FROM THE FIELD
October 2007
Measuring The Speed Of Change

Remember how foodservice was, say, even just 25 years ago? The U.S. population was significantly smaller, 226 million in 1980, for example, compared to 301 million this summer. And back then, foodservice penetration was shallower, too. The business was a lot smaller. And even as important as it was, it wasn't often in the front section of the newspaper.

Today, barely a day goes by without some big multiunit operator being in the "big news" section for one thing or another. In just a stretch of less than a week, recently, Dunkin' Donuts made front-page news by switching to zero-grams trans fat formulations, another spinach recall was announced, Marie Callender's said it was recalling some pies it had not meant to ship, and Darden acquired RARE Hospitality. And that was not a particularly unusual week.

There's no question more things happen more quickly today, and no question that word gets out more quickly.

"Every year now, new efficiency champions are crowned. It wasn't always like that."

Energy efficiency (energy per food produced), as everyone knows, has gotten a heck of a lot of emphasis ever since the lights flickered in California in 2000. Now that energy efficiency has broader enviro implications in "carbon footprint,: the emphasis is even greater. True, some equipment categories, like ranges and broilers, haven't greatly improved on the energy front. But others have.

Engineers at Pacific Gas & Electric's Food Service Technology Center figure loosely, off the top of their heads, that equipment overall might be about 25% more efficient than a decade ago. Some categories have improved more slowly; others have improved much more quickly.

Fryers, driven largely by some huge chain operators, have been at the head of the class. Just about every year now sees a new efficiency champion crowned, according to ASTM test data. The most efficient fryer today, in ballpark terms, might be 20% or 25% more efficient than the best from 10 years ago. Fryers as a group might be 35% more efficient, maybe better.

In addition, such things as programming, oil filtration, oil life, temperature evenness also have improved.

Griddles are another category where lots of improvements are happening. As a group, they're probably 20% more energy efficient than they were 10 years ago. Even surface temperatures and more complete coverage also are notable improvements.

Warewashing, likewise, has been a hotbed of development. A huge user of both water and energy, the pressure has been on for improvements in both. And the results have been impressive, with improved insulations, waste-heat recovery and so on.

The list of hot categories goes on. The main thing is that you'll want to keep your eyes open, because things are changing fast. If you can make it to The NAFEM Show, take your time and look carefully. Ask lots of questions, and stay focused. The thing is, low efficiency equipment is still there in the booths, often at really enticing prices. But keep your eye on the ball. "Just a couple points less efficient" is too squishy a comment. No matter what you're looking for, get hard answers. And where test data are concerned, look for ASTM test results.

Brian Ward
Chief Editor