UCI

The trend for setting up and operating central kitchens to cater for multi-branch operations definitely increases the size of projects from one side. However, it reduces the number of major projects, as multi-branch operations tend to reduce the size of individual outlets. I believe this trend challenges suppliers in terms of creative, innovative, and high-efficiency central kitchen and operational designs. In the long run, it will give clients a clear vision on how creative vs. how traditional an equipment supplier can be and how efficiently this supplier can adapt to new trends, and play the role of a consultant and business partner, rather than a simple, old-fashioned equipment supply company. With new innovation in cooking equipment, cooking methods, and the new operational models, the global trend is rapidly shifting towards more compact facilities operating high-tech equipment with fewer staff. Oriental kitchens, offering quick-serve and freshly prepared food, are certainly likely to retain some of the traditional cooking methods, which, in some cases, require a more elaborate setup or an array of specialized equipment suited for a limited range of applications.

Abed al Rahman Dayeh