SUPPLIER ARTICLE BRITA PROFESSIONAL
Your pathway to a more efficient kitchen
I
t’s the golden age for eating out in Britain. Never before has such high-quality food and choice of cuisines been widely available, yet this is putting pressure on kitchen staff to con- sistently produce excellent food, often in very short spaces of time and at competitive prices. For operators already juggling tight bud- gets and the impact of a skills shortage, small back of house inefficiencies can easily build up into bigger productivity issues. Being super-efficient and finding ways to save time and money in the kitchen are therefore more pressing than ever. But what exactly causes these inefficiencies?
At BRITA Professional, we’ve conducted independent research to find out. It revealed that the top three measures hospitality professionals say would make their kitchen more efficient are: 1. Reliable equipment (61%) 2. More space in the kitchen (56%) 3. Easy to clean equipment (53%)
It’s comes as no surprise that reliable equipment was cited as the most important measure. Our research also found that: • 38% of hospitality professionals spend three to five hours dealing with equipment issues on a monthly basis • That’s the equivalent of 60 hours wasted over the course of a year!
XVIII | The Caterer | 16 November 2018
To reduce this wasted time and increase profits, businesses are increasingly looking at preventative measures and new practices that can be put in place. This includes mak- ing sure the layout of the kitchen is stream- lined and that chefs have easy access to all the tools they need, as well as improving the long- evity of equipment with preventative measures. Currently, more than half of hospitality busi- nesses use a chemical solution to treat their water, but 90% claim they are still dealing with at least one breakdown a year and 55% are spending up to eight hours a month on equip- ment issues. Since chemical solutions require manual input, it can add an additional job to an already stretched staff member to remember to do this. Whereas a filter provides an effec- tive solution that works in the background to
protect machines, increasing their reliability and reducing costly downtime. While it’s a challenging time in the sector, it is also an exciting one. By implementing time-saving practices such as these, hospi- tality professionals can have more space to create, innovate and develop, without being held up by unnecessary kitchen inefficiencies.
Contact details
If you would like to gain more advice on finding the right water filtration solution to support your kitchen efficiency, please contact a BRITA Professional expert at
www.brita.co.uk/filter-contact or call 01869 365 851.
www.thecaterer.com
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