We all know from watching science fiction movies that one day robots and machines will take over our world, we can joke about it and we can say that this is years away but the fact is that no it is not. We can no longer afford to do everything by hand, we cannot pay a KP, commis chef or chef de partie to stand there slowly peeling veg, stirring pots and washing dishes. We need to look at how we can be more efficient, more productive and more cost effective. We know how to do that with the produce we buy, we need to be resourceful and adapt this attitude to our workflow and methods of getting tasks done, quicker and cheaper. We need to let machines be the extra chefs in the kitchen we so desperately need.
Beacon Design is a company who employs chefs and works for chefs; so we are not in the business of putting chefs out of jobs by handing their jobs over to a robot or machine that can make it or cook it better, faster or cheaper. Quite the opposite, with the monotonous and remedial tasks taken care of by your equipment, senior chefs can now put their commis chefs to work on something that they will find more interesting and more satisfying. This will enable you to keep your staff for longer and help you to educate them, which if you don't think is your responsibility then stop reading now. Keeping staff happy is the key to stopping them from being poached by rival companies and having time to educate them is not only satisfying to you and your business but will also help the skills deficit due to catering colleges having a lack of funding and a lack of new enrolments. This we are sure is something all chefs can relate to.
I can relate to you, before I designed kitchens I owned and operated them, and I know I would have given my left arm to know back then about the gadgets and kit that I know about now, it would have helped me and the team out so much
Other benefits of updating the equipment you work with can and will be, reduced energy and water bills, reduced food waste, increased consistency and an improved hygiene, health and safety record. All of this can easily be achieved without compromising the quality and standards that you aspire to maintain, in fact it will aid you in reaching these goals.
So I should imagine you are thinking, what is the catch and what does it cost. Well simply put there is no catch, you just need to be open minded and realise that there are faster, easier ways to do things and equipment better than a 6 burner stove and a basic stick blender. As for cost a new modern way of working in your kitchen will often cost less than the financial reward you will benefit from straight away. With the latest financing options that are available there may not even be a need to spend big up front, keeping your cash in your business.
If you are not convinced I will leave you with this little gem. How many of you have spent hours bashing off a ladle in a chinois trying to pass a stock? Maybe you dropped the solids back into the clear liquid and had to start again, maybe you rushed it and didn't pass as much of that expensive stock as you would have liked and maybe you even broke a chinois or a few ladles doing it? Or what about making fruit or vegetable puree's, soups and coulis? Take a look at this and know that we can get you a FREE trial with us on this bad boy.
Here is another great product, the Frima, sister company to Rational, this proves that machines can save you time, effort and energy, ultimately, they are the extra chefs you need.
We would love to show you some of the other items that we know can help you and your team out, we host regular demos and can put most of our equipment in on free trial. We would love to meet you so please take advantage and have us in your kitchen for a quick look at how you are already working, we will carry out a free no obligation feasibility study and show you exactly how much money you can save and how much more productive you can be. Visit our website or call for details.
Michael Joslin - Business Development Director
07932690030 | email@example.com