Kitchen Refurbishment: The tools for the trade

Kitchen equipment represents a major investment for a pub.While there is plenty of advice a good salesrep will give you, an even better way to reach a sound buying decision when buying equipment is to talk to equipment company development chefs.

All the big manufacturers of kitchen equipment have a development chef who while gently pushing the company's products will give sound buying and using advice which applies to every brand of kitchen equipment.

Neil Roseweir, development chef for Falcon Foodservice Equipment, spends much of his working week helping both independent and chain pubs choose the right equipment for the menu and the volume of meals. He says there are lots of independent pubs which have great management and operational skills in the wet side of the business, but food sales is not their first skill.

"There are two common mistakes in equipping a pub kitchen. The equipment showroom salesman persuades the licensee to buy too much equipment or the pub underestimates the demand on the kitchen and buys too little," he says.

"All equipment company development chefs want a pub to get the best from anybody's equipment. If they buy Falcon equipment after talking to me that's a bonus, but the important thing is that whichever brand or type of equipment a pub buys for a kitchen it is a best buy."

Not so niche now​

Pub kitchens have evolved in recent years, with equipment ranging from wood-fired pizza ovens to barbecues used to differentiate the pub's menu offer.

Tony Goodger, foodservice trade manager with the British Pig Executive (BPEX), says: "Equipment that used to be considered specialist is now more mainstream.

"Items such as rotisseries or spit roasts, which involve limited preparation and cooking time, yet deliver highly in taste satisfaction, are being increasingly used."

Not only do these add a touch of theatre when used front-of-house, but when cooking red meat will also produce a far higher yield, generating more portions per cut and hence increasing profitability. Some pubs are now investing in water cookers and in-house sous vide skills for meat cuts that are best cooked slowly.

By slow-cooking food in plastic bags at low temperatures, chefs can retain the flavour and succulence of the meat, which can then be portion controlled for use at a later date.

Tony adds: "There is also great potential for chefs and kitchens that are equipped with smokers, as they start to reduce in price and become more widely available.

"Home smoked food can add significant value to cheaper cuts of meat and allows chefs to create and offer a wide range of smoked meats as part of their starters and platter options.

"Not only will this generate interest for any menu, but in the long term it can really boost profits."