With AI & automation emerging as innovative solutions, smart hotel kitchens are redefining boundaries of operational efficiency, leading to cost benefits.
HT Bureau
Is tech innovation augmenting your hotel operations? With the increasing adoption of artificial intelligence (AI), Internet of Things (IoT), and automation, smart kitchen equipment is revolutionising the landscape of hotel kitchens. According to a survey, 67 per cent of restaurant operators reported that smart kitchen appliances reduce operational costs by 20 per cent or more.
Besides streamlining workflows, these innovations enhance food safety and hygiene, enabling hotels to meet the highest standards of food safety and cleanliness practices. They ensure significant operational efficiency and cost savings.
Optimising food safety
Intelligent technology is enabling kitchens in the hospitality space to achieve new levels of food safety, hygiene, and storage. These digital innovations are significantly reducing contamination by limiting human contact. Razi Haider, Country Manager (India, Sri Lanka and Nepal), ITW India (FEG Division), said, “In terms of food safety, AI and IoT-enabled monitoring systems are essential, facilitating real-time tracking of temperature and humidity.”
Automation is pioneering in the hygiene practices of kitchen. For instance, advanced ware washing equipment ensures thorough cleaning of kitchen tools with minimal human intervention. “Automated cleaning cycles help maintain consistent hygiene standards while saving time and resources,” said Haider, adding that achieving perfect hygiene in the hospitality and food service industry is non-negotiable.
Gaurav Mittal, CEO & Director, Antarctica Equipment stressed the significance of advanced refrigeration systems and their precise temperature controls. Explaining the benefits of smart systems, he said, “Blast chillers and shock freezers extend shelf life and reduce waste. Smart thermometers and cooking devices ensure precise cooking temperatures, reducing foodborne illness risks. UV sterilisation and robotic cleaners, enhance hygiene, while touchless faucets and dispensers minimise cross-contamination.” Mittal further informed that smart inventory systems track food entry, expiry dates, and FIFO processes, optimising supply management. Block technology ensures traceability, to verify ingredient sources and safety in real-time.
Tech-enabled cost-reduction
Technology is a game changer in reducing labour and operational costs. Tools like robotic slicers, peelers, and AI-powered equipment can handle repetitive tasks, minimising manual labour. Shailendra Singh, Corporate Chef, Pride Group of Hotels, averred, “Tech saves time and ensures quality. Besides, advanced sanitation systems streamline the cleaning process and reduce labour-intensive tasks.”
Yashwant Sopne, Executive Chef, Sayaji Hotels Pune, added, “Data analytics can optimise cleaning schedules, reducing unnecessary cleaning and labour. It can also provide insights into operational efficiency, enabling data-driven decisions to reduce costs.”
When it comes to food production, automated machines can perform repetitive tasks more efficiently than humans. Advanced software is used to streamline supply chain processes and reduce the likelihood of surplus or shortage, ultimately saving costs. Suresh Baabu, Executive Chef, Kochi Marriott said, “Implementing tech scanners and vision recognition systems ensures consistent quality control without the need of extensive manual inspection. Technologies that monitor safety standards help ensure compliance with health regulations with minimal intervention, which significantly reduce the need for frequent audits.” This helps combat intensive manual labour, resulting in significant cost savings.
Powering sustainability goals
Smart kitchens can significantly boost sustainability in hotels by leveraging technology to optimise energy use, reduce waste, and improve resource efficiency. Singh said, “Sustainability is at the heart of our kitchen operations. Our property leads by example with its biogas plant which repurposes waste into energy, supporting a self-sufficient kitchen. We follow eco-friendly practices with an Organic Waste Converter (OWC) machine that processes food waste into fertilizer for the hotel’s landscaping. These initiatives align with our commitment to sustainability while enhancing operational efficiency.”
Highlighting how to minimise energy consumption, Sopne recommended the integration of smart lighting and HVAC systems that adjust to occupancy and usage patterns, enabling low energy consumption. Besides, water-saving technologies such as low-flow faucets, greywater reuse systems, and advanced water filtration systems can reduce water waste. Sopne claimed, “Smart kitchens can optimise menu planning to incorporate local and seasonal ingredients, reducing transportation emissions. Automated recycling systems can optimise waste sorting and recycling and reduce landfill waste.”
Delving into how smart kitchens in hotels can significantly contribute to sustainability, Baabu emphasised smart appliances such as energy-efficient stoves, ovens, and refrigerators are equipped with sensors and timers that can help conserve energy while maintaining performance. Inventory management systems can monitor food stock levels and predict usage patterns, preventing over-ordering and reduce food waste. Baabu added, “Smart kitchens in hotels can not only elevate their operational efficiency but also demonstrate a commitment to environmental stewardship.”
Path forward
Innovation and flexibility are crucial aspects to redefining the future of hotel kitchens. Hotels need to ensure a fine balance of smart technology, sustainable practices, and ergonomic design to adapt to today’s fast-paced culinary environment. “Hotels look for compact, manoeuvrable, and practical products, which is the speciality of our brand. Usually, hotels prefer products that are disturbance-free that also add to the upscale ambiance of the hotel. The Floating breakfast trays and tables in desired shapes and sizes have been the premium luxury amenities by our brand,” said YK Mehta, Founder, Mehta Furnishers. He further added that with edge protectors, durable finishes, and materials such as wood, cane, wicker, and metal, every piece adds an air of sophistication to any hotel’s operations.”
Compact kitchen will become a priority in the hospitality industry, emphasising eco-friendly designs coupled with energy-efficient appliances, water-saving devices, and recyclable materials. Vicky Khurana, Director, Venus Industries, said, “Hotel kitchens will increasingly adopt IoT-enabled devices such as smart ovens, dishwashers, and refrigerators. Real-time data analysis will allow chefs to track inventory, streamline kitchen operations, and reduce waste. The post-pandemic focus on cleanliness will also lead to the widespread use of touchless technology and antimicrobial surfaces.”
The future of hotel kitchens lies in smart, space-conscious solutions that enhance efficiency without compromising quality. “With modular solutions and energy-saving dishwashing systems, kitchens can optimise their layout while maintaining peak performance. Automation and user-friendly designs will simplify daily tasks and improve workflows, which will help hotels adapt to evolving demands with greater ease and efficiency,” opined Sreekumar Prabhakar, Regional Director (Middle East & SAARC), Fagor Professional.
AI and IoT-enabled smart monitoring systems enable real-time tracking of temperature and humidity, thereby enhancing food safety
Smart kitchens are not all about operational excellence but also a commitment to environmental stewardship
