Alto-Shaam
Technology in a Talent Shortage
We would not have overcome many of today’s challenges if it wasn’t for technology. In fast paced restaurant environments, convenience is key to supporting operator and their staff.
Labor is an ongoing, industry-wide challenge. New advancements in kitchen technology have changed the game when it comes to cooking and creating a space that optimizes workflow.
Alto-Shaam sat down with two expert panelists to discuss how operators are utilizing the latest technologies to revolutionize their businesses and answer the question: How does technology help in a talent shortage?
1. Have labor and talent challenges impacted your business?
In some instances, foodservice positions can be hardest to fill. Henry Loving, franchise owner of Lee's Famous Chicken Recipe in Richmond, Virginia, found that he hasn’t struggled to find employees, as the need for a higher skillset is not essential when using Alto-Shaam's Vector® wide multi-cook ovens.
Vector multi-cook ovens with ChefLinc™, Alto-Shaam's remote oven management system, help streamline kitchen workflows, whether that be for creating new recipes or improving speed of service. Touchscreen controls and visual and audio ques help boost comfortability in the kitchen and open up the kitchen workspace for added efficiency.
2. How does technology help in fast paced environments?
Within today's world, labor efficiency is of the upmost importance in restaurants. Both Loving and Barbara Nova, a Sr. Director from Category Mgmt. & Pricebook, Dash In utilize ChefLinc to help improve daily tasks and allow staff to focus on providing quality service.
Added Versatility
Nova uses Vector multi-cook ovens across their 60 c-store locations to provide new and fun recipes to build trust with customers. With the Vector, Barbara and her team were able introduce a fresh bakery, increasing bakery sales 165%.
With ChefLinc, operators can push new recipes and software to all their ovens across multiple locations. Nova expressed how much ChefLinc has been a game changer when changing their product mix every two months and when updating oven software on their Vector multi-cook ovens. What used to take weeks to create a recipe, add it to a USB, send it to area managers, and install the new recipe onto their ovens, now only takes a matter of minutes. Nova can now spend those two weeks training their team for 100% execution on the day of the promotion.
Optimize your space
Henry Loving uses two Vector ovens. He was able to free up his counter space by removing both steamers and convection ovens, while still producing large amounts of biscuits and sides to keep up with demand.
The Vector can cook different food items at their ideal temperature, fan speed, and cook time control – with up to four ovens in one, without any flavor transfer. Now, their kitchen space is better utilized, and the staff no longer need to babysit the oven or rotate pans. Instead, they can focus on other areas of need, such as prepping the next batch of biscuits or assisting the front counter.
Employee Training and Retention
As important as recipe optimization is for a business, so too, is supporting employees. Nova found that introducing new technologies has helped deliver high quality food while building confidence in employees. In the past, if an oven went down, it was down for the whole day, and they had to make multiple phone calls. If one chamber went down in their Vector, they still have their other chambers that work, and a quick phone call can help fix it.
Safer Work Environment
Loving noticed that "The problem with steamers was that his staff were burned by them very easily. It was hard to get the product in and out, and it created a lot of heat in the kitchen because of the added moisture and humidity." With the Vector ovens, Loving was able to optimize space in the kitchen and improve safety, leading to lower compensation claims.
Additionally, “The Vectors have definitely helped with the comfort level in our kitchen without a doubt.” Loving continues, “My units can keep up on real hot days, whereas we would have a big challenge with the other ovens and steamers.” Now, their staff can comfortably do their jobs, even during peak hot months of the year.
3. How has the Vector helped with kitchen workflow?
Nova and Loving both find that the versatility of their Alto-Shaam ovens help bring new and creative ideas to the table for chefs to step outside of their element.
For Nova, her stores offer a wide range of food items, from Stackadillas to croissants. They can add new items to the menu and can now cook their existing menu items faster with a better product.
With a Vector multi-cook oven, operators can cook up to four different food items simultaneously, with zero flavor transfer. Control temperature, fan speed, and cook time in each chamber to produce unmatched variety. Ventless and stackable, these ovens feature Structured Air® Technology, which intentionally heats food from the top and the bottom of each chamber, treating each shelf like its own individual oven. This technology allows food to be cooked at the highest quality, two times faster than conventional technology.
Technology helps operators in many ways, from improving kitchen workflows, adding versatility, and more, with the focus on keeping customers engaged. To see how a Vector multi-cook oven can support your business, attend a Taste of Alto-Shaam demonstration near you to see it in action.