Page 66 - Jun-Jul 2024

he kitchen, a major “SMART KITCHEN EQUIPMENT THAT IS EQUIPPED
revenue generator for any WITH LEARNING CAPABILITIES TO NOT ONLY LEARN
hospitality business,
needs to be mindfully THE CHEF’S COOKING STYLE BUT ALSO ADAPT TO IT
functional. An ideal DURING THEIR UNFORESEEN SUDDEN ABSENCE AND
Tdesign, seamless energy, BEING OPERATED BY ANY OF THE EXECUTIVE CHEF’S
hygiene compliance and modern
kitchen equipment are the basics TEAM MEMBERS IS THE NEED OF THE HOUR.”
needed in new-age professional
kitchens to optimize operations.
Learning about the many pain points from cooking to cleaning to repetitive daily manual operations.
that food business owners have been upgrading the kitchen’s productivity. Speaking about smart equipment
facing in reducing costs while In recent times, smart kitchen taking over new-age kitchens, Sanjay
maximizing return on investment on equipment has been adopted by Jain, Director, Elanpro, said, “Smart
the back of consistent results, several almost all formats of foodservice is the game-changer. In today’s time
kitchen solution providers have come kitchens. The smart here means how when innovation is on every menu,
up with technological advances in the equipment is backed by learning refrigeration equipment must give
different areas of kitchen operations, and automation capabilities to reduce ease of use apart from fundamental

66 JUNE-JULY 2024 hospitality horizon www.hospitality-horizon.com