Foremost is achieving a higher output volume and low lifecycle cost that will exact the return on investment that purchasing execs and influencers inside the chain must have to defend their sourcing decision.
But chains also test for output consistency—which tends to have an even tighter tolerance than volume capability—because consistency is a hardline spec for a foodservice chain’s brand-management leaders.
To meet these higher thresholds, experienced chain execs avoid the temptation to engage offshore manufacturers or even American-based companies that source components overseas.
While many foreign manufactures have improved their capabilities in the last decade or so, the quality in parts and workmanship isn’t quite there to satisfy the chain standard. But, closely related to the volume spec, chains also need state-side technical support that can solve problems quickly and mitigate downtime.
Two aspects of foodservice continue to trend smaller: Staff and kitchen space. Both have a residual impact on how chains make their food equipment sourcing decisions.
Smaller staff isn’t necessarily by choice. Even well after the pandemic, labor continues to be a top-two operator challenge (alongside food costs). Whether facing high turnover or solving labor-gap issues by hiring younger, chains seek food equipment manufacturers with the skill to design for simplicity—in terms of user-friendliness for training and safety purposes, as well as cleaning.
Smaller kitchen space, on the other hand, often is by choice, as chains look for ways to expand seating, as well as drive-thru and carryout functions. In effect, kitchens are getting tighter and being forced to operate faster and more efficiently. So, chains are calling on manufacturers that can design for equipment versatility.
Relating back to the hard truth of a tight timeline, the most underestimated food equipment development criteria also play a key part in meeting the ROI threshold.
Chains prefer manufacturers with experience in foodservice and tend to gravitate toward those that don’t venture into any other industry.
The knowledge base streamlines design on the front end because food specialists can ask the right questions and preempt the likely challenges.
They also have manufacturing capabilities and processes built for the foodservice industry, with engineering, prototyping, testing, and phased approvals that support and sync up with the development procedures chains have in place on their end, further saving time and money.