Foodservice Equipment Trends

Abstract

‘‘Peel shrimp faster, better, cheaper!’’ That’s the headline for an ad in a recent edition of Marketplace (2000, Feb.), a supplement that accompanies Restaurants and Institutions. The ad goes on to claim that the automatic peeling and deveining machine willpeel any shrimp any size, produce a uniform product and, because of its speed, cut labor costs. The ad succinctly captures many of the issues that foodservice operators consider when evaluating equipment needs and/or options. In most industries, advances in technology often compel manufacturers to incorporate features that will keep them competitiveif not add value or advantage to their products. Early detection of end-user needs may also drive modifications. Although foodservice is often perceived as a labor-intensive industry, these factors are no less important. Not only has technology advanced more rapidly than in the past, the growth of the foodservice industry has been incredible. Concomitant with the technological changes and the industry’s growth, other influences have been impelling. In particular, regulatory agencies have become more involved in determining the effect the foodservice industry has on society. Some of the concerns include food safety, energy usage, air quality, waste disposal, and worker