Kitchen Design & Layout Trends
Mike MassieBest Restaurant Equipment & Design, Inc.
Doing More With Less
• Design Assistance
• Kitchen Space
• Equipment Utilization
• Labor Savings
• Energy, Water and Oil
Design Assistance
• Doing More With Less
– Fewer people to get the work done.
– Innovation and ideas are needed,
please!
– Help: Using partners to help solve
problems.
– Survival: Need to use less of everything.
– Knock, knock. Washington is at the
door.
Kitchen Space
• Doing More With Less
– Reduce labor in all day parts.
– Flexible (unless you have a
crystal ball).
– Get it done in less space.
– Open kitchen: let’s watch the
cook.
Equipment Utilization
• Doing More With Less
– Doing more with less equipment.
– Getting better energy results.
– By the way, don’t mess up the output.
– Plan to use less. It’s a schedule thing.
– Too many cooks.
Labor Savings
• Doing More With Less
– Don’t watch the pot boil:
Unattended cooking.
– Faster cooking. Kind of like
Superman.
– Tech Savvy: More efficient
cooking, multi-stage cooking.
– Scheduling again.
– Time to clean.
Energy
• Energy Star
• Lighting
• Ventilation Systems
• Energy, Oil and Water
• Remote Monitoring
Energy Star
• Energy
– It’s a big deal. You pay for this every day.
– Fryers are one example of changes.
– Good news: Possible incentives (more money).
– The rules are changing.
– Refrigeration and the future.
– Millennials.
Lighting
• Energy
– Get past Thomas Edison.
– Codes are changing and so is lighting.
– Remember Beta tapes (will you
remember CFL’s?).
– Incentives (lower electric bill, too).
– Prices are coming down.
– P.S.: saves labor, too.
Ventilation
• Energy
– Variable speed: you can let off the gas pedal.
– It is automatic.
– Energy savings beyond the fans.
– Improve equipment life.
– Pay me now or pay me later.
Energy and Oil Savings
• Energy
– Newer fryers use less oil. $$$
– Fryers are just one example of
using less energy.
– Even char broilers don’t want to be
left out.
– Char broiler vs. griddle.
– Smarter equipment.
Remote Monitoring and Diagnostics
• Energy
– HACCP compliance.
– It’s like insurance.
– Another slide that says “saves you money.”
– Smarter refrigeration (and lights).
– Why are you defrosting again?
– There is even a phone app!
Kitchen Layout Trends
• Tighter Kitchens
• Farm to Table
• Equipment Trends
• Energy and Equipment
• Adaptable
• Technology
Tighter Kitchens
• Kitchen Layout Trends
– Save steps and save money.
– Tighter spaces.
– Changes in dining styles.
– Labor is a big deal!
– Space is money. Add a table.
– Show off the food.
Farm to Table
• Kitchen Layout Trends
– Changes in storage to meet farm to table.
– Prep space and labor.
– Seasonal, so be ready for change.
– Cooking changes.
– Chains do it, too!
– Sustainability.
Equipment Trends
• Kitchen Layout Trends
– Combination ovens.
– Add some smoke.
– High-speed ovens fit the small plate.
– We still like fried food.
– Play in the water: dishwashers
and steamers.
– Adaptable, not custom.
– Induction isn’t just late night TV.
Energy and Equipment
• Kitchen Layout Trends
– Energy costs keep rising.
– Wasted water is money down the drain
(literally).
– Energy Star and regulations.
– Energy and utility costs are driving
innovation.
– Unknown future for electric and refrigeration.
Adaptable
• Kitchen Layout Trends
– Flexibility to change.
– I want a combi.
– Changing tastes need changing equipment.
– Custom can be like a lock on a door.
– “The only thing certain is change.”
Technology
• Kitchen Layout Trends
– Complicated easy.
– Kitchen management.
– Online ordering.
– Allowing for innovation.
– The computer says get a wrench.
Other Trends
• Fast Casual
• Sustainable
• Loud and Visual
• Social
• The Bar
Fast Casual Dining
• Other Trends
– Most dynamic segment.
– Different demands of space.
– Fits fresh and fits social.
– Opens the kitchen.
– Park the car, it’s fast.
Sustainable
• Other Trends
– Millennials care.
– Farm to table or, even better, my
backyard!
– Less processed.
– Minimal (this is good).
– Social responsibility.
– Environmental footprint.
Loud and Visual
• Other Trends
– Social media (the selfie).
– Being seen.
– Loud, noisy environments (visual and
sound).
– Jazz: Visual, textures and community.
– It’s social: Small plates and sharing.
The Bar
• Other Trends
– Craft beers. Rinsers and frosters, too.
– Wine by the glass.
– Cocktails. Make it special.
– More small plates, being
seen, and loud.
– It’s an experience.
Impacts
• It’s a big deal.
• Costs are rising.
• Dynamics are changing
because of costs, energy
shifts and changes in
regulations.
• Environmental policy is
affecting energy.
• Sustainability is important to
millennials and can help the
bottom line.
• Technology is answering
the challenges.
• Equipment is more than a
one-time cost.
• Today’s equipment can be
more versatile and faster.
• Equipment and design
impact the economics of
the restaurant.
• As food, labor and health
care costs rise, operators
must be creative to
generate a profit.
Thank You!
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are indicated herein or that other measures may not be required.
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