Операторы общепита переходят на индивидуальное проектирование оборудования для роста прибыли

At a minimum, foodservice operators have always expected their equipment to be of high quality, reliable, minimize energy costs, and have low levels of maintenance. However, more and more sellers of fresh food are requiring their food display and serving equipment to be designed to optimize the daily operations for each of their individual departments within their locations. This includes ensuring size and future capacity, overcoming potential space constraints, accounting for additional storage applications, aligning with existing equipment, and providing more opportunities for flexibility and movement.  The bottom line is that operators are no longer settling for an off-the-shelf or one-size-fits-all solution. They are now looking to future-proof their foodservice equipment investments by both maximizing operational efficiency and creating an enhanced guest experience, with the goal of increasing profitability.  Providing operators with levels of customization poses a challenge to some manufacturers and suppliers when a standard catalog foodservice equipment item no longer meets their customer’s operational needs. By partnering with Structural Concepts, operators have gained access to a collaborative industrial design and engineering approach that bridges the gap between what’s currently available and what’s needed.  Possessing the expertise to conceptually design equipment based on a customer’s required specifications so that a merchandiser and display can be constructed to fulfill the different needs a variety of work environments may require, Structural Concepts has consistently delivered unique and exclusive customized solutions through a productive and performance-based collaborative process with its customers.  Beginning with a design consultation involving display specifications, Structural Concepts’ industrial design team provides renderings and schematics that takes into consideration floor plans and perspective views of proposed solutions by conducting space evaluation, department and merchandiser adjacencies, and functional equipment planning.  Their process aims to define the challenge, develop a suitable solution that harmonizes the specific needs of the individual operator and environment more innovatively, and validate that solution before large-scale production. In addition to fit and finish, customized Structural Concepts’ cases consider the part count by minimizing components as well as the time and effort required for routine maintenance. This often leads to significantly decreasing labor spent during deep cleaning breakdowns and reduced replacement part costs when components are lost.   From an operational standpoint, Structural Concepts’ has redesigned ‘traditional’ cases to allow for additional storage and shelving as well as created space for accoutrements, which in turn provides more exposure to shoppers and guests by reducing the likelihood that an associate would need to leave the customer's sight to retrieve additional inventory.  Whether its increasing efficiencies, expanding serving and storage areas capacity, seamlessly aligning cases with existing lineups by ensuring continuity with fit and finish, minimizing components and lessening maintenance, reducing labor costs, enhancing the customer experience, and ultimately optimizing sales, Structural Concepts will work with you to identify – and create – a solution that aligns with your operational goals.  For more information go to Supermarket | Structural Concepts.