According to a jury of the National Restaurant Association Show Kitchen Innovation Richter, the business case for equipment purchases is the main acceptance.
“We want to solve a solution,” said Jim Thorpe, Senior Foodservice Designer at Aramark and found that the price tag took work savings, speed and return on capital.
The discussion participants included Thorpe: Greg Richards, a consultant who facilitates the assessment; Richard Eisenbarth, emeritus president of Cini-Little International; Cha Nye Farley, Director for Facility Services for Cracker Barrel Old Country Store Inc.; and Alfred Spear, Manager for Food and Beverage Program Design and Development at Walt Disney Co.
Volume that can cope with the equipment, menunovation and the equipment of the equipment via the kitchen tasks specified by the manufacturer can also perform, also considerations, according to Speer.
The ownership costs also burden new additions, said Farley. “How much does it cost to actually operate this device?” she asked. “If I can't get any parts, it does not make sense to acquire the equipment.”
The maintenance of the equipment is also important, she said.
Richards added that training through the new device is an element that must also be taken into account.
As a kitchen designer, Eisenbarth found that the equipment should be equipped with a long guarantee to ensure that it will take a long time.
The 2025 Kitchen Innovation Awardes ranges from Alto-Shamm Inc.'s Origin Convection oven to the retail Merchandiser from True Manufacturing Co. Inc ..
The winners were exhibited in a special part of the National Restaurant Association Show in Chicago.
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