In 2021, San Ramon, Calif.-based Raybern’s was dealing with labor shortages and the lingering effects of the COVID peak. In 2022, Raybern’s made many of the new hires it had its sites set on last year. And America continues to get back to doing the things we all did pre-pandemic.
Today’s consumers increasingly demand convenient, easy-to-prepare fresh food options — but they’re not willing to sacrifice quality. That may explain the huge growth in sous vide products, which have no trouble meeting both of those needs.
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.