Bad kitchen design and traditional equipment are costing your customers money, and they (probably) don’t even know it.
Breakfast buffet. Lunch rush. Dinner service. The mentality of line employees is to get through the next meal period. They know the intricacies of their stations, they specialize in their tasks, and they make the best out of their facility and equipment. However, employees are so focused on making it work day in and day out that they don’t have time to take a step back and analyze the kitchen setup. Similarly, management, always on the hunt for ways to trim costs, might not realize there are inefficiencies right in front of them.
Your challenge is to be a new set of eyes with an outside perspective to help your customers see what they are too close to see themselves. By assessing a kitchen in terms of space, energy and time, you will have the tools to recognize kitchen design flaws.
Once the inefficiencies of traditional equipment are uncovered, you can offer up a variety of Hatco solutions to help your customers increase quality and decrease costs.
Space
A bigger kitchen doesn’t necessarily mean it’s a better kitchen. If an individual cook has to walk between areas of the kitchen — as opposed to pivoting — to complete a task, it’s a telltale sign of inefficient use of space. Minimizing a piece of equipment’s footprint can be a huge gain for kitchen efficiency. Hatco’s attention to ergonomic designs increases productivity at any workstation.
A well-placed Electric Salamander provides endless versatility with one compact footprint. Unlike more traditional equipment, this kitchen workhorse can grill, cook, toast, caramelize, hold, reheat and more. Stack those orders tall with a vertical holding cabinet that stretches high, not wide. Whatever the size, temperature or menu requirement, there’s an option for every need. Switching between baked items with an electric baker is as easy as swapping out replaceable plates. Kitchens can seamlessly transition from breakfast to lunch, dinner and everything in between.
Energy
There’s a reason the auto industry is moving away from large gas-guzzling vehicles and focusing on hybrid or electric car development: energy. Drivers today are considering the cost-benefit analysis of saving on energy, and kitchens should as well. An old clunker might still run, but it could be quietly costing an operation. Hatco utilizes the latest energy-efficient technology, as demonstrated by a number of product types.
For example, traditional dry wells zap energy in plain sight. Hatco’s smart solution for this energy inefficiency is a Drop-In Induction Dry Well with a sensor to automatically turn the unit off when not in use. A Hatco Booster Water Heater can be the energy bill’s best friend, optimizing the energy required for the most unglamorous task in the kitchen — cleaning dishes. Hatco holding cabinets are manufactured with the highest quality insulation. Temperature and humidity controls mean hot food lasts longer, which means less waste. See, energy savings don’t have to be tough!
Time
The greatest truism in business is “time is money.” First, there’s the time that personnel spend on certain tasks. Ideally, establishments can streamline those tasks to create multi-tasking opportunities for their employees. Secondly, there’s the time food takes to cook. If operations are stuck in a traditional equipment rut, they are used to the status quo — doing things the way they’ve “always done it.” Operators may not recognize simple ways to save time. Hatco’s versatile and multifunctional equipment allows an operation to save time in new, creative ways.
Induction cooktops infuse speed and precision to deliver the fastest way of cooking. Many Hatco units have time-saving features like programmable cook settings. Commercial toasters are programmable and automatic so that employees can focus on other jobs. Not to be outdone by a multitasking employee, toasters can toast multiple products at once. Warming drawers allow cooks to prepare food in advance and hold it at optimal serving temperatures. Then, when peak busy time rolls around, the cook is ready with the food — in the nick of time.
Design with function in mind.
The layout of a kitchen is only as good as its worst piece of equipment. That’s why Hatco designs all of our foodservice equipment with an innovation-first approach that centers on understanding and addressing the needs of our users.
But sometimes the users don’t even know what they need.
The ability of your customers to extract business value from foodservice equipment hinges on the partners they select. When your clients select Hatco, they’re choosing to work with an industry leader in delivering measurable and lasting results for hospitality’s greatest foodservice challenges. Innovative equipment is the key to freeing a kitchen from its design woes. Traditional equipment from yesteryear can’t compete with the space, energy and time needs of today.
