Issue link: https://www.e-digitaleditions.com/i/1037828
46 FEDA News & Views set out to develop its modifiable and custom program, which allows operators and specifiers to create application-specific modifications to existing product configurations or work with Lakeside engineers to develop customized designs. Since then, Carlson says Lakeside and Multiteria, its related serving line division, have developed thou- sands of unique operator-specific variations of its products, including branded beverage and action sta- tions, serving counters, and mer- chandising carts that use custom signage or merchandising support service to deliver a more personal- ized consumer experience. To develop its modifiable and custom capabilities, Lakeside has completed several remodeling and expansion projects within its Milwaukee facility over the past 10 years, the most recent of which occurred about four years ago and resulted in a more efficient production layout. But complet- ing custom projects requires more than the right equipment in the right place. Lakeside also needed expe- rienced staff that understood how to translate a customer's individual application into an end-product quickly and creatively. To build that team, the company cross-trained its employees and blended in some new people with the complementary leadership, cross-functional skills, and strong technical skills needed to better support custom work and create a "can-do" culture. The time from the initial conversa- tion and concept to the manufac- turing and delivery typically takes four to eight weeks depending on the complexity of the application, Carlson says. Such quick turn- arounds have only become more critical as Amazon has trained all buyers to expect speedy deliveries. Carlson says in today's business environment, it's no longer good enough for foodservice manufactur- ers to deliver high-quality equip- ment. They must now compete on speed while offering complete trans- parency throughout the purchasing process until it is operational on site. "Greater transparency in pric- ing, ease of product comparison capabilities, shorter lead times, customization and, most importantly, customer reviews have already begun to reshape our industry," he says. "Who would have thought 10 years ago you could look online at your product on several dealer websites and have 10 people review your product and make it available to everyone?" All of this makes it even more challenging to make a commitment to provide uniquely configured made-to-order products. "When you're in the custom/modification business, there's no second chance considering the speed that is expected today," he continues. "You have to hit the creativity, quality, and the ship date the first time." Lakeside strives to stay ahead of its customers by getting close to operators and channel partners. Through his role as president of NAFEM, Carlson and the NAFEM board support members and bring forward information and initiatives that address issues facing chan- nel partners and operators. The insights, trends, industry networking events, and information access pro- vided by NAFEM have helped spark connections leading to the next gen- eration of products in some member companies, many of which Carlson expects will appear at the next NAFEM Show in February 2019. Menu flexibility, energy usage, smaller footprints, and multiuse products will continue to drive the industry's evolution, he says, and will be enhanced by the coming breakthroughs in robotics, IoT, AI, and battery-powered solutions that allow for even more freedom in where foodservice can be added to support new menu development. "Equipment that can adapt and do multiple things will continue to be the trend," Carlson contends. "The rapid development of battery power and new technologies is going to allow all of us to create a new gen- eration of unique applications and products in the future." ■ LAKESIDE PRIDES ITSELF ON THE CAPABILITY TO CUSTOMIZE ITS CARTS, SUCH AS THIS ACTION STATION, TO SUIT THE UNIQUE NEEDS OF EVERY CUSTOMER AND APPLICATION. CARTS AND STATIONS CAN EVEN BE OUTFITTED WITH SPECIFIC BRANDING AND MATERIALS TO GIVE CONSUMERS A MORE PERSONALIZED FOODSERVICE EXPERIENCE.