BRITA Professional has published a free report offering advice on how operators can avoid unexpected equipment breakdowns.
Research carried out by the water filtration specialist shows that a third of hospitality professionals deal with between four and six equipment breakdowns a year.
BRITA estimates that operators worst affected by failures are losing up to 60 hours of productivity each year.
Its new report, which can be downloaded HERE, is called The Collaborative Kitchen: The Pursuit of Optimum Kitchen Efficiency’.
The publication 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.
Hayden Groves, executive chef at BaxterStorey, is one of the experts quoted in the report and he says that a piece of cooking, refrigeration or warewashing going down is a chef’s worst nightmare.
“I try to run a kitchen like a formula one pitstop,” he explains. “To streamline service and create an efficient kitchen, chefs should be able to access everything they need in no more than a few steps. If a chef has to rummage through a pile of stainless steel just to reach a spoon, then the kitchen is not running efficiently. It’s the little things that really make a difference, saving ten seconds on every job can have a huge cumulative impact.”