Top 3 Trends Shaping the Food Service Equipment Industry in 2020
The food service equipment industry is always changing and evolving. Restaurants and commercial kitchens are pushing for continuous innovation to meet growing demands. In 2020, there's a noticeable shift towards sustainability, user-friendliness, and compact designs.
Sustainability is at the forefront of this change. Eco-friendly materials are driving innovation across industries, including food service. Efficiency and regulations are key drivers here. Commercial kitchens are expensive to run, so operators are looking for ways to cut costs while being environmentally conscious. Initiatives like banning plastic straws and increasing the use of plant-based packaging are gaining traction. Reducing food waste is another major focus. Around 4-10% of food purchased by food service businesses gets thrown away before reaching customers, which has led to a demand for equipment like on-site recycling units.
Regulations are also pushing the industry toward greener solutions. Executive Order 13693 and its accompanying report outline requirements for sustainable infrastructure over the next decade. These include purchasing biodegradable materials, reducing water usage, and encouraging the use of reusable items. Stainless steel remains a popular choice due to its eco-friendliness—it’s fully recyclable and low-maintenance.
Automation and AI are also transforming the industry. Digital menus and self-service kiosks are becoming common, allowing customers to place orders and pay without interacting with staff. This reduces labor costs and improves efficiency. Robots are increasingly being integrated into kitchens, taking over repetitive or risky tasks. This frees up human staff for more creative work while cutting operational expenses.
Lastly, the trend towards smaller kitchen equipment is significant. Space is limited, and rents are rising, so many operators are opting for multi-functional appliances that maximize space. Vertical stacking is particularly valuable in tight spaces. A well-designed kitchen layout can make all the difference, even in smaller footprints.
At IMC/Teddy, our product design team is always on the lookout for new ideas and technologies. We collaborate with consultants, customers, and sales teams nationwide to develop innovative solutions tailored to the food service industry’s evolving needs. Staying ahead of trends is crucial for restaurateurs, chefs, and anyone involved in food service equipment. For more details about our mission, feel free to explore further.
*Disclaimer: The opinions expressed here are solely those of IMC/Teddy. This content is for informational purposes only. If you wish to share this post on your site, please reach out to us directly. Thanks!
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