How Can Technology Help Food Service Managers And/or Chefs With Production Planning Activities?
From ordering and inventory to information access and storage, technology is helping foodservice departments run more than efficiently, just not without some growing pains and a commitment to learning.
Ninety-2 per centum of school operators strongly agree that technology has had a positive impact on their foodservice departments, and 78% of schools strongly agree that technology has even made employees' jobs easier.
Employees now "have tools that increase their efficiencies, whether it'south reporting or tools within the kitchen that are technology advanced and so they can produce more," explains Adam Merlino, director of nutrition services at Cañon Urban center Schools, in Colorado. And since some production technologies, such as smallware equipment, assistance to reduce an employee's demand to stand in one spot for a long period of fourth dimension or practise repetitive motions, Merlino finds that "often, some of this technology helps [to increase] their physical longevity."
Apply of engineering science comes with a learning bend but is worth the effort, Merlino explains. To subtract the anxieties that come with alter, "you take to practise a combination of training—kickoff yous have to learn it yourself so your employees can see an example of how it tin can exist learned to overcome that obstacle of alter," he shares.
For Patti Klos, managing director of dining and business services at Tufts University, in Medford, Mass., and her staff, "technology gives us the admission to information in a style that was more cumbersome before."
Merely the use of technology shines a light on employee power and conviction. It "begins to have some job requirements that weren't at that place before … forcing us to develop for areas nosotros hadn't thought about before but are benign," Klos explains. Klos uses a "buddy approach" so that less comfortable or confident employees tin work with a co-worker in an appropriate and respectful way to consummate tasks accurately.
When it comes to keeping upwards with emerging technology, however, 44% of respondents strongly hold it is difficult to practise. Several issues factor into staying on top of developments in technology, including customer and corporate influence, time, budgets, infrastructure, rate of change and, for some, age. Threescore pct of respondents older than 60 strongly concord that information technology is difficult to keep up with emerging technology.
Jack Batten, chef manager at il Creations, a government foodservice contractor based in Maryland, observes that today even his daily sales and buy reports are submitted directly to the corporate office through the use of technology. "When I went to culinary schoolhouse they didn't use computers for annihilation; at present they're everywhere," he says.
For Kenneth Smith, managing director of diet and hospitality services at the Regional Medical Center of San Jose, in California, keeping upward with emerging engineering science is a necessary role of the task only finding the time to exercise so is challenging. "I work for a billion-dollar hospital corporation, and new engineering is always being introduced to utilise," he explains.
Despite the engineering science bachelor, food still requires preparation methods that technology won't ever be able to perform. "We're a foodservice provider; nosotros're however going to prepare a slice of chicken in a conventional mode, but advice about that slice of craven, the ordering process, and the nutrient information and allergen information is like shooting fish in a barrel for various members of the arrangement to access [through technology]," Klos explains.
We asked operators to rate their level of agreement with several statements regarding technology on a vi-bespeak scale, where half dozen was "concord completely" and one was "practice not concur at all." The following percentages are for those who strongly concur with this argument (rated a half-dozen or five).
85%:"Applied science has had a positiveimpact on my foodservice department." Operators in schools (92%) and hospitals (89%) were the most probable to strongly hold.
81%: "Applied science has made my chore easier." School respondents were the most likely to strongly agree with this argument (89%), while only 75% of college respondents gave it that rating.
62%: "Engineering science has made the jobs of my employees easier." Schools were significantly more likely than other segments to strongly hold (78% versus 59%, respectively).
44%: "It is difficult to continue up with emerging technology." Those who are 45 or older (50%) and females (49%) are more likely to strongly agree with this statement than those less than 45 years erstwhile (27%) and males (38%).
12%: "I do non understand enough well-nigh new applied science to have advantage of it in my performance." Conversely, 61% of operators strongly disagree with this statement (rated two or one) indicating they empathise enough about new technology to take advantage of it. This was even more apparent among schools, where significantly more people strongly disagreed with this statement (71%) versus those in all other segments (59%).
How Can Technology Help Food Service Managers And/or Chefs With Production Planning Activities?,
Source: https://www.foodservicedirector.com/operations/impact-technology-foodservice
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