COMMERCIAL KITCHENS
Flow & Function provide point of difference Charcoal Ovens such as the Mibrasa Post lockdown earlier this year, enclosed oven or a simple open enquiries for pizza ovens and wood hearth oven like the Wild Series from fired ovens/grills have been huge. Authentic Ovens are all versatile show Local leads were extended with many pieces of equipment. new installs all around the country. Although hospitality has been heavily In some instances, a ‘bespoke show affected by the lockdowns, it will come piece’ is easier said than done, mainly back, and people want to be ready to due to site restrictions with access or attract new customers. extraction limitations. Where possible, we engage local suppliers such as Design and flow within a kitchen is critical to the success of the outlet, and Authentic Ovens to achieve positive engaging a specialist for this is where outcomes for all, adapting kitchen you will save time and money in the equipment to look the same but have long term. A poorly designed kitchen different out puts depending on the site. will not be efficient - having the An example of this is a kitchen wrong equipment in the wrong environment that is unable to e key to design h t location will potentially extract from a solid fuel charcoal an y is df ilit require too many staff to oven but still wants the l t o a w rs operate and will cost the feature look of this style of operator money. oven. Saxon and Parole’s Whether you want ‘Wild Series’ chargrill is an open theatre exactly this … a gas grill kitchen to showcase adapted to look like your equipment and solid fuel. chefs, or a back of This complies with house kitchen, the building restrictions, answer is the same – and resonates with flow and function are outlets looking to ensure imperative, to provide a their ‘point of difference’ ‘point of difference’. n with unique pieces.
12 SEPTEMBER 2020 - HOSPITALITY BUSINESS
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oday there is no such thing as a standard kitchen line up. In the past if you had a six burner range, fryer and combi oven you were all set for service. Where as today’s outlets are constantly looking for unique points of difference. Being able to be flexible with equipment is becoming more wide spread with menus wanting to be different to the one ‘next door’. Operators are looking for the edge not only with food products but also styles of cooking equipment. Opening a new restaurant or kitchen is an exciting time for all and delivering a new style of set up and food delivery in keeping with industry trends is paramount. Wildfire Commercial Kitchens and Bars has been privileged to be at the forefront of design and specification in many of the new openings recently. All outlets like to have a point of difference and we thrive on working with them to make their dream a reality – this could include Rotisserie style cooking like the impressive Rotisol Ovens from France, or Pizza Ovens like the Authentic Pizza Oven ‘front of house’ in Liqourette.
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By Craig Cunningham, Wildfire Commercial Kitchens & Bars, General Manager-Sales
