Importance of Front of House Systems
Learn how you can change the transparency of the inner workings of your restaurant and give curious customers an inside look into how your employees work together.
Now more than ever, the front-of-house is as important as back-of-house operations. And in many ways, the lines have become blurred between the two.
Traditionally, these two halves of the same restaurant coin have been designated as separate operations, divided by walls and unseen by the customers. However, newer trends in dining tear down the walls such that customers can see how the two halves work together to create the dining experience customers expect. Making these changes to your restaurant may also require making changes to your equipment, which is beneficial to the modernization of your restaurant.
Small Commercial Kitchen Equipment
To create the space that opens into the dining area, you need to "shrink" some of your kitchen equipment. Doing so allows customers to get a clearer view of professional chefs preparing their meals. Small kitchen equipment that does the heavy work of larger kitchen equipment is exactly what you need.
One option is the Converge® multi-cook oven. This cooking technology is more than just a commercial countertop oven. With up to three independent combis in, Converge gives operators the capability to broil, steam, bake and air fry up to three different food items, at the same time, without any flavor or moisture transfer. Customers watching from the dining space are surprised to see all of the foods coming out of the same oven and cooked to perfection.
Ventless Commercial Kitchen Equipment
Kitchen spaces are shrinking, and in some operations, nonexistent. As costs continue to rise, operators now have to do more with less space, working to save money on building costs, monthly rent, labor and overhead.
As a solution to their space challenges, operators are discovering ventless cooking equipment. Ventless equipment provides added flexibility in terms of kitchen design. Operators are able to place this equipment anywhere outside of a traditional kitchen hood—maximizing floor space while improving efficiency and workflow.
In addition to being compact, Converge is also ventless, making it ideal to place on a counter for an open kitchen. Customers can watch as food is made while employees and chefs put food in and take it out to serve.
The front of the house manages the point-of-service ordering systems and the menu modifications equipment. When it comes to the back-of-the-house, it’s ideal to have an oven management system that is just as seamless and programmable for the greatest consistency no matter who is cooking.
Chefs and operators can create, manage and push recipes, regional menus, limited-time offers and more using ChefLinc™. This cloud-based remote oven and cooking management system features an easy-to-use dashboard for operators to push and pull recipes, view oven status, collect and store data and receive detailed service diagnostics from anywhere they are. This reduces variables for error and ensures consistency in the kitchen and across multiple locations.
Appealing Heated Displays
Operating a modern restaurant means that you will have customers placing orders with the option of taking it to go. Heated shelf merchandisers from Alto-Shaam are an ideal front-of-house solution for a grab-and-go display area. It allows you to prepare commonly requested menu items or pick up and delivery orders, while holding at the ideal temperature and without degrading food quality. Customers can see the food items they ordered or would like to buy from this commercial countertop food warmer.
Complete Front-of-House Systems
In terms of front-of-house commercial kitchen equipment, you want to choose compact and ventless systems with the power, performance, and attractive design to add to the appeal of your dining experience. This ultimately provides a level of transparency for the customers that will attract them to your restaurant.