When you’re responsible for running dozens, sometimes hundreds, of commercial kitchens, it is important to have a forward plan for enhancing operations and tapping into new trends.
That’s certainly the case for the multi-site pub, restaurant and casual dining chains, where the specification of a new appliance or a fresh approach to design can have implications right the way across the estate.
So what do the executive chefs and food heads of the big chains have in store for their kitchens in 2020? And what is on their catering equipment wish list for the year ahead?
Click on the links below to find out what some of the market’s leading operators have to say:
– Terry McDowell, Head of Food & Drink, TGI Fridays
– Steve Mangleshot, Executive Chef, Wagamama
– Mark Teed, Food Strategy & Implementation Manager, Star Pubs & Bars
– Alan Todd, Head of Pub Operations, SA Brain & Co
– Glenn Evans, Head of Food Development, Las Iguanas
– Seamus O’Donnell, Executive Chef, The Alchemist
