The restaurant industry has changed dramatically over the past 10 years. This change was further catalysed by the COVID-19 pandemic, which pushed business owners to ensure efficiency and hygiene in their commercial kitchens through the use of technology. As a result, several trends have emerged in the world of commercial cooking and professional cookware, both in Europe and all over the world. With over 25 years of experience building in the building industry, A Plan Kitchens will help you build a new commercial kitchen from scratch, or renovate an old kitchen. Contact us today for commercial kitchen design in Sydney, Australia.
1. Automation in Dishwashers
In recent years, automation has become somewhat of a buzzword in business. Business owners are looking to automate as much of their workflow and supply chains to maximise profit and minimise effort. In the world of commercial cooking, this is evident in the use of automated, conveyer belt styled dishwashing in the restaurant environment. In the coming years, automated dishwashers as well as other kitchen utilities will become further optimised to conserve energy and water.
2. Leasing Cooking Equipment
As professional cookware and kitchen utilities become more technologically advanced, they also become more expensive. As a result, not all restaurant owners are able to afford the high-quality state-of-the-art cooking equipment that larger restaurants use. However, manufacturers have circumvented this issue by offering loans of their products. This first started with refrigeration companies leasing their fridges to restaurant owners, however many professional cookware companies have now adopted this practice. By leasing their equipment, these kitchen utilities suppliers are able to reach a wider market of chefs and restaurant owners, of varying levels of skill and financial standings.
3. Prioritising Hygiene
Perhaps the biggest effect of the COVID-19 pandemic on the restaurant industry has been the heightened awareness of hygiene protocols when it comes to kitchen organisation and kitchen design. This has become apparent in the ways business owners now address dishwashing as well as waste management. Many business owners have shifted away from using disposable plastics and have instead opted for reusable materials such as glass and plastic in their commercial kitchens.
4. Mobile Kitchens
Mobile kitchen design allows business owners to take their business with them to multiple locations. Business such as food stands and food trucks rely on this kitchen organisation strategy to keep their kitchen as small and as mobile as possible. This ensure that the kitchen can be taken along wherever the restaurant owner needs and provide reliable, reproducible results every time.