Page 24 - MENU Magazine - Nov/Dec 2017

MAIN COURSE
Visually
appealing equipment that suits open-concept kitchens and smaller restaurants. Think sleek designs and bursts of colour. The eikon e2s mentioned above is just one example of this trend. It’s both stylish and attractive and works nicely for a bistro, café or any establishment where customers can see into the kitchen.
Customer
order technology is about to move to the next level with the introduction of full-menu intelligent bots for placing orders. One such product, Orderscape, is ex- pected to arrive in Canada in 2018. This bot can be built for any restaurant with any menu and has the advantage of being voice-based, for customers who would rather speak than type when placing an order.
Remote-
controlled equipment allows your busy kitchen sta to set precise timing during the busiest shifts, from anywhere in the kitchen.
And for a real taste of the future, how about a robot that helps with food prep?
Sally the Salad Robot from Chowbotics can be pro- grammed to prepare a salad in one minute. Salads can be customized with up to twenty di erent ingredients, and Sally will deliver a consistent product every time. m
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deliver unique & dimensional experiences
MENU NOVEMBER / DECEMBER 2017