Guest satisfaction may well start in the kitchen
If an accommodation establishment has problems with guest satisfaction reports, there is every chance these complaints will be emanating from the kitchen. Nothing is going to ruffle guests’ sensitivities more than slow, cold or generally unappetising meals.
On the converse side however, let them start the day with a nourishing but quick breakfast and relax in the evening with a tasty dinner, served without undue waiting, and as long as the housekeeping staff have done their job efficiently, visitors are unlikely to have much cause to complain.
Three factors are likely to be at the core of this efficiency: good staff, well-planned layout and excellent equipment. Well-trained and talented chefs are not always easy to come by and may not come cheap, but are likely to be worth the price.
Good planning takes more groundwork but get it wrong, and the best staff and equipment in the world will not solve the problems that will inevitably ensue. A well-designed kitchen will help work flow smoothly, assist in avoiding bottlenecks and improve workplace safety.
A well-planned commercial kitchen should be configured for ease of movement so that employees can carry out their tasks smoothly and safely – particularly during busy periods, which will be frequent. Kitchen staff must be able to carry out their work in the fewest steps possible, ideally in one spot, operating with minimal bending, reaching, walking or turning.
This can significantly reduce the chance of them suffering discomfort, fatigue or injury – the latter being particularly important as a minor trip while carrying a sharp or pointed implement could have very serious consequences.
A well-designed kitchen should also be as energy efficient as possible. Cost savings here can be quite significant in the long term. It is sensible ergonomics to keep all your worktops at the same height as the countertop or the top of your range, or other piece of cooking equipment.
Modern, new equipment – It might be tempting to purchase what looks like good, used equipment for the cost savings over new, but that is always fraught with risk and may end up costing a lot more in the long run. Commercial kitchen equipment has made big strides in recent years and it would be wise to purchase brands and models with the latest advances. For instance, with deep fat fryers the more advanced models come with computer controls– a huge advantage because they provide accurate temperature controls and can be programmed to cook different menu items.
It is also wise to buy new commercial equipment from reliable suppliers. This should ensure that the equipment will give years of trouble-free use and, should there be any fault, give you quick, guaranteed backup. Ensure that you routinely maintain and clean your equipment as per the manufacturer’s recommendation as this is the best way to enjoy years of service, particularly for items such as commercial deep fat fryers.
Specialist assistance – Planning and organising a commercial kitchen takes a good deal of expertise and time, and as always when embarking on such an important endeavour, it is imperative to obtain assistance from companies that specialise in their design.
There are also several companies, such as Comcater and Stoddart Manufacturing, that specialise in providing the best quality equipment from all over the world.
Manager major projects and accounts at Comcater, Robert Wood, says for more than 30 years, Comcater has supplied the world’s leading brands in high quality commercial kitchen and catering equipment. “Comcater is constantly sourcing innovative products that reduce labour hours and wastage,” he said.
Comcater supplies equipment from brands around the globe including world leaders like Rational, Cambro and Frymaster. “The range is diverse but what makes it remarkable is the focus on efficiency and productivity,” Mr Wood said.
As an example, he gave Rational’s new SelfCookingCenter 5Senses, designed to minimise kitchen management resources such as time, labour and energy. “People cook with all five senses, now Rational does too. The SelfCookingCenter 5Senses is the only cooking system in the world with five senses because it senses, recognises, thinks ahead, learns from you and even communicates with you.
“This makes the it the first cooking system fitted with real intelligence. Its relatively small footprint means a Rational can replace 40-50 per cent of all conventional cooking appliances, such as ovens, hot air units, tilting pans, boilers, steamers or grills.”
Comcater also markets the Garland range of gas and electric cooking equipment and Frymaster, which he calls a market leader in commercial fryers and frying systems to the commercial food service market. “Frymaster delivers high efficiency with fast oil heat recovery, making this the fryer of choice for most major fast food chains,” he said.
Other Comcater products include a wide range of Comenda dish and utensil washers and Cambro shelving systems.
Brisbane-based Stoddart Manufacturing manufactures, imports and distributes a wide range of foodservice equipment such as Anets fryers, CookTek induction cooking, Electrolux Professional cooking equipment and Halton commercial kitchen exhaust systems.
Anets’ product manager at Stoddart Manufacturing, Brad Sheehan advocates his US-made range of fryers as highly efficient and cost-effective for commercial cooking. “The unique design of the Anets 14GS.CS fryer will cook a larger quantity of product quicker, while using less gas than our main competitors’ models,” he said.
“Every year the cost of running a business goes up. Expenses such as gas, oil and wages are constantly increasing. Here’s a smart way to increase your bottom line profits every year. The Anets 14GS.CS gas deep fryer offers a unique crossfire burner system that, in conjunction with the copper heat studs, increases your fried food output while using less gas. Rated at 126 mJ, the fryer packs a real punch with the ability to cook 40kgs of 10mm frozen of chips per hour.
“The 14GS.CS is designed with a true deep cold zone that helps extent your oil life. With a generous 85mm opening between the sides of the heating area, the 14GS.CS is a breeze to clean.”
Mr Sheehan says the Anets range also includes a completely hands-free, inbuilt filtering systems. “By filtering your oil once or twice a day, using the Filtermate system, you can increase your oil life. Freshly filtered oil provides better cooking results as well as better tasting foods, leading to repeat and happy customers.”
