Who doesn’t love a good french fry? Hot and crispy from the fryer with just the right amount of salt. Mmmm… The simplicity of the humble french fry is what has made it a staple everywhere from fast food to fine dining. French fries all have one important element in common: labor.

In a day when potatoes are plentiful but the labor supply isn’t, how do you keep this fan favorite from slowing down the line? Our partners at Middleby tell us the answer is as simple as the french fry itself: robots.

Avendra recently hosted a “Cooking, Cocktails, & Conversation” event for our Furniture, Fixtures and Equipment (FF&E) clients at the Middleby Innovation Kitchens in Texas. Certified Master Chef Russell Scott showcased the game-changing technologies that will make efficiency, sustainability, and profitability the hallmarks of your commercial kitchen.

“Fantastic space – what dreams are made from! Appreciate the opportunity to participate and see such great innovation, “ David Aldape, Executive Chef, Southern Methodist University, said.

Automation is the name of the game when it comes to addressing the ongoing labor shortages in commercial kitchens. From the Frybot to the PB5K pizza robot, technology is providing consistent, timely solutions for busy kitchens. Compression grills that offer just enough pressure plus heat from both the top and bottom ensure every burger comes off the grill perfectly every time, with only one person running the grill.

Avendra clients at the Cooking, Cocktails, & Conversation event learned directly from some of our food and beverage suppliers. They enjoyed heavy hors d’oeuvres and cocktails prepared by our partner suppliers. Brisket, shrimp, burgers, salmon, wood-fired pizza, croissants, muffins, buns, and rolls were on the menu and prepared in the Middleby Innovations Kitchens.

The on-site food preparation offered Avendra clients a preview of the FF&E tools that are making commercial kitchens more efficient and sustainable. Among the cooking methods and equipment featured were: steaming, ventless, wood-fired, charcoal, combi ovens, grills, and robots. The showcase helped guests learn how to save on labor, water, and run an overall more efficient kitchen through equipment innovation.

“Very informative and very professionally presented. Impressive facility and educated staff, “ Michael Sharp, Vice President, Procurement Design & Construction, Red Roof.

The Avendra FF&E team works closely with our clients to ensure they meet their goals. From kitchen equipment that uses less water for cleaning, automation, and robots, we help solve problems and achieve top performance results. Call today and ask your Avendra representative how to beat labor shortages, save time and money, and meet sustainability goals. We’ll prepare a free quote and set you up with an instant credit limit of $5,000.00.