Monthly Archives: January 2020

It’s been a tough decade for pubs and bars. As the country changes its habits and more and more people ease up on the sauce, boozers across the nation have been closing their doors for good, leaving many in low spirits.

But, while the years 2010 to 2018 did see a net loss of 5,855 pubs across the UK, things may be looking up. Last year saw a net gain: in 2019, there were 320 more pubs open in December than there had been in January.

The decade of hard times for the sellers of alcohol may be at an end – and this shift in the stats could signal that pubs and bars could still adapt to the nation’s change in habits.

There may still be a way to profit from your beers and ales in the modern age.

How?

Pop-up restaurants are becoming ever more popular. And the reason why is clear: they don’t cost much to put together, they can be located anywhere and the opportunities for culinary creativity are endless.

Whether you’re setting up in a field to catch the attention of festival-goers in the hopes of boosting your brand recognition or whether you’re opening in a big-city car-park to test out a new market before committing to a proper restaurant, pop-ups can cater to your needs.

But setting up one of these short-term ventures can cause long-term headaches if you don’t plan them right.

One of the biggest factors you’ll want to plan properly is the equipment you’ll be using: the appliances and, most importantly, the refrigerators.

Luckily, we’re here to help.

The modern commercial refrigerator has gone through tremendous improvement over the past few decades. Currently, commercial refrigerators are getting more functional and efficient. Improvements have made it so that the modern fridge will take up less space, store more products, use less energy and preserve food for longer periods.

The benefits of such improvements are many. For example, commercial kitchen owners enjoy more profits and the ability to prepare delicate and expensive cuisines which require long periods of preservation.

Despite these changes, the development of a commercial refrigerator is yet to meet its end. In fact, manufacturers continue to produce better and more efficient models. From outlandish to simple designs, here is what the future fridge could look like in the commercial sector in the coming years.

The ageing technique is the art of prepping meat, mostly done in commercial kitchens or by butchers, by allowing microbes and enzymes in the meat to break down the connective tissues to make it tender and more flavourful. It has been used for commercial purposes for a long time in the UK.

The process of ageing meat takes anything from a few weeks to a few months depending on the type of meat and the method of ageing employed. Once the animal is slaughtered and the meat cleaned, the meat is stored in near-freezing temperatures and monitored.

Here we discuss the two major ways of ageing meat.

New Year is the perfect opportunity to take stock of your existing commercial refrigeration equipment. With the amount of work your refrigeration system has likely handled over the festive period, and the fact that it must continue to do so for the year ahead, it is imperative that you take stock if its efficiency for a smooth year ahead.

Give your equipment an ‘MOT’ and determine if you need to invest in select pieces of new commercial refrigeration. For refrigeration that is still performing, reconsider and revise processes to optimise efficiency and reinforce the importance of efficiency with staff.

Here are 5 ways to ensure that your commercial refrigerator is running efficiently.