Catering sites have to be fluid and efficient. The london/blog/uk-food-industry-under-pressure-key-insights-for-business-owners-and-accountants/" target="_blank">food industry is under a lot of pressure at the moment, which is why owners and operators have to put time and effort into installing and arranging their workplaces. Catering differs from restaurant operation, involving high-volume peaks and valleys in activity and demand, meaning the space has to be more flexible and multifunctional than the average kitchen. This article explores installations and techniques for food preparation and hygiene, as well as general efficiency enhancements, covering smart layout tips, proper doors and tech integrations, among other things.
Smart layout to maximise your catering site
The biggest bottleneck in an on-site catering or off-site party catering location is the transition from preparation to loading.
- Prep
- Cook
- Pack
- Load
The way to navigate through this process most efficiently is through zoning the workplace. Make sure to separate the washing area from the plating or packing zone to prevent cross-contamination. Zones are a step above typical cooking lines in terms of spacing and intent. Other elements to consider in terms of layout enhancement include the integration of mobile workstations that can reconfigure the floor plan in real time. This is ideal for catering sites with varying demand between clients.
Sustainability, hygiene and compliance
Catering sites have strict hygiene and compliance requirements, while also needing to meet the same sustainability demands that most modern businesses have to. In terms of hygiene, of course, your team needs to be properly trained in standard procedures, but there are also plenty of additional installations that every on and off-site catering companies should invest in.
- Proper industrial doors are essential to ensure the cooking and storage areas are safe from temperature and humidity changes. Stainless steel fittings are essential for resisting bacterial build-up.
- Automatic Grease Recovery Units (GRUs) are now standard for most catering sites, as they prevent fats, oils and grease from entering the sewer, helping to maintain compliance with water regulations.
- Industrial food dehydrators can reduce food waste volume by 80%, turning it into a shelf-stable soil amendment, slashing waste collection bills.
- Greywater heat recovery captures heat from the dishwashers to pre-heat your incoming water supply, which reduces water-heating energy costs.
- PPE stations should ensure that staff have access to thermal gloves and aprons, ideal for handling large pots and pans.
You need to have the right installations to support a sustainable, hygienic and compliant workplace that passes a catering site survey.
High-efficiency cooking installations
Energy costs and speed are increasingly connected in the catering world. Sites should be equipped with high-efficiency installations that allow for fast work that doesn’t push the bills excessively.
- Induction suites are considered more energy efficient and radiate less ambient heat, making it easier to keep the kitchen cool, reducing the load on ventilation.
- Blast chillers are important for safety compliance when it comes to food that’s going to be reheated later.
- Combi-ovens should come with integrated hood systems, allowing you to install ovens in areas that might not typically be able to house them.
The most efficient catering sites are powered by their cooking setups.
Tech integrations
Beyond the physical installations, there are also modern digital integrations that every catering site should invest in. Kitchen display systems should show more than orders, synced up with Delivery Management Software, ensuring a more cooperative supply chain. Similarly, IoT ingredient tracking can be used to ensure your inventory never gets the better of you.
Optimise your catering site
Following these guidelines should lead you to having a much more efficient, safe and compliant catering site. Make sure to focus on high-quality suppliers, then consider bringing in a third-party surveyor to ensure you’re covering all your bases. With the right approach, you’ll stand out from the competition in an increasingly difficult industry.
