CESA shines spotlight on implications and potential of connected kitchens

The catering equipment industry should create kitchens and foodservice environments that are as efficient and waste-free as possible.

Trade association CESA placed connected kitchens centre stage as it discusses the potential rewards and pitfalls of introducing networked systems to commercial kitchens.

At the recent CESA CEDA Technical Conference, which took place last month in Nottingham, the issue raised excited discussion about its potential to increase operator efficiency and drive down costs.

As well as considering the technological possibilities, the conference analysed its impact on the supply chain, specifically, the implications of the connected kitchen in terms of how suppliers receive, interpret and collate data, and how that will push the development of the supply chain into a value chain.

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In addition, delegates were able to attend a special business breakfast that dissected the opportunities presented by the connected kitchen, and the strategies companies need to implement to keep abreast of developments.

A solution is being sought by the International Foodservice Equipment Connectivity Group to address standardisation.

CESA chair, Glenn Roberts, said: “We are on the crest of a digital wave. Connectivity is one of the ‘big issues’ for the industry and CESA will continue to support businesses and give leadership on this topic.”




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