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Utilising the wrong type of refrigeration in the commercial kitchen can have a detrimental effect on both health and safety and practicality. Particularly domestic fridges which appear attractive based on the price tag, but do not perform to the standards required for commercial food service.
However, choosing the right type of commercial fridge to suit your requirements can be tricky, with such a variety of configurations and technical jargon to navigate.
With continuing media focus on plastic pollution, the UK government has passed critical legislation to ban the use of single use plastic straws. This ban will see significant changes across the catering and hospitality industry with regards to drink service.
Since the changes were announced, the industry has already responded, with a variety of ‘biodegradable straws’ coming to market that claim to solve the plastic pollution problem. However, as businesses have started to adopt these new materials, we’ve seen several issues start to be raised around the use of the term ‘biodegradable’, and what it means for the environment.
A commercial griddle is typically comprised of a plate of rectangular metal heated by burners or elements underneath the plate, the shape of the griddle suited for the shallow frying of food types like eggs, bacon, pancakes and steak which require a large flat surface to cook evenly. This makes the commercial griddle and ideal for breakfast and lunchtime service.
With such a wide range of configurations available, you will need to consider what type of commercial griddle is best suited to your business. This guide provides an overview of all the power configurations, plate types and capacities available, helping you to make an informed decision.
Even in a commercial setting, the microwave is one of the most useful appliances in the kitchen; they can fulfil numerous functions helping to reduce the workload on kitchen staff and other appliances saving you time. Unlike with domestic microwaves, commercial microwaves are much more powerful and durable as they have been built with components designed for consistent and long periods of use.
A common concept in domestic kitchens, induction hobs are now being integrated more into commercial catering establishments as their popularity grows. The sudden increase in their use is down to several factors including the growing concern to save energy to save on costs and the environment. Another is down to manufacturers improving the quality
In the UK, the coffee shop industry saw a market rise of 37%, from £2.4 billion in 2011 to £3.4 billion in 2016. After 18 years of considerable continued growth, the coffee shop market is one of the most successful in the UK economy and is set to outnumber pubs by 2030 as coffee shops become the new local. However, a lot of this growth is related to the increase in branded cafe chains such as Starbucks or Costa Coffee. While independent chains saw some growth competing with the large corporations is becoming more of a challenge, it could be argued that the café and coffee shop industry is reaching a saturation point and trying to stand out from the crowd.
As any restaurant business owner will know, starting up a restaurant is no easy task, and a plethora of things need to be taken into consideration. You think about the menu, the food, who to hire, what drinks to serve. However, the one factor that will influence the success of your business tends to be overlooked — the design of your restaurant.
