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-lockdown is challenging enough.

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.

The COVID-19 pandemic has had a huge impact on the hospitality sector and commercial kitchens. Whether you have shut your doors for the long-term or have been affected by a local lockdown, it’s important that you shutdown your kitchen in the right way. So, have you decommissioned all your commercial kitchen equipment and refrigeration correctly?

Commercial kitchen hygiene is more important than ever following the outbreak of the coronavirus. Good kitchen hygiene is vital for the safety of both staff and diners, as well as for maintaining your health and safety obligations. But did you know that the right commercial kitchen design and construction is inherently more hygienic, whilst also being quicker and easier to clean?

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.

It is important when you are developing your “new normal” operating strategy that you have plans in place to give your customers confidence that your restaurant is a safe environment and as “COVID-secure” as possible. In our latest TAG Insight we take a look at some of the restaurant and kitchen equipment that will be useful to help you become COVID-secure, but also ensure your customers are happy knowing you’re doing everything you possibly can to keep them safe.

As summer is approaching and we have already had the hottest Spring on record, it’s particularly important to look at organising commercial fridge servicing for all refrigeration and ice units. These are often overlooked in catering kitchens whose focus can be on ensuring their ovens, grills and cooking suites are in excellent working order.

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.

When it comes to choosing your commercial catering equipment for your kitchen, it can be a daunting process to sift through the new modern ranges of professional ovens, refrigerators and cooking systems. Here are our top picks of the most innovative equipment your kitchen needs in 2020.