Securing the Digital Restaurant at the Edge

3 Min Read By Ian Eyberg

The concept of smart kitchens is starting to creep into the restaurant industry. Whether it’s adopting cook and hold ovens that reduce energy costs or adopting food safety management systems like Navitas, newer technology is being introduced to help restaurants run more efficiently and of course produce more revenue.

 

Food waste of course is one of the main problems being attacked by newer technology since it can cost commercial kitchens between five and 20 percent all food purchased.

While all these advances are great and can help increase revenue while lowering costs, they also create other problems.

Even something as simple as feeding in data from thermometers attached to fridges and freezers and providing a continuous feed allows restaurants to know when equipment breaks down before the food spoils. Likewise, being able to measure consumption automatically produces more accurate orders. Capturing POS order feeds in real time and correlating to how much is actually in the…