As the foodservice industry continues to experience changes, there's a need to find long-term solutions to cutting costs without cutting food quality or customer service. What has emerged as a viable solution is a slow but steady shift toward electric foodservice equipment.
Why is electricity gaining favor in Chicago's foodservice operations? For starters, incorporating electric foodservice equipment can save money and time for operators by reducing cook times. Electricity-powered foodservice equipment can also help reduce energy costs, and with precise temperature controls, electric equipment can also lead to enhanced and more consistent quality. In addition to quality, the right unit can lead to menu diversity, as well.
The benefits of electric foodservice equipment extend from small businesses like cafes to larger restaurants packed every Saturday night. Here are some reasons foodservice operators should consider adding electric foodservice equipment to their lineup.
We live in a new age of automation and innovation, and customers expect technological innovation to increase efficiency across the board. Innovation helps foodservice businesses stay relevant with customers, serve customers more efficiently, and to differentiate themselves from competitors in an increasingly complex business landscape.
The Japanese automat model is an example of an innovation currently taking America by storm. Customers enjoy picking up their orders off of a rotating rack. Some restaurants also include robot servers to bring beverages, saving human servers time for serving other parts of the meal. Not only do customers of these establishments experience better service, but they also post about it on social media and are sure to tell their friends.
Electric cooking solutions can be considered part of these modern innovations. Along with automation, ventless cooking is a huge movement in foodservice today, and all ventless foodservice equipment is powered by electricity.
We touched on some of the benefits of electric equipment above, but let's go into these in more detail.
Electric foodservice equipment can provide faster cooking times. Regarding preheating and recovery, foodservice staff will save time with electric foodservice equipment because these times could be greatly reduced.
Electric cooking is also more energy efficient. Just consider the need for ventilation. Electric equipment is the only type that can be used without hoods. HVAC is an added expense for infrastructure and operations, and electric equipment can eliminate those costs. There are also potential rebates for transitioning to electric equipment.
And let's not forget staff safety and staff requirements. This type of food preparation equipment is generally safer, as there are no open flames. Electric foodservice equipment allows for easy maintenance and cleaning. Designed with easy care in mind, it's also smaller, providing more space and layout options for a restaurant.
Electric cooking can operate without hoods, meaning it can be used in places that otherwise might not be suited for cooking equipment. The countertop is one of those places. Countertop electric air fryers, for example, make it easy to add attractive menu items without many of the hassles other options would provide.
By streamlining the prep and cooking process, restaurants will notice an improvement in efficiency in several capacities. They'll optimize the kitchen space, spend less on labor, and reduce the time it takes customers to get their food and rotate out of the restaurant, enabling the staff to serve more customers daily.
Electric foodservice equipment is versatile and can fit in foodservice establishments of nearly any size - even food trucks! They're ideal for small cafes, large-scale restaurants, strip mall restaurants, and more. Electric foodservice equipment can also streamline food prep and service for catering at special events, especially when guests expect special menus and specialty cuisines such as gluten-free and vegan options.
JMG's customers have reported that creative use of electric foodservice equipment has reduced costs and boosted efficiency. Options include the Southbend Electric Broiler and the Jade Induction Cooker Wok, which takes CookTek's induction burner into custom ranges. The Evo Ventcore allows the equipment to be ventless, working well to reduce costs when implementing electric foodservice equipment.
For those looking to increase efficiency, invest in equipment that will reduce operational costs, and impress customers with an expanded menu and less wait time, it's vital to consider electric foodservice equipment.