What does a cutting-edge restaurant kitchen look like? What is new in technology and design? John Harkat, After-Sales Service Manager at METRO France, reveals the trends that delight his professional customers.
These days, modern kitchen appliances have to do more than just cook – they have to be intelligent. Chefs everywhere are raving about combi steamers and convection ovens with built-in software that can automatically detect the nature of the food and select the ideal cooking mode and, more importantly, provide several different cooking zones for different dishes. And the topic of energy efficiency is also making inroads into professional kitchens. When purchasing new dishwashers, for instance, the focus is increasingly on osmosis and steam recycling technology that saves the kitchen and service staff time and the restaurateur money.
People want to know where their food comes from – and how it is prepared before they are served. This new kind of transparency is also reflected in restaurant kitchens. For some years now, the trend in professional kitchens has clearly been towards more openness to the dining area. This means, though, that kitchens have to be more stylish – and design and orderliness are key requirements. It is also essential that staff be able to quickly and effectively clean countertops and appliances, so that the kitchen always looks perfect – even during peak hours.
For restaurateurs, the right kitchen equipment is at least as important as the best products. As a partner of the food service industry, METRO offers integrated solutions in this area too – such as the planning and selection of kitchen equipment in close cooperation with professional customers.
More about the 6 strategic subject areas in the Annual Report 2019/20.
The intelligent technology built into advanced kitchen equipment also provides relief for today’s professional kitchens, which are often plagued by staff shortages. If multiple dishes can be prepared at the same time without overcooking anything, chefs can devote themselves to the finer nuances of the food preparation process – and thus achieve the same results with fewer staff members. And, at the end of the day, if a restaurateur can look forward to a dining room packed with delighted guests, modern kitchen technology rapidly proves a worthwhile investment.
In addition to products, restaurateurs are increasingly asking for services and advice on the design, maintenance and development of their kitchens. After-sales support for their new kitchen appliances, offered by METRO France, plays a major role here. But customers are also seeking assistance in expanding their pick-up and delivery services. Indeed, on issues like payment options, menu adaptations, marketing and personalised packaging solutions, restaurateurs are ready and willing to rise to the new challenges.
John Harkat, After-Sales Service Manager at METRO France, is expert on professional kitchens and the management of the relevant technical services. Before joining METRO, he was a cooling systems engineer. His must-have kitchen appliance is a combi steam oven, as well as all types of ice machines, due to his studies.