How to make your commercial kitchen work smarter not harder
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How To Make Your Commercial Kitchen Work Smarter Not Harder

How to make your commercial kitchen work smarter not harder

A commercial kitchen is an extremely unique environment, in which the whole place relies on the productivity and output of the kitchen team. With different challenges coming from places such as staff turn over, under skilled staff, reduced budgets and difficult to please customers, it means working in the catering and foodservice industry is now harder than ever.

So it’s important to learn how to make your kitchen work smarter and not harder.  This article is going to focus on commercial kitchen management methods that you can bring into your commercial kitchen in order to improve your productivity! 

Commercial Kitchen Management

Your commercial kitchen is full of different assets that all combine to make a fully functioning kitchen. These assets include catering equipment such as ovens, fridges, freezers, grills or even any food merchandising displays. 

Asset management consists of managing or tracking all of these different pieces of equipment. This managing means you’re able to see  a full overview of that specific item. That means compiling any service history, cost to date, compliance records and the current condition. Having all this data and information means it can then be studied and the findings put back into the company to help make any improvements. 

So where do you start with asset management? Well the first place you need to start is by tagging your assets. This means creating a full inventory of the kitchen, then add a physical tag to each appliances or item. These tags will then correspond to the same piece of equipment in a database. Each tag will have its own ID number, and this is the number you would use to share up all the information held about that appliances. All of the numbers are unique to each piece of catering equipment so you can be sure there are no mix ups. 

When you combine your asset tagging with a detailed database, you’ve then got an in depth record all the information you could possibly need including any maintenance, previous costs, usage, the age, and even the supplier. All this information can then be used to help you understand the way your commercial kitchen work and how you could make it more efficient. That means you could see any piece of equipment that breakdown often or don’t work as well as they should. It could even help you plan out your schedules and workforce to match high or low periods in the service. 

It also allows you to have an overview of your kitchen and company as a whole. This overview could play a key part in any future expansions you may be planning. It means you can look back at data for months on end, and it can make any business decisions more proactive. 

The reason that asset tagging and assets management has become so popular in commercial kitchens is due to the fact that you’re able to confidently have an overview of how your kitchen has been running. It makes you’re able to plan out any maintenance or services, optimise any house and in turn help to prevent any disasters. Prevention is nearly always better than finding a cure, and when it comes to catering equipment, it tends to be a more cost effective way to run a kitchen.  If you’re able to catch an issue before it turns into a large repair, not only will it be money saving, it can also save you on any unnecessary downtime. 

Kitchen management systems

So, how do you devise the perfect asset management plan and what do you need to consider? 

Well by having regularly servicing equipment, especially on those key pieces of catering equipment that is used on a day to day basis. Having this regular maintenance really helps to reduce any chance of a breakdown or unplanned repair or replacement. Catering companies such as NWCE Foodservice Equipment offer bespoke service and maintenance plans for a range of foodservice settings. Their engineers have worked in bakeries, restaurants, cafes and school kitchens just to name a few. These maintenance plans are in place to check both the internal and the external workings of your equipment, and it can help make you aware of any smaller issues before they become a bigger one. These regular service checks can also help to ensure that all of your catering equipment is kept fully compliant and up to date with all regulations. This will in turn help to mitigate any future issues and all of this service information can be added to your asset management database.  Having such a proactive approach means that any last minute call out charges could become a thing of the past! 

By also keeping a note of any issues and breakages caused by members of your team (either by accident or misuse) you can see who, if anyone, may need any extra training. In the long term, this could potentially help you save both time and money. Once everyone in your team is trained to the highest standard possible, you can rest assured knowing your kitchen is in the best hands. It also helps to encourages all of your kitchen team to take better care of all the catering equipment around them and may even help them encourage others to do so too. 

If you don’t currently have any sort of asset management system, then looking from the outside in, it can seem like a lot of work to carry out. However this work can reap a huge amount of reward for your commercial kitchen in the long run. Being able to have this huge database that can show you the ins and outs of your kitchen equipment allows you to make the chances that need to be made. It’s allowing you to work harder not smarter! 

And if you are interested in setting up regular maintenance, then why not take a look at NWCE Foodservice Equipment? They cover the majority of Great Britain and carry out an extensive range of catering services including maintenance, fabrication and 24 hour breakdown cover. 

Learn More

SAFETY REQUIREMENTS FOR YOUR COMMERCIAL KITCHEN

HOW TO KNOW IF YOU’RE INVESTING IN THE RIGHT KITCHEN EQUIPMENT

RE-OPENING A COMMERCIAL KITCHEN AFTER LOCKDOWN

 

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