Is convergence evolution or revolution? The answer might be found in the sediment at the bottom of a glass of wine—or at the upcoming FS/TEC conference.
Convergence, foodservice style, or the blending of information technology and restaurant equipment to create so-called smart devices, will be a hot topic among manufacturing insiders at FS/TEC 2009 in Orlando, Fla. Those manufacturing executives will be on hand at the Orange County Convention Center thanks to a co-location agreement between FS/TEC, the annual foodservice technology conference, and The NAFEM Show biennial equipment and serviceware soiree.
The Feb. 4 educational session about convergence today, tomorrow and five years out features Rick Caron, chief technology officer of the Manitowoc Foodservice division of Enodis; John McDonough, president of ITW Food Equipment Group—North America; and Detlef Münchow, president of Electrolux Professional Food Service.
I suspect the presentation will be a compelling update on smart equipment, a concept once viewed by some as potentially revolutionary but now seen by many as more evolutionary in nature. The irony of evolution, of course, is that over a long haul the cumulative effects of a great number of little changes can seem revolutionary. Expect some “didn’t see it coming, but should have” moments during the FS/TEC event.
In fact, there are already some interesting converged/smart devices in the world, including WineStation by Napa Technologies LLC of Santa Clara, Calif.
I’d describe WineStation as a Cruvinetstyle, inert-gas-and-temperature-control wine holding and delivery system on steroids with a Mensa membership.
It’s got so many software and silicon amenities that it arrives with a laptop computer with wireless networking capabilities, a bar-code scanner, and an external smart card reader and writer.
The WineStation system is modular and can feature from one to dozens of four-bottle “stations.” On the most basic level, it uses argon gas and programmable temperature ranges to keep wines in near-pristine states for an extended period and reduce waste when selling them by the glass.
WineStation also dispenses multiple programmed pour portions, tracks and reports on customer selections, and scans label and inventory information directly from bottles or cases for supply management purposes. The LCD displays can be programmed to show pour and pricing information, tell users about the characteristics of a wine being served, or point out which foods pair well with each selection.
Well-known chef-restaurateur Todd English has a WineStation in his Olives branch in New York, as does Bella Mia in San Jose, Calif. The device has seen use at the Marion Oliver McCaw Hall in Seattle by SAVOR Catering and at the TD Banknorth Garden arena in Boston managed by the Sportservice arm of Delaware North Cos.
James MacDonnel of Weston, Fla., owns East City Grill restaurant and Libations, a high-volume wine store and wine bar at which he operates 24 WineStation devices.
“The software that comes with the machine is incredible,” he says.
Along with monitoring sales, he says, the analytical tools slice and dice by, among other metrics, increments of time, wine variety, pour size and customer activity when personalized smart cards are involved.
Explaining how he uses data from WineStation units for customer relationship management, MacDonnel notes that one of his regulars is former Miami Dolphins quarterback Dan Marino. Marino’s WineStation smart card use shows a fondness for Meritage blends and Cabernets, so “when we get a special [deal on those], we can call him up and let him know,” he says.
MacDonnel says WineStation’s reports help him spot popular pours. That can prove profitable, he adds, citing a recent supplier offer of a buy-two-get-one-free case deal on such a standout product.
I asked if wine drinkers are ever put off by the automation.
“Absolutely not,” MacDonnel replies. “People think it is really cool, state of the art.”
If the convergence of information technology and equipment can persuade users that a merchandising and delivery system is “cool,” perhaps, all time considerations aside, it is a revolutionary result after all.