Tabletop Trends Viewpoint: Cost Cutting Kit
Viewpoint: Cost Cutting Kit
How light equipment can help your customers reduce running costs
It seems like we’ve been in the midst of a cost of living crisis since forever, but right now the foodservice industry is going through seriously tough times. Many operators will already have introduced practices and equipment that will help them reduce their costs – but what part can light equipment play? Here Euro-Catering’s Andrew McKegg, Mike Inwood of FEM and Jim Ellis of Zodiac give their thoughts on the subject.
“Looking for low running costs and the most efficient appliances are on everyone’s agenda,” says Andrew. “Over the last ten years there has been more focus on the efficiency of the equipment and cost of ownership, the larger chains and groups are looking at how quickly a new product or appliance will pay back.”
Mike agrees. “Runnings costs are very much at the front of dealers’ and end users’ minds,” he says.
Jim points out that cost saving equipment can be a strong selling point for certain customers – even down to using smaller plates, so that portions can be smaller. “There are opportunities here for dealers to offer advice and alternatives to help cut costs. However, there is often a compromise. For example, vitrified hotel ware is more expensive, but it will last a long time. Another example would be our waterless chafer – it saves on electricity and water, but you’re paying 30-40% more than for a standard electric chafer.”
“Obviously dealers will offer advice on reducing running costs to end users and larger groups where possible,” says Andrew. “Suppliers and manufacturers can help by carrying out tests to try to show the average consumption of equipment.”
Mike adds that since light equipment doesn’t have a big upfront cost, the return on investment (ROI) in cost-cutting kit can be fast. For example, products such as spoodles, dishers and pump stations can be used for portion control and quickly reduce costs and food waste. “In the long term, good quality light equipment that won’t need to be replaced very often will save on costs,” he says. He cites examples in FEM’s ranges of Cambro shelving and Vollrath utensils, which both come with a lifetime guarantee.
With light cooking equipment, ventless models reduce extractions costs, and a 13amp plug means they can go anywhere. Programmability allows for consistency and reduces food wastage. “The latest technology and innovations can be fast and easy to use,” says Andrew. Mike agrees, adding that induction technology isn’t just about hobs – there are other induction-based products, such as soup kettles and fryers.
In tableware, Jim says that sales of melamine are continuing to grow as an alternative to traditional materials – being virtually unbreakable, it can certainly reduce costs. “It’s important to educate end users about how to look after equipment,” he says. “For example, black iron frying pans are very sustainable, and last a long time – but you shouldn’t put them in a dishwasher.”
What about ROI – how easy is it to get a figure? “The way we work it out is by putting together an Excel spreadsheet,” says Andrew. “It has the cost of goods and the menu items, the sale cost giving the margin, and then you set the timeline for the ROI you would like and this would let you know how many dishes you need to sell to make it happen. Most customers are looking at a two-year ROI.”
Apart from cutting costs, can cost cutting kit bring other benefits? “Our waterless chafers have very accurate heat controls, so they improve food quality,” says Jim. “There’s also less steam, and less loss of heat when the lid is opened.”
Mike cites the latest tabletop blenders, such as FEM’s Hamilton Beach Commercial range, “They’re very fast, very quiet and the Autoblend function means no programming is required,” he adds.
Andrew says, “Food producers must use different pieces of kit for allergens, and light equipment is ideal to separate and aid production. Since you normally only require a small volume for the allergen-free food, compact light equipment is a great solution.”
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This article is part of Tabletop Trends - FEA's quarterly light equipment and tableware sector newsletter.
Tabletop Trends is produced and distributed by the Foodservice Equipment Association, the UK's largest independent foodservice equipment trade association. All suppliers listed in this article are FEA members. A full list of Light Equipment and Table suppliers can be found on our Meet Our Members section - simply select Light Equipment / Food Prep from the Product Type drop down menu
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