Whether it’s for the short term or the long haul, one thing’s for sure: The pandemic has changed the foodservice industry for the foreseeable future. And while this year has brought its share of challenges, some positives have come out of the experience. As foodservice operators have had to contend with uncertain times and changing trends, they’ve found clever ways to keep revenue flowing and avoid extra expenditures by repurposing their equipment.
Here are a few examples of equipment with tremendous adaptability for the post-pandemic world — with creative and sales-driving solutions for operators.
Hot wells
To keep guests safe, many operators are avoiding shared food scenarios, like buffets. While at first it may seem like hot wells are a thing of the past, not so fast. There’s a way to reinvent them. With Hatco’s Heated Well Covers, operators can easily convert their wells to shelves. Designed to be placed directly on top of Drop-In Modular/Ganged Heated Wells (and the slim version too), they create a safe, heated space to shelve pre-packaged, preheated food products. And one of the best parts? Operators can easily revert shelves back to wells when the time is right. Of course, moving to this service model may require some menu tweaks, but it’s worthwhile. Operators can retain their self-service sales and protect their guests at the same time.
Cold wells
If operators are also ready to stow away the cold wells they previously used for salad bars, there’s an even simpler solution to convert those for grab-and-go or to-go. By simply tweaking the temperature, operators can keep cold wells safe for storing prepackaged and prechilled items. This even works for the cold mode on hot and cold wells. Just remember, like with the hot wells, this modification will mean menu tweaks are in order. But if operators can protect guests from exposure, it’ll pay off.
Drawer warmers
An ace in any commercial kitchen, drawer warmers are one of the most adaptable pieces of equipment around. For example, if operators were already using drawer warmers to keep dine-in food hot, safe and flavor-fresh, they can easily adjust them for pandemic-proof service models like to-go. Just as drawer warmers can keep dine-in food in an ideal holding environment, they also enable operators to keep a large volume of to-go food prepped and ready for pickup. And operators don’t need to stress about pre-made foods drying out — since food is insulated in individual cavities (away from the elements), it stays moist.
Portable warmers
Since changing times and food trends may mean operators need to reconfigure their operations, heating equipment that maximizes agility is a bonus. If they’re already using portable warmers, they’re in luck. Since they have a small footprint, portable warmers require less counter space, so operators can move them around to suit operational changes as needed. They’re also perfect for holding to-go orders, with a specially designed stand that keeps food pans above the countertop to provide effective insulation. This enables busy to-go operators to meet carryout demand without compromising quality.
Holding cabinets
Trusty holding cabinets can also be adapted to suit operators’ specific needs. For example, if holding cabinets have adjustable shelving, operators can make space to accommodate different sizes of to-go bags. Whether operators have tall carryout bags, or boxed pizza, these cabinets provide gentle, even heat to keep food at optimum serving temperatures for prolonged periods of time. Or if operators have shelving sans doors for their self-serve options, they could move that shelving to the back of the house to increase holding space for delivery orders.
Heated shelves
As with wells, portable heated shelf real estate can be repurposed for grab-and-go or to-go meals. Shared food may not be a safe option right now, but if operators switch gears and offer prepackaged options, they can still put their portable shelves to use. While they’re intended for short-term food holding, they’re the perfect way to ensure hot grab-and-go or to-go options are available at peak meal times.
Adapt equipment — and operations — to meet customer demands.
With these adaptations, operators can evolve their operations to meet customer needs and demands while protecting their bottom line. Repurposing equipment is one popular trend right now, but there’s more where that came from. Check out more on what’s in, out, and here to stay in a pandemic-proof world with our latest Hatco guide.
