For those who manage a commercial kitchen, up-time is a crucial metric. Whether in fine dining or quick serve, a broken piece of equipment impacts the operator’s ability to make and sell product. To make matters worse, customers aren’t sympathetic as to why certain menu items are unavailable or up to quality standards.
Today, equipment repairs are reactive in nature and failures during operating hours have a negative impact to the business. Once a problem is identified, it can take days to diagnose, source parts, and find a qualified technician. Often, it takes multiple troubleshooting sessions before the issue is resolved. This results in lost revenue and has an unfavorable effect on customer satisfaction.
Food consistency is another concern, especially for franchises where customers have an expectation for the quality of the final product. Many factors contribute to the performance of kitchen equipment and it is crucial to understand how calibration and configuration settings factor into the equation. Without this insight, it is near impossible to deliver a common customer experience.
Businesses are always under pressure to reduce operating costs and this is especially true for commercial kitchens. A fryer that takes longer than normal to reach optimal temperature wastes energy. A cook that has to refire a dish reduces labor effectiveness. A compressor failure in a walk in refrigeration unit increases food costs. It is more important than ever to find new ways of improving operational efficiency and provide full visibility into how the kitchen is performing.
This entire scenario could be improved if there was a way to access and analyze data from commercial kitchen equipment. An IoT strategy can virtually eliminate unscheduled downtime by proactively monitoring sensors, automating the diagnostic process, and identifying service facilities with the correct parts in stock. It also enables the ability to compare the operational performance of equipment across locations in order to improve consistency and reduce costs.