co-founder , design and development for Collective Hospitality . “ It was happening before the pandemic , but now it ’ s happening more . There are extra wells for hand sinks going in .”
“ Outside of the obvious , which is hygiene and that temperatures are correct , there ’ s definitely a focus I ’ ve never seen before on test strips ( and testing ) to make sure the water is hot enough and the chemicals are strong enough ,” says Steve Grahs , regional vice president for dish washing equipment manufacturer MEIKO USA .
Overall , cleanliness with the dishes along with employees washing their hands has become paramount , according to Cullen Wyatt , development director for Indigo
Show kitchen behind the counter seats inside Mizu at the Hyatt Centric Charlotte SouthPark , North Carolina
Road Hospitality Group , an F & B consultancy based in Charleston , South Carolina . “ One of the silver linings of the pandemic is that people have become more aware ,” Wyatt says .
LABOR SAVINGS Grahs and Alvardo both say that there ’ s an emphasis on kitchen equipment that can reduce the needs for staffing . Automation is becoming increasingly important , they say . “ In years past , hotels would say , we can ’ t afford that ( expensive ) technology , whereas now , hoteliers say , we have to have it because we can ’ t find people to work in the dish room ,” Grahs says .
“ What we ’ re trying to do now is to get away from the pot sink and the hand washing of the pot sink ,” Prensky adds . “ We are seeing larger units that really can properly scrub and detoxify everything , and this is a positive thing that came out of the pandemic . Nobody felt the need until now , and there ’ s technology to do this , and hotels are using it . We ’ re really at a place where we are value engineering .”
Technology in dishwashers and dish rooms now can be operated with less staffing , more automation with conveyor systems and equipment that is quieter , more comfortable to work with . This equipment often comes with full diagnostics built in . “ It ’ s like the check engine light in your car ,” Grahs says .
This equipment not only will tell staff when something isn ’ t working properly , but it also has settings , which can help train staff on how to use it , Grahs adds .
Any equipment that isn ’ t working properly now needs to be fixed even faster , Wyatt says , making equipment maintenance is even more important . “ There ’ s more of an emphasis on performance and reliability ,” he says .
Hotel chefs and food and beverage managers also want equipment that requires less contact from staff . “ For silverware and stemware , the idea is to keep human hands away from those items ,” Grahs says . “ They want to keep water spots from forming , and they don ’ t want ( washing equipment ) that leaves a spot or a streak . It used to be that hotel staff would polish silverware and glasses , and they don ’ t want their staff touching the glassware or silverware anymore .” Automation can also promote
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