We thought we’d therefore look at our top tips that can help you save energy in the kitchen. From small changes you can make right now, to future investment plans which will come with longer lasting benefits to your commercial operation. An energy-efficient kitchen is one that is built for the future, helping to increase the overall sustainability and longevity of the hospitality industry.

As with any commercial kitchen design, a number of factors need to be taken into consideration such as ergonomics, workflow, layout, hygiene and budget, as well as the installation process – which needs careful planning to ensure it takes as little time and causes as little disruption as possible.

Food waste is expensive! Even with the best menu and production planning, there is always food waste that does not go anywhere, except in the bin! Solutions which can reduce the size of your food waste collections by dehydrating the food waste and compacting its size; this means you might only need one small domestic sized wheelie bin collection per week as opposed to a larger 1100 litre “Biffa bin” style.

In August 2022 the Foodservice Equipment Journal (FEJ) and Catering Insight put together their catering equipment Buyers’ Guide. As you will see in the Guide, there is so much commercial catering equipment to choose from that you might find it daunting to know what to buy for your operation! That’s why we have put together our top picks from this year’s Guide. We have also included some bonus products which TAG loves that didn’t make the Guide!