Zero Waste Kitchen Week 5 Wrap-up: Technology in the Kitchen

This week our Zero Waste Kitchen chefs focused on the use of technology in their restaurants.

Prior to BlueCart, e-mailing and phone calls were the preferred method to order from suppliers. In addition, spreadsheets were imperative to staying on top of orders and an updated list of product vendors. With the addition of the BlueCart platform, additional reporting from the inventory and ordering side of the kitchen is adding a helpful layer in this already streamlined and efficient kitchen.

Utilizing technology at Kyirisan is all about efficiency. Chef Ma values the streamlined ordering process with BlueCart as well as his reservation and POS systems – back-of-the-house technology is improving but he feels that operationally, he does not require much tech as the front-of-the-house requires interaction with a host, waiter and seeing the chefs in the kitchen. It is all part of the experience and art of the restaurant.

For Jehangir Mehta, technology is welcomed but only when it does not disrupt the experience. Utilizing BlueCart has made the back-of-the-house ordering more efficient by having all orders and items visible. The app is greatly appreciated during the times Chef Mehta is out of town and away from his restaurant as he can still monitor his staffs ordering activity. Chef Mehta is also looking at mobile payments for customers – convenient, and also less paper. As long at technology adds to the experience without taking away the human touch, it is welcome here at Graffiti Earth.

Stay tuned for next week as we explore the chef's time management and productivity practices.

To read more about our Zero Waste Kitchen chefs and their journey towards ultimate sustainability, visit Zero Waste Kitchen.

Tim, Tanya, and Jenagir are BlueCart users and advocates. For more information on being as efficient and sustainable as them, visit BlueCart.