APPEAL

Large-scale sites and outlets call for weighty decisions when it comes to selecting the right equipment

Catering on a large scale brings specific challenges for operators, from the sheer volumes of numbers involved to the added wear and tear that equipment incurs through heavy usage.

Many issues that are priorities for caterers also mirror those of the broader industry, though heightened by the scale of operations, such as the need to use space wisely and be mindful of costs in a competitive climate.

In scenarios that involve catering for large numbers or across lengthy opening hours, operators have sharpened their focus on the life cycles of their appliances. Ensuring that equipment selected for the job in hand offers reliability and endurance is more important today than ever before, especially for operations located on sites such as military bases and airports, where arranging the delivery of replacement machines or parts can take time. Regular servicing has become another priority, with caterers who have invested heavily in their equipment recognizing the importance of maintaining performance and prolonging the life of machines.

Whatever the scale of operations, making the most of on-site space in an era when kitchens are often smaller than their predecessors is high on the agenda of many F&B players. This common scenario has led to the rise and rise of multifunctional equipment, especially combi ovens, which provide for multiple cooking methods. Operators are also giving thought to workflow and comfort when designing their kitchen, envisioning how they can streamline procedures and create an ergonomic workspace in a restricted area.

High-volume operations and long service shifts, where heat lamps will be working overtime and fridge doors opening and closing constantly, make energy efficiency another major issue. Research and development continues to provide innovators with the means to come up with new solutions aimed at meeting operators’ demands - namely machines that offer high performance and efficiency, but use significantly less energy – and also help tackle another frustrating challenge, that of food waste.

Meanwhile, the increasingly higher number of caterers opting for open kitchens, especially in fast-casual, all-day restaurants, has heightened the need for equipment to be aesthetically appealing, whether in the form of sleek machines operated by touchscreens or brightly colored appliances that complement an outlet’s decor.