Q&A: Quick Service Trends

What are the biggest challenges for quick-service restaurants with kitchen solutions today? How are these challenges impacting the industry?

Brian Newland: “Kitchens today face very real constraints. Space restrictions are becoming tighter, and flexibility in placement is a top need. Ventless equipment is no longer a luxury; it's becoming a necessity for operators who need to maximize their kitchen setup without needing costly ventilation systems.

There’s also a growing demand for multi-functional equipment that can streamline operations. The days of redundant, single-use appliances are fading. Operators are looking for solutions that consolidate tasks, save space, and reduce complexity. Multi-cook ovens and other versatile technologies are an absolute game-changer in this regard.

Finding skilled workers is tough and costs keep rising. The right equipment should make it easier for staff to keep up with demand without getting overwhelmed. Ease of use is a major focus. Staff turnover and training challenges make it crucial to have equipment with features like visual icons and images that simplify every step of the process. When equipment is intuitive, staff can hit the ground running with minimal training, improving overall kitchen efficiency.

What do you think will be the biggest challenges and opportunities for quick-service restaurants in the next 10-20 years?

BN: Automation is the future of modern kitchens, and features like self-cleaning designs or Wi-Fi enabled controls for built-in recipes are leading the charge. These innovations ensure that no matter who’s working, the kitchen operates consistently and efficiently. It’s all about creating an environment where technology empowers staff to focus on delivering great food, without being bogged down by complexity.

How are operators addressing these challenges effectively? 

BN: To take guesswork out of cooking and drive automation, operators are investing in equipment with remote management. It’s all about balancing automation with the human touch. Programmable recipes and automated reporting allow staff to produce consistent results every time. By eliminating unnecessary steps in cooking and removing the need to watch and rotate pans, you give staff freedom to nail the customer experience every time.

What mistakes do operators make with kitchen solutions? 

BN: Selecting equipment solely based on upfront price does not always provide the best value over time. The ideal partner offers more than just a product; they provide reliable equipment and respond to your needs beyond the sale. It is important to choose manufacturers with a strong service network and comprehensive post-sale programs to ensure the ongoing functionality of your kitchen.

What key tasks are enhanced through kitchen solutions? 

BN: Technology has really stepped up to make kitchens run smoother and more efficiently. Take Henry Loving, who owns Lee's Famous Chicken Recipe in Richmond, Virginia, for example. He’s using automation and versatile equipment to keep everything running like clockwork. His team doesn’t have to babysit ovens or constantly rotate pans anymore, so they can focus on prepping food and helping customers. It’s all about using technology to simplify the process, save time, and make the whole operation more productive.”

How have customer expectations for kitchen solutions changed in recent years?

BN: The biggest change has been the need for smaller kitchens and the need to revise menus. More multi-use pieces of equipment that deliver efficiency and flexibility, as well as reduce costs. Traditional ventilation is a significant expense.

How should operators communicate to consumers that their needs are being met? 

BN: We see leading operators consistently performing customer evaluations and utilizing feedback to develop new approaches. They engage their customers throughout the process to gather feedback and apply it to continuously improve their operations.

What misconceptions exist about kitchen solutions today? 

BN: Many believe that automation in the kitchen means replacing staff. The right technology enhances staff capabilities, allowing them to focus on higher-level tasks while improving overall efficiency.

There's also a misconception that all kitchen equipment performs similarly, regardless of the brand or technology. Quality and reliability vary significantly, and investing in proven, reliable equipment can make a major difference in performance and kitchen up time.

Why is partnering with a trusted brand more crucial now than ever? 

BN: Partnership is everything. There are many equipment choices out there. Not every manufacturer will give you the same level of support. Research which brands manufacture locally and are responsive to your needs.