Transforming Foodservice Operations for Value-based Outcomes

The foodservice industry comprising quick service restaurants, fast casual dining, convenience stores and coffee shop chains, as well as manufacturers of kitchen equipment, is faced with unique challenges and opportunities. This includes faster recipe innovation, reducing equipment repair & maintenance costs, better energy management, and elevating food safety and quality standards to new levels. This sector is ripe for technology-driven transformation to drive top line growth and margin expansion, while delivering a superior guest experience.

Ayla’s IoT solution for foodservice includes end to end solution comprising hardware(sensors, modules), software (cloud services and mobile/web applications) and expert services (implementation, consulting) unified through a single pane of glass view of business operations and facilities management.

Key Use Cases

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    Menu Management – rapid recipe innovation and new offer testing through over the air (OTA) updates
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    Equipment Monitoring & Predictive Maintenance – dramatically reduce store equipment repair and maintenance expenses through device data analysis and failure detection
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    Energy Management – optimizing energy consumption and costs across the store premises for a greener footprint
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    Food Safety and Quality – automate monitoring of food preparation processesto detect anomalies, ensure consistent quality control and reduce food waste

Business Benefits

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    Higher Growth – improve topline growth and higher customer satisfaction
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    Increased Profitability – reduce costs related to energy consumption, repair & maintenance and food waste
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    Improved Compliance and Risk Management – better adherence to food safety standards and reduced risk of fines and penalties

Getting Started

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Solution Overview

The global foodservice business is estimated at $280 Billion, according to the latest state of the industry report. This includes the manufacturing, distribution, logistics, and retail operations that are part of casual dining, quick-serve restaurants, industrial kitchens, and cafeterias in universities, hospitals, gas stations, and other multi-site facilities.

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