What aspects of your kitchens will you be focusing on in 2020?
Increasing fryer capacity by upgrading or replacing single-well fryers with twin-well so that we can increase menu application across various dietary requirements and around certain allergens. Also, we’ll be exploring new kitchen management systems.
What is the biggest kitchen challenge you expect to face in 2020?
If we don’t do this fryer upgrade we could be falling behind our competitors when it comes to vegan and plant-based food options and being able to offer certain fried foods where we know certain allergens, such as wheat and dairy, have been segregated.
What will be the big menu development trend of 2020?
I believe vegan, plant-based and healthy food options will still be in strong growth. But as always there seems to be a buzz around the Olympics and, with Tokyo hosting 2020, I’m sure there will be a lot of Japanese influence throughout the hospitality sector.
Aside from price or cost, what one factor or criteria will you be looking for from new catering equipment this year?
Quality. Firstly, quality of the build of said equipment. Is it robust? Will it survive the test of time in a Las Iguanas kitchen? And secondly, quality from a food aspect. Will it help improve the quality of our end-product?
What is top of your catering equipment wish list?
Induction is still up there for me. The right suite will add so much value to many if not all of our kitchen operations.