Are you looking to re-open your kitchen soon? Whilst every restaurant or hotel is different, several measures could be put in place to help increase efficiency and reduce your costs. This could all mean you may be able to operate cost-effectively at lower occupancy. From changing your working practices and the multi-purpose equipment that can support it, to adapting menus and changing your business model, there is lots to consider.

There are key things you need to consider when starting up or recommissioning your kitchen, just like with decommissioning. We have put together this useful Guide to help you through the process. The last thing you will want is a broken appliance when opening post-COVID-19 is challenging enough.

Every commercial kitchen is different, so there’s no magic formula when it comes to designing a layout. However, asking the correct questions to determine the full design brief will highlight the important considerations from the beginning to dictate the rest of the layout in order to create an ergonomic workflow.

If you’ve had to shut your doors until the COVID-19 pandemic is over, we know that this must be a troubled time but hope that you have plenty of plans for when you can re-open. In the meantime, you might want to consider: Have you decommissioned all your commercial kitchen equipment and refrigeration properly?

From open-plan live kitchen experiences to immersive chef tables, hotels should consider re-inventing their dining offering whilst exploring the opportunities for kitchen efficiency. TAG Catering Equipment UK Ltd talked to Eat.Drink.Sleep magazine for their December issue about hotel kitchen design and how efficiency can work harmoniously with, not at the…

Every catering operator should be aware that carrying out a thorough clean of equipment is essential in ensuring that it is operating correctly and performing to its maximum potential. If a commercial kitchen does not receive the regular equipment servicing, this could lead to breakdowns or even worse, health and…

As summer is now upon us, it is important to ensure that your catering and bar equipment is working to the highest standards, in particular ice machines, with more customers now choosing to wine and dine outdoors in the hot weather. Believe it or not, it has been discovered amongst…