Kitchen equipment that advanced the industry

A century ago, machines that held and dispensed crushed ice were considered innovative. Then, electrics altered how restaurants cook. Now, as technology continues to advance, equipment options have to check many boxes: ease of use, eco-friendly, cost-effective, food safety-forward and more. As such, operations’ capabilities have expanded. 

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While soda on the menu is a given in modern restaurants, carbonators were a big step forward for soda shops of the 1920s. Jumping forward a few decades, a small-space electric slicer promoted as a tool to help save time in restaurant kitchens eliminated the need for employees to cut some foods and ingredients by hand. 

Large- and small-capacity equipment alike boasted productivity as a major selling point — something common in ads of today as well. Single-use straw dispensers, for example, cut the number of straws used, says the ad.

The advent of commercial griddles and fryers changed the game, as did holding equipment.

Vendors have been finding solutions to foodservice needs for the past century, with the evolution of equipment such as freezers and dispensers that allow operators to play to the latest trends, such as nitro coffee and customization through sauces and flavors. 

Cash registers and other order-taking devices such as fax machines have come a long way, with many of today's options being completely digital. As the cashless movement continues to evolve, even more changes are likely. 

From commercial-grade blenders that go beyond mixing smoothies, to packaging innovations that promote sustainability, durability and more, modern equipment is marketed as multifunctional. 

While consumer-facing technology gets a lot of attention, back-of-house innovations are also affecting foodservice. Equipment has become wireless, with cloud-based data storage, to make kitchens more connected—and more intuitive—than ever before.