Equipment boss: Tech can help customers navigate price crunch


With food prices set to rise rapidly this summer due to soaring costs, Jason Webb, managing director at Electronic Temperature Instruments (ETI), discusses the role of technology within catering and hospitality and the importance of offering a speedy operation in a climate which is seeing so many growing costs across the board…

Prices are set to increase at a rate of 15% as households pay more for food items including bread, meat, dairy and fruit and vegetables, the Institute of Grocery Distribution (IGD) has confirmed.

It also predicted that prices would rise faster for longer than the Bank of England estimates.

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Webb commented: “The market for farm to fork technology is growing, especially in the day and age we are currently living in where every minute and every pound counts. Companies that can invest in the speed of their operation will reap rewards in a climate which is seeing growing costs to employ people. Technology allows organisations to react faster to situations because of instant access to accurate data.  The cliché of time is money very much applies here – using technology can save time and save the reputation of those companies working in farm to fork. However, they need to understand how to best utilise the data that technology provides in order to tackle food waste and safety.”

Webb goes on to explain how temperature control is critical to ensuring a high quality and safe product is delivered to the consumer’s plate. 

“This is enabled by constant harvesting and monitoring of data, a process which wireless data loggers have mastered. Wireless data loggers are IoT-enabled devices which provide the likes of catering facilities, supermarkets and transporters with the information they need to act immediately should any unforeseen issues arise when it comes to food temperatures, particularly when in refrigeration or in transit.”

Improving food safety and waste also comes by harnessing data through technology, Webb explained. “The world around us has changed rapidly. Offices are measuring occupancy with real-time data analytics. Property maintenance engineers are using IoT devices to streamline their supply chain. The catering and hospitality industry must also digitise because it has the potential to help us predict and prevent food safety problems and better detect and respond to problems when they do occur.”

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Tags : Electric Temperature Instrumentsfood prices
Maria Bracken

The author Maria Bracken

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