W:
www.universitybusiness.co.uk | T: @UB_UK Read a related story: click here
“Bringing your kitchen and catering team out from the kitchen and recognising they are a selling tool will offer added value to the customer experience”
really successful. And that’s directly as a result of the equipment we’ve got.” The daily changing street food menu complements the world menu, while off ering a fresh new slant courtesy of its WYSIWYG credentials. While space plays a big factor in this
kitchen, there are still time-saving technologies without any signifi cant volume. One of McPeake’s top recommendations is the Digitrak fridge and freezer monitoring system, which connects all refrigeration systems to a
central computer, logging temperatures and alerting staff to any sudden changes. Keeping a consistent log saves time for chefs day-to-day, but as an insurance against open doors or electrical faults spoiling food stock, the system is invaluable. Additionally, outside of the kitchen
advances in equipment are improving the student experience degree by degree. The new vending machines coming to campus feature media screen technology, meaning users can actually digitally manipulate their chosen product to view nutritional information or other salient packaging information. Although perhaps not life- (or even day-) changing in the grand scheme of things, the screens represent another small step towards the devolution of power from
the provider to the consumer. As student numbers swell, demands
on university kitchens are only set to rise, while diverse and sophisticated menu requirements also seem likely to further complicate operations. Keeping appraised of emerging innovation is an essential part of any manager’s remit, but the validity of new acquisitions need to be weighed against several factors, including budget, space, fl exibility and longevity. With even the most complex equipment fundamentally just a tool, whether your kitchen is fi t ed up to the eyeballs in next-gen technology, or wall- to-fl oor with tried-and-tested traditional catering equipment, in truth it’s the staff who operate them who are the genuine game changers. UB
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82