Today’s foodservice operations demand innovative processes that will allow operators to meet the demands of customers like never before, fresher foods, faster service, and innovative menus. A new approach for innovation is imperative to provide operators with a holistic approach to their kitchen that reaches far beyond one piece of equipment.

Instead of designing equipment in silos, which is how equipment innovation has occurred for decades, we are approaching kitchens in a new way. For this new method to be successful, an understanding of the integration between people, food & beverage and equipment and how they affect the entire operation is essential. This holistic view and understanding of the integration allows Manitowoc Foodservice to create entire kitchens that meet the demands of foodservice operations well into the future.

With our pioneering approach to innovation, we don’t just focus on one piece of equipment, instead we understand the kitchen, as the heart of operation, and develop ways to make it better, more integrated or “fit”. For some a fitKitchen may mean smaller equipment options that are versatile in their cooking platforms to cook food faster, without hoods and increase speed of service. For others, it may mean adding a category like blended beverages to the menu to drive additional traffic without affecting the other areas of service. Or it may mean connecting equipment through a cloud based management system to allow rapid menu updates without sacrificing food quality and while maintaining consistency across multiple units.


No matter the operational need, the experts at Manitowoc Foodservice know how to use innovation to make a kitchen more efficient and effective through integration of people, food & beverage and equipment. Come see, taste and and talk to our team at our live fitKitchen demos during the National Restaurant Association show, May 21-24, 2016 at booth #3401 & 3601