The Top Trends In Commercial Kitchens

To put it mildly, the commercial catering industry has struggled mightily over the last several years. Now that restaurants have begun reopening their kitchens and the general public has regained faith in the eating out experience, we are beginning to see the emergence of a number of distinct trends within the sector. As a result of our work at Gratte Brothers Catering Equipment Limited (GBCEL) in design, installation, and maintenance, we have acquired insider information that we would like to share with you in order to assist you in the process of planning your next commercial kitchen enterprise.

Multiple cooklines in the kitchen

One of the many secondary impacts that the epidemic has had on society is a higher awareness of environmental concerns and a trend toward environmentally friendly living practices. As a direct consequence of this, there has been a significant rise in the level of public interest in veganism during the last several years. According to the most recent poll, conducted in 2019, it was projected that there are over 600,000 vegans in the UK. Meanwhile, The Vegan Society recorded a record one million sign-ups to Veganuary in January 2022.

This is having repercussions across the board in the food manufacturing sector (and beyond). Deliveroo, for example, found that 15,000 eateries increased the number of plant-based options on their basic menus in the year 2021. One pattern that GBCEL has seen as a direct consequence of this is an increase in the frequency of requests for double cooklines in commercial kitchens; one line is designated for cooking meat, while the other line is designated for cooking plant-based meals.

By incorporating duplicate cooklines into the design of your kitchen, you may prevent the risk of cross-contamination while also providing your business with a public relations hook. In addition, it could save your brand from receiving negative press in the same way that Burger King did in 2019, when it was discovered that their meatless patties were being prepared on the same equipment as their meat patties, which angered their vegan customers. This situation occurred when it was discovered that their meat patties were being prepared on the same equipment as their meatless patties.

Multiple collection points

Another development that can be traced back to the pandemic is the growing awareness of the need of food collecting stations. Due to the epidemic, there was a significant increase in the demand for home delivery of professionally prepared meals. Despite the comeback of eating options inside the premises, this pattern seems to be here to stay. More and more company owners are exploring the possibility of integrating several collection points into their commercial kitchens in order to provide the greatest possible experience for their consumers during their interactions with their brand. The first of them is a collecting point for customers, complete with chairs and the opportunity to place an order for a beverage while they wait. The second feature is designated driver dispatch locations, which are intended to prevent drivers from entering the primary dining area of the restaurant. The traditional chef-pass sections are going to be kept, but their role is going to be revamped to focus only on the preparation of meals for restaurant eating.

The integration of all of these dispatch points not only maximizes the productivity of the kitchen, but it also enhances the whole experience that diners have at the restaurant.

3D design

The capacity to create, examine, and modify 3D kitchen designs has revolutionized the process of creating kitchen layouts. The creation of a virtual and immersive strategy allows for the identification of unanticipated problems before any resources are used in an effort to achieve the same place in real life. In addition to this, it maximizes communication prior to design and installation, which means that the client can sign off on the project with the peace of mind that what is being provided is a perfect match to the requirements outlined in their brief. In-house creation of these 3D designs and virtual walk-throughs is possible at Gratte Brothers Catering Equipment Limited. Every time it is implemented into a project, this technology demonstrates its worth by reducing the number of mistakes that occur and increasing the level of customer satisfaction achieved.