By Stephen McSoley, Engineering Services Director at Jabil - 10.1.2026
Restaurants and other commercial kitchens have spent years adopting technologies designed to improve speed, consistency, and automation. From connected appliances to data-driven operations, the focus has largely been on helping restaurants do more with less. Today, wireless power technology is beginning to enter that conversation as OEMs explore new ways to improve efficiency, reduce clutter, improve operational flow, and create more flexible commercial kitchen environments.
Every decision inside the kitchen can impact efficiency. The layout of a workstation, the placement of equipment and even the time required to clean and reset a prep area all influence employee productivity and speed of service. As a result, operators are looking for practical solutions that help staff work faster, safer, and more efficiently.
For OEMs developing the next generation of foodservice equipment, wireless power presents an opportunity to rethink how equipment is powered, deployed, and used throughout the kitchen.
What If Power Worked Differently?
Walk into most commercial kitchens and you’ll find a familiar scene: appliances competing for counter space, power cords stretching across workstations, and equipment positioned based on outlet availability instead of operational flow.
The desire for more mobile equipment has led manufacturers to explore battery power. This can work for some lower-power devices, but batteries are not practical for every kitchen application. Cooking ranges and ovens need reliable power across extended service periods, especially in commercial kitchens that remain active for 12 to 18 hours a day. Restaurants also consume approximately 250,000 BTU of energy per square foot. This combination of long operating hours and high energy demand would require batteries to be recharged regularly, creating limitations for core kitchen applications.
Wireless power offers a way to support mobility without requiring every device to carry its own battery. Compatible kitchen equipment could receive power directly through enabled surfaces, giving operators more flexibility to move it across a workspace without adding more cords or relying on a fixed outlet for every task.
Creating More Flexible and Efficient Kitchens
One of the most valuable assets in any restaurant is space. Every square foot of kitchen real estate must serve a purpose, and operators are constantly trying to maximize productivity without expanding their footprint.
That’s why flexibility is an important consideration for manufacturers. Wireless power has the potential to support flexibility by reducing the reliance on dedicated outlets and fixed equipment locations. Imagine a countertop surface that can be used for prep work in the morning, beverage preparation during lunch service, and food staging later in the evening. Compatible appliances could be powered wherever they are needed, allowing operators to adapt the environment to changing demands rather than designing workflows around available outlets.
For OEMs, this represents a significant design shift. Rather than creating standalone pieces of equipment, manufacturers can begin thinking about kitchens as dynamic environments where functionality moves with operational needs. The ability to support multiple tasks within the same workspace can help operators make better use of valuable kitchen real estate.
Beyond flexibility, wireless power also aligns with another priority for restaurant operators: energy efficiency. Emerging electric and induction-based solutions, for example, can perform certain heating functions more quickly than traditional approaches, helping reduce preparation times while using energy more efficiently.
According to ENERGY STAR, restaurants use approximately five to seven times more energy per square foot than other commercial buildings, such as offices and retail stores, while high-volume quick-service restaurants can consume up to ten times more energy per square foot. Data from the U.S. Energy Information Administration also shows that food service buildings account for more than 5% of commercial building energy consumption despite representing only about 1% of total commercial floorspace, with cooking alone accounting for roughly 40% of a restaurant’s energy use.
For operators focused on throughput, labor efficiency and cost management, the combination of flexibility, speed, and energy performance becomes particularly compelling. The opportunity is to create a workspace that can adapt more easily to changing operational needs while supporting faster, more efficient service.
Cleanliness, Safety, and Simplicity Go Hand in Hand
One of the less obvious benefits of wireless power is its potential to support cleaner, more organized kitchen environments. Equipment that can function without relying on traditional outlet placement may help eliminate some of the obstacles staff encounter while preparing food, cleaning surfaces or moving throughout a busy kitchen. Fewer cords, fewer obstacles, and easier-to-maintain surfaces can help reduce complexity while supporting sanitation practices that are already central to restaurant operations.
The benefits extend beyond aesthetics. Workspaces that are easier to clean and maintain can support sanitation goals while reducing disruptions to day-to-day operations. In fast-paced restaurant environments, even small improvements in organization and workflow can have a positive impact on employee productivity.
For operators, the value is creating an environment that is easier for employees to navigate, easier to train around, and easier to maintain consistently. In that sense, cleanliness, safety, and operational efficiency are all connected.
For many OEMs, this relationship between cleanliness, efficiency, and safety represents one of the most compelling opportunities in next-generation kitchen design. As manufacturers explore new approaches to workspace layout and functionality, the focus is shifting from individual pieces of equipment to creating kitchen environments that help operators run more effective businesses.
Why OEMs Are Paying Attention
While operational benefits will ultimately drive adoption of wireless power, broader industry shifts are also changing how manufacturers think about the future of commercial kitchens. Operators are increasingly investing in technologies that improve productivity, optimize workflows, and support long-term business goals. According to the National Restaurant Association, 52% of restaurant operators plan to invest in technology to improve kitchen efficiency and productivity.
Growing interest in electrification, along with sustainability initiatives and evolving operational requirements, is encouraging OEMs to explore new approaches to equipment design and kitchen infrastructure. For manufacturers, the opportunity is to help shape the next generation of commercial kitchens by creating that are more efficient, adaptable, and easier to manage.
Stephen McSoley is the Engineering Services Director at Jabil with over 25 years of hardware and system design for consumer and industrial markets leading the integration of new and emerging technologies into next generation products. Jabil is a trusted partner for the world’s top brands, offering comprehensive engineering, supply chain, and manufacturing solutions. With 60 years of experience across industries and a vast network of over 100 sites worldwide, Jabil combines global reach with local expertise to deliver both scalable and customized solutions.
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