Progressive Grocer - January 2011 - (Page 106)
The latest tools of the trade
Ovens and rotisseries are playing increasingly important roles in the growing success of supermarket foodservice operations.
By Bob Ingram
ith the rapid emergence of foodservice as a proﬁt center for food retailers, due in great part to expanded offerings as a result of a careful eye on the changing American palate, equipment has taken center stage in this growth, particularly in the area of ovens and rotisseries.
Suppliers for these critical foodservice equipment components have worked closely with their retail customers in developing ovens and rotisseries that have positively affected foodservice operations in terms of productivity and labor, as well as quality and food safety. “In order to provide a working solution to our business partners, we have to involve them in the process,” says Todd Grifﬁth, VP of sales and marketing at Menomonee Falls, Wis.-based oven and rotisserie manufacturer Alto-Shaam, which supplies retailers such as Safeway, the Delhaize Group, Ahold, Publix and Whole Foods. “Speciﬁc design requirements, operational features and ongoing product development efforts are based upon the speciﬁc needs and requirements of our customers,” adds Grifﬁth. “Alto-Shaam recently announced the grand opening of our new technical support and R&D lab expansion.” As retail foodservice operations have continued to diversify in tandem with consumers’ heightened expectations, Grifﬁth says the role of equipment has likewise evolved. The equipment package today is menu-driven, he afﬁrms, “and must provide the operator the ability to produce the required amount of food in the most efﬁcient manner possible. Equipment technology in today’s retail foodservice environment is an extension of the deli associate and a means to supplement the workforce.”
Left: Alto-Shaam has stacked combi-ovens. Above: The company’s combi-like rotisserie cuts cooking time in half.
“Equipment technology ... is an extension of the deli associate and a means to supplement the workforce.” —Todd Grifﬁth, Alto-Shaam
Doing More with Less
Now that doing “more with less has become a mantra in many industries, and retail foodservice is no different,” Grifﬁth notes that today’s multifunction equipment technology offers operators commensurate abilities to increase production capacity while increasing food quality
A H E A D O F W H AT ’ S N E X T
and sustainability, reducing operating expenses, and requiring less labor to operate and maintain the equipment. He cites faster output production, selfcleaning and multiple cooking modes as features that help to create efﬁciencies in production, which in turn increases output, and also requires less labor to effectively manage and operate the equipment. Alto-Shaam’s successful innovations have included stacking combi-ovens to maximize production ﬂexibility as well as output. “In many retail operations, AltoShaam has stacked combi-ovens over convection ovens to provide a more costeffective production solution while still maximizing ﬂoor space and output production capacity,” says Grifﬁth. Rotisserie ovens can also be stacked to increase production in a limited footprint, he continues, which in turn reduces width proﬁles, ventilation requirements and associated costs. As an alternative solution, Alto-Shaam can also place a self-contained ventless hood over select models of both rotisserie and combitherm ovens for even greater placement ﬂexibility and return on investment. The company’s recently introduced
• Progressive Grocer • January 2011
Table of Contents for the Digital Edition of Progressive Grocer - January 2011
Progressive Grocer - January 2011
Table of Contents
Nielsen’s Shelf Stoppers/ Spotlight: Medications and Remedies/antacids
Mintel Global New Products: Salty Snacks, Meat Snacks and Popcorn, Q2-Q3 2010
Best Practices: Are We There Yet?
Store of the Month Special Edition: My H-E-B
Marketing: Circular Paradox
Gma President’s Note: United We Stand
Pg Special Events: Pg Honors 2010 Top Women, Green Grocers at Gala Event
Retailer Spotlight: Winn-Dixie’s Awakening
Category Management: Mutual Benefi Ts
Special Section: Progressive Grocer Independent: For Retailers, by Retailers
Condiments: A Matter of Taste
Butter/margarine: Promise for the Future
Desserts: Sweet Solutions
Energy Drinks/shots: Energy Drinks Get a Jolt
Winter Produce: Season of Plenty
Meat Merchandising Study: Meat to Meals
Candles/Air Fresheners: Beyond Common Scents
Front End: The Front End Checkout: A Microeconomic Model of the Store
Cough and Cold: A Tissue Please?
Whole Health: Feeling Good in 2011
Futuretech: It’s a Mad, Mobile World
Progressive Voices: Retailers’ Value Equation = Customer-Benefit Costing
Ovens and Rotisseries: Heating Up
What’s Next: Editors’ Picks for Innovative Products
Progressive Grocer - January 2011
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