What will the foodservice industry look like five years from now? This question is what makes David Shave tick. As the president of Middleby Marshall, Shave helps restaurant operators tackle current challenges while preparing for future industry shifts. With rising labor costs, sustainability concerns and evolving consumer demands, Middleby Marshall, an equipment manufacturer known for conveyor oven innovations, empowers operators to maximize revenue from every square foot of kitchen space, with an eye toward what’s next.

“I’ve always looked at the restaurant industry almost like the real estate industry—how much revenue can you generate from that fixed asset?” says Shave.

To that end, Middleby Marshall delivers technology-driven solutions that reduce energy use and streamline workflows, while enhancing food quality and consistency. Its hallmark innovation has long been its impingement ovens, which use high-speed, targeted air to ensure even cooking and rapid throughput. These ovens include features like the Energy Eye and One Touch systems that automatically detect idle time and reduce power consumption, providing significant energy savings without sacrificing readiness.

But impingement isn’t the only tunnel-based technology driving performance. Middleby Marshall’s LongWave ovens, its rebranded CTX platform, use long-wave infrared to deliver high-intensity, dry heat. Reaching temperatures up to 1200°F, the LongWave ovens enable automated char-grilling, ideal for steaks, chicken and burgers.

Rather than relying on high-velocity air, LongWave ovens apply focused radiant heat to replicate the sear and finish of a traditional charbroiler. This approach allows for vertical cooking, reduces the footprint required in the kitchen and minimizes excess heat in the environment. Operators benefit from lower HVAC demand, streamlined workflows and greater consistency—without the need for constant staff supervision or large linear grill setups.

Both the platforms reflect Middleby Marshall’s philosophy of “perfection at every pass”—not just in food consistency, but across service, training and manufacturing. Whether it’s impingement for high-volume throughput or LongWave for delivering char-grilled finishes in compact kitchens, each system is tailored to meet diverse operator needs, balancing performance with price sensitivity.

For operators with space constraints like those in stadiums, airports or convention centers, ventless ovens offer additional advantages. They eliminate the need for expensive hood systems, dramatically reducing capital expenditures while providing layout flexibility. Whether it’s a high-volume pizza chain or a smaller café with space limitations, Middleby Marshall’s solutions adapt to the unique demands of each operation.

Operators using Middleby Marshall’s technology are effectively tackling labor constraints, improving throughput and expanding menu options. A school district, for instance, improved meal throughput by reducing cooking times and simplifying staff training with automated impingement ovens. Stadiums and convention centers have launched new food concepts without investing in additional ventilation, unlocking revenue opportunities in underused spaces. Fine dining restaurants are turning to LongWave ovens for consistent, chef-independent grilling—delivering high-quality results while easing back-of-house labor demands. These illustrate how Middleby Marshall supports smarter layouts, greater labor flexibility and faster service across varied environments.

Beyond its equipment, Middleby Marshall’s strength lies in its people. The company is built on deep industry expertise and a customer-focused culture that emphasizes support at every level. Through culinary guidance, operator training and a global service network active in over 100 countries, Middleby Marshall ensures long-term value and consistency for every client.