Chefs and end-users ‘only using 60% of their equipment’s functionality’

Darren Massey, corporate development chef

Operators only use around 60% of their kitchen equipment’s functionality “at best”, according to an industry supplier behind a new training package aimed at helping foodservice business get the most from their assets.

Leicestershire-based Euro Catering believes it can plug a key skills gap in the catering sector with the launch of its ‘Equipment Plus’ training options to support those charged with operating hi-tech equipment.

The new service focuses on upskilling and also making sure that every facet and feature of a piece of equipment can be utilised for competitive advantage and rate of return on investment.

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Darren Massey, corporate development chef at Euro Catering, believes much of the equipment found in commercial kitchens isn’t used to its full potential.

“Many could reduce operational costs and optimise their menus if they knew how to use the functionality behind their control panel to the full, operate programme selection to their advantage and better plan recipes and dish costings,” he explained.

Operators can choose from either the Equipment Plus or Equipment Plus Advanced packages.

The first option is a three-hour session, guiding trainees through the basic operation of their equipment, its functionality and its general care. This includes programming and programme selection, cleaning advice and recipe guidance and, if desired and appropriate, cooking-off a dish or dishes using a pre-set programme.

Equipment Plus Advanced involves a full day’s session and enables the trainee to do everything that is contained in the basic package, but also go deeper into the formulation of recipes, testing of potential new product lines or dishes and advanced problem solving and trouble-shooting. It also covers menu innovation and out-of-kitchen food management and budgeting.

Training takes place at Euro Catering’s Culinary Centre in Daventry or on-site.

Mr Massey added: “We believe the content of our training will be unique and the approach we are taking to this, truly enlightened. Those we work with through this programme can be using any brand of equipment as the principles of capitalising on functionality and focusing on the minutiae of a food manufacturing or foodservice business to ensure that all works in harmony and on an optimal basis is the same regardless of what is being used.

“This is about added value, but much more. It can provide participants with all the tools they need to make their business run more effectively, dynamically and profitably, while generating higher levels of customer satisfaction and better product taste, presentation and payback. It might be training for half or a full-day in most cases, but it will be training with purpose and intent that will be embedded in processes forever more, if applied post-training.”

Euro Catering charges £225 plus VAT per person for the Equipment Plus option and £495 plus VAT for Equipment Plus Advanced.

Tags : catering equipmenteuro cateringTraining
Andrew Seymour

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