Technologies and the Kitchen of the Future

Technologies and the

Kitchen of the Future

Presented by

Victor Gielisse, CMC

CIA Consulting Associate Vice President

Ron DeSantis, CMC

CIA Consulting Project Director

Survey

9,382 emails 1,066 responses (12%) Questions focused on –

Food trends Green trends Equipment trends Heart-of-the-House environment

Virtually all segments represented

Topics

Food trends Multi-functional equipment Heart-of-the-House/Front-of-the-House

collaboration Quality cost containment systems Green Issues Environment Attributes

Survey

0%

10%

20%

30%

40%

50%

60%

70%

<$10m $10-99m $100-499m

$500m-$1b

>$1b

Annual Foodservice Sales

Survey

6.2%

16.5%

23.8%

8.4%

45.1%

0%5%

10%15%20%25%30%35%40%45%50%

<1 year 1-5 years 5-15 years 15-20years

>20 years

Years in Operation

SurveyCooking Techniques Traditional techniques - >80% Flashbake & Microwave – 30% Sous vide – 23% Multiwave – 5.4% Additional techniques:

Combi ovens Natural heat sources – wood ovens and grills High & Low pressure steam Low temperature rethermalization Molecular gastronomy

SurveyFood Source Overwhelming majority of respondents

indicate that more than 60% of menu is prepared from scratch

Pre-fabricated food products comprise only 15% of menu

Slow-cooking and sous-vide are widely practiced techniques for 80% of respondents

Mega-Themes

Food & FlavorHeart-of-the-HouseEquipment

Mega Theme

Food & Flavor

Signals of Change... “Authenticos” Molecular Gastronomy Stealth Health...Better for you foods! The key food buzzword has changed from

“gourmet” - to “fresh” and “authentic

Food Trends Global Flavors/ Authenticity Slow cooking techniques Freshness Identifiable Food Sous-vide Point-of-origin Food “Molecular” Gastronomy Deconstruction Social Responsibility

“Broad” “Regional”

• Sicilian• Spanish• North African

• Caribbean• South American• Oaxaca

• Indian• Vietnamese• Thai

Mediterranean

Latin

Asian

Global Flavors

Top Five Influencing World Regions

0 10 20 30 40 50 60

Mexican

SE Asian

Spanish

Indian

Middle Eastern

Evolution of Global Food Trends

Independent, Mainstream - Restaurants

Authentic Global Restaurants

Chain InnovatorsCaterers

Mass Chain Adoption- FSR & LSR

Retail Introduction

Global Impact

Global Cuisines will impact innovation and technology

Global Impact

Equipment development will need to recreate authentic flavors

Global Cuisines

At The Center for Foods of the Americas we are prepared to assist in the development of equipment that will recreate authentic Latin Cuisine

Slow Cooking

Slow Cooking

Challenges Perception that it takes too long Food safety concerns Only good for small quantities Planning metrics are needed Does not solve all culinary quality problems

Freshness

Identifiable Food

Sous vide

Molecular Gastronomy

Deconstruction

Mega Theme

Heart-of-the-House

Heart-of-the-House Environment

Improving Indoor Air Quality through: Green Cleaning Safer Pest Management of the Facility Limited Exposure to Fuel Emissions Solid Ventilation Systems that allows for

natural daylight Increased use of nontoxic products,

materials and supplies

Heart-of-the-House Environment

Kitchen EnvironmentThis question elicited over 600 written

responses – hot button topic Majority of operations use only exhaust

hoods for environmental control Controlled air temperature is necessary Sound, lighting, and floors are ripe for

improvement

Heart-of-the-House Environment

Increase the use of energy efficient equipment

Collaborate with State Authority to promote policies that support improved heart of the house environments

Only 5.7% of respondents claim energy efficiency is not important

Energy Efficiency

Green equipment Energy savings features Powerful without extreme energy

consumption Survey revealed a perception that energy

efficient equipment : Is too expensive Is not durable Does not function as well as traditional

equipment

Harnessing “waste” energy

Efficient energy usage

Net Cost of Equipment

In addition to an equipment cost formula, a critical factor is:

Ease of use – like an iPod

If technology is not easy to use – it is worthless

Organization’s Equipment Purchasing Decision Factors

1. Price Tag – the cost to purchase and install

2. Cost of Ownership – maintenance, training, and energy consumption

3. ROI – reduction of labor cost, increased work-flow efficiency

Equipment Cost Planning Metrics1. Ethnographic Study – observation of

operation’s inefficiencies

2. Labor Reduction – determination how equipment can support labor savings

3. Food Quality – consistency in quality food output

4. Energy Savings – select equipment that has low energy usage

Mega Theme

Equipment

Equipment

Over 50% of respondents have equipment 10 years or older

67% of respondents are extremely likely to purchase new equipment in the next 3 – 5 years

60.7% of respondents use less than 10% of computer aided features on equipment

Equipment

Over 60% of in-house equipment training is done by the Executive Chef

Innovation Data Driven vs. IntuitionData Project Defined outcomes Solutions Respond to

customer needs Clear business

models

Intuitive Process New direction Discovery Invent customer

needs Horizon results

Ease of Use

Intuitive equipment Automated functions

34.2% of respondents say they received inadequate training on programmable equipment

Technology Development

Just Plain GOOD Ideas

Getting Smarter The End of Caveman Cooking

Crystal Ball

A Old Idea Made A Lot Better Something Wonderfully New

Just Plain Good Ideas

Design InnovationSmall manufacturers producing designs that are

Efficient, Convenient, Smart.

Design InnovationSmall manufacturers producing designs that are

Efficient, Convenient, Smart

Design Innovation

The End of Caveman Cooking

“Smart” Equipment New Ways to Apply Heat

More Interesting Steam…

Griddles and tilt kettles heated by steam. Heat more evenly, recover faster.

Harnessing PowerTechnology + Technique = Quality Results

Magnetic Heat

Induction cooking cleaner, faster, cheaper.

ceramic-plate

magnetic field

induction coil

transformer L1

net-power

operation knob

L2L3PE

50 Hz

20‘000 Hz

How does induction work?How does induction work?

Heat radiation of Induction vs. Gas

Automation

“Smart” EquipmentAutomated and Programmable equipment that

produces high quality and consistency.

Accelerated Cooking Technology

Speed cooking with convection, microwave, and

impingment technology

Frying with Water

Fat and Water layered to extend life of fryer fat.

Crystal Ball:Futuristic but not

Unrealistic Technologically Possible Coming Soon

Large Surface Induction 2 and 4 zones:

Individual zones either of 5 kW each open compartment one side or pass-through High productivity in small space

With square coils: 4 x 5 kW

New functions

Possibility to use the entire cooking surface – not just 4 pots or pans but up to 16).

Low risk of burning > no burning on cooking surface.

Gentle, fast cooking > the time saving

Large electricity savings of up to 75%savings of up to 75% onaverage compared with conventional cooking with cast iron plates

Attraction for quick and creative cooking infront of the guests

Induction: the featureInduction: the feature

Anti-griddle

High Speed Panini Press HSPP is a product specifically designed for Hot

Sandwich Outlets

Great Tasting, Hot, Toasted Sandwich in less than 60sec in a one-step-solution;

High Speed Panini Press IntroductionA unique machine that combining IR+MW can in 1 step process make Panini, Sandwiches, Rolls hot inside and crispy+marked outside

PROJECT DESCRIPTION TARGETS

Vs. the current equivalent on the market (Standard Panini Grill + Microwave) Reduce cooking times by 50%• Reduce the steps in the process (from 2 or more to 1)• Increase the quality

Micro Waves

Cooking Cavity

High Speed Panini PressThe tecnologies involved

Infrared

Glass-ceramicNon sticking plate

GENERAL SPECS

HSPP is a product specifically designed for Hot Sandwich Outlets, with the following main characteristics:

Great Tasting, Hot, Toasted Sandwich in less than 60” (depending on the sandwich mass), in a one-step-solution;

Combining the quality of latest Panini Grill technology with the speed of Micro-Wave Technology;

Advanced High Pressure Processing