The last 18 months have brought to the forefront, an awareness to many operational and functional aspects in the foodservice world, that were always part of the overall plan, but are now own a sense of urgency. With the change in how day to day operations now rely on pickup and delivery, in addition to guests coming back to dine on premise again, sanitation, safety, and the cost of labor are even more important.

The most successful operations during the pandemic were the ones that already had the infrastructure that became the new normal. The equipment in place designed for pickup and delivery, and the packaging that optimized the food quality and temperature. The trained labor structure in place and the best way to hold those items from point A, to the table of the consumer. Quick serve, fast casual, grab and go, convenience stores and ghost kitchens all saw the most growth beginning right out of the gate in March 2020. Grocery chains have seen great top line sales, but a huge dent in their foodservice, delis and hot and cold tables. So moving forward, what is the equipment, that owns versatility, options, ease of function and is the most cost effective for the footprint of an existing operation, or one that is modifying their business plan?

Chef Worthy is building this platform to allow all of the communities in foodservice to exchange reviews, thoughts and knowledge so that everyone can make better choices to enhance, grow and build, as the future moves forward. Many operators in the past were only interested in their own segment of foodservice. But now the opportunity to expand thoughts and opinions has changed. What kitchen equipment works in a QSR or healthcare facility and why, may very much have an impact on the footprint for the design of the next independent upscale restaurant, or the health driven grab and go section at a major grocery chain.

The most successful entrepreneurs always look to varied opinions within and outside of their own segment of business. The exchange of reviews that are from real chefs, operators, buyers, and the management teams that oversee those operations, are the voices we want to hear from. We can all help each other in our professional community.

Chef Randy

www.chefworthy.pro