Outlets , with the following main characteristics:
    • Great Tasting, Hot, Toasted Sandwich in less than 60” (depending on the sandwich mass), in a one-step-solution;
    • Combining the quality of latest Panini Grill technology with the speed of Micro-Wave Technology;
  • Advanced High Pressure Processing
  •