Many caterers forget they are growing a business and overlook the possibility of future additions to the kitchen or larger replacements.
Building in flexibility will save money down the road. A partial refurbishment, for example, could see your 950mm-wide range oven cleaned up, restored and reinstalled into a 1050mm gap for another two years, after which it will need replacing. When the time comes for a new one, it simply slots in with no fuss.
You are investing in new catering equipment to improve your productivity. Part of that investment should be into regular service and maintenance because this will give you ‘best value for money’ by minimising breakdowns, maximising cooking efficiency and energy usage.
This will also help to prolong the working life of the equipment in your kitchen, which saves capital expenditure and monthly operating costs!
Kitchen Design – Taking care of your new commercial kitchen – from design, to supply and installation
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