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Exploring “The On-Line Kitchen” COEX 2000 Sponsored by NAFEM February 28 • Las Vegas Today’s Agenda Dave Brewer Introductions Fernando Esparza POS Integration Steven Jones Back-of-House Interface (for John Reckert) Labor Reduction Roy Hook Asset Management

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exploring the on line kitchen

Exploring“The On-Line Kitchen”

COEX 2000

Sponsored by NAFEM

February 28 • Las Vegas

today s agenda
Today’s Agenda

Dave Brewer Introductions

Fernando Esparza POS Integration

Steven Jones Back-of-House Interface

(for John Reckert) Labor Reduction

Roy Hook Asset Management

Mike Harlamert Food Safety

Dave Brewer Q&A

Mike Harlamert Data Protocol Update

pos integration

POS Integration

Fernando Esparza

Staff Director, Equipment Systems

McDonald’s Corporation

slide4

BACKROOM COMPUTER

KITCHEN EQUIPMENT

DRIVE-THRU POS

FRONT COUNTER POS

TYPICAL CHAIN RESTAURANT -- TODAY

slide5

TYPICAL CHAIN RESTAURANT -- TODAY

BACKROOM COMPUTER

KITCHEN EQUIPMENT

DRIVE-THRU POS

CENTRAL

OFFICE

FRONT COUNTER POS

slide6

RESTAURANT COMMUNICATIONS TODAY

  • Proprietary communications protocols
  • “Near Real Time” communications within POS components
  • Complex & flexible configurations, i.e. registers, printers, video monitors, drive-thru systems
  • Ability to communicate with back room computers
slide7

RESTAURANT COMMUNICATIONS TODAY

  • Optional time clock systems integrated with POS and back room labor scheduling and payroll programs
  • Available POS reports can be configured to the business needs of a restaurant
  • Limited Projections of Product Needs
slide8

RESTAURANT COMMUNICATIONS

WHAT’S MISSING

  • Ability to easily upgrade the software and add components (Customer order displays, coin dispensers, etc.)
  • Standard protocol to communicate with off-site computers
  • Communication with kitchen equipment (fryers, grills, ovens and heated holding cabinets)
  • Real time communication protocol to communicate with future automated cooking systems
  • POS will be the gateway to the kitchen network in most restaurants
slide9

RESTAURANT COMMUNICATIONS -- FUTURE

Automated Drink System

Front Counter POS

Automated Fryer System

Drive-Thru POS

Central Office Node

Heated Holding Cabinet

Backroom Computer

Menu Board Systems

HVAC Controls

slide10

RESTAURANT COMMUNICATIONS -- FUTURE

Communication Loop for Product Projections

POS

Backroom Computer

Production Equipment

Holding Equipment

slide11

RESTAURANT COMMUNICATIONS

Challenges to Creating the Networked Kitchen

  • How do we implement a kitchen network that will minimize installation costs
  • How do we develop a self configuring network that can be embraced by the POS vendors
  • How will the network deliver the bandwidth required to support the cooking, holding and all the POS components communicating in real- time
  • Affordable --only dollars per node
back of house interface

Back-of-House Interface

Steven Jones

Director, Operations Support

Triarc Restaurant Group

the on line kitchen back of the house management system
The On-Line KitchenBack of the House Management System
  • The On-line Kitchen should be an open, networked environment that allows information to be shared between different types of systems operating with various operating platforms and protocols
  • The On-line Kitchen concept offers the capacity to link several systems together so that data is shared and analyzed
    • P.O.S.
    • Process Controllers on cooking and preparation equipment
    • Production/Projection Monitors/printers
    • Energy management
    • Secondary peripherals-Order Confirmation, etc.
    • Back of the House System
the on line kitchen back of the house management system14
The On-Line KitchenBack of the House Management System
  • The back of the House system is the “Brains” for & the “Conduit” of a linked kitchen system
  • It is where information is sent to, analyzed, updated and then sent back to the other elements in the linked system
  • This linkage allows several functions to be connected so that each system in the link is getting pertinent data that affects its operation and or processes
the on line kitchen back of the house management system15
The On-Line KitchenBack of the House Management System
  • This linkage allows an operator or chain to give and get information on a variety of operational and equipment functions
  • Operators have the flexibility within the BOH system to extract and generate information and reports on a variety of areas based on the software employed
  • Based on the parameters and functionality of the software used in the BOH system it potentially allows multi-tasking processes to operate
the on line kitchen back of the house management system16
The On-Line KitchenBack of the House Management System
  • These sub-systems can include
    • Cash Management
    • Product Projection-To Prepare & To Cook
    • Menu & Inventory Management
      • Sales/Menu Mix
      • Inventory tracking & monitoring
    • HACCP Tracking & Monitoring
    • Labor Management -Tracking, Forecasting & Scheduling
    • Asset Management-Tracking & Diagnostics
    • Energy Management-Control & Diagnostics
the on line kitchen back of the house management system17
The On-Line KitchenBack of the House Management System
  • The utilization of an On-line Kitchen system reduces restaurant management's manual tasking to get useable information on
    • Product preparation amounts
    • Product holding & on hand amounts
    • Product to be cooked amounts
    • Labor required for food sales and preparation
    • Labor scheduling
    • Inventory administration
  • This in turn offers management the freedom to focus on Customer Service & Operational execution
the on line kitchen back of the house management system18
The On-Line KitchenBack of the House Management System
  • It also offers the potential for increased efficiency at the work station level by allowing an hourly employee to function at a higher level of productivity by supplying product ordered info directly to the station
  • It can also reduce the level of verbal communication & direction needed between management and hourly employees by supplying product production data directly to the employee via monitors or printers
  • It can facilitate improvement in work/product process flow by orienting data to the proper end user (work station, product assembly, expediter, etc.)
the on line kitchen back of the house management system19
The On-Line KitchenBack of the House Management System
  • The BOH system can also offer external interaction via a modem allowing remote access to data and equipment performance
    • Linked to HQ or Regional HQ
    • Sales & Menu Mix polling
    • Automated Product Ordering
    • Equipment Diagnostics - Internal or External Service
      • Equipment calls for service based on diagnostic or PM schedule
    • Downloads to Equipment process controllers - Cook Time or Temperature Changes
    • Energy Management diagnostics
the on line kitchen back of the house management system20
The On-Line KitchenBack of the House Management System
  • The BOH system is the core of the communication between different elements within the Kitchen and the front of the house
  • With the variety and different capabilities of P.O.S. systems and Process Controllers that are currently available the ideal BOH system must be designed with an open connectivity that accepts any protocol
  • Hardware and software must be able to communicate on a basic or higher level to facilitate the exchange of information needed
labor reduction

Labor Reduction

Steven Jones for…John Reckert

Burger King Corporation

the industry s labor problems
The Industry’s Labor Problems...
  • Cost
  • Quality
  • Availability
    • In the market to work at any cost!
    • To work when we have the business
labor availability
Labor Availability
  • We can’t always get labor when our business calls for it
  • For the Sales shown, this would be the ideal use of labor
  • This is how we staff in reality
labor availability24
Labor Availability

Flattened Labor Line

  • Why?
    • More availability of Full Time employees
labor availability25
Labor Availability

Understaffed

  • Why?
    • More availability of Full Time employees
    • Ideal staffing calls for many 2 - 3 hour shifts
    • As more full time employees are hired, off peak times are overstaffed and peak times are understaffed

Overstaffed

labor availability26
Labor Availability

Not providing service

  • The result:
    • Not delivering optimal service during our peak periods
    • Overspending on labor during our off peak periods
    • Sales and costs are not optimized

Inefficient

use of labor

productivity labor reductions
Productivity / Labor Reductions
  • Productivity - Improving the capability of producing product with given labor
    • Decrease tasks
    • Decrease time to perform individual tasks
    • Combine tasks into the same time frame
    • Increase output of doing a task
  • Given enough productivity improvements, labor reductions should be a result
productivity labor reductions28
Productivity / Labor Reductions
  • Labor Reductions - The ability to reduce head count at given production levels
    • We have not experienced enough gains in productivity to substantially reduce our labor requirements during peak periods
the on line kitchen could
The On-Line Kitchen Could...
  • Drive automation that eliminates appropriate tasks to reduce staff needs
  • Anticipate tasks at optimal times to make our current labor more efficient
      • How much to cook and when
      • How much to prep and when
  • Monitor work loads within the kitchen
      • Balancing the work loads of our staff
indirect labor
Indirect Labor
  • Additionally, the on-line kitchen could help to reduce indirect labor by…
    • Scheduling equipment maintenance & cleaning of equipment by monitoring use and performing these tasks more efficiently or less frequently
    • Give us exact usage per time periods of products that require pre preparation
in summary
In Summary...
  • The on-line kitchen presents many opportunities, some yet unidentified, to improve
    • Staffing Requirements, especially at peak
    • Productivity of existing labor
    • Utilization of labor required for equipment maintenance and cleaning
what is asset management

What is Asset Management?

Roy Hook

Manager, Equipment Development

Wendy’s International

asset management
Asset Management
  • Service and Maintenance
  • Tracking of equipment assets
  • Energy use optimization
service and maintenance
Service and Maintenance
  • Detecting Performance Degradation
  • Early Warning of Failures
  • Preliminary Diagnostics
  • Preventative Maintenance
service and maintenance35
Service and Maintenance
  • Detecting Performance Degradation
    • based on known performance standard
    • initial heat up times
    • compressor run times
service and maintenance36
Service and Maintenance
  • Early Warning of Failures
    • performance degradation a signal
    • non critical function failures
service and maintenance37
Service and Maintenance
  • Preliminary Diagnostics
    • correlate historic cause and effect
  • Reduce trips to location
    • take the right parts on the first trip
service and maintenance38
Service and Maintenance
  • Preventative Maintenance
    • tracking reduces missed scheduled PM
  • Management tool to optimize PM based on
    • current equipment performance
    • specific location history
tracking equipment assets
Tracking Equipment Assets
  • Identify Specific Equipment by Location
  • Update Equipment Operating Parameters
  • Tabulate Abnormal Operating Events
tracking equipment assets40
Tracking Equipment Assets
  • Identify Specific Equipment by Location
    • for accounting purposes
    • warranty administration
tracking equipment assets41
Tracking Equipment Assets
  • Identify equipment for recalls
    • locate equipment for improvements
    • identify location of recalled equipment
    • know when recall service has been completed
update equipment operating parameters
Update Equipment Operating Parameters
  • Identify operating parameter issues
  • Directly make equipment changes to:
    • Accommodate new menu items
    • React to product improvements
    • Insure adherence to operational standards
tabulate abnormal events
Tabulate Abnormal Events
  • Use as an operational tool
    • determine the magnitude of operational issues
    • correlate issues with other events
    • aid in resolving causes of issues
energy and labor
Energy and Labor
  • Tracking use of energy
  • Optimizing energy use
  • Reducing labor dependency
tracking use of energy
Tracking Use of Energy
  • Know what items are contributing to
    • energy used
    • demand charges
optimizing energy use
Optimizing Energy Use
  • Adjust equipment operating times to maximize energy efficiency
  • Stager turn on to reduce demand
reduce labor dependency
Reduce Labor Dependency
  • Automatic turn on and off of equipment
    • based on time of day
    • relationship to other equipment
    • relationship to business/operations activity
  • Reduces need for personal attention
  • Eliminate requirement to schedule labor in time to turn on equipment
food safety

Food Safety

Mike Harlamert

Manager, Equipment Control Systems

KFC Corporation

the on line kitchen food safety implications
The On-line KitchenFood Safety Implications
  • Food safety is one of the most important issues facing the industry today
  • Costs an estimated 5 billion dollars
  • Many cases can be related to improper cooking and/or holding conditions
the on line kitchen food safety implications50
The On-line KitchenFood Safety Implications
  • Food safety issue is compounded by:
    • Increased complexity in the back-of-the-house
      • Menu expansion
      • Increased equipment sophistication
    • Decreasing quality of available workforce
the on line kitchen food safety implications51
The On-line KitchenFood Safety Implications
  • Proliferation of microcontroller based process control systems have improved the situation
    • Tighter control over time & temperature
    • Load compensation algorithms
    • Multiple process set points
the on line kitchen food safety implications52
The On-line KitchenFood Safety Implications
  • Microcontroller based process control systems are only the first step, and in some cases have contributed to the food safety issue
    • Increased flexibility has led to increased level of difficulty in programming
    • Increased likelihood of incorrect process set points in controllers
the on line kitchen food safety implications53
The On-line KitchenFood Safety Implications

The next logical step:

  • Connect all appliances to a network connected to the back office management system to further automate the back-of-house operations
the on line kitchen food safety implications54
The On-line KitchenFood Safety Implications

Having appliances “on-line” can help address the food safety issue:

  • Process set point verification
  • Appliance performance monitoring
  • Automated HACCP compliance
the on line kitchen food safety implications55
The On-line KitchenFood Safety Implications
  • Process set point verification
    • Insures cooking equipment is correctly programmed for the products being processed
the on line kitchen food safety implications56
The On-line KitchenFood Safety Implications
  • Appliance performance monitoring
    • Insures cooking and holding equipment are performing to manufacturers specifications
    • Notifies restaurant manager of deficiencies in performance
    • Could lock out defective equipment to prevent use
the on line kitchen food safety implications57
The On-line KitchenFood Safety Implications
  • Automated HACCP compliance
    • Data log cooking process to insure correct thermal processing
    • Maintain file of historical data
    • Notify manager of anomalies/deviations in process due to:
      • Out of spec raw materials
      • Operator aborted cooking cycles
the on line kitchen food safety implications58
The On-line KitchenFood Safety Implications
  • Automated HACCP compliance ctd.
    • Monitor product hold times
      • Holding timers automatically start when cooking process completed
      • Holding timers automatically cancel when products are sold
the on line kitchen food safety implications59
The On-line KitchenFood Safety Implications
  • Automated HACCP compliance ctd.
    • Monitor product hold times
      • Holding timers automatically start when cooking process completed
      • Holding timers automatically cancel when products are sold
      • Holding timers could move as products move from one holding area to another
      • Restaurant manager notified when products are expired and being over held
the on line kitchen food safety implications60
The On-line KitchenFood Safety Implications
  • An on-line kitchen can address many of the food safety issues facing the industry today
    • Insure appliances are operating properly
    • Insure correct process set points are used
    • Insure cooking processes are within specifications
    • Insure hold times and conditions are within specifications
the on line kitchen food safety implications61
The On-line KitchenFood Safety Implications
  • Product preparation decisions impacting food safety can be taken out of the hands of the operators
  • The on-line kitchen can provide the restaurant manager with the information needed to make better decisions and run a safer and more profitable restaurant
discussion q a

Discussion / Q&A

Dave Brewer

KFC Corporation

discussion benefits of the on line kitchen
Discussion:Benefits of the On-Line Kitchen

The ability to pass information between the BOH computer system and the kitchen appliances can make significant improvements in restaurant operations.

  • Accuracy of product projections
  • Labor reduction
  • Improved asset management
  • Improvedfood safety
nafem data protocol initiative update

NAFEM Data Protocol Initiative Update

Mike Harlamert

KFC Corporation

why is a standard open protocol important
Why is a standard open protocol important?

Lack of a standard open protocol will result in increased costs and increased development time.

  • Multiple protocols for various customers
  • Multiple software versions for the same applications
status next steps
Status/Next Steps
  • At COEX 99, NAFEM was challenged to “define the protocol”
  • NAFEM accepted and project assigned to the Technical Liaison Committee (TLC)
  • Under the direction of the TLC, and with the endorsement of the CAT, three task groups are at work
data protocol initiative project scope and purpose
Data Protocol InitiativeProject Scope and Purpose

To investigate, research and determine the viability of an in-restaurant, bi-directional data network for the purpose of:

  • Monitoring of Equipment Performance, Output, Efficiency & Set Points
  • Equipment Control, Communication & Calibration
  • Preventative Maintenance & Repair Troubleshooting
  • HAACP Compliance
data protocol initiative task forces
Task Force A

Protocol Content

Determine Functional Requirements

Establish Base Level Information Requirements

Task Force B

Protocol Format

Assess Existing Data Protocols

Evaluate Existing Methods of Communication

Data Protocol InitiativeTask Forces
data protocol initiative task force a process
Data Protocol InitiativeTask Force A Process
  • Compile a Listing of Application Types
  • For Each Application Type Specify:
    • Functions to be monitored
    • Appliance identification
    • How communication will be initiated
    • Level of difficulty assessment
    • Expected benefits
  • List Functions by Priority
data protocol initiative task force b process
Data Protocol InitiativeTask Force B Process
  • Compile a Glossary of Terms
  • Select Existing Protocols to be Evaluated
  • Develop Evaluation Criteria
  • Evaluate Existing Protocols to the Evaluation Criteria
  • Identify Existing Communication Media, Interface Methods & Network Topologies
  • Create an Initial Object Model (Task Force C)
data protocol initiative task force c object model
Object Model Example

Object Model Input

Input Produced Value: 2035

Input Units: Deg F

Input Precision: 000.0

Input Type: Temp

Input Name: Griddle Surface Temp

Data Protocol InitiativeTask Force C (Object Model)

Object

status next steps72
Status/Next Steps
  • Exploratory meeting at NRA - May 1999
  • Meeting with NAFEM Chain Advisory Task Force (CAT) - July 1999
  • Task Force Meetings - November 1999, January 2000, March 2000
  • Update at COEX 2000