We’re still able to support you on projects, breakdowns and PPM. Read more about our COVID-19 operating status.

Opening Post-COVID-19 – And How to Operate Efficiently

Opening Post COVID-19 – And How to Operate Efficiently

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.

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Kitchen Start-up Guide – How to Recommission Your Restaurant Kitchen

Kitchen Start-up Guide – How to Recommission Your Restaurant Kitchen | Featured Image

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.

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Factors to consider when planning your commercial kitchen design and layout

Kitchen Layout & Design | Featured Image

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.

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Efficiency and Theatre Working Harmoniously

Award-winning commercial kitchen creating theatre

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…

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The Importance of Service & Maintenance

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…

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