Many commercial kitchens want to reduce energy costs, lower their carbon footprints and create a sustainable kitchen. No surprise, more commercial kitchens such as restaurants are investing in energy-saving upgrades to their kitchens to improve efficiency and lower labor costs.
Commercial Kitchens: How to Improve their Operations
Surprisingly enough, your business can have the most delicious food served by a first class staff, yet you can still fall short on ROI. What many forget is this—the biggest differentiator in your bottom line lies in your commercial kitchen equipment operations. Improving operations can have a significant effect on your bottom line because it can reduce labor costs, increase food safety, and create an expedited process that reduces food waste.
You can improve your operations by taking some simple steps. Start by listening to the feedback of your employees, observing kitchen workflow and streamlining your menu. There are simple ways to increase the efficiency of your commercial kitchen without spending months on implementation. Simple equipment upgrades not only improve the operation, but can also enhance food quality. You can improve the efficiency of your kitchen operations by upgrading your equipment.
Any business can find it difficult to embrace new technologies. Commercial kitchen equipment that uses new technology can improve food quality and increase labor efficiency. These are two advantages worth taking the risk for. Upgrades to newer commercial ranges and refrigeration systems will reduce food waste, improve taste and quality while using less energy. Have you heard of Turbo Air’s self cleaning refrigerator condenser that uses cutting edge technology? If you’ve not seen it yet, have a look at this page.
Equipment
- Equip yourself with the tools you need to run a successful kitchen
- Set your business up for years of success
- Expand Your Business and Your Kitchen
Energy-Efficiency Serves Up Better Food Quality
Your commercial kitchen equipment will age, and the quality of your food will inevitably start to decline. You can expect to pay more for energy and also have more food spoilage. Bottom line: If your kitchen equipment does not use energy efficiently, the quality of your food will decline.
There are many energy-efficient appliances that can keep food fresher longer. Upgrades to energy-efficient models don’t have to be expensive, but they will pay off over time.
We recommend using our interactive tool EQWIP to identify your unique needs and wants.
Reducing labor costs and creating a faster process
Older kitchen equipment is bound to slow down, leading to longer waiting times, higher labor costs and a generally frustrated staff. Equipment that is inefficient can affect food safety, slow down workflow and increase labor costs. Have you noticed a pattern? If you want to improve your commercial kitchen’s efficiency and reduce labor costs, your first step should be to examine your equipment.
Start with appliances and equipment that are clearly worn out. Food safety hazards include anything that is rusted, thick with grease or grime. Next, look at equipment that has been repaired repeatedly in your commercial kitchen. It can be a small thing like a faulty prep station or if it’s something larger like erratic commercial ranges. Have you noticed any problems like these with your ranges? Browse our selection of models and ensure that your food is served hot.
These faulty products will not only lower the food quality but also slow down workflow. Ask your employees to tell you what is slowing down their workflow. You will get an idea on what improvements you can make to your kitchen to make it more efficient.
Are you looking for more ways to save money and set up your business for success? How to plan ahead.
Efficiency in a Commercial Kitchen
The key to improving processes and creating an efficient commercial kitchen is to look at the whole process, from start-to-finish. Your staff may be slowed by something that is not energy-saving, but is actually a drain on energy. It can also affect your energy bills, as you will waste more electricity and gas to prepare food with inefficient equipment. The process may be slowed because the menu hasn’t been streamlined and the equipment isn’t working fast enough to cook and prepare food at the optimal pace. It’s not always the big issues in a kitchen that are to blame. Sometimes, it is a combination of small problems. Inefficient kitchens may be caused by a variety of small issues, such as faulty cart wheels, burned-out bulbs and dirty condenser coils.
Upgrading your commercial kitchen with energy-saving equipment like china stand mixer can help streamline and expedite the process of preparing, cooking, and serving food. It lessens the risk of food safety because you’re not dealing with bits of rust that may or may not enter someone’s food. It also reduces labor costs by allowing your staff to prepare food products in a timely fashion without scrimping on the food quality. Plus, upgrading even small pieces of equipment can save you money overtime and reduce your food waste by keeping food fresher for longer periods of time. Creating efficiency in your commercial kitchen can be as simple as making a few upgrades that reap great financial rewards for years to come.
