Next-Gen Kitchen Technology

Next-Gen Kitchen Technology

Summary

     Christina Volpe, Associate Editor for Hospitality Technology discusses some benefits provided by the technological advances in the foodservice industry (Volpe, 2010).  The new wireless capabilities of the POS terminals provide portability while the improved operating software streamlines data and can be useful in all types of restaurants.  This will improve accuracy for inventory, usage, and employee scheduling.  Christina Volpe then goes into the advances made in the kitchen for Quick Serve establishments like 54^th Street Grill.  Using a timing router works by sending each menu item request to the appropriate station in proper timing for all items to be served at the same time.These systems record the time orders are sent to the stations and when they are completed so you can see if there is a staff member that is not efficient enough.Technology is assisting in the flexibility of our work environment in the kitchen by use of the kitchen display systems and management software by not only controlling the timing of items to be sent to the kitchen for prep but also allowing the kitchen to view the data from all locations and not one fixed point.  Some of the software also enables the kitchen to begin preparing as the customer’s order is being entered into the system.

Reflection

     The technological advances being made in the kitchen are astounding.   The wireless POS machines will be a great advantage for me in the hotel industry.  Having the stations be portable helps when working and organizing the restaurant floor for awkward numbered groups or if one of your facilities is having or will be having a very busy seating.  The biggest advancement is in the ability to streamline all of the different data into one data base.  This will provide the best and most accurate reporting and inventory tracking.  These things will help reduce waste, cut costs, keep stock supplied, and most of all give a good base to work off of so the customer has the very best experience. 

     The kitchen automation technology does give me concern.  The timing and organization of the programming is exciting but I do worry that the timing of each individual’s performance could be going too far.  While it is the goal to have all items for each dish at one table ready at the same time, it is also important to have proper taste and presentation.  Good chef’s touch and taste to improve each dish before sending it out but this if under a documented time constraint they may not want to risk the blemish on their record.  Let’s just try not to forget to allow time for the human factor.

Volpe, Christina. (2010, April 08). Next-Gen Kitchen Technology. Retrieved  February 19, 2011, from Hospitality Technology: http://hospitalitytechnology.edgl.com/top-stories/Next-Gen-Kitchen-Technology54910