FWE WHITE PAPER LIBRARy
Foodservice Equipment Manufacturer
The Role of Consultants, Manufacturers, and Operators in Assessing Total Cost of Ownership of Foodservice Equipment
The white paper explains how evaluating foodservice equipment through total cost of ownership gives operators a clearer picture of long-term value by considering energy, labor, maintenance, reliability, downtime, adaptability, and service life instead of purchase price alone.
INTRODUCTION
Foodservice equipment decisions impact more than upfront cost. Energy use, labor, maintenance, reliability, downtime, and equipment life all influence the long-term cost and performance of an operation.
This white paper explores how a Total Cost of Ownership approach can help consultants, manufacturers, and operators make better equipment decisions by focusing on long-term value, efficiency, and operational performance.
How Customization Helps Operators Maximize Efficiency and Optimize Their Food Offering
The Food Warming Equipment Customization Whitepaper emphasizes the critical role of tailored hot-holding solutions in enhancing food safety, quality, operational efficiency, and long-term cost-effectiveness for diverse foodservice operations.
INTRODUCTION
In today’s competitive foodservice industry, maintaining food at optimal temperatures while preserving its quality and safety is essential for operational success. Standard equipment often falls short in meeting the unique demands of various food types and service environments, making customization a vital solution.
Hold true: how precision holding technology is changing the game
Precision holding technology continues to advance, with cutting-edge equipment now able to safely hold hot food to exact temperatures and moisture content for days. The benefits for operators are abundant.
INTRODUCTION
It has long been considered a key ambition for many commercial foodservice operators: equipment that can hold food at precisely the temperature and humidity required. But precision holding cabinets, built to maintain the quality of food within a tightly controlled environment, are very much a technology of today, rather than the future.
Indeed, this technological leap forward is now being embraced by foodservice operators ranging from fine-dining restaurants to institutional caterers. “Precision holding is maintaining the temperature of cooked food in a manner that ensures the product is safe to serve while maintaining its moisture and crispiness,” explains Stuart Powell, CEO of Cookshack, Inc. in Ponca City, Oklahoma.
As consumers have demanded quicker service and more consistently high-quality food …
The changing landscape of mobile ordering, to-go, and takeout and how it is affecting foodservice design.
Already on the rise before the pandemic, off-premises dining was further accelerated by the shutdowns and restrictions. The changes mean operators and consultants have had to adjust to new ways of working.
INTRODUCTION
The popularity of mobile ordering was already growing, but when the coronavirus pandemic hit it suddenly became a necessity. Pre-pandemic, Business Insider Intelligence predicted that orders place via smartphone and mobile apps would become a $38bn industry and makeup nearly 11% of all quick-service restaurant sales by 2020.
Since then, mobile ordering has made it to Position 1 regarding how most consumers prefer to select their food. According to Datassential, in the US alone, since the peak of Covid, consumers are four times as likely to increase digital ordering compared with traditional methods.