Technology can help with labor shortages

Food preparation is many times still a manual profession in professional kitchens, especially in restaurants, and there is still a strong reliance on traditional working methods. However, there is still a labor shortage in the professional kitchen sector, and solutions are constantly being sought.

With technological advances and increasingly automated concepts, employees are freed up from routine tasks or mechanical work stages to focus on the work itself. The use of technology is not about replacing human labor with machines, but rather about allowing chefs, for example, to focus on what they do best.

– Staff shortages can be compensated for to some extent with equipment. Equipment can be used to control the end result and the process, even if humans are still needed, for example, to move from one stage to another. However, equipment has developed rapidly, says Sami Kuparinen, CEO of Metos.

The automation of equipment offers options that make everyday kitchen work easier.

– Many devices have automatic functions that can be used when no one is yet present in the kitchen. Concrete examples include automatic washing functions for equipment and automatic heating functions for ovens. Recipes can also be stored in ovens, allowing staff to produce the same product at the touch of a button. These functions alone greatly improve efficiency. 

Mechanical work steps can be minimized with the help of appliances. This has been utilized in sushi production, among other things. As volumes have grown, automated production methods, or "sushi robots," have been introduced. When rice consumption exceeds 20 kilograms per day and the number of customers exceeds 100, mechanized production begins to yield significant benefits.

The production process can be streamlined with good planning

Technology familiar from the industrial sector is becoming increasingly common, especially in central kitchens. For example, thanks to dosing pumps, food that has been prepared in kettles can be transferred to serving dishes or bags using technology. With the right planning, the production process can be made much more efficient.

– This is often seen in professional kitchens where preparation is concentrated in larger units. They can produce more servings per employee more efficiently. The solutions make work easier and faster, and they are also ergonomic from the employee's point of view, says Sami.

– I think this could also be a good operating model for restaurant chains with, say, dozens of restaurants and a specific recipe system. This also ensures consistency in food quality.

Ensure the smooth running of a professional kitchen’s everyday life

As technology advances, the kitchen planning of professional kitchens, training in the use of equipment, and equipment maintenance are becoming increasingly important.

– A professionally designed kitchen is efficient. It takes into account, for example, the ergonomics of the number of steps taken by employees. When the equipment is correctly dimensioned in the kitchen design, one person can do more. The compatibility of the equipment also makes practical work easier, says Sami.

The expertise of kitchen professionals plays a key role in the daily life of a professional kitchen. When professionals have a good command of kitchen equipment, processes run smoothly and efficiently, waste is reduced, and water and energy are saved – freeing up employees' time for where it is most needed.

– Especially when there are fewer hands working, the importance of staff expertise is emphasized: with the same number of hands, more can be produced and with higher quality, Sami reflects. 

– We always include user training with the delivery of new equipment or kitchens, but it is a good idea to consider additional training at different stages of the kitchen's life cycle – for example, when there is a change in personnel, Sami points out.

He also highlights the importance of periodic maintenance. It brings certainty and control to everyday kitchen operations, as it reduces unexpected downtime. Periodic  maintenance is also important from the perspective of the equipment's life cycle.

– It is in the customer's interest to be able to use their equipment optimally, and the equipment must withstand heavy use for as long as possible. Regular maintenance can have a significant impact on the smooth running of the kitchen and the length of the equipment's life cycle.