How Does New Foodservice Technology Help Make Life Easier for Commercial Kitchens?

Technology is rapidly changing foodservice. 

From QSRs and fine dining to K-12 and colleges, kitchens everywhere are modernizing to help speed up service and reduce labor costs. But these technological breakthroughs are about more than autonomous cooking and touchscreen kiosks. 

Modern equipment can help your employees shave hours off the prep process, cook much more in much less time, and power their ability to multitask. 

Those are huge wins for your kitchen. 

That’s because when labor is managed efficiently, you can eliminate the long hours that lead to employee burnout. And when your equipment helps lower turnover rates, decrease hiring expenses, and minimize time- and money-draining tasks, you can create a healthier business.

“One of the best investments of my culinary career without a doubt,” said El Sushi Loco Chef Frank Mendoza. “This equipment has literally transformed my restaurant operations both financially and emotionally.”

Here’s how operations can capitalize on the latest foodservice equipment: 

How can new equipment help you speed up prep?

Want to shorten the historically manual prepping process? You’re not alone.

A popular Utah barbecue place, Pica Rica Americana Barbecue, uses the Electrolux Professional TrinityPro slicer/cutter to reduce their prepping time from 30 minutes to less than 5 minutes, safely turning ingredients into fresh salsa, coleslaw, and other blends for toppings and sides.

California-based El Sushi Loco enjoys the same transformation every time it preps 55 pounds of tomatoes: what once took 30 minutes now takes 5 with the TrinityPro.

Prepping for the entire week?

Get it all done in one day with the SkyLine Blast Chiller by Electrolux Professional. 

With everything from breaded chicken and steamed veggies to soups and dough, staff can put food straight into the SkyLine Blast Chiller to rapidly lower the temperature while preserving flavor and texture.

San Antonio steakhouse BLÜ Prime uses the Blast Chiller to cool stocks in just 1.5 hours, eliminating the need for manual stirring with an ice wand. 

How can new equipment help you cook more in less time?

In the past, you had to choose: cooking speed or food quality? 

That’s not the case anymore. 

BLÜ Prime Steakhouse uses the Electrolux Professional ProThermetic Braising Pan to cut short rib cooking time from 6 hours to 2.5 hours, while preserving every ounce of flavor.

“It’s dream equipment,” Executive Chef George Paramithas said. “Things come out far faster, far better, and it’s just always a perfect product.”

With an Electrolux Professional SkyLine Combi Oven, El Sushi Loco drastically accelerated their cooking. They can now cook 120 pounds of shrimp in 6 minutes, compared to previously needing 8 hours to cook only 40 pounds. 

Looking to save labor in high-volume service?

Thanks to the advanced temperature precision of the Groen Braising Pan, global non-profit disaster and humanitarian relief organization Mercy Chefs only needs one person to prepare delicious meals for more than 26,000 people per day.

How can new equipment help your staff multitask? 

While the chaotic kitchen is sometimes romanticized, the truth is that modern equipment helps your staff do more without the added stress of frantically playing catch-up during an entire shift. 

As one example, with just a press of a button on the SpeeDelight by Electrolux Professional, a team member can make sandwich after sandwich while grabbing sides and drinks (and any other items in the order) as the sandwich is being heated and pressed. 

No safety concerns. No idle hands. Perfect hot sandwiches and outstanding service.

“When you create efficiencies, you’re going to make more money,” said Chef Frank Mendoza from El Sushi Loco, which uses several time-saving products from Electrolux Professional Group. 

How can new equipment create a more sustainable business?

There are countless stories of foodservice operations investing in modern equipment to help fulfill the potential of their people. After all, humans – not machines – bring much-needed creativity and spontaneity to a kitchen.

Thanks to new technology, commercial kitchens can now help staff be more productive, increase efficiency, and improve the work environment. 

The result is a better work-life for staff and a more profitable kitchen, which is a perfect combination for a truly sustainable business.