Commercial deep fryers are relevant to most food service businesses including large restaurant chains, food trucks, sports bar, canteens, and even concession stands. And with that comes the concern over efficiency in two aspects – oil conservation and energy efficiency. A fryer should be user-friendly, accommodate minimal oil handling, and extend oil life, be it when frying french fries or frying fish. Energy efficiency is equally important – a fryer should have low idle costs and offer low gas consumption per pound of food cooked.
But of course, the best thing to do is to find a dryer that matches your kitchen’s need! Frying up different delicious appetisers, entrees, and sides can be an easier task with the presence of a fryer, but choosing the right dryer is just as important.
In any restaurant, time is of the essence when it comes to cooking and serving food to customers. Therefore, any shortcut that can help chefs prepare food for service speedily is a big bonus. For this reason, a number of restaurants have now begun investing in precut vegetables to store in the pantry.
One main benefit of having pre-cut vegetables on hand when it’s time to cook is it saves time. Pre-cut vegetables are less time-consuming to prepare, allowing chefs to save on food preparation time. When it is rush hour in a restaurant, even a few minutes saved can make a difference. For example, dicing pumpkins can very be time-consuming as it takes a chef around 6 minutes (370 seconds) to prepare, on average.
Secondly, having pre-cut veggies also provide chefs with a cleaner working area or table. This way, there is also less risk of food getting contaminated with other food remnants that are still lying around the working table. Last but not least, restaurants would need less manpower to cut up vegetables, thus allowing the back-of-house team to focus on other aspects of food preparation and cooking.
Efficiency incorporates all elements of a food service business and that includes restaurant storage space. A disorganised and untidy storage space can compromise the safety of ingredients and waste your employees’ time and productivity, at the expense of your restaurant.
Shelves, in particular, can greatly help the functionality of your storeroom. Ingredients can be effectively organised for ease of access, and you can do that by use or categories, or even using the First In First Out (FIFO) rule. By doing so, employees can easily locate what’s needed during busy meal services. Spices, for instance, can be put in one shelf and baking ingredients in another. If you have valuable equipment or ingredients, consider storing them in a security shelf. After all, having a functional storage space or storeroom is integral to your kitchen’s operation.