The Hotel Inspector 2011 - (Page 64)

FOOD FOR THOUGHT kitchens You maY thInk that Your hotel kItchen Is “doIng Its job”, “gettIng Ensuring success that your kitchen is running as efficiently as it could be, with the most effective and safe products available, takes effort and capital up-front – but by optimising your kitchen’s operations you can save valuable time and money. As always in the hospitality industry, the consumer is king (or queen), so making sure that your kitchen is costeffective – and, increasingly, eco-friendly – is essential to your Most hoteliers will have at least some kitchen experience – but even if you’ve got a strong background in cooking and food preparation, don’t make the mistake of not consulting your kitchen staff when designing (or redesigning) and equipping your kitchen. After all, it’s they who will be working in the space, and with the tools, you provide, so their input is vital. Remember: your staff are going to have to function in fraught situations – and so must your kitchen. InnovatIons Kitchen equipment design has come a long way in the last few years – especially in the hospitality end of the market where cost-pressures have driven great advances in efficiency and durability. Of course, this leads to greater complexity of choice: buying the right product is crucial but "right" in this case definitely means appropriate to your specific needs, and there is no point buying a fantastic oven suitable for a 300-seat restaurant if you only serve 50 covers a night. So one of the first considerations needs to be as thorough as possible, an assessment of your specific needs: approach this systematically and you will have less heartache ahead. When making decisions as to which equipment is going to be integral in improving the efficiency of your commercial kitchen – both in terms of speed and energy – you may want to consider induction cooking. With gas prices continually rising, H O EL 64 TN SEP HC TTO R I E

Table of Contents for the Digital Edition of The Hotel Inspector 2011

NEWS
INSPECTING THE INDUSTRY
COMING CLEAN
RAISING THE BAR
BRIGHT LIGHTS
ARCHITECTURE MATTERS
OLYMPIAN EFFORT
HOTEL INTERIORS
MANAGING MAYFAIR
FOOD FOR THOUGHT
KEEPING IT CLEAN
GO GREEN
LEADING THE WAY
SAFE AS HOTELS
SAFE & SECURE
WIDEN YOUR MARKETING NET
WIRED FOR SUCCESS
NEW RECRUITS
OUT OF THE ASHES

The Hotel Inspector 2011

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