much more with one piece of equipment is the leg up grocers need,” says
Buck, adding that the SelfCookingCenter 5 Senses can replace up to 50
percent of traditional equipment, while accommodating up to 90 percent
of the cooking needs in a retail kitchen. He says this allows for operators
to reduce the amount of space needed for food preparation, leaving the
remainder of space to merchandise products.
Ovention’s newest model is Matchbox 360, featuring a unique cooking carousel and o;ering all of the advantages of Matchbox cooking in
a small footprint. Robinson calls the new addition the perfect middle-of-the-house oven with a compact footprint, ;exible menu, easy operation and custom decorative options. Ovention’s precision impingement
technology delivers enhanced performance without the need of ventilation. Dual cooking surfaces mean that the cooking cavity is open only
when food is entering or exiting the oven. Some other features include
Flex Temp, Intuitive One-Touch Display, Auto Unload and USB menu up-load capability of up to 600 pre-programmed cook settings to name a few.
“;e Matchbox 360 bakes, broils, cooks, grills and roasts a full and varied
menu better, faster, easier,” says Robinson.
Recognizing the need for ;exible options, Fri-Jado’s multi deck Grab
‘n Go merchandisers come in three, four and ;ve presentation levels and
range in width from 24- to 48-inches. Fri-Jado o;cials note that these
portable merchandisers—which are ideal for displaying hot, prepackaged snacks and meal solutions—can be placed anywhere in the store,
but placement near checkouts is o;en most e;ective. ;e upright design
means the unit takes limited ;oor space.
Fri-Jado also o;ers a rotisserie and merchandiser combo known as the
Space Saver. Combining the TDR 5 Rotisserie and MDS 2 self-serve Grab
‘n Go merchandiser, the Space Saver is designed to save retailers valuable
;oor space. With the rotisserie positioned above and at eye level, company
o;cials say its sight and smell captures the attention of passing consumers and its self serve feature increases impulse purchases.
Regardless of size, every retailer is searching for ways to optimize their
labor force, traditionally one of the most expensive components to their
food service operation. Doing this while retaining the ability to make the
needed amount of food can be a challenge, and while quickness and quality are top concerns, so too is safety.
Zornes says retailers should be focused on equipment that can help reduce labor while maintaining the ability to produce the necessary quality
and quantity products for their customers, especially as they are facing
the possibility of rising wages and health insurance changes. Speed and
safety, he notes, are two other qualities that help drive decisions. “;e
labor savings fall right to the bottom line and the being able to do things
faster while maintaining the desired quality allows operators to produce
product based on demand,” he says.
To address the top foodservice issues, many observers would like to see
retailers adjust their mindset when it comes to purchasing the necessary
equipment, speci;cally when it comes to cost. Rather than focusing on the
upfront equipment price, Zornes suggests the focus be placed on the equipment’s total value during the life cycle of the product.
“We would love to see retailers create an opportunity where they are