Fast food and casual restaurants are purchasing more long stainless steel prep tables with hot and cold holding options for the kitchen at Restaurant Supply. Since the kitchens are more open cleanliness is very important. Many pizza and Italian restaurants are using gas ovens that resemble wood burning ovens. They are made with bright colors and custom stone work.
Many new restaurants are designing more prep space and refrigeration into the layout. Many restaurants work with fresh local produce and some even freeze or can foods. Some restaurants have added cold rooms used to process meat. In these rooms they butcher meat, grind burgers and make sausage. Dry storage rooms are often part of drying meats and hanging products to showcase choices on the menu. Many restaurants build in retail cases in the front to showcase homemade products.
Many restaurant and pub bar areas have installed tap systems with filtered and carbonated water for sodas made on the premise with different flavorings. Restaurants are purchasing special equipment from overseas for ethnic cooking. Special equipment like woks, tandoor ovens, clay cooking pots, and rotisserie for chicken and barbecue items.
Flexible equipment helps to save space and add more items to the menu. Many restaurants are using cooktops, wood fired ovens, and stove configuration with plug-ins. Some fast food restaurants have coolers and no freezers. This is because they only use fresh meat and produce that is never frozen but used quickly. New restaurant items on the menu means often adding more equipment to the kitchen and prep area.
Combination ovens and induction cooking speeds up cooking for customers without losing quality. The ovens are fast and convenient for the kitchen staff. Shakes are popular in fast food restaurant often meaning having a shake station. A shake station often has dispensers for cherries, nuts, bananas, Oreo cookies, malted milk, chocolate, coffee, and strawberries. A staff member often blends each shake then offers individual toppings and whipped cream.
The introduction of fresh produce to the menu means more equipment in the kitchen. This means a receiving station, washing station or an extra sink, and prep area with cutting boards, knifes and more counter space. Different types of produce require different temperatures for storage so often more cooler space may be necessary.
Restaurants that sell wine and beer are adding display space. Wines require racks made of wood or steel often with glass enclosing the rack depending on the decor. Temperature and humidity control are important to preserving the wine. Wines on tap require stainless steel dispenser and surgical grade tubing. Craft beer brewing requires a special room with steel tanks for fermenting and other equipment.
These are some the trends chefs are looking at to improve service to customers in the upcoming years in the kitchen and dining room.