Even in inflationary times, commissaries, supermarkets and other places where food is made or sold are increasingly turning to Artificial Intelligence and Machine Learning technologies to help them streamline operations, improve the customer experience, reduce waste and give their bottom lines a boost.
Dividers and rounders must check a few boxes for bakeries. Accuracy comes first, as bakeries need to make sure dividers are hitting weight or volume targets without going over, which can be challenging with yeast-raised products in bakeries with fluctuating temperatures.
A renewed focus on sanitary design and cleanability, especially for allergens, is among the dominant trends in the design and construction of commissaries, central kitchens and other food production facilities.
COVID and inflation are still very much with us. But that doesn’t mean consumers are craving more comfort foods and sticking with tried and true flavors that recall a better time.
Demand for donuts produced in commissaries and other offsite facilities and in instore bakeries continues to exceed what it was prior to COVID, said Randy McArthur, national technical sales, Dawn Foods, Jackson, Mich.
Over the years, Ghent, Belgium-based Vandemoortele, whose US headquarters are in New York, has created a robust instore donut program for its American customers.
According to FMI - The Food Industry Association, the average supermarket stocks more than 31,000 items. To operate efficiently, it’s important to track how many of these items are actually sold and how many are wasted.
In an age of severe labor shortages, few pieces of equipment are more valuable than depositors, which allow the automated repeated depositing of a consistent quantity of products rather than relying on a human being with a piping bag or a scoop.