With so many new features and options, as well as a large number of equipment suppliers, modernizing and automating the kitchen is no easy task. Operators and suppliers share their experience and insights.
Nonstandard is the standard
Ray Pasquale, CEO of Unified Office, says, “Our goal is a ‘Lord of the Rings’ kind of thing: one app to rule them all.” But so far, there are no universal standards. That means the onus is on operators to do their homework, making sure all of the desired equipment will actually work together.
Control system is a must
For $40 a month or less, operators can subscribe to online services such as SiteSage, Unified Office and Swift Sensors. All of them connect appliances and sensors to the internet, sort the data and give it back in actionable form, such as alerts. Some also control nonkitchen equipment, such as phones or heating and cooling.
Think beyond basic-use cases
Most restaurants measure times and temperatures. But vendors also offer sensors for humidity, particulates, water presence, electric current and vibrations. Sam Cece, CEO of Swift Sensors, says, “We’re always trying to match the needs restaurants tell us about, to monitor things they couldn’t monitor in the past.”