Download your Kitchen Equipment Re-start Checklist…
This guide to re-starting your kitchen was originally written as the industry re-opened after the initial UK COVID lockdown on 4th July, however, the COVID pandemic continues to have a huge impact on the hospitality industry, this recommissioning guide is more valid than ever!
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Opening Post-COVID-19 – And How to Operate Efficiently
Restaurateurs and the wider hospitality industry are concerned about having to operate with social distancing measures in place. But is it possible to remain profitable, or at least break even, at reduced occupancy?
Factors to consider when planning your design and layout
Every commercial kitchen is different, so there’s no magic formula when it comes to designing a layout. However, asking the correct questions to determine the full design brief will highlight the important considerations from the beginning.
Start-up Guide – How to Recommission Your Kitchen
Now that the country is beginning to see the first signs of the initial lockdown phase ending, you may be planning the re-opening of your kitchen. There are key things you need to consider when starting up or recommissioning your kitchen.