EQUIPMENT Tomorrow’s kitchens cook up a storm
The most valued entity when it comes to commercial kitchens is space, which today is necessitating a reevaluation of the equipment needed. Here, technology plays a central role in optimizing the existing setup
Though this may sound straightforward enough, there exist plenty of individual moving parts that could make or break the entire operation. Topping the list of subjects are issues such as reducing labor, decreasing food waste, cutting down power/water consumption and maximizing kitchen space for optimal operation.
To achieve these aims, owners/operators of F&B outlets need to consider investing in remotecontrolled equipment, offering smart cooking technology to alleviate the stress of preparing highly time-sensitive recipes and guarantee perfect and consistent results every time.
Another major built-in function deserving serious consideration is the multi-combi equipment that serves several major functions. Thanks to their design, these pieces allow room for other essential equipment, while also eliminating the need to move from one device to another, thereby allowing the user to better focus on the task at hand. Also, given that in a commercial kitchen, the various types of dishes require different cooking styles, chances are that a combi device is capable of processing most of these. Another point worth considering is that due to the constant need to save on space, some manufacturers now offer models that are stackable and operate vertically, rather than utilizing horizontal workspace.
With open kitchens becoming the norm, it would be wise to consider investing not only in a machine capable of fulfilling all possible culinary scenarios, but one that also looks visually appealing, without sacrificing function. This kind of setup also communicates transparency and cleanliness, while allowing for a more personal eating-out experience.
Considering that in all probability, most of these machines will be operating at least 18 hours a day, it would be wise to select items that are Energystar certified. One of the most reputed industry standards, this certification means machines have been rigorously tried and tested to withstand the harshest of conditions.
HN interviewed a selection of owners, manufacturers and importers of some of the finest machinery on the market, while also exploring some of the trends fueling demand for heavy kitchen equipment, and the initiatives, projects and products worth highlighting.
“Suppliers, especially those of big brand, heavy kitchen equipment will tell you that the past year was a tough one for business, with sales down, and worse still, the collection of fees owed having a detrimental impact, both locally and regionally. Furthermore, new regional unrest, coupled with inflation, has tremendously affected the major industry players, many of whom have experienced a drop in sales of between 15 and 20 percent.
Ironically, however, 2017 was the best year in a long while for us, producing a 15 percent growth margin compared to the previous year. In terms of ongoing projects, I’m happy to report that we won the pitch for a famous Parisian brand named ‘Un Dimanche a Paris’, a bakery, patisserie and restaurant opening in the UAE. We are also outfitting a new Fauchon factory and shop, in addition to the famous organic bakery ‘Chambelland’. As these developments indicate, I believe bakeries and organic/vegan stores are very much on trend in 2018. In terms of new local developments, we are witnessing plenty of focus on newly opened neighborhood convenient stores and minimarkets, having worked on about 30 this year ourselves. Small snack outlets and specialty butcher shops are also trending. It’s noticeable that these small shops were operating quite well until about 10 years ago, when large supermarkets started cropping up everywhere, forcing them to close due to their inability to compete. However, these small outlets are now regaining popularity because people are avoiding the lure that supermarkets offer in terms of product diversity and, instead, opting to buy the bare necessities rather than indulge in products that they may or may not use. As a result, shopping habits have changed from buying consumables for an entire week from a supermarket to purchasing products from minimarkets two or three times a week. This affects the important psychological factor of impulse buying, which in small outlets is dialed down to a minimum. Furthermore, people often find it more convenient to walk to the neighborhood store than get in the car and navigate through traffic to a supermarket and back again.
Looking at what’s ahead, the projects earmarked for launch in the near future are fairly significant, although the profit margins are quite small. This is driving a fierce price war, further decreasing our margins. Yet despite this harsh reality, the established market players are continuing to compete with each other, so as to keep their businesses afloat.”