Combating kitchen and bar challenges through Covid-times and beyond


Roz Scourfield, national sales manager at Hoshizaki UK, picks out four big challenges facing foodservice operators going into 2021 – and reveals why solutions to overcome them are already available.

Within the space of nine months, the world has changed and both operators and dealers within UK hospitality have had to quickly adapt to new terminologies and government guidelines… guidelines which continue to chop and change, and therefore continue to present themselves as a challenge.

However, now that a pathway for a life post-Covid has been paved, and an end-goal for society returning to ‘normal’ has been set by the government, hospitality businesses now have a timeline that they can work towards – one that, for the many, will focus on survival during the harsher winter months, and preparing for a fresh new-start for Spring 2021.

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When it comes to preparing for this fresh new-start however, operators must not ignore the lessons learnt throughout the course of the pandemic; after all, many of the challenges and key concerns that the pandemic has conjured are set to remain in some way, shape or form, in 2021 and beyond.

So what are these challenges? And how can we overcome them? Here are my top four picks:

1. Hygiene and food safety has always been, and will continue to be, an area of importance for hospitality venues. The pandemic has simply elevated its level even higher.

It will therefore be vital that venues continue to operate to the highest hygiene levels in 2021, meaning that staff training will be paramount in ensuring that everyone sticks to the strictest regime.

This will extend to investing in temperature-tested equipment that is specifically easy-to-clean, such as those in the Hoshizaki range which offer models with self-closing doors and sanitary, stainless steel materials.

2. Social Distancing measures can be hard to implement in many venues. Not only can these distancing measures play havoc in front-of-house areas due to limited customer capacity and queueing systems, but even more so back-of-house, where social distancing can be extremely hard to follow; particularly in small kitchens.

One of the best ways to overcome these challenges is to ensure you are using the very best commercial equipment. For example, with Hoshizaki’s award-winning 3-in-1 refrigerator/freezer/prover: the Gram GA 950 – caterers can reduce the amount of staff within the kitchen at one time.

This is thanks to the GA 950’s unique proofing profile which can be set to prove dough outside of working hours, thus reducing the amount of staff required in the kitchen.

3. Minimising touchpoints is key for controlling the spread of all viruses, not just Covid-19. It is therefore wise that operators look at equipment that can assist in doing this  in 2021. Hoshizaki’s brand-new BeerMatic Dual Tap, allows operators to reduce contamination risks as less touch points are created thanks to the automatic, beer-pouring process.

This is because the user simply needs to place their glass into the dispenser, press a button, and let the BeerMatic tap take care of the automatic pouring process.

4. Utilising outdoor space has allowed many operators to reinvent their outdoor space , particularly over the warmer spring/summer months; and whilst we hope Covid-19 will not be on the agenda for spring/summer 2021, utilising outdoor areas will still be key for businesses that want to generate additional revenue in 2021.

In order to ensure a successful outdoor operation however, operators must ensure that their equipment models are suitable for an outdoor environment.

Our BeerMatic Dual Tap once again ticks all the boxes from this front given that this model features an internal chilling system and offers the ability to connect directly to a standard keg, kept at room temperature.

By implementing these four points in the short-term and beyond, caterers can feel confident that they are taking the right steps for operational success in a market which will no doubt be different post-pandemic.

For more information on Hoshizaki, please visit or call 01322 616 900.

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Andrew Seymour

The author Andrew Seymour

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