B Swaminathan (email@example.com)
Coimbatore-based EssEmm Group has its operations across the globe through the brand Cosmos. The company has its wings spread out in the field of Industrial Catering Automation, Food Processing, Software Engineering, and Support Services. .Today brand Cosmos makes India proud as many kitchens in the countries including the USA, Europe, Middle East, Africa, Singapore and Australia are run by them. Satish Kumar Nair, CEO of the company, a third-generation from the family of entrepreneurs that has a long history of making kitchen types of equipment speaks exclusively to Chef Bharath. Edited excerpts of his views on the evolving kitchens using the new-age technology, innovation in terms of food taste and more.
How kitchen equipment can transform the way commercial kitchens are working?
In the very first place, it saves space. In an era where every single inch matters, advanced equipment that can save space is a boon. Other factors like energy efficiency, cooking hygiene are also to be considered. More than that, chefs also can be safe while cooking using equipment avoiding accidents. Other aspects like conservation of energy, water and maintaining the heat in the environment are also important. Not just that, there are many types of equipment that can enhance food flavor.
What are the key trends you notice among the Indian chefs in their expectations in the appliances?
Chefs will look at the two aspects- one of their skills should not be overtaken and the products should work faster. Chefs work under tight deadlines. They look at equipments which can complement their skills and also get the work done faster within the given time frame. In any range of restaurants, this is the one common aspect they are looking for from any equipment.
There is a school of thought which says equipment can take away the job of chefs?
No. Equipments will help only on the texture. Skill of the chefs are still relevant. In a race, even though we have the best horse, the skill of the jockey is the most important factor. Thus, while the equipment can help the kitchen advance, it is still the Chefs who will be the deciding factor of the kitchen.
How do you compare the modernization of Kitchens in Indian hotels versus their counterparts outside India?
India is far ahead of other countries. While there are manufacturers from across the globe, implementation is done across in Asia as a whole. I had hardly seen kitchens in the western part of the world using high-end equipment. Only large kitchens in the Middle-East has advanced machinery. Indian restaurants are ready to invest in modern technology.
What is the range of products you are focussing on majorly on and how are you taking it to the market?
Our focus areas will be on cooking, vegetable-preparation, and automation, pre-processing, cooking automation are the core strength. There is a wide range of technology we are using. Some of the key focus areas we are coming up with will be around dish and ware washing solutions, specialty QSR equipment to name a few.
What are your expansion plans in terms of product portfolio and geographical reach?
We are going to expand big time in food processing and large scale central kitchen concepts. Our core focus will be on enhancing automation. Geographically we are expanding worldwide. Even though we are focussing majorly in India, we will be focussing on other regions too. After all, it is a pride for us from a market like Coimbatore, we are already a global brand.
Give us in brief about the post-sale support of your products.
We firmly believe that only by giving strong post-sales support, we will be able to survive in the market. We are having knowledge-driven team with efficient knowledge on technology. We are also ensure that there are adequate spare parts with us to serve the customers. Because our service is driven by technoloogy, we have our own software which automates any service call by raising tickets.