Kitchen Makeover

NEW PARTNERSHIP HELPS PROTECT PEOPLE AND PRODUCTS

New Zealand’s innovative heart of hospitality, Burns & Ferrall, is excited to share its new partnership with Ecolab, the global leader in water, hygiene and infection prevention solutions and services that protect people and vital resources.

Ecolab has had a long and successful relationship with Burns & Ferrall’s sister company in Australia, Reward Hospitality. “Through our partnership with Reward and the recent purchase of Burns & Ferrall into the E.CF group, it made sense to expand into the Kiwi market with their exclusive chemical range CTR (Cleantec Through Reward),” explained

Tui Moutira, distributor sales development manager, Institutional, Ecolab NZ. “A chemical offering aligns strongly to Burns & Ferrall’s direction to be a one stop shop for their customers.”

Ecolab helps its customers in the hospitality industry guarantee guest and employee safety and satisfaction, as well as protect and enhance their brands. Around the world, customers in the food and hospitality sectors choose comprehensive Ecolab solutions to advance food safety, maintain clean and safe environments, operate efficiently, and achieve sustainability goals.

“Our products and programs cover all areas of an operation and represent the industry’s most broad and complete set of premium customer solutions,” continued Tui Moutira. “We have products and solutions that cover front of house, back of house, kitchen cleaning and floorcare, warewashing for the cleanest plates, cutlery and glassware. We also provide a range of Housekeeping and On-Premise Laundry Solutions – with Burns & Ferrall, we really do have your cleaning and sanitation covered.”

“We have the biggest nationwide team of sales-and-service experts that deliver personalised service and offer a comprehensive range of solutions and data-driven insights to help customers run clean, safe, efficient, and sustainable operations.”

The addition of Ecolab to Burns & Ferrall’s offering will ensure that a full range of hospitality business needs are met. Businesses are always looking for ways to run more efficiently and consolidating their supply through one supplier reduces costs, saves time and money. Tui Moutira also noted that Burns & Ferrall have a long history of strong relationships within the hospitality sector, leveraging their positioning and brand as a market leader in the hospitality space.

With sustainability currently at the forefront of every business, Ecolab is the perfect fit for environmentally conscious brands. In 2021 it was ranked third in the Barron’s 100 Most Sustainable Companies.

Ecolab was also named on the CDP Water Security list for Sustainable Water Management, ranked number 32 on Corporate Knights World’s Most Sustainable Corporations list, and named on the Dow Jones Sustainability World Index.

In 2019 alone, Ecolab helped its customers conserve 206 billion gallons of water (the equivalent to the annual drinking water needs of 712 million people), save 28 trillion BTUs of energy, reduce 113 million pounds of waste, and eliminate 1.5 million metric tonnes of CO2, the same amount absorbed by seven million trees annually. “Burns & Ferrall are very proud to be partnering with Ecolab for our full chemical offer from our home brands Alpha, CTR through to the complete Ecolab package,” commented director of Burns & Ferrall, Tony Broome.

“We pride ourselves on being able to represent the world’s leading hospitality brands and the partnership with Ecolab continues to support our strategy to be ‘The Innovative Heart of Hospitality’. We are so excited to be able to add value to our customers with solutions for all customers from cafés and restaurant to hotels and aged care.”

Ecolab is set to establish the CTR range in New Zealand as a solution that adds value and operating efficiencies to businesses with plans to expand into the South Island (as well as further expansion into the Regions) heading into 2022. Ecolab described their relationship with Burns & Ferrall as a strong alignment and partnership.

“We are really excited with the results so far and the positive customer testimonials and feedback in terms of the value that they see within the offer,” concluded Moutira.

“Plus, there are a lot more opportunities to grow and enjoy.”

For more information, visit www.burnsferrall.co.nz

SAVING WATER SAVES THE PLANET AND YOUR PROFITS

One key element of sustainability is water consumption and water efficiency. Restaurant and cafe´ owners can take the following practical steps to reduce water waste and contribute to a less polluted and friendlier planet. In addition to environmental benefits, reducing water waste can help reduce operating costs by decreasing energy bills.

1.Regularly monitor for leaky pipes and faucets

Just one leaky pipe can generate a huge volume of water waste in a month. Make sure to train your staff to promptly report leaky pipes and faucets and get them fixed immediately.

2.Stop selling pre-packaged water

Most pre-packaged water is sold in plastic containers and plastic is the single biggest cause of ocean pollution. You can offer your clients tap water and make a small investment in a water filter system, which ensures an even cleaner and safer source of water for your clients.

3.Only serve water to guests that ask for it

This is an easy one. Even guests that expect to be served water will not mind being asked whether they want water or not, and if you stumble upon some disgruntled patrons just explain why you’re doing it.

4.Upgrade your dishwashers

Upgrading your dishwashers to eco-friendly models can ensure a reduction in both water and energy usage. While replacing equipment is expensive, it does pay off in the long term and you’re also doing something that’s good for the environment.

5.Make sure your dishwashers are always full

Yes, dishwashers consume a huge volume of water so make sure you’re not turning them on half-full. It would also be a good idea to make sure your staff are trained in proper loading techniques.

6.Use air-cooled ice machines

Air-cooled ice machines are as effective as water-cooling ice machines, and you can cut down on water waste.

7.Low-Flow Pre-Rinse Spray Nozzles

This is one of the most effective water-saving upgrades. Many older pre-rinse spray valves are highly inefficient, using huge volumes of water. Newer models are as effective and use as much as eight times less water.

8.Drop the boiler

Kitchen equipment that relies on a boiler—such as combination ovens, steam kettles, and steam cookers— are notoriously water-intensive.

Instead, look at replacing boilers with closed system steamers.

Culinary Design Post-COVID

Last year’s coronavirus outbreak presented unforeseen challenges that have shaped the face of the foodservice industry and how restaurant designs look now and how they will look in the future.

Restaurant design, from kitchen to dining room, makes a lasting impression on customers and their decision to become loyal patrons.

By taking advantage of some of these design trends, like updating your kitchen and dining room layout, you can showcase a professional and modern look to your customers and stay ahead of the competition.

Around the world, from fast-food to fine dining, restaurants are making structural changes to their kitchen layouts and food pickup services to make their food more accessible to customers and their service speed more efficient.

THESE TRENDS REFLECT HOW RESTAURANT DESIGNS HAVE BEEN FOREVER ALTERED:

OPEN KITCHEN CONCEPT

The COVID pandemic has spurred interest in customers wanting to know exactly how their food is made with brand trust a huge aspect of the industry these days. An innovative way to gain customers’ trust is to incorporate an open kitchen restaurant design. The open concept is something that’s become trendy not only in the restaurant field, but also can be frequently seen in offices and medical service fields.

This interior design will not only allow your guests to see how food is getting prepared, but it will also serve as a form of entertainment, giving customers a memorable dining experience.

EXPRESS KITCHENS

Expect to see the continuing rise of express kitchens. Inspired by social distancing rules caused by the pandemic, this new design takes the concept of a ghost restaurant up a notch. While ghost restaurants are just for delivery teams, customers will be allowed to visit these “kitchen-only” establishments to order and pick up food. Most locations also accept phone and mobile orders. Unlike a standard restaurant, express kitchens don’t feature a seating area, just an ordering kiosk and waiting area.

Some locations provide a full view of the kitchen so customers can experience all the sounds and smells of a standard restaurant.

WALK-UP PICK UP STATIONS

With businesses required to reduce their capacity due to COVID-19, walkup pickup windows allow you to serve your customers without bringing them inside. This trend will continue long after social distancing is required as it adds to an establishment’s takeaway offerings and works well for small spaces. Pickup windows provide for customers’ desires for fast service with limited contact while also keeping your staff inside and out of the elements. Add a pickup window by repurposing an existing window in your business or swapping out a standard exterior door for a Dutch door. If you have sliding windowed walls, you can open up a section to run a pickup window right from the side of your restaurant.

OUTDOOR DINING PODS

Outdoor dining in summer is a nobrainer, however things can be trickier when it turns cold and rainy. In the midst of winter, you may be noticing innovative outdoor dining pods starting to pop up. Whether they are plastic igloo tents or plexiglass sheds, dining pods provide your customers with privacy and social distance from other diners. You can add these pods to reserved parking spots or the outdoor patio in the wintertime. You can also provide space heaters to keep your customers comfortable as they dine outside. It’s important to note that each pod should be well ventilated and properly cleaned between each party.

GREEN SPACES

Many people were stuck inside their own homes for long periods last year, igniting a surge in the purchasing of indoor plants to bring some of the outside in. This trend carries over into foodservice establishments where

customers want a little nature while they’re being nurtured.

Studies have shown that plants can improve one’s perception of space and have an impact on happiness, plus good greenery makes for the perfect Instagram backdrop – something restaurateurs should take note of. How Gram-worthy is your establishment?

DIGITISATION OF THE BACK-OF-HOUSE

While not specifically a part of design, the way the back-of-house runs does impact the customers’ experience. With high expenses and operating costs, automation, efficiency, and control are key words for owners. Back-of-house tech provides the insights needed to streamline production. It also offers a firm footing for growth and upscaling.

A restaurant’s back-of-house has countless moving parts so knowing where all the money goes to is challenging without the right tech. Think of how a small mistake in product development impacts purchasing, overstocking, food waste and food cost. Accurate data about the production process helps to optimise recipes, menu engineering and procurement.

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Gerrick Numan

Millé, Creative Director Kiwi design company, Mille´ are hospitality obsessed interior designers, using their talents to exclusively design restaurants, cafe´s, and bars.

“M illé’s process is very in depth. The team start with a concept development form that clients can fill in online to help Millé understand their values, wants, needs, likes, dislikes, target market, competition, motivations, and anything else relevant to their venue. The team then breaks down the process into a technical and creative path. “On the creative side, we take all the information our clients communicated and use these to form a ‘visual language’ a series of reference images, materials, colours, furniture and lighting selections that communicate the values and brand our clients want to portray to their target market,” explained , Gerrick Numan, Millé Creative Director. “On the technical front we review their site, do a full site measure, determine all existing services (plumbing, electrical, mechanical, fire etc), review these and determine what is required to comply with the building code. We analyse entry points and customer / staff flow and combine these with our client’s proposed equipment to come up with a preliminary floor plan that is relevant to their concept and makes the most of their site.”

The client gives feedback on the preliminary design, Millé make changes and then move on to the developed design.

“At this stage we develop a full digital 3D model of our client’s restaurant, café or bar and show them exactly what it will look like. At the same time, we produce the building consent drawings and documents and liaise with other consultants (mechanical, fire, electrical, hydraulic and structural engineers as needed) to produce a building consent package,” continued Numan.

“Once complete we submit the building consent and manage this process until building consent is issued. While this is happening, we are finalising the design of the interior and selecting the furniture, equipment, lighting, tiles, flooring, paint colours etc and drawing the technical construction drawings so that the project can be priced and built. Once the drawings are complete and the budget is signed off, we work with our builders to get the venue built! Construction is never straight forward or smooth, but we work very closely with our builders to make the process as easy as possible for the client.”

From an interior design point of view, Millé doesn’t look at ‘trends’, their interiors are designed to be a visual interpretation of its clients’ values and brand. The team research their clients in-depth, including their wants, dreams, values, likes, dislikes, target market, competitors and much more to find a common thread to establish a visual identity and material and colour palette that makes sense to customers.

“We then apply this to the interior. This process always results in a better product.”

Since last year and the COVID pandemic, Millé has seen new establishments switch their focus to having a strong takeaway element, the company has also seen more opportunities arise in the suburbs, rather than just new inner-city venues.

“I always tell people that successful restaurants and cafés are never down to one thing. It is not just your food, or your service or location. It is all the one percenters that add up to create a venue that customers love and want to come to again and again. It’s your food, service, pricing, location, street presence, lighting, music, furniture, styling, staff training, menu mix, everything combined together to create a venue that customers just love,” Numan advised.

Millé allows its clients’ values to dictate the design. If the client is focussed on sustainability, for example, Millé will look to ensure proper waste division (organic, landfill, recycling), the use of recycled and sustainable materials, reduced energy usage and any other elements of sustainability they can add to the venue.

“Millé have to be among the most talented group working in hospitality design in New Zealand right now,” expressed Mike George, Tupuna Maunga Authority and Auckland Council.

Hannah Miller Childs from Bohemoth Brewing Company added that setting up a new place is stressful, “But Millé worked their hardest to keep us fully informed every step of the way and of course, work within our budget. Highly recommend this creative team!”

“For anyone looking to launch their own brick and mortar business, you’ll be very hard pressed to find someone more talented,” said Huri Rapana Neil, Hero Sandwich House.

Designing and opening a successful restaurant, café or bar requires thousand’s of inputs and decisions and Millé use all of their many years of experience to lead its customers towards a successful opening.

“Restaurants, cafés and bars are so important to society. They are where we have our first dates, celebrate our mother’s birthdays, and catch up with our friends. They bring us together and make us feel good when we need it,” concluded Numan.

“I love hospitality - I’ve spent 20 years in the industry, have owned my own venues and have utmost respect for every person working in the industry. These are not easy businesses to set up and run, anything I can do to help our clients succeed, I want to do.”