Get Ready for the Networked Kitchen

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Get Ready for the Networked Kitchen

• Restaurant Futurists Series
• International Hotel, Motel Restaurant Show
  November 12, 2001Jacob Javits Center, New York
  City

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Key Questions

• What Are the Three Most Important Things in
  Operator Decision Making?
• Information
• Information
• Information
• Could You Do Your Job Better With More
  Information?

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Consider

• As foodservice decision-makers, are you finding
  your utility bills wrecking budget assumptions?
• If you knew precisely how much of your production
  comes from which back-of-house work stations,
  could you scheduleand deploylabor more
  effectively?

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Consider

• At budget time, wouldnt you like to review
  service and maintenance data on each equipment
  item to forecast maintenance and replacement
  budgets?
• For food safety and HACCP requirements, wouldnt
  you like to knowin real timeyour actual
  equipment operating temperatures?

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Consider

• If you could verify how much of your energy
  component was going to steaming vs. broiling vs.
  baking, could you use that information to shape
  your menu for margins?
• If youre multiunit, would this data help shape
  variations at site level?

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• It is better to light a candle than curse the
  darkness, as the saying goes

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• Hang onto your toques, folks, because today were
  going to show you the breakthrough candle.

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Todays Panel

• Greg Richards, fsXchange Inc.
• Michael Perez, NAFEM Technical Consultant
• Glenn DeYoung, Prince Castle Inc.
• Moderator
• Brian Ward, Executive Editor, Foodservice
  Equipment Reports

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Greg Richards

• Vice President, Business Development
• fsXchange, Inc.

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Todays Info-Architecture

• Advancements are continuing to evolve in
  point-of-sale (POS) and back-of-house (BOH)
  technology
• Current systems provide for integrated
  connectivity to capture and provide data
  throughout the Operation
• Captured data is formatted into reports giving
  management information to successfully operate
  and staff the unit

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Todays Info-Architecture

• Current software can run on multiple hardware
  platforms
• Both are moving toward internet-based servers
  that are accessible on-line

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Great, But

• We must askWhat in the industry is changing
  that impacts the current systems and processes?

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Whats Changing

• Operators require systems that provide increased
  efficiencies leading to higher profits
• HACCP and energy management concerns are becoming
  more pressing
• Also, equipment manufacturers have designed
  communication capabilities into new models that
  is unused in most Operations

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Whats Missing?
POS BOH ? The Integrated Operation
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Whats Missing?

• Performance data from production, preparation and
  holding equipment are not part of systems
  communication
• Historic vs. real time data
• Data is captured manually but is not linked to
  other electronic data capture and reporting
  systems

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The Integrated Operation
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What Does It Look Like?

• Each operator has a unique perspective
• Different strategies will drive different
  implementations
• But industry standards are essential to provide a
  common development platform

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What is the On-Line Kitchen?

• A closed loop, back-of-house network connecting
  production, holding and support equipment to a
  central computer in the Operation managers
  office
• Facilitates bi-directional communication between
  the kitchen equipment and the PC-based managers
  workstation

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The On-Line Kitchen - Schematic
Ice Drink Systems
Cold Storage
Cooking Equip-ment
Ware-washing
PC Work Station
Heated Holding
Point of Sale Systems
Refriger-ated Holding
Prep. Equip-ment
HVAC
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What Can the On-Line Kitchen Do for Us?

• Improve Inventory Management Product
  Projections
• Improve Labor Management
• Improve Food Safety
• Improve Asset Management
• Reduce Energy Use and Costs
• Net Better Operation- Level Profitability!

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Inventory Management Product Projections

• Allows front-of-house to drive back-of-house in
  Near Real Time
• POS feeds actual sales data into a projection
  model
• Equipment feeds in-process and finished product
  data
• Model outputs production instructions to kitchen

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Inventory Management Product Projections

• Real time Quality Product Availability reports -
  Dashboard
• Red Not enough fresh product available for
  projected demand
• Cook more now!
• Yellow Product hold time about to expire
• Green Enough product available within hold
  time

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Labor Management

• Anticipate tasks at optimal times to make current
  labor more efficient
• Prompts operator at workstation
• How much to cook and when
• How much to prep and when

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Food Safety

• Insure correct process set points are used
• Monitor each cooking operation to insure proper
  thermal processing - Notify manager of
  anomalies for corrective action
• Monitor hold times and conditions
• Maintain records of critical control points for
  HACCP compliance

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Asset Management

• Tracking Equipment Assets
• Identify specific equipment by location
• Update equipment operating parameters
• Auto download of process set points
• Recalibration of equipment
• Log abnormal operating events
• Aborted cook cycles
• Equipment temperature outside normal operating
  range

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Asset Management

• Service Maintenance
• Detecting performance degradation
• Early warning of failures
• Permits equipment maintenance to be scheduled at
  non-critical times
• Preliminary diagnostics
• Preventative maintenance scheduling

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Energy Management

• Tracking use of energy
• Optimizing energy use
• Reducing labor dependency
• Staged equipment start-ups to minimize peak
  demand loads

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The NAFEM Role

• Michael Perez, CFSP
• Chair NAFEM Data Protocol Steering Committee

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1999 The Birth of An Idea

• Major QSR chains publicly challenge NAFEM to
  create industry standards
• NAFEM Technical Liaison Committee rallies
  industry talent
• Task Force A determines what to say
• Task Force B assesses how to say it

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2000 Project Gets Legs

• Steering Committee formed to dothe heavy
  lifting
• Assumes responsibility for developing the data
  protocol
• Reviews, recommends communication protocol
  standards
• Reports progress in a joint task force meeting

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2000 NAFEM Delivers

• Protocol stack developed using already existing
  and widely-accepted building block elements
• Protocol Standard published and adopted

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2001 NAFEM Offers the Tools

• January Steering Committee tackles task of
  object models
• Ways for industry programmers to communicate
  common kitchen messages
• June Issues developers toolkit
• Protocol stack and object model documentation
• Management information bases (MIBs)
• Application examples

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2001 The Work Continues

• Steering Committee is now
• Investigating wireless solutions for integration
  into the protocol stack
• Developing a process for manufacturers to
  self-declare compliance with the protocol
• Building a database of compliant devices
• Planning for ongoing, industry communication and
  education

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Whats Next?

• Near Term Bolt-on solutions
• They allow operators to begin integrating
  portions of the kitchen
• All based on the questions What do I want to
  know?
• When do I want to know?
• Examples
• How am I doing with food holding temperatures?
• Is my equipment performing at optimum levels?
• Where am I using the most energy?

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Then What?

• Long Term Plug Play
• Most major equipment will offer data
  communication feature
• Software companies will offer array of
  application solutions
• 3rd-party service providers will offer variety of
  solutions integrating kitchen processes
• Harmonization with POS systems

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No One Can Do It Alone

• Best-in-breed solution will likely result from
  industry partnerships
• Controls/measurement suppliers
• Appliance manufacturers
• Software/hardware providers
• POS
• Communications
• Back office management systems
• HACCP compliance programs

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The Value of a Standard

• A common vocabulary for describing interfaces
• A set of reusable software services and
  components
• A choice of implementation technologies
• A cost-effective fully integrated system

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Sample Equipment Applications

• Glenn DeYoung, CFSP
• Senior Project Manager
• Prince Castle, Inc.

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MIB Enterprise Groups

• Administrative
• Bulk Transfer
• Clock Calendar
• Notify
• Asset Management
• Inventory Management
• Maintenance
• Monitor
• Security
• Utility

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Freezers Refrigeration

• Temp controls
• Monitor
• (HACCP Control Point)
• (HACCP Monitoring)

• Temp Alarms
• Monitor
• (HACCP Corrective Action)
• Maintenance

• Clogged Condenser
• Maintenance

• Power Sensors
• Utility Monitoring
• Energy Conservation

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Preparation Serving

• Temp Controls
• Monitor
• (HACCP Control Point)

• Portable Thermometer
• Monitor
• (HACCP Monitoring)

Preparation Counter

• Data Plate Information
• Asset Management

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Holding Cabinets

• Temp Controls
• Monitor
• (HACCP Control Point)

• Humidity
• Monitor
• (HACCP Control Point)

• Hold Time
• Monitor
• (HACCP Control Point)

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Ovens Fryers

• Temp Controls
• Monitor
• (HACCP Control Point)

• Recovery Time
• Maintenance

• Cook Log
• Clock/Calendar
• Inventory Management
• Maintenance

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Warewashing

• Detergent Sanitizer
• (wash rinse)
• Inventory Management

• Cycle Count
• (short cycles)
• Maintenance

• Booster Heater Performance
• Monitor
• Maintenance
• Utility

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Beverage Dispensers

• Out of Product Condition
• Inventory Management
• Notify

• Product Temp
• Monitor
• (HACCP Control Point)

• Clogged Drain
• Maintenance
• Notify

Hot Beverage

• Out-of-Service Alarm
• Notify

Cold Beverage
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Icemakers Bins

• Service Alarms
• (compressor run
• time cycles)
• Monitor

• Clogged Filter
• Maintenance
• Notify

• Clogged Condenser
• Maintenance
• Notify

• Clogged drain
• Maintenance
• Notify

• Out of product
• Notify

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HVAC and Lighting

• Remotely Controlled
• Lighting Signage
• Bulk Transfer

• Monitor Energy
• Notify
• Utility

• Load Shedding
• Clock/Calendar
• Utility

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Security Video

• Security Monitoring
• Opening Closing
• Clock/Calendar
• Security

• Remote Video
• Surveillance
• Bulk Transfer
• Security

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Questions Discussion

• www.nafem.org
• http//nafem.org/resources/tech/DataProtocol