Automation is transforming the hospitality industry and the food service sector is no exception. Restaurants are constantly seeking ways to improve their operations and meet customer expectations. One of the biggest challenges for restaurants is managing their kitchens during peak hours, as long wait times, delayed delivery and inconsistent food quality can lead to dissatisfied customers and loss of business. This is where kitchen automation comes in, helping restaurants deliver larger output with less kitchen space.
Here are the five ways in which automation is impacting the hotel operations:
1. Increased Production Capacity
Automated cooking modules can handle larger batch sizes, saving time and effort for kitchen staff. For example, an automatic wok can toss 5-6 portions at a time, while an automatic smart pan can cook a paratha from both sides simultaneously without supervision. Additionally, automation solutions take up less space, allowing for more efficient use of kitchen space.
2. Enables Staff to Multitask
Smart kitchens with automation enable staff to multitask, leading to increased efficiency. Once the operator selects the desired recipe, the machine takes charge of cooking, while the operator can focus on preparing for the next order or packing the order.
3. Delivers Large Output while Reducing Wastage
Automation reduces wastage by cooking following standard operating procedures and recipes, reducing the margin of error. This helps businesses become more operationally efficient and cost-effective.
4. Safe Workspace for the Staff
Kitchen automation can reduce the risk of accidents, as most automation solutions run on electricity and come with automated heat and temperature control and automatic cut-offs. This helps create a safer workspace for kitchen staff, reducing the risk of injury.
5. Consistency in Quality
Consistency is crucial in the hospitality industry and kitchen automation helps maintain consistent quality in dishes. Automated equipment such as the Rico-Pro and FiltrO ensure that food is perfectly cooked and oil is filtered and reused, reducing waste and ensuring consistent quality across all dishes.
Additionally, when automated equipment is centrally connected, business owners have a lot more control over their business. They will have full control over setting up the recipes based on their SOPs and can modify them. They will have a report on the highest-selling food in all locations and if the head chef changes anything in the recipe, it automatically gets replicated across all the machines. This will help the owner to have a better insight into their business even on important aspects, like when the machine should go for an update or service to avoid breakdown.
About the Author:
Eshwar K. Vikas
Co-founder & CEO,
Mukunda Foods.
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