Growing supply chain issues, price hikes and labor shortages continue to weigh on the restaurant industry. Chronic downsizing and inconsistent ingredient availability are forcing operators to settle for less, while often facing increased customer demand. It’s a particularly difficult environment, to say the least.
With no short-term fix on the horizon, restaurateurs have learned to adapt to this stream of changing challenges by adapting a level of flexibility like never before. But as operators rethink processes on a weekly or even daily basis, they may come up against a recurring stumbling block: the limitations of their existing foodservice equipment.
“Operators and chefs are creative people – they’re going to serve something, so they make it happen, no matter what,” says Chance Hunt, product manager at LTI, Inc. “What an establishment serves today “Today could be very different from what is served in a few days. But their equipment should not limit them in terms of service time. They should be able to write the menu according to the food they have, and not equipment on the other side of the wall.
There is a solution to quick menu changes. LTI’s QuickSwitch serving pit technology allows operators to serve hot and cold dishes next to each other. Limited time offers can go in and out regardless of the weather. Assembling foods like sandwiches, salads, and bowls can become more configurable and efficient.
“QuickSwitch gives you maximum flexibility with your menu,” says Mike Purcell, vice president of sales and marketing at LTI, Inc. “It also saves space and helps you get by with fewer employees. “Many places typically have one employee handling hot food and another handling cold food. With QuickSwitch, you can have one employee who can handle both right in front of them.”
Independently controlled and convertible sinks can also go from hot, cold or frozen in an hour or less. If the restaurant runs out of an item, the empty spot in the queue can be filled fairly quickly, either hot or cold.
QuickSwitch technology integrates seamlessly into LTI’s UD-Wall stainless steel service counters. UD-Wall service counters are also designed to meet the unique challenges that operators face. Stainless steel construction is more hygienic than the plywood used to build many custom fast food and casual dining counters. The counter is also open at the back, which facilitates cleaning. It arrives onsite pre-assembled, costs less than a typical front wall, and can be installed in hours.
“You can assemble the UD-Wall in half a day, when you’re probably going to wait a week for a carpenter to build a front wall,” Purcell explains. “You reduce construction time and you get consistent, hygienic and easy-to-assemble equipment.”
The UD-Wall puts control of front wall construction back into the hands of operators and sets them up for long-term success. “Operators have more control over the build process with the UD-Wall,” says Hunt. “With QuickSwitch technology, they have the ability to navigate the menu rather than trying to figure out the menu based on the limitations of the equipment. LTI truly understands our customers’ environments and what they need when it comes to support.
To learn more about QuickSwitch technology and the UD-Wall, visit ILT website.
By Kara Phelps