FOOD & DRINK


understand the objectives based on customers, capacity, cooking types and much more.


Optimise kitchen flow This is a simple consideration, but a vitally important one. Think about the space and travel distances in the kitchen – if we can prevent chefs from having to walk 10-15 metres every time they need something from the fridge, it not only supports kitchen productivity but it can have a positive impact on busy, exhausted staff too.


Overcoming challenges The idea is simple – by taking a holistic approach, combining design best practice with investment in value- adding measures – we can help employers to support their employees’ health and wellbeing in the kitchen. The reality, of course, is sometimes different.


Unfortunately, on 90% of projects, budget still supersedes wellbeing – particularly in the public sector, where budgets are fixed and often already squeezed.


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We need to move away from the mindset where the kitchen is an afterthought and capital outlay is king. This is still the approach too often, despite the kitchen being on the most expensive areas of any new build project.


Instead, we work with clients to try and consider lifecycle costs. The initial investment for induction cooking could be around £5,000 more for a six-hob cooking station. However, it will more than pay for itself throughout the lifetime of the appliance in lower running costs and reduced ventilation requirements. This is before you factor in hidden costs such as wellbeing benefits, which - as we have identified – are more important than ever.


With innovative kitchen design and a little upfront investment, employers have the opportunity to mitigate the impact that kitchens have on the wellbeing of those who spend their working days inside them. Let’s take that opportunity.


www.shine.co.uk TOMORROW’S FM | 47


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