Improving your production and staff efficiency starts with the layout and design of your commercial kitchen. Your kitchen setup affects everything from staff efficiency to utility costs, so you’ll want to take the time to create an effective layout in order for things to operate as smoothly as possible. Utilizing natural gas equipment in your lineup is certain to keep operating costs lower and production at peak performance.
Is your cooking equipment performing as it should? Is it the right equipment for your menu items? Are your customers being served food that is safe and appealing? These questions have a big impact on your bottom line and long term success in the business. Here we’ll learn firsthand what you need to know when selecting commercial cooking equipment.
During my recent visit to this year’s NAFEM Show in New Orleans, there was a lot of buzz about equipment economics. Not long ago, many people thought that while improved equipment efficiencies offered many benefits, they were still too costly and justifying their purchase was a hard-sell to those controlling the purse strings.
In prior issues, we’ve reviewed equipment test protocols and how operators can evaluate and incorporate those results to enhance their operation and improve their bottom line. This month we’ll focus on the merits of proper fryer oil filtration and how it affects product hedonics, production and bottom-line profits!