Restaurants, catering companies, and other food service providers are under pressure to reduce costs while offering great food and customer service. One way to achieve this is by using IoT sensors to improve efficiency.
Ospelt Catering, a high-end catering and restaurant company based in Liechtenstein, has several restaurants, a deli shop, a cafè, a wine cellar, and event venues. They have had several challenges with their fridges and freezers and their recent investment in a new IoT sensor solution helped them overcome their challenges and improve their efficiency and reporting within six months.
Ospelt Catering’s food production is focused on high-quality, locally sourced, homemade food for company cantines and events, and around 50 restaurants and hotels in Liechtenstein and Switzerland. They started as a butcher shop in Vaduz almost 130 years ago and have 180 employees and 130 temporary workers. They take great pride in their business and customers.
Across all their operations, Ospelt Catering relies on hundreds of fridges and freezers to keep their food fresh. This is a critical part of their business, as the quality of their food is vital for both delivering high-quality products and compliance with food and health regulations.
During the food production process two major challenges were encountered:1. Time spent on administrative tasks
The production, supply, and storage of food must be carefully managed and monitored at all stages of production. There are strict rules and regulations that must be followed to ensure that the food is of the highest quality.
Adhering to the compliance requires a lot of time and includes:
Each of these activities is completed once a week and takes employees away from more important tasks.2. Maintenance and upkeep of cooling equipment
At the end of 2020, one of the central freezer units failed, and they didn’t notice until it was too late. This resulted in a major loss, estimated at 50,000 CHF (47,800 euros) of goods.
DT EN12830 Temperature Sensor placed in a freezer
With the need to reduce administrative tasks, be compliant with regulations, and eliminate or reduce food waste resulting from a machine failure, Ospelt Catering looked for possible solutions.
As a result, they chose a sensor solution from Disruptive Technologies (DT) as the ideal way to meet these requirements.
Ospelt Catering has today deployed DT wireless temperature sensors in 175 cooling devices, across their 15 companies. They specifically chose the DT Temperature Sensor EN12830, which is approved for monitoring the storage temperature of food. This sensor reports the temperature level at a 5,5-minute interval.
Sensor features that are important for Ospelt Catering
Sensor installation in a freezer with the range extender
|Viewing sensor data in DT Studio|
Sensor installation in a freezer drawer
Peel sensor adhesive off and stick them to the range extenders
Ospelt Chef scanning sensors to identify each sensor
The benefits of deploying the DT temperature sensor solution are real and tangible to Ospelt Catering. They help solve the original business challenges:Legal Compliance
With the sensor solution the information provided to Ospelt Catering is much more frequent and accurate:
Total data points = 175 sensors x 262 data points per day x 365 days
= Over 16,7 million data points per year
Ospelt Catering also identified that with many devices the defrosting phases were programmed at very unfavorable times e.g. during lunch service in the restaurant. As a result, the devices have been reprogrammed, representing a significant added value in quality.
By using the temperature sensors from Disruptive Technologies, we no longer have to carry out and file our temperature records by hand on a daily/weekly basis. With currently 15 companies and around 175 cooling devices, this is a cost factor that will amortize the acquisition costs in the first 6 months.
Head Chef at Ospelt Catering
Ospelt Catering is experiencing constant growth and will add additional sensors for their new locations and equipment. They are also testing DT sensors in other areas of their production, to make their processes easier and more accurate. One example is monitoring and reporting humidity levels when aging meat in the DryAger cabinets.
Basically, every company that values high-quality products must be able to monitor its premises. It doesn't matter whether it's open doors, room temperature, humidity, etc. Disruptive Technologies offers a good, easy-to-use, product with great software that can map all parameters.
Head Chef at Ospelt Catering
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