As a partial consequence of the 2020 travel lockdown, owners, operators, and managers have been challenged to think creatively about the entire operating ecosystem of a hotel – reimagining workflows and the allocation of resources, and envisioning ways to operate more efficiently.
An often-overlooked area is the hotel kitchen, which serves as the heartbeat of hotel food service. The food that comes out of the kitchen is consumed directly by hotel guests, and perhaps nowhere else can back-of-house processes have as direct an impact on the quality of the guest experience or, potentially, on their health and safety.
In our latest white paper, we sponsored a special report to help address some of the hotel food service's biggest challenges. A New Look at the Hotel Kitchen explores how the operational efficiency, cost savings, and the promotion of a more balanced, sustainable human ecosystem on the property may begin in an unexpected place: the hotel dish room.
The white paper outlines new standards for sanitization from the Center for Disease Control and Prevention (CDC), detailing how automated dishwashing techniques begin to address the foodservice industry’s largest cleanliness challenges, including those made more acute by the onset of the COVID pandemic. It includes perspective from industry heavyweights such as Thayer Ventures managing director Lee Pillsbury and Stowe Shoemaker, dean of the Harrah College of Hospitality at the University of Nevada, Las Vegas.
Lee helps us understand the power of using capital to reduce or replace labor costs makes enormous sense for many reasons. This enables hotels to redirect precious labor resources to higher impact functions that create more value for the guest. It raises the value of labor and makes jobs more meaningful and it improves working conditions and safety by eliminating dangerous tasks.
Our Founder and CEO mentions how over time, nearly every department of a hotel has been transformed by technology to create better guest experiences and increase operational efficiency—except the hotel kitchen. The industry can begin to change that by revolutionizing the way dishes are cleaned and prepared for guests. This is where utilizing the science and artificial intelligence allows us to produce cleaner wares and help operators provide safer and more productive working environments for kitchen employees.
Today, technology and innovation offer the opportunity to reinvent that process, providing solutions that offer better working conditions for back-of-house F&B service providers and safer, more eco-friendly wares for diners whose focus on cleanliness and sanitation have never been higher. New innovations in the kitchen can help them offer a better guest experience while simultaneously optimizing overall cost.
Download "Hospitality F&B Reimagined: A New Look at the Hotel Kitchen," at hotelrecovery2020.com/kitcheninnovation