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Fresh Start

Extract from TUCO magazine article

November 2016

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Updating kitchens and dining areas will not only improve efficiency, but enhance students' dining experiences too.

The design of both front and back of house is vitally important for any catering establishment as it can make or break a business. Behind the scenes it's essential that the kitchen flows effortlessly to ensure efficient service and front of house needs to appeal on an aesthetic level while remaining functional. By speaking to the experts and meticulous planning university catering outlets can have it all.

"Many catering equipment manufacturers have applied technological innovation and design to help operators maximise profitability, reduce costs, increase efficiencies and have a smaller carbon footprint," explains Bob Wood, director of DC Warewashing & Icemaking Systems.

"A redesign offers the opportunity to incorporate new equipment and benefit from these advances." Being one of the biggest consumers of energy and water in a commercial kitchen, warewashers also offer the greatest potential for savings in these areas thanks to innovations in technology.

"Operators should take into consideration not only the features, results and the initial cost of any warewashing equipment, but also the long-term running costs, life of the equipment and ongoing spares and maintenance costs," adds Wood.

"Talk to the experts" Wood advises, "an experienced catering equipment distributor will know what the most popular machines are on the market today, the ongoing trends and new features.They will also be in a position to be able to advise you on what catering equipment would best suit the needs of your catering operation."

See full article in TUCO magazine November 2016 issue ...




 

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