enterprise management & communicating kitchens a complete foodservice solution paul hepperla...
TRANSCRIPT
Enterprise Management & Communicating KitchensA Complete Foodservice Solution
Paul HepperlaEmerson Retail Solutions
Chuck MaddoxManitowoc Foodservice
Agenda
Industry trends driving need The business case for connecting the kitchen Feasibility Important questions to consider Use case — A Manitowoc Perspective Q & A
Industry Trends Driving Need — The Food Factory
Healthy and Fresh Eating Trends Drive Menu Expansion
Increasing Kitchen DensityChallenges Productivity
• Change Frequency Increasing
• Compressed Implementation Time
• “Food Away From Home” Accounts for 48.7% of Food Sales
Competitiveness = Responsiveness
Smart, Energy-Efficient
Controls and Equipment Are
Interesting
• Tour Group Needs 50 Chicken Sandwiches
• Choice = Respond or Lose
• Ease and Repeatability Are Musts
• Low Overhead, Can’t Accommodate Heavy IT Systems
• Must Address Business Priorities
It’s no longer enough to just be focused on
back of the house
What Do Food Factories Need?
Productivity Requires:– Repetition
– Consistency
– Flow
– Uptime
Dictates Needs:– Quickly Deployable Equipment
– Monitor and Manage Equipment Usage and Health for Uptime
– Transmit New Cooking Programs While Minimizing Disruption
How Can We Systemize Kitchen Equipment Monitoring and Programming to Enable
the “Factory Floor”?
Building (HVAC, Lights, Water, Refrigeration)
Kitchen Only
Emerson’s Footprint Unlocks Restaurant Energy Monitoring Opportunity
Emerson Refrigeration ContentEmerson Enterprise Monitoring Lead by OEM Relationships
Our Approach
Connect Existing Kitchen Footprint to Single Site Gateway
Manitowoc Restaurant Relationships
Emerson Remote Monitoring Capability
+
+
With KitchenConnect™ in Place, Add Building Systems Monitoring
Mai
nten
ance
Cos
ts
• Les
s do
wnt
ime
• Pre
vent
ive
mai
nten
ance
• Ass
et m
anag
emen
t
Energy Costs
• How much
does it c
ost?
• When and how am I
using it?
Food Integrity
• HAACP
• Brand standards
Revenue Protection• Capacity decrease• Sales loss• Customer satisfaction
Revenue Increases
•Menu changes
•“fresh focus” means
more variation
Labor Costs
•E
ase of use
•E
ase of training
•M
inimize re-training
needs
KitchenConnect
Brand
Budget
EfficiencyRisk
Productivity
The Business Case
10%
10%
?% ?%
?%
?%
<Four-Year Payback on Energy and Maintenance Savings ($6,100 annually)
Feasibility — EnablingCommunicating Kitchens
ProAct® Enterprise
Services and Cloud Solutions Site Supervisor Translator
Reduce Maintenance Costs and Disruption
Reduction in maintenance and service call costs
Service Maintenance
Three P’s of Better Maintenance Management
Data-driven, “right sized” planned maintenance!
Reducing unplanned calls by up to 60%!
Schedule service when it’s most convenient for you and your operation
Planned
Three P’s of Better Maintenance Management
Expert installation and startups!Proven to reduce the occurrence of service calls in the first year
Proper training and easy access to operational information to reduce the occurrence of calls
Prevented
Three P’s of Better Maintenance Management
Remote monitoring and the analysis of data and metrics!
Enables identification of potential failures beforethey occur!
Avoiding disruption to the day to day operation and its ability to produce profitably
Predicted
Enabling you to maximize the earnings potential of the food and beverages you serve!
Remote Menu Management
Remote Software Management
Improve equipment performance and ease of use with the latest software updates.
More than ⅓ of energy costs are used in the kitchen
KitchenConnect monitors both the facility and the kitchen equipment
Leverage Operational Use Data
Enabling chains to turn equipment use data into consumption plans optimized to the peaks and valleys of each individual location!
Even minor adjustments in use can have dramatic impact on profitability over time!
Leverage Operational Use Data
Manage sustainabilityand the carbon footprint!
For demonstrated environmental stewardship and the loyalty of consumers inclinedto choose responsible brands
Responsibility to the Environment
Traditional Way
• Cycle Time = Six Months• Average Cost = $40K per Change• Change Frequency = 2–3X Annually
KitchenConnect Way
KitchenConnect Enables Menu Broadcast
New Menu Item Conceived, Cooking
Program Defined
Cooking Program File Mailed to
Every Location
Local Staff Uploads Program to Kitchen
EquipmentSell New Items
No USB No Mail
New Menu Item Conceived, Cooking
Program Defined
Equipment Remotely Reprogrammed
(No Staff Required)Sell New Items
Menu Broadcast
Cooking Program Transmitted From
Emerson Monitoring Center
KitchenConnect: Moves Changes From Months to Minutes
Important Questions to Consider
Do your devices have data worth the effort? Can they communicate? Do you have someone to help take action on the
knowledge gained? Have you talked with your IT group? Wired or wireless? In-store real estate: Do you have room?
Thank You!
DISCLAIMERAlthough all statements and information contained herein are believed to be accurate and reliable, they are presented without guarantee or warranty of any kind, expressed or implied. Information provided herein does not relieve the user from the responsibility of carrying out its own tests and experiments, and the user assumes all risks and liability for use of the information and results obtained. Statements or suggestions concerning the use of materials and processes are made without representation or warranty that any such use is free of patent infringement and are not recommendations to infringe on any patents. The user should not assume that all toxicity data and safety measures are indicated herein or that other measures may not be required.
Questions?