The catering industry has been hard hit by the COVID-19 pandemic, with three lockdowns, months of complete shut downs…
So you might be planning to open a new restaurant, bar, or cafe, or you could be looking to upgrade your current catering equipment, but you can't decide to buy brand new or buy second hand.
In a commercial kitchen, what you see is what you get with your commercial equipment. Your ovens, grills, fryers etc are all there to cook food. Your fridges, freezers and blast chillers can be used for both chilling as well as storing food and produce.
Bakery is a section of the catering industry that is slightly different to sections. Bakery can be seen as an art form in itself and there are specific pieces of equipment that a bakery needs that you may not find in standard commercial kitchens.
If you want to keep your commercial kitchen running as efficiently and effectively as possible, then you need to keep up to date with your planned preventative maintenance. Not only will that help to keep your kitchen running as smoothly as possible, but it can also massively reduce any unnecessary downtime and kitchen losses.
Hygiene is number one if every single commercial kitchen setting. Not only for the customers who will be eating the food in the front of house, but it's important for those who work back of house and in the kitchen itself. Not to mention, your kitchen needs to be ticking all health and safety requirements that your local council or authority has in place.
Maintenance is key when it comes to catering and foodservice equipment, no matter how big or small it may be. But you might be wondering why it's so important to keep your equipment, especially your commercial refrigeration system. Well, if you're looking to increase productivity, efficiency and lifespan, then you will need to keep up with the maintenance of your systems.
Your refrigeration system can be a key part of your commercial kitchen, if your walk in or fridge breaks down over night that can mean your whole service can be ruined for the next day or even two. It doesn't only just ruin service, it makes you'll have to spend even more money replacing all the food and stock that had gone off in the walk in. So it's imperative to make sure that you have the right refrigeration system for your restaurants needs.
Past surveys focusing solely on the mental well being of restaurant and kitchen staff has been carried out, and they have shown that at least 81% of those asked have experienced poor mental health during their career. Nearly half also said that they don't believe enough is being done for those who have experienced these issues.
Your catering equipment is the heart and soul of your business, you use it nearly every day and if it stopped working you would have to stop working right? So why are you not keeping up with the maintenance? Unnecessary downtime is the enemy of all of those in the catering and foodservice industry and here is how to avoid downtime as much as possible.