Combat your restaurant’s challenges to keep
diners coming back for more
We’ve tackled the key issues facing chefs and hospitality workers to offer you advice.
"I don’t have the cash flow to buy an expensive fridge."
A fridge with a cheaper price tag might be attractive, but have you considered how much it’ll cost you to keep running? Buying price is only 20% of the total cost of ownership – the other 80% is made up of energy bills and maintenance.
Now consider that refrigeration runs 24/7, so energy efficiency is key. Learn more about energy labels.
If you’re budget-conscious, look for opportunities for financial support such as interest-free credit and leasing so that you can spread the cost of good equipment.
Some manufacturers and dealers offer interest-free credit to make premium equipment available to everyone. You’re able to pay for your equipment over 12 or 24 months, all while it’s working for you. An award-winning single door fridge could cost you just £2.87 a day* – that’s less than your favourite coffee!
Another option could be leasing. Typically this is over 3 or 5 years. Leasing is 100% tax deductible making it a great option for many hospitality and public sector customers.
“I need a replacement fridge now.”
If your fridge or freezer breaks down, you need a replacement ASAP. Whether the fridge was on its last legs, or broke down unexpectedly, you can’t afford the loss of your expensive/quality ingredients, or the loss of business which may result.
Supply and delivery of equipment can be unreliable, particularly with imported goods getting caught up in customs and cargo delays. As a UK manufacturer, we don’t face this issue. And we can offer free next day delivery on the products you’d need in your kitchen. You can get reliable refrigeration the very next working day.
"I don’t know anything about commercial refrigeration."
Domestic fridges might be tempting as they’re easier on your initial budget and the brand names might be more familiar, but as many professional buyers know, they're not designed to withstand the heat and pressure of a busy kitchen whether you are a small café or a Michelin-starred restaurant.
Even the most reliable domestic fridge simply won't be strong or efficient enough to cope with the everyday knocks and high use in a professional setting. An average food and beverage retailer in the UK opens the fridge door 80-120 times in an 8-hour[1] service, significantly higher than a domestic model can cope with.
When your livelihood depends on keeping ingredients chilled, commercial refrigeration is an essential investment, not a luxury.
[1] Source: British Refrigeration Association (BRA) operational statistics
"My kitchen is small, I’m not sure a professional fridge will fit."
Kitchens are getting smaller, and as storage space is squeezed, compact refrigeration is key. From slim storage cabinets to counter refrigeration, chefs are having to be smart with how they layout their kitchens.
There are plenty of options out there and good manufacturers offer free site surveys before you choose your refrigeration. This means that experts can come to your site and advise which fridge is best suited for your set up and can measure the space and ensure there will be no access difficulties getting your product situated.
Although fridges are simple to use, more technical machines such as blast chillers can be more complicated. We offer expert training at your site, so your new piece of equipment aids the team as soon as it’s unpacked. Products can be more flexible than first thought, the blast chiller for example can serve as a storage fridge during a busy service. Learn more about commercial kitchen design.
"My needs for refrigeration changes with my menu."
Being agile is a great asset for a restaurant. Trends are always changing and the ability to adapt to what’s popular can give you an edge and help you to remain profitable. But it can also come with added kitchen complexity. An agile menu could mean you need more fridges and freezers to cope with the different ingredients you need to store.
Luckily, there are versatile products like our FlexDrawer that are the perfect partner for busy kitchens with changing menus. The beauty of these flexible products is they can switch from a fridge to a freezer (and back again!) depending on what chefs need. Having such a flexible partner saves you from having multiple refrigeration products – some of which will be underutilised if the menu doesn’t call for frozen produce for example.
"Sustainability isn’t that important to my business."
A key part of sustainability is building more efficient products. Fridges which use less energy, directly reduce your energy bills. They also operate more quietly as they're not working as hard, and believe us, your customers and staff will notice the difference. Most importantly, they maintain more consistent temperatures, which is crucial for food safety and quality.
When you invest in sustainable refrigeration, the reduction in energy consumption will improve your profitability, with reliable equipment costing less to maintain and repair. Taking these types of easy steps to contribute towards a more sustainable future is something your diners will notice and appreciate.
Foster is dedicated to reducing our carbon footprint, so we have signed up to the Science-Based Targets initiative. We take sustainability seriously.