In today’s Amazon-led business world, customers see lightning-fast response times and quick deliveries as the norm. With the next competitor just one mouse click or screen tap away, this puts unique pressures on equipment manufacturers and distributors that must meet these demands while maintaining profitability and growth—and all in the midst of the nation’s tightest labor market on record.
Manufacturer Discusses Using Technology to Benefit Customers and Internal Operations
As part of its mission to celebrate organizations that push the foodservice equipment and supplies industry forward, the FEDA First Thing newsletter is publishing a series of Q&As with member companies. This week features Duke Manufacturing, a manufacturer of serving systems, steamtables, holding units, and convection ovens. The company was founded in 1925 and today has more than 20 products lines and 4,500 SKUs.
Population growth in the communities feeding into Jefferson County Public Schools (Jeffco), the second largest school district in Colorado, led to a new school for students in kindergarten to eighth grades: Three Creeks K-8 School in Arvada, Colo. Project goals for the dining program included creating an inviting school meal environment and providing efficient work space for foodservice staff.
Functional by Design: Operational Efficiency, Customer Experience Drive Service Line Design
Customers’ experience at service lines contributes greatly to their overall dining satisfaction. For staff members, efficiency takes priority in a service line. Their experience in how well the line runs affects their morale and, in turn, how well they interact with customers. Layout and equipment selection contribute to all of the above.