Equipment can make a difference amid rising energy prices and staffing crisis
AS the industry-wide staffing crisis continues to bite – particularly in kitchens – and energy costs soar, running a streamlined and efficient kitchen operation is more important than ever.
But with multiple bits of kit required to be on the go at any one time – and, in many cases, depleted brigades meaning the need for additional equipment to try and fill any ‘gaps’ – cutting operating costs and streamlining service is often easier said than done.
There are, however, steps that operators and chefs can take to try and keep on top of energy consumption and manpower.
Catering equipment manufacturers and suppliers said choosing the right kit can make a tangible difference on both fronts.
Scott Duncan, managing director of Unox UK, said the versatility of equipment is key – and combi-ovens are, “by their very design and nature, one of the most versatile pieces of equipment” in a professional kitchen.
“Designed to cook, steam, roast, grill, fry or bake, a modern combi-oven is packed full of innovative features and technology to drive consistency, save energy and reduce the demand on labour,” he said.
“The right combi-oven can make a huge difference to a commercial kitchen, especially with the current staffing challenges that many are facing.
“Seen by some as having an extra chef in the kitchen, modern combi-ovens use intelligent software and smart automated systems to deliver consistency and quality across an entire menu. From pre-programmed menus which enable operators with limited training to effortlessly operate the equipment, to state-of-the-art apps and monitoring software that can streamline service, drive efficiency and cut costs, a combi-oven is a true workhorse of a commercial kitchen environment.”
The importance of multi-functional equipment – especially in the current climate – was underlined by Steve Hemsil, sales director for the UK & Ireland at Welbilt.
“Shrinking kitchens, staffing issues, increasing menu options and budget limitations mean that every piece of equipment in a kitchen needs to work smarter,” he said.
“The combi-oven is a kitchen staple, able to produce over 80% of the items found on an average menu; the concept of multi-tasking could well have been invented to describe this kitchen workhorse.”
And David Rees, marketing manager of Hubbard Systems and Taylor UK, which are part of HTG Trading, echoed the multi-functional nature and energy-efficiency of the combi-oven.
“Operators are conscious of external factors, such as running costs; these are having a direct effect on the equipment they choose,” he said.
“Caterers are also looking for additional benefits, such as increased operator efficiency, reduced energy consumption and more automation to improve consistency.
“The latest rapid cook and combi-ovens provide a fast and accurate way of cooking a variety of foods and are simple enough to be used by less-skilled staff.”
Ovens aren’t the only equipment in which operators are seeking multiple functions, ease of use and energy-efficiency.
Grills also have a role to play in streamlining kitchen operations.
Justin Cadbury, chairman and chief executive of Synergy Grill Technology, said: “The commercial kitchen has evolved tremendously over the past couple of years and the prioritisation of prime cooking equipment has undoubtedly changed as a result of the pandemic.
“As such, traditional charcoal grills have started to take a back seat, making way for more flexible, multi-functional options which enable speed and ease of service.
“There has already been a reported 41% rise in energy bills within the hospitality industry, paired with other price hikes including labour costs, food and drink prices and insurance costs, which are already putting unprecedented strain across the board. Operators can save themselves financially from this massive increase by securing themselves substantial savings simply by moving to a brilliant piece of British technology.”
Of course, it’s not just with cooking equipment that chefs and operators are seeking to streamline operations and cut energy consumption.
The need to run refrigeration and chiller equipment round the clock means choosing the right equipment is crucial.
Roz Scourfield, national sales manager at Hoshizaki UK, said: “As one of the few pieces of equipment used 24/7, it’s essential for refrigeration units to function at maximum efficiency – not just with current energy prices in mind, but also to reduce environmental impact.
“With the current labour shortage, commercial kitchens must be as efficient as possible to streamline service. Having the correct equipment can play a huge role in this.”
This was echoed by catering and kitchen equipment supplier Alliance Online, which said automated equipment can play an important role in streamlining operations.
“Kitchen equipment can improve working conditions, helping recruit and retain staff.”
“Having the latest kitchen tech won’t just help simplify your processes amidst a staffing crisis either, but it will also help you keep the staff you’ve got — and even attract new talent to your premises,” said a spokeswoman for Alliance Online.
“High quality kitchen equipment can greatly improve your working conditions and can put you ahead of the competition when it comes to attracting trainee chefs.”
The role equipment can play in helping recruit and retain kitchen staff was underlined by Stephen Hobbs, chair of the Foodservice Equipment Association (FEA), who said a lot of equipment is designed to make kitchen life easier.
“Appliances are self-venting help keep things cool; attractive cook-lines and designer styles help keep the stress levels lower; advanced touchpad controls not only look good but can also be pleasing to operate, especially for younger staff,” he said.
“If it looks good, is comfortable to work in, and is ergonomically designed, your kitchen is going to help retain and recruit.”
Adam Knights, marketing director at Rational UK, agreed, saying kitchen equipment “can create better working conditions and thus help with staff recruitment and retention”.
“A kitchen equipped with modern cooking systems is attractive – whereas older appliances can be difficult to work with,” said Knights.
“At the same time, digital technology and automation are popular with trainee chefs coming up through the ranks.
“Then there’s the fact that modern cooking systems can take over many cooking processes, freeing up staff for other jobs, allowing them to time for other tasks, for example costings and menu planning.”
