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Five New Kitchen Innovations to Consider for Your New Restaurant




Given our experience in the hospitality and restaurant construction space, we try to keep an eye out for new developments and technologies to share with our clients.

We recently came across several new kitchen innovations that restaurateurs can take advantage of when they’re designing their new restaurant. Modern Restaurant Management magazine even published an article last year on why restaurateurs should have innovative equipment in their restaurant. There are three important reasons: It saves time, it makes certain tasks easier, and it saves money in the long run.

A busy restaurant kitchen. You can improve the efficiency with a few new pieces of technology.These aren’t your run-of-the-mill “new” chopping devices you see on TV (our chef friends tell us a good chef’s knife is still the only tool to use). Rather, these are serious commercial innovations that keep the kitchen running smoothly and make cooks’ lives easier while still letting them stay true to the food and the customers’ experience.

1. Energy Savings Through Washing Dishes

The Novothermic Dishwasher Heat Exchanger won a National Restaurant Association Kitchen Innovation Award in 2014 for its ability to recover heat from used rinse water and use it to preheat incoming fresh water. Instead of sending hot water down the drain and heating up new water with new energy, the heat exchanger removes the heat from the old water and reuses it. This can reduce water heating costs, which saves on your total energy bill.

2. Turn Waste Oil Into Electricity

Rather than paying a hauler to take away your used cooking oil, you can actually turn it into onsite electricity. Companies like Vegawatt and Springboard Biodiesel make equipment that turns your waste oil into energy to run your restaurant.

Vegawatt says on their website that it’s possible to save as much as $800 every month on heating and electricity costs with one of their units. The units come in 50 and 100-gallon capacities, and are easy enough to operate on your own. Just add a few chemicals to the oil and it will operate at a cost of roughly $.85 – $.95 per gallon.

3. Induction Cooking

Induction cooking used to just be reserved for omelet stations at high-end restaurants and hotels, but now larger units are making their way into the kitchen. They’re efficient, not only in terms of reducing gas and energy costs, but they cook faster too.

According to an article in Food Service and Hospitality, some kitchen tasks like boiling large pots of water can be done in half the time. You can keep sauces and stocks at a precise temperature more easily, preventing burning and even leave pots on to simmer overnight. Finally, induction surfaces keep kitchens cooler because they’re not casting off extra heat into the surrounding area, which means the AC doesn’t have to work as hard.

4. Stronger Floors With Brackets

Usually, in areas with a lot of foot traffic, it’s necessary to lay down plywood underlayment to help reinforce the floors. Kolpak, a Welbilt brand, has introduced their new Era anti-delamination bracket, which strengthens floors without the plywood underlayment. The bracket offers greater floor strength for foot traffic and rolling carts, and is approved for up to 1,000 pounds per square foot uniform load. As they say on their website:

The improved design without plywood continues to meet NSF and DOE requirements. The new Kolpak Era bracket on structural floors with the addition of 3/16” overlay provides superior strength needed for keg coolers and other heavy rolling cart loads up to 5,000 lbs. per sq. ft. uniform load.

5. Tableside POS Devices

This one is as much for the front of the house as it is the back. Upserve has launched their Breadcrumb device a tableside POS device that will not only send orders to the kitchen, but the wait staff can process payments of credit cards right there at the table.

This way, not only can the servers get the orders to the kitchen much faster, but it reduces the possibility of errors between the front and back of the house. And it saves time in cashing out customers, which means you can turn tables over faster and get more people through dinner.

If you would like to learn more about how you can use these kitchen technologies in your new restaurant build, Broadpoint can help you out. Please visit our website and let us help you design your new restaurant.

Photo credit: PXHere.com (Creative Commons 0)