Enterprise Management and Communicating Kitchens A Complete Foodservice Solution Newark, N.J., August 24, 2016 Paul Hepperla Director – New Solutions Development for Foodservice & Product Management – Enterprise Services Emerson Climate Technologies Dean Landeche Vice President of Marketing – Retail Solutions Emerson Climate Technologies
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Enterprise Management and Communicating Kitchens...Enterprise Management and Communicating Kitchens A Complete Foodservice Solution Newark, N.J., August 24, 2016 Paul Hepperla Director
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Enterprise Management and
Communicating Kitchens
A Complete Foodservice Solution
Newark, N.J., August 24, 2016
Paul HepperlaDirector – New Solutions Development for
Foodservice & Product Management –
Enterprise Services
Emerson Climate Technologies
Dean LandecheVice President of Marketing – Retail Solutions
Emerson Climate Technologies
Agenda
2
• Industry trends driving need
• The business case for connecting the kitchen
• Feasibility
• Important questions to consider
• Use cases
• Q & A
Industry Trends Driving Need — The Food Factory
3
Healthy and fresh eating trends drive
menu expansion
Increasing kitchen
density challenges
productivity
• Change frequency increasing
• Compressed implementation time
• “Food away from home” accounts for 48.7% of food sales
Competitiveness = responsiveness
Smart, energy-efficient controls and
equipment are interesting
• Tour group needs 50 chicken sandwiches
• Choice = respond or lose
• Ease and repeatability a must
• Low overhead; can’t accommodate heavy IT systems
• Must address business priorities
It’s no longer enough to just be
focused on back of the house
What Do Food Factories Need?
4
• Productivity requires:
– Repetition
– Consistency
– Flow
– Uptime
• Dictates needs:
– Quickly deployable equipment
– Monitor and manage equipment usage and health for uptime
– Transmit new cooking programs while minimizing disruption
How Can We Systemize Kitchen Equipment
Monitoring and Programming to Enable the
“Factory Floor”?
Quotables
“Running a business is kind of like a circle: You have to keep your eyes everywhere, and some things when they
aren’t right in front of you, you might not see them. Or if it can see something that will have a long-term impact that
you cannot identify yourself right away, that’s something I would call ‘smart’.”
“If you don’t realize something’s wrong until 9 in the morning when you could have known at 2:30 in the morning,
you could have had somebody out there by 7 and it could have been fixed and you wouldn’t have to close.”
Human error and constant observation are a
major source of stress:
“Training … ensuring that they are monitoring the
product, the temperature, the time.”
“Training … you’ve got to make sure they are
constantly checking sanitizer.”Emotional frustrations: “It would be nice not to have
headaches in the middle of the night.”
“I’ve got two teenagers running the store on a Friday night
and I’m glad that I can check to see if things are off, the
doors are locked, the alarm is set…”
Functional frustrations: “When [new items] come out, you got
to set your timers differently. When a product comes out,
cook times, where you’re keeping it in your refrigerator … all
that stuff changes. It basically affects everything except for
your HVAC.”
Building (HVAC, lights, water, refrigeration)
Kitchen only
Emerson’s Footprint Unlocks Restaurant Energy Monitoring Opportunity
Emerson refrigeration content
Emerson enterprise monitoring lead by OEM relationships
Our approach
Connect existing kitchen
footprint to single site gateway
OEM partnerships
Emerson remote
monitoring capability
+
+
=Connected kitchens
The Business Case
7
Connected Kitchen
Brand
Budget
EfficiencyRisk
Productivity
10%
10%
?% ?%
?%
?%
<Four-year payback on energy and
maintenance savings alone ($6,100 annually)
Feasibility — Enabling Communicating Kitchens
ProAct™ enterprise
services and cloud
solutions Site Supervisor Translator
Use Cases
Reduction in maintenanceand service call costs
Service Maintenance
$$$ $$$
Reduce Maintenance Costs and Disruption
$$$
Three P’s of Better Maintenance Management
Data-driven, “right sized” planned
maintenance!
Reducing unplanned calls by up
to 60%!
Schedule service when it’s most
convenient for you and your
operation
Planned
Three P’s of Better Maintenance Management
Expert installation and startups!
Proven to reduce the occurrence
of service calls in the first year
Proper training and easy access
to operational information to
reduce the occurrence of calls
Prevented
Three P’s of Better Maintenance Management
Remote monitoring and the
analysis of data and metrics!
Enables identification of potential
failures before they occur!
Avoiding disruption to the day to
day operation and its ability to
produce profitably
Predicted
Enabling you to maximize the
earnings potential of the food
and beverages you serve!
Remote Menu Management
Food quality and consistency —
monitored, assured!
HACCP and food safety!
Remote Menu Management
Remote Software Management
Improve equipment performance
and ease of use with the latest
software updates
Update, Change, Renew Recipes Easily
instantly across your entire network of locations!
Reduce energy and
consumable costs
Leverage Operational Use Data
More than ⅓ of energy costs
are used in the kitchen
Connected Kitchens monitors
both the facility and kitchen
equipment
Leverage Operational Use Data
Enabling chains to turn equipment
use data into consumption plans
optimized to the peaks and valleys
of each individual location!
Even minor adjustments in use can
have dramatic impact on profitability
over time!
Leverage Operational Use Data
Manage sustainability and the
carbon footprint!
For demonstrated environmental
stewardship and the loyalty of
consumers inclined to choose
responsible brands
Responsibility to the Environment
Menus and Maintenance Today
8–16-week average cycle time
$40,000 per change for 300-chain store average cost
$4.4 million menu change cost for a single item change
Maintenance
issues
Operating correctly?
Food safety?
Brand/product
consistency?
Need
Menus change
monthly
100–30,000
locations
Current process
Menus in months
New menu item, cooking program
Program mailed to locations
Local staff uploads to equipment
Sell new items
USB
Connected Kitchens Energized by Emerson
80% reduction in average cycle time
More flexible changes
Cost savings
Maintenance
milestones
Operating condition
Cooking temperatures
Properly maintained
Best practices insights
Menus in minutes
New menu item, cooking program
Menu broadcast via Emerson IoT
Menu received,equipment updated
Sell new items
How Will the OEM Benefit?
Revenue generation through increased sales and sharing of recurring revenue model with Emerson
Reduction of warranty claims as a percent of sales leads to better profitability and happier customers
Insights into equipment performance and operation will lead to systematic, continuous improvement
Reputation enhanced through best use of technology with great equipment performance
Why Emerson?
• End user presence enhances customer understanding of needs
• Common customers lead to potential opportunities
• Commitment to the markets we serve
• Protect the OEM and their intellectual property
• Additional resources (human centered design / innovation labs) can provide interactive end-user customer engagement
• A la carte approach
OEM partners
Important Questions to Consider
• Do your devices have data worth the effort?
• Can they communicate?
• Do you have someone to help take action on the knowledge gained?
• Have you talked with your IT group?
• Wired or wireless?
• In-store real estate: Do you have room?
Questions?
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herein or that other measures may not be required.