10 Factors Set To Impact Operators in 2024
Rising Costs - with rising operating costs and a cost of living crisis both continuing to impact the sector and the bottom line for operators, one of the key challenges to overcome in 2024 remains managing costs and maximising revenues. Lee Brooks, head of food at McMullen’s pub group, said: “I would say one of the biggest challenges we are facing are prices/ costs – food, utilities, wages etc., which have continued to rise for some time and show little signs of slowing. Unfortunately, these costs have to be passed on as we simply can’t afford to absorb them”.
Climate Change – Climate change will continue to have an impact on menus and pricing, according to seamus O’Donnell, culinary director at the Alchemist. He commented: “Crop yields are smaller and size of harvested product is drastically reduced, as well as the results of flooding leading to loss of crops or failure to harvest.”
Staffing - As pressure continues the mount for operators due to skills shortages and other recruitment challenges, this is likely to remain one of the major concerns for businesses this year. Stuart Duff, corporate chef for the UK and Ireland at Hilton, said: “The biggest issue is recruiting quality highly-trained staff into the business at mid-kitchen level – demi CDP and CDPs. I feel this is an industry-wide issue. The national living wage increasing and mid-Skilled chefs who have year’s experience. The gap is getting smaller for the national living wage due to salary structures, thus driving people out of the business of hospitality into higher paid and easier, less skilled roles.”
Energy Efficiency – Sky-high energy costs have been blighting the industry in recent times, with operators keen to get some respite from unsavoury bills, and regulator Ofgem finally showing some signs of support for businesses facing unfair charges from suppliers. Stuart Duff from Hilton said: “I am working on an exciting project of designing the banqueting kitchen for the future. I am looking at the best equipment on the market and labour saving equipment, such as self-cleaning Bratt pans, plated regen ovens, and adequate storage for capacity, creating a linear workflow from preparation to service using the most advanced equipment available and putting this into action in one of our Hilton hotels.”
Menu Options and Design – Menu design and presentation can be a key method to draw in the customer and keep them interested. Dean Wilson Hartles, director of food and drinks development at the Restaurant Group, said: “Use complex descriptions for every item on the menu, but sparingly. Longer, more detailed menu descriptions of dishes can increase sales up to 20%. Doing so gives more information about a dish, making it sound more impressive, and tends to draw attention from the price. However, don’t use complex descriptions for every item on the menu. For some simpler dishes, such as sides, this isn’t necessary. Having thorough descriptions for a select few makes these dishes seem more impressive and so they stand out from other menu items.” He noted that once a menu has been engineered, operators should be constantly reviewing it to determine what is selling well and why some dishes may be under performing.
Digital Growth – In an opinion piece for FEJ focusing on the importance of PizzaExpress’ recent digital transformation, Arslan Sharif, digital and loyalty director, wrote: “whilst developing the PizzaExpress club app has been a key focus for us, our digital transformation has extended to other areas too. For example, in 2022 we simplified our collection ordering journey and made it easier to order via the website for a pre-determined pick up time; more recently in 2023, we introduced PizzaExpress Delivers, whereby customers can order directly from our website for a delivery to enjoy wherever they are.”
Food Waste – Paul Bate, NEC Group food and beverage director, said that implementing advanced inventory management systems can help optimise food margins and reduce waste, while automation technologies can drive labour efficiencies to counter the impact of labour or skills shortages. “Utilising smart kitchen appliances and data analytics can enhance operational efficiency and meet evolving consumer expectations. We were the first catering company to introduce an AI waste management tool (Winnow) to our operations, which has already driven behavioral change in our kitchens though better understanding of our waste streams (product, specification, and process)”. The company said since the technology was introduced at the ICC venue, food waste on site has been reduced by a third, while more than 20 tonnes of food has been saved – the equivalent of over 51,000 meals.
Sustainability – This is one of the hottest industry topics that will continue to be addressed this year. Over at Compass Group, Mr Holmes, said that in response to the call for sustainability where often clients share the same net zero goals as the firm’s, the group is already reshaping practices and aligning with eco-friendly approaches, from ingredient sourcing to waste reduction. He added: “As challenges mount, technological solutions offer a way forward. The biggest issue affecting us at the moment is instability with utilities – both for us and for our guests. It is our responsibility to deliver value against a backdrop of these cost of living challenges which are impacting us all. We are looking at various new initiatives including equipment, software, and waste management, to support us with our key objective to achieve net zero in 2030.”
AI/Automation – Embracing innovations like AI-driven menu optimisation and customer engagement tools will be pivotal for the NEC Group’s catering growth over the next year, Mr. Bate said. He commented: “Our company is committed to focusing on sustainability and efficiency in kitchen operations – driving our waste and efficiency savings with Winnow even further” Arslan Sharif from Pizza Express, added: “Overall, I would say that the future of digital loyalty schemes in the UK dining sector looks strong, especially with the leaps in the advancement of AI technology in recent months, which could have notable implications on delighting customers through even more personalised experiences”.
Kitchen Screens – Kitchen screens are becoming a common trend to help streamline operations, according to Mr. Brooks at McMullen’s and Mr. O’Donnel at the Alchemist. Mr Brooks said: “Having the right piece of kit for the right job is so important, and our biggest use of technology over the last 18 months to two years has been from kitchen screens. The screens take the pressure off the kitchen and allow chefs to focus on the dishes that section needs to work on. It removes the noise of the old kitchen printer which has been known to trigger, removes the risk of a lost ticket, and everyone can see what they need including front of house”.
To Vent or Be Ventless
To vent or be ventless, that was the question to be answered at Middleby UK Centre of Innovation and Excellence by the Houno Blodgett Hoodini combi oven. Brought to the UK market by Lincat, part of the Middleby Corporation, the first ventless Hoodini unit to arrive in the UK was sold by Target Catering Equipment to the Agroecology Farm Ed centre, based in the Cotswolds.
The recent official launch to introduce the “ventless” concept demonstrated how chefs can utilise this new technology, taking the pain and stress away from traditional cooklines, and developing menus and concepts optimised by equipment choice.
Rob Fairhurst, Middleby UK’s development chef, showed how easy cooking using the Hoodini combi oven was and with perfect mise en place preparation, how performance could be elevated. By having equipment programmed to specifically cook each individual item on the menu enables anyone to cook to perfection.
The Hoodini Combi is the first truly ventless combination oven with its Blodgett designed and fitted Hoodini recirculating hood with catalytic converter air cleaning exhaust technology. Delivering clean cool exhaust air from the oven at just 37°C, which is equal to healthy standard body temperature.
Now you can not only re-heat pre-cooked food with ventless equipment, but you can also cook from scratch, a breakthrough in the catering equipment sector. Which means fast, quality foodservice can be achieved without the need for expensive ducted kitchen ventilation systems, with high rise external ductwork being a thing of the past.
The Hoodini opens up many more sites for use by the food industry which had previously required ducting, making them unsuitable due to planning conditions and constraints. As if by magic the Hoodini ventless combi oven along with ventless Perfect Fry, TurboChef, Sota and Fire pizza ovens and double batch impingement ovens enable you to get over this hurdle.
If this all sounds double Dutch to you then you need to attend the next ventless demo to see for yourself. These demos can be attended at the Middleby UK Centre of Innovation and Excellence or at one of the Middleby UK dealers demo sites like Target Catering Equipment of Gloucester.
View upcoming events >> https://www.targetcatering.co.uk/live-cooking
“Kitchens are being changed with chefs learning new tricks, make sure you don’t get left behind and try something new and different you cannot fail to like it! We certainly did and so do our customers.” said David Pedrette MD and Technical Design Consultant at Target Catering Equipment.
For more information on Ventless Equipment & Hoodini Combi Ovens Click Here.
The Community Comeback
After almost a month since the UK Government told the British public to avoid pubs and restaurants, many businesses across the country are still in a quandary about where things are going and what the future will hold for their business.
However, some things are clear, people are travelling less and are finding it more and more difficult to get hole of essential supplies through the larger supermarkets.
Local communities are joining forces and transforming their local facilities such as pubs and post offices into thriving central community hubs offering an alternative to supermarket shopping.
Public houses a common sight in many of the UK’s towns and villages have been temporarily closed as requested by the UK government in order to help fight against COVID-19. However, business owners are planning for the future and re-evaluating how and what they can deliver to their local community in order to not become a victim to this virus and come back stronger once the storm has settled.
“It is often the case that many pubs have close links with an array of local farmers, producers and suppliers, along with kitchen facilities with the ability to transform ingredients into a variety of products, as well as meals for takeaway consumption. It therefore makes sense for these sites to diversify and extend their current offerings to their supportive local communities.” Says Nicola Pedrette, Design Consultant at Target Catering Equipment.
Already recognising this are larger pub groups such as Punch Pubs & Co. who have set-up the “Pub Shop” initiative, teaming up with food supplier Brakes to deliver essential groceries to local communities.
Target Catering Equipment’s design consultants have been working closely with a number of independently owned pubs and pub groups to help do just this. With local public houses being central in many communities makes for an ideal location for a central community hub; a public house come local store, delicatessen and/or takeaway.
With carefully thought-out layout designs local communities and businesses can once again begin to thrive in these somewhat unprecedented and uncertain times.
If you’re planning for the future and are interested in expanding your offering take the first step and speak to a Target design consultant for free professional advice about how you can transform and expand your business.
Image: Punch Pubs & Co. “Pub Shop” Initiative
Guidance on Operating Your Food Business During the COVID-19 Crisis
What you need to know about coronavirus and food…
According to the UK Government and Public Health England, it is very unlikely that you can catch coronavirus from food. COVID-19 is a respiratory illness, and it is not known to be transmitted by exposure to food or packaging. Any food handler who is unwell should not be at work. If they have any symptoms of coronavirus, they should follow government advice and stay at home.
Although it is very unlikely that coronavirus is transmitted through food, as a matter of good hygiene practice anyone handling food should wash their hands often with soap and water for at least 20 seconds. This should be done as a matter of routine, before and after handling food, and especially after being in a public place, blowing their nose, coughing or sneezing.
Food business operators should continue to follow the Food Standard Agency’s (FSA) guidance on good hygiene practices in food preparation and their Hazard Analysis and Critical Control Point (HACCP) processes.
Steps all food businesses should be taking;
Employers should stress the importance of more frequent handwashing and maintaining good hygiene practices in food preparation and handling areas. Employees should wash their hands for 20 seconds, especially after being in a public place, blowing their nose, coughing or sneezing
Objects and surfaces that are touched regularly, should be frequently cleaned and disinfected using your standard appropriate cleaning products
If anyone becomes unwell with a new, continuous cough or a high temperature in the business or workplace they should be sent home and advised to follow the stay at home guidance. If you or an employee are experiencing symptoms, visit NHS 111 online or call 111 if there is no internet access
The advice on social distancing measures applies to everyone. You need to minimise opportunities for the virus to spread by maintaining a distance of 2 metres between individuals. The advice applies to both inside the food business and in the external public areas where customers may need to queue. People should be reminded to wash their hands for 20 seconds and more frequently than normal
Effective measures to support the fight against COVID-19 will vary from business to business but could include the following;
TAKEAWAYS AND RESTAURANTS OFFERING A PICK-UP SERVICE
No order should be taken in person on the premises - this should be communicated to customers by appropriate means such as signage
Businesses should therefore only take orders online or by telephone
Customers could have staggered collection times - customers should be discouraged from entering the premises until their order is ready
Customers arriving without having already placed an order should be encouraged to leave the premises to place the order by telephone or online and to return at a designated time for collection
Customers whose orders are ready should enter one at a time to collect orders and make payments
Businesses should discourage crowding outside the premises. Where possible, use queue management systems to maintain the 2 metres separation
SUPERMARKETS AND FOOD STORES
Supermarkets and food stores need to avoid crowding and create adequate spacing between individuals
Monitoring the number of customers within store and limiting access to avoid congestion
Implementing queue management systems to limit crowds gathering at entrances and maintaining the 2 metres distance
Reminding customers to only buy what they need
Public Health England (PHE) supports measures to allow safe privileged access to elderly and essential workers such as NHS and Social Care staff
FOOD PROCESSING PLANTS
Food safety practices in food processing plants should continue to be delivered to the highest hygiene standards including the use of some personal protective equipment and frequent hand washing.
All employers are expected to follow social distancing guidance, including food businesses, as far as is reasonably possible. Where the production environment makes it difficult to do so, employers should consider what measures may be put in place to protect employees.
Details in this article have been obtained from the UK Government (08/04/2020). For more government information and guidance as a food business see the links below;
How Commercial Kitchens Can Be Designed to Support the Mental Health of Chefs
By David Pedrette, Managing Director of Target Catering Equipment
With World Mental Health Day on Thursday, 10th October, there’s been a lot of focus on how businesses can improve employee mental and physical health through their office design, but chefs and those who work in the commercial kitchen industry are often overlooked.
A survey on UK chefs found that 81% have experienced poor mental health during their careers and that nearly half believe not enough is being done to support their mental wellbeing in the workplace.
Research carried out by Nestlé Professional found the top factors currently contributing to stress are staff shortages (58%), lack of time (43%) and limited budgets (42%). The lack of daylight in many kitchens was also cited, with 41% saying it negatively impacted on their wellbeing.
Every commercial kitchen will have different areas causing stress for chefs, whether it be HR issues, or the physical environment. However, there are some basic commercial kitchen design principles which can be followed in order to support the mental health and wellbeing of the kitchen brigade, whilst also considering the need for efficient output of products.
Firstly, how can foodservice businesses generate time and increased profit through kitchen design and product specification? After all, more time means more creativity; the main ingredient to a chef’s culinary repertoire.
The Nestlé Professional research identified creativity as a key factor in reducing stress levels and increasing employee satisfaction, with almost nine out of ten chefs (87%) in agreement that more freedom to be creative in the kitchen would significantly improve their stress levels. However, the vast majority (85%) stated that their creativity is being stifled by other pressures in the kitchen.
Craft Guild of Chefs’ Andrew Green said: “Chefs are highly creative. They are focused on designing food on a plate, pulling together textures and flavours - the rough with the smooth, the sweet with the sour. We need to be encouraging creativity, but all too often it is an afterthought. There’s just not enough time.”
So, how can chefs create more time? Start by considering where time is being wasted, this could be time spent prepping veg, waiting for appliances to warm-up or cool down, post service clean down, or simply walking from one location to another.
Look at the type of fuel that is powering the appliances, typical options being gas, electric or induction. You will find that gas and electric radiant element appliances, such as open burners, solid tops, hot plats and grills will all need to be put on before service and allowed time to come up to temperature. Likewise, the retention of heat in the surfaces will mean cooling down times after service are longer. Hot surfaces also mean food spills will be burnt on and require more effort to clean off at the end of service.
With induction cooking technology, heat is generated instantly within the pan itself meaning there are no heat up waiting times, no hot surfaces for food spills to burn onto and no hot surfaces that need to cool down before you can thoroughly clean the hob post service.
Cooking with induction also means 90% of the energy goes directly into cooking the produce in the pan, compared to just 40% with gas. Therefore, the duration of cooking processes can be more than halved when using induction.
Creating a better working environment will also minimise the risk of physical injury and promote better mental health and wellbeing.
Kitchens are notorious for being fast paced, hot and sometimes volatile places to work in. Demand to deliver quality food in a limited timeframe while working in a high temperature environment with little natural daylight is bound to take its toll on staff wellbeing and mental health.
The right design and specification of ergonomic kitchen equipment can be the foundation for creating a more pleasant working environment for staff.
The World Health Organisation has determined air quality levels in commercial premises. The need for good ventilation to remove fumes from combustion and the cooking processes in kitchens is vital to good health. Noisy extraction fans are another issue. They are not conductive to good concentration with noise levels that can cause stress and physical discomfort not to mention communication difficulties.
By reducing one of the main background noise influences, the kitchen extraction and supply air system, you will in turn reduce noise levels in the kitchen improving communication between staff members and thus bring the kitchen atmosphere to a much calmer level. This reduces stress and allows kitchen staff to concentrate and focus on doing a better job, reducing the risk of accidents and mistakes within the kitchen.
Compared to gas equipment, which needs kitchen extraction systems left on at high speeds in order to remove harmful by-products of combustion, electric and induction equipment create no harmful by-products, meaning extractor fans can be running at much lower speeds to maintain comfortable working temperatures. They can also be turned on and off as and when required, thus creating a much quieter kitchen.
The need for good quality, low energy lighting in a potentially high-risk area such as a commercial kitchen is also of paramount importance. Not only does the quality of light in the workplace impact on the quality of work performance, studies also show that poor lighting can have a detrimental effect on staff health and wellbeing.
When designing the layout of a commercial kitchen it is important to make the most of natural light. Natural light boosts Vitamin D in your body, improves circadian rhythms and sleep patterns, helps us to focus and enables us to get more done. It even makes us happier.
When natural lighting is limited you can consider artificial alternatives, such as LED panel lights. You should also consider the type of wall and floor finish to reflect lighting around the room. There are now new Altro hygienic wall and flooring systems that can make commercial kitchens softer and provide a calmer, more inviting environment to work in.
Overall, a commercial kitchen environment that supports mental health and wellbeing will be more likely to produce a better-quality output, enabling higher business profits and healthier and happier staff.
Asian Restaurant Kitchens - It's Out with Tradition!
Target's Managing Director, David Pedrette, discusses why traditional Asian Oriental kitchens need to evolve in order to be successful.
Producing commercial kitchens for almost 30 years, Target Catering Equipment has seen many changes within the Asian Oriental Cuisine sector and experiences on a daily basis the hurdles that the industry is faced with, whether it's restrictions from local councils, staffing issues or energy costs. As equipment manufacturers and design consultants, it's Targets job to find solutions to overcome these issues. Here, Target's Managing Director, David Pedrette, discusses the future of Asian Oriental kitchens.
Asian Oriental cuisine is a favourite on British high streets, however, is fiercely competitive, with an estimated two businesses closing down each week, business owners are always looking at ways to increase profit and maximise output, without compromising on quality and consistency. There are many factors which contribute to the success of an Asian Oriental business many of which can be found inside the kitchen.
Gone are the days when businesses started up on a shoestring with minimal regulation and compliance issues, using a mix of used, second hand affordable equipment that was unregulated and inefficient, usually hived off from kitchen refurbishments and rescued from the scrap yard.
As a result of lack of regulations over the years high streets have become overcrowded, with rental and business rated climbing businesses now have to consider smaller premises. With this comes the challenge of installing a working kitchen that makes the most of the available space, is efficient and does not compromise the quality of the finished product.
Planning Your Commercial Kitchen -
Kitchens must be compliant to all regulations and restrictions; with modern regulations becoming ever more stringent and governing bodies carrying out regular checks to regulate compliance, sourcing equipment which complies with regulations is a major factor.
The amount of regulations you are required to comply with starts with the type of fuel you decide to use within the kitchen. Traditionally, gas has always been the favoured fuel within the Asian Oriental market. however, with the recent development of commercial induction cooking technology there is now a more powerful, controllable and efficient alternative to gas, which is not burdened with the regulations as attached to gas equipment.
With all electric commercial kitchens, ventilation systems become smaller, more efficient, cheaper to install and maintain. Regulations are minimised meaning compliance with local authority regulations and DEFRA requirements becomes easier.
One of the major stigmas that are linked to working in an Asian Oriental kitchen is the environment. When using gas fired open burners, Asian Oriental kitchens are amongst the hottest commercial kitchens to be working in. However, when induction technology is used, there is no waste heat being given off into the atmosphere, all the heat and energy goes diectly into the product in the pan, resulting in a substantially cooler kitchen for chefs to work in.
Induction technology also dramatically reduces fuel costs, not only do you remove the waste heat from the kitchen, energy is only consumed when the pan is on the hob. With instantaneous heat, burners do not need to be left on to heat up, minimising energy consumption, reducing fuel costs and speeding up cooking times.
With the number of fully trained, qualified, Asian Oriental chef's rapidly depleting, running a business and kitchen which attracts the best staff has never been more important. This continual lack of skill has inevitably resulted in the decrease in qualtiy of end product thus over the years resulting with the negative reputation that the industry is often tarnished with by younger generations.
In order to remove the stigma that comes with working within the Asian Oriental industry working conditions and tradition has to change, it's time to embrace modern technology.
Business owners are now able to employ staff that may lack in skill, whilst remaining certain that the end product will not be compromised, and will be of a consistent quality no matter which chef is in the kitchen purely by implementing automation and programming into cooking processes. These easy to use systems are more often image controlled and are therefore easy to use by people of varying ethnicities, without any confusion, thus addressing the ongoing crisis of lack of skilled staff, giving head chefs the opportunity to expand their skills and develop menus trying out new ideas with the kitchen.
Once the equipment has been chosen it's important to get the right layout. Having the correct layout will ensure flow within the kitchen and minimise the possibilities of cross contamination.
This is the secret to business success, getting the right equipment and systems in place to optimise output without compromising quality while delivering great service and hospitality in comfortable on trend surroundings.
Target's 5 Top Tips:
Make sure your kitchen complies with the latest regulations
Consider which type of fuel will be best for you
Trial equipment before making decisions
Think about long term running costs
Invest in your business at the start for long term success
Staying on Your Feet: How to Choose Commercial Kitchen Flooring
A good commercial kitchen needs solid foundations, so where better to start than the flooring. Design Consultant Nicola Pedrette of Target Catering Equipment, reveals the four key rules to getting it right underfoot.
Of all the areas of your commercial kitchen, flooring is one of the most important. Any food or drink that gets spilled onto it can turn into a death trap for your staff. Spillages can lead to people slipping over, and if they're not cleaned up straight away they can become a breeding ground for bacteria. Dirt and bacteria already make their way into your kitchen via the shoes on the feet of your staff, so it's important to do everything you can to minimise the risks. When it comes to purchasing flooring for your kitchens there are several things you should take into account...
1. Slip resistance - Commercial ktichens get busy and chaotic at peak service times, with lots of staff trying to move around all at once. All of that hustle and bustle, accompanied by food, grease and water on the kitchen floor, can lead to it becoming a serious slip and trip hazard. Slip-resistant flooring is absolutely essential in any professional kitchen in order to minimise and control the risk of your staff slipping and injuring themselves.
2. Practicality - Safety and practicality should be at the forefront when you're thinking about what flooring to purchase. For example, a tiled floor can easily chip and crack with the constant heavy use associated with a commercial kitchen. This then opens up more nooks and crannies in which bacteria can hide and grow. Flooring that is durable, not prone to cracking and ideally in one piece without seams is ideal for you kitchen.
3. Maintenance - Easy-to-clean flooring is ideal in a catering kitchen setting as spillages need to be dealt with as quickly as possible so as not to disrupt service too much. Slip-resistant epoxy or vinyl flooring is easy to clean and doesn't provide cracks for food and other debris to get caught in. This means that from a maintenance point of view, it can be swept and mopped much more easily.
4. Durability - Changing the flooring in your industrial kitchen every two to three years is a real hassle so it's important to look for flooring that offers excellent durability and will stay the course. A slip-resistant, easy-to-clean, durable floor might appear to cost more in terms of initial outlay but it will save your organisation money, time and hassle in the long run.