Save time with a commercial dishwasher
How commercial dishwashers save time and money in restaurants and the entire food service sector
The value of time is growing for both businesses and individuals. Managers have to ensure time is not wasted and invest in fast workflows. One way to do this is by using commercial dishwashers, which can help with meeting customers' expectations and increasing operating income.
Diners value quick service. That is according to a 2017 survey run by Bookatable by Michelin. Almost 3,000 diners were surveyed and 60 % rated a wait of over half an hour for food and drink as unacceptable. Businesses need to pay attention: the longer the wait, the less happy the customers. Some even leave to go elsewhere – stomachs still grumbling and wallets still full. That reduces table occupation and damages the restaurant's image. So what do you do when the timing is off and business is suffering? Optimise kitchen processes, get rid of anything that wastes time and use commercial dishwashers.
The dishwashing area is the heart that keeps your crockery circulating
In the kitchens of international hotels, restaurants and other food service establishments, everything has to run like clockwork – at the chopping boards, the stove, the deep fat fryer and even in the dishwashing area. It is the heart that keeps your crockery circulating but it can also be a bottleneck. After all, the wash cycle has to be perfectly matched to the overall workflow in order to get the perfect timing for diners even during busy periods.
Lightning fast commercial dishwashers for your crockery, cutlery and glassware will make all the difference. And they help ensure that your sales work out. Johann Wagner, Product Manager for MEIKO, a German company specialising in commercial dishwashing technology, views the dishwashing area as an independent area of production: ‘The warewashing process as a whole is made up of individual functions which have to run seamlessly from one to the other,’ he explained to industry magazine, ‘Allgemeine Hotel- und Gastronomie-Zeitung.’ He believes that the biggest problems are found in how crockery circulates and how that is organised.