Although the restaurant industry has finally regained its footing, it is still haunted by several issues brought about by the pandemic, namely a significant labor shortage.
Between intense inter-restaurant competition, nation-wide minimum wage increases, and residual fear of the virus, finding labor for grueling jobs like dishwashing is harder than it has ever been. Thankfully artist turned robotics entrepreneur, Linda Pouliot has crafted an ingenious solution to this warewashing dilemma. With her startup, Dishcraft, Pouliot intends to bring productivity and sustainability to workplaces by making automation accessible to food-service operations everywhere.
“As my reputation as both an entrepreneur and a figure within the robotics industry grew, so did the number of people who reached out to me looking to solve problems with automation,” mentioned Pouliot. “After a restaurant owner came to me looking to end the revolving door of dishwashing labor that was plaguing his business, I decided to get hands on with the industry to see for myself if automation could provide value. What I found after working in the trenches was an industry ripe for innovation, yet simultaneously rife with inefficiencies, a perfect foundation for robotic implementation.”
What Pouliot and the rest of the Dishcraft team ultimately found was that centralized dishwashing hubs and offering dishwares similar to how one offers linen service created great efficiencies within various workplaces. “What we offer at Dishcraft is a full-service operation where we pickup any and all dirty wares from a business and bring them back to our location. Our combination of precise robotics and skilled operators then clean, inspect, and prepare them, and then we bring them back the next day,” said Pouliot.
At Dishcraft, Pouliot has essentially turned what has become a huge weight on the shoulders of operators everywhere into a non-issue, as the dishes receive same consistent care and attention while minimizing staffing challenges. Having tackled the dishwashing challenge Pouliot and her team have set their sights on disposables.
“Another industry revolution that the pandemic brought on was the surge in takeout and delivery, and with this surge, a massive challenge in the use of disposable ware,” stated Pouliot. “What we at Dishcraft have found is that many locations do not have space for a dish room, nor the desire to hire labor, but still want to switch from using disposables to a more sustainable, reusable solution. With this in mind, we also created a line of green and sustainable reusable containers that operators can integrate into their operations without having to choose between increased labor costs and harming the environment.”
During the pandemic, health and safety were paramount and sustainability fell to the side, but customers will now be on the lookout for both and being able to display these qualities will ensure a business stands out.
“What makes our service more important than ever are current customer standards and our ability to help people meet them,” said the Dishcraft founder. “Pre-pandemic, if you went out to a restaurant and noticed that there was a dirty utensil you would have simply called over the waitstaff and asked for a replacement. Now if you see something like that, you’re rightfully conditioned to question the sanitation of the entire operation, and might simply get up, walk away and never come back. Dishcraft is creating the cleanest, safest ware possible. The way we measure and meter out cleanliness, water and power simply isn’t possible in a normal dish room. We’re able to provide a level of safety and peace of mind that wasn’t possible previously when using traditional methods, and customers will thank you for it.”
Keeping in mind potential leftover financial strains from the pandemic, Dishcraft’s services provide excellent and clear returns on investment, and their product lines are cost-comparable to traditional, less green alternatives. The radius of Dishcraft’s service is currently limited to the San Francisco area, but their goal is to create a national footprint. They offer their services to any client so long as they serve at least 50 meals a day.
Although Dishcraft has only been on the scene for several years, they have already made a splash, and plan to continue spearheading the revolution of our industry.
To learn more about Dishcraft, visit their website.
