This afternoon at MUFSO, I listened to a compelling discussion about emerging technologies and the disruptions they pose to our current business models and strategies. David Starmer, vice president of Global IT Store Systems at Dunkin’ Brands, Gary Price, president of Corner Bakery Café and Mark Freeman, senior manager of Global Dining Services shared insights into the technologies we should pay close attention to and those that are not worth the investment.
A major topic that was only briefly discussed was the growing conversation around the value of automating operations for energy management.
Historically, energy has been considered an “uncontrollable” cost by most food service businesses. The amount of data flowing in has always been concentrated in a report at the end of the week or month with an overarching retroactive perspective. Other than these reports, energy is essentially an invisible commodity, with the only observable amenity being lighting – a relatively low-cost resource.