What will tomorrow’s kitchen be like? Those who really need to be able to answer this question are the manufacturers of equipment for the foodservice sector, whose designs need to take account of changes in tastes, lifestyles and ways of working. And technology is the beating heart of the whole process.

To address these issues, Moretti Forni created Cottura Futura, a permanent research incubator “where engineers and designers can interact and work together on a daily basis with pizza-, pastry- and bread-making professionals, because we think it is essential to integrate our technical expertise with the experiences of those who have been turning out these bakery items for decades and so have a perfect understanding of consumer demands,” says CEO Mario Moretti. The Internet of Things of an indispensable component here: “Our ovens have been using IoT technology for some time now: it is extremely useful for checking cooking parameters and programmes online, as it makes the whole process of managing and standardising procedures very easy, even remotely.”

The American company HatCo is also making efforts to communicate with its clients and prepare them for the next “leap forward”. Technology is seen not just as a way of facilitating the work of chefs, but also as the “trump card” that will better equip them to take on new challenges. One important factor here is the demographic change taking place in the customer base. “Generation Z customers view the world differently from older ones: they have never known a world without smartphones and this shapes their expectations and attitudes. Provided the food they buy is of a high quality, they remain faithful to brands and products and they are more likely to choose non-traditional foodservice outlets, i.e. self-service, grab-n-go and take-away formats. They also cook a lot at home, and they will probably continue to even when this period of social distancing is over.”

And this is why apps are coming into prominence as well as digital kiosks to simplify the placing of orders, programmable equipment, as well as high-speed ovens and induction hobs, to improve productivity, extend the menus on offer and reduce the skill and expertise needed to operate appliances. Then there are functions that keep food warm or cold to offer greater flexibility and make it possible to adapt to different working hours. Cabinets with controlled humidity and temperatures, and digitally-controlled food warmers to keep food fresher and safer for longer.

“Connectivity for the integrated recording of data and remote control by smartphone has been around for years now and the Internet of Things could now make it easier for it to be used in the catering sector. What consumers want, basically, is a tasty meal and excellent service. They are less interested in new ideas and more in enjoying food that lives up to their expectations. Customer loyalty and sustained growth can be achieved in a consistent way through the use of technology.”