Industry experts to probe realities of running a smart kitchen

Consultant Gary Meehan will lead the CESA Conference breakfast discussion on smart kitchens.

Trade association CESA has announced it will be putting on a special session centred on kitchen connectivity at its upcoming conference.

The bonus session will run as a breakfast discussion on ‘smart kitchens’ and will involve a panel led by Gary Meehan. It will consider if the future of the smart kitchen depends on increased collaboration and an open standard.

Meehan, who has worked with food equipment brands as a digital strategy, software development and marketing consultant 30 years, is focused on creating a better use of digital systems, applications and technology, to streamline operations and enhance the customer experience.

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“What happens if the trend continues down the path of ‘stand alone’ applications and systems?” said Meehan. “We will look at what that means for the future of the smart kitchen. We want to start an open dialogue to identify and discuss the obstacles and the opportunities that the smart kitchen will bring.”

As revealed by Catering Insight’s sister magazine Foodservice Equipment Journal earlier this year, efforts are currently underway to develop a common standard for the use of connected technology in professional kitchens.

The European Federation of Catering Equipment Manufacturers (EFCEM) has established the ‘International Foodservice Equipment Connectivity Group (IFECG)’ to explore the subject in more detail and produce a report that examines the challenges for connected kitchens.

The conference, which will run from Wednesday 15 to Thursday 16 November, is open to all CESA members and conference delegates and will be held at the De Vere Wokefield Estate Hotel.

Tags : catering equipmentCESAcommercial kitchenconnected kitchenkitchen equipment
Emma Calder

The author Emma Calder

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