The rise in energy costs are just one of many challenges which the hospitality industry are currently facing. We've collated a list of top tips and solutions to help your kitchens run more efficiently and reduce costs where possible.
FIND WAYS TO RUN YOUR KITCHEN MORE EFFICIENTLY
Small changes can make a big difference. For example LEDs use up to 90% less energy and last up to 25 times longer than traditional incandescent bulbs (energy.gov).
By making slight changes to the methods of your recipes, you can also make a big difference.
For instance, could you use microwaves more to heat smaller portions? This is a significantly more efficient cooking method than using an oven.
TOP TIP: If you have a fridge that only stores fizzy drinks, could you turn them off after hours?
DRIVE AN ENERGY SAVING CULTURE IN YOUR TEAM
We know that sustainability has been making its way up on the list of NZ consumers' priorities in recent years, and this will be the same for your staff too! If you can create a culture of responsibility to reduce energy use, you will feel a big impact on cost reductions too.
MAKE YOUR EQUIPMENT COOK QUICKER There are a few tips for making your equipment work quicker for you. For example, Chef Paul from Bidfood UK suggests using your oven on steam at 130°C to help your food cook quicker. Also, simply don't overfill your pans with water when boiling, as this takes extra time and money.
WHEN MENU ENGINEERING, CONSIDER ENERGY USE AS PART OF IT
opportunities to use alternatives that don't use as much energy. Could you avoid recipes in your early service that use a fryer to ensure that it isn't on all day. Could you consider condensing your menu with fewer cooked items or recipes that take less time to cook?
TOP TIP: Plan ahead with your menus by batch cooking for the week, where possible, so you ensure your oven is filled when it is on. You can then chill, portion and reheat via the microwave when it is needed. This is great at easing pressure if you struggle for chef skill too.
FIND BALANCE IN YOUR MENU
Reviewing you menu and the ingredients used on a regular basis is good practice and can also help you provide an opportunity to reduce skill and time on some of your dishes. It's good to look at your menu as a whole and consider where you think requires more time and skill to ensure you continue to hit your customers' quality expectations.
Additionally, it's a good way to check where you can make your chefs' lives a Iittle easier and find a good quality ready-made product to help you reduce prep time.