Quite rapidly, it seems that our global society has adopted a common trait - we want what we want, when we want it. Yesterday's amenities, which provided added benefits to the guest experience, have quickly evolved into today's expectations.
Every two years the North American Food Equipment Manufacturers (NAFEM) organization hosts its premier event somewhere in the United States - the NAFEM Show - where manufacturers throughout North America display the latest and greatest foodservice equipment they have to offer. On the other side of the pond, in Italy, there is another biennial event - the HOST show - where the latest and greatest European kitchen equipment is showcased, offering industry professionals an opportunity to kick the tires. This past fall, these two tradeshows were held back-to-back in Atlanta and Milan, and I was fortunate to participate in both.
In the last installment, I began to refute the well known claim made by Kermit the Frog that it's not easy being green. Actually, it is getting much easier with every passing moment. It is becoming more popular. Your guests are beginning to weigh your environmental philosophies when selecting a hotel or restaurant. And, might I suggest that green initiatives can even be profitable.
With a melancholy melody in the background, our muppet friend shared with us through song that being green was not easy. In fairness to Kermit the Frog, his plea may have been accurate back then. But times have changed. Being green is getting easier. It is becoming more popular. And, dare I suggest, it is even becoming profitable.
During the last several years I have had the privilege of working on an increased number of international foodservice design projects. With projects throughout North America, Central America, the Middle East, Asia, and Africa, regular exposure to different cultures, customs, health requirements, and operational preferences has allowed us to maintain a truly global perspective.
Last summer, my family and I spent a week vacationing in the Rocky Mountain resort town of Breckenridge, Colorado. After a long day's journey, my children, then six and two years of age, were exhausted. They woke early, tolerated two planes that carried them half way across the United States, and then finally endured a ninety minute car ride before we reached our destination. We quickly dropped off our luggage and immediately left in search of somewhere to eat. We needed something simple and quick. The kids were fading fast.
When you get right down to the basics of any design effort for a foodservice establishment, the same objective exists with each and every project: design an efficient and effective system to prepare and deliver food and beverage to the guest. That's it. Nothing too fancy. But it is much easier said than done.
Goldie Locks was quite selective, one of the pickiest fairy tale characters ever. She had no tolerance for anything that was too hot or too cold, too big or too small, too firm or too soft. She wanted everything to be just right. You know what? Goldie Locks may have been on to something. Hospitality developers should be just as picky.
Two women walked into a restaurant equipment showroom. No, this is not a really bad joke. It is a true story. Full of energy and excitement, they were planning to open a new restaurant and had done some homework on the equipment they thought might be required.
Normally I try to avoid discussing technical subjects in this column, but there is one subject that I just could not hold off on any longer. Exhaust hood systems, located in all types of foodservice establishments, are incredibly complex.