Weathering the Heat in a Commercial Kitchen: When the Summer Sizzle is on the Rise

As the hot summer months approach, foodservice operators should consider working conditions in the back of the house. Just like the winter months pose challenges, the warmer months can create just as many issues. Overwhelming temperatures, the potential for equipment downtime, and the need to remove air filled with byproducts from cooking are just a few of the potential pitfalls looming as operators face the heat in commercial kitchens.

The most common concerns are those related to labor, of course. Though the workforce challenges in the foodservice industry have improved, the situation is far from perfect. Restaurants hired about 300,000 people in 2023, and that trend is expected to continue this year. In particular, operators who provide a comfortable workspace can have a distinct advantage in attracting new staff. According to studies, quit rates have fallen to pre-pandemic levels, which likely indicates, at least in part, an improvement in benefits and working conditions inside restaurants.

To continue advancing the current food trends while remaining efficient and profitable, there are a few things operators can consider during the summer months.

Increased Demand, Short-Handed Staff

During the summer months, restaurants face a double-edged sword of increased demand and staffing challenges. As tourists and locals alike flock to enjoy seasonal offerings and summer-inspired dishes, foodservice operations experience a surge in patrons. This increase in demand puts added pressure on kitchen staff to maintain quality and efficiency amidst the hustle and bustle. At the same time, operators must balance adequate staffing levels, as vacation requests may increase and seasonal employees seek temporary work elsewhere. This can leave remaining staff members to shoulder the workload, further compounded by excess heat in the kitchen.

Diversify Menus and Use Seasonal Ingredients

With summer comes a shift in culinary preferences. Customers crave lighter fare, fresh ingredients, and seasonal specialties. Commercial kitchens can adapt their menus to accommodate these preferences, which often benefits staff, as well. Consider dishes like Caprese salad, ceviche, and various fresh fruits. Yes, these dishes are easier to consume when temperatures rise, and they also don’t require cooking processes that heat up the kitchen.

Ways to Beat Commercial Kitchen Heat

Maintaining a comfortable and safe environment in a commercial kitchen largely depends on proper ventilation. Simply expelling the hot and greasy air from cooking isn’t enough. The kitchen air must also be replenished with fresh, cooler air, known as make-up air. Inefficiencies in a ventilation system can lead to negative pressure issues and compromise ventilation effectiveness. Moreover, conditioning this make-up air to a comfortable temperature adds to the costs of running a kitchen.

Ventless cooking equipment offers a compelling solution to commercial kitchen heat by eliminating the need for traditional ventilation systems altogether. By utilizing advanced technology such as catalytic converters and built-in filtration systems, ventless equipment effectively captures grease, smoke, and odors, reducing safety concerns and improving air quality. This innovation not only enhances working conditions in the back of the house but also allows kitchen staff to focus on their tasks without the added stress of oppressive heat and ventilation challenges.

Ways to Manage Downtime

Heat in commercial kitchens can strain equipment such as refrigeration units and ventilation hoods, causing them to work harder than usual. This heightened workload can result in overuse of equipment and potential downtimes, disrupting kitchen operations. To mitigate these challenges, smart kitchen technologies offer a solution. By connecting equipment like commercial refrigeration and ventilation hoods to a cloud-based, real-time monitoring system, operators can keep accurate tabs on equipment performance and usage. This proactive approach enables operators to identify and address potential issues before they escalate, ensuring uninterrupted kitchen operations throughout the summer months.

Beat the Heat in Commercial Kitchens with Foodservice Equipment Solutions

Foodservice equipment can play a pivotal role in creating more efficient commercial kitchens, maximizing labor, and easing the challenges of summer operations. To experience the impact of cutting-edge foodservice equipment firsthand, we invite foodservice operators to participate in Middleby’s Test Drive program. Visit one of our conveniently located test kitchens to explore our comprehensive range of equipment and discover how Middleby solutions can elevate your kitchen operations to new heights of efficiency and performance — even in the dead heat of summer.

Source:

Restaurant Business Online