Balancing the ever rising costs of food and the ever rising costs and quality of labor. The high costs of new equipment and the efficiency of them. Can the technology of new equipment help me cut into those goods and labor costs? Will that technology pay dividends moving forward? How do I determine what I need and the best way to make it efficient for my operation?

When we set out on the path of creating Chew Worthy, our thought was creating the community to help interconnect chefs, operators and buyers of equipment. The more users of equipment “talk” about the pluses, minuses and how those work or don’t work in their operations, can help all of us understand how to try and make better decisions for ourselves. Can a programmable combi oven help my operation in preparation and during service? How many bells and whistles do I need? Throughout my career, I have talked with so many chefs and operators that do not use the features of the technology on combi ovens, to even fifty per cent of their capabilities. That being said, it is a must to determine from your menu what you need to be efficient and help in saving labor and goods costs, and look at the right equipment to help solve your individual needs. The difference between the cost of combi ovens can exceed fifteen thousand dollars and up.

Looking at reviews of operators that have some similar menu items, and maybe a few of them for your operation, their input and experience can help each and every one of us make better decisions for our operations. We all appreciate the benefits of reviews on all the non-commercial items we buy for our homes, the best airlines to fly to a specific destination, the best car rental options, and the best hotel options. So why not the experts all of us are, in our operations, sharing knowledge of our real experiences? The hospitality field is full of creative minds that we respect and speak the same cultural language we all do. Who doesn’t want to see a review from colleagues that is thoughtful and helps us think about and determine the right technology for our operations and why.

With so many options, enhancements and abilities, available in many pieces of equipment, these kinds of big ticket purchases can make a huge difference in your top line and bottom line for many years. The hospitality community is known for sharing, and Chef Worthy is a platform for us to share together.

Randy Zweiban
Co-Founder
ChefWorthy
www.ChefWorthy.Pro
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