Operators tap into equipment evolution
Restaurant equipment is undergoing an evolutionary creep that is providing economy for operators.
Equipment innovations are providing broader options for operators in both the front and back of the house. The right equipment choices can increase labor savings, accommodate dietary-restriction food prep and lead to more efficient footprints.
“It’s an interesting time for restaurants when it comes to equipment,” said Charlie Souhrada, vice president for regulatory and technical affairs, North American Association of Food Equipment Manufacturers.
“Labor is definitely at the forefront of everyone’s minds because of the difficulty of finding people to do the work but also in the