60 hours wasted every year on kitchen equipment breakdowns

Almost 40% of hospitality professionals spend three to five hours dealing with equipment issues on a monthly basis – the equivalent of 60 hours every year, it has been claimed.  

Staff shortages and unreliable equipment are cited as the biggest factors impacting hospitality the workloads of professionals and contributing to a pressured working environment, according to a report released by BRITA Professional.

Some 70% of hospitality workers claim they feel stressed in the kitchen and 41% said downtime was a daily occurrence, the survey found.

It also said that 61% of hospitality professionals believe reliable equipment would make their kitchen more efficient.

As well as causing time pressures for kitchens, a quarter of businesses said that downtime on equipment costs up to a 10% loss of sales monthly.

The report, ‘Life is Better Filtered: The Collaborative Kitchen’, demonstrates the impact kitchen inefficiencies can have on staff satisfaction, productivity and the consistency of food, as well as an immediate tangible loss of earnings, and provides practical steps on how to address these challenges.

Sarah Taylor, managing director of BRITA UK, said: “While the hospitality sector is booming, it’s still one of the most challenging times for businesses, with an ongoing skills shortage – anticipated to heighten due to Brexit – a turbulent economic and environmental climate, and growing pressure from discerning consumers. The kitchen is the backbone of any hospitality establishment and for a business to succeed, it needs to be operating as efficiently as possible.”

Half of hospitality professionals said they consider themselves to be time poor when completing everyday tasks in the kitchen, while 68% of hospitality professionals said they worry about the consistency of their food offering

Meanwhile, 82% of hospitality professionals feel they’ve had to spend additional costs on unexpected equipment repairs.

Mrs Taylor continued: “At BRITA Professional, our aim is to support businesses in their pursuit of optimum kitchen efficiency. Whether that’s through providing preventative maintenance advice and technology – in the form of our market-leading water filters – offering the tools to provide a consistent food offer through the use of filtered water in cooking, or providing insights into best practice and industry concerns via reports.”

CLICK HERE TO DOWNLOAD A COPY OF THE ‘LIFE IS BETTER FILTERED: THE COLLABORATIVE KITCHEN’ REPORT

 

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