The step-by-step approach
Building a strong customer base is the most important thing any catering business can do, and it depends on one over-riding principle – a dependable service.
What do we mean by that?
By gradually, bearing in mind the costs involved, steadily improving every aspect of your business, from front of house service to kitchen morale to food preparation and delivery.
Once you improve all these things your clientele will recognise the reliability of your service, and your client base will grow by word of mouth.
How do you do that?
Start in the kitchen by discussing with the chef, the order in which equipment, facilities and air/temperature will be improved.
For example, it’s no good having an incredibly efficient kitchen if the humidity and temperature is too high for comfortable working, so, possibly, that’s the place to start. Once that is organised you can steadily improve the kitchen equipment a piece at a time.
Are there people who specialise in kitchen ventilation and extraction?
The answer is YES.
CK Direct Ducting and Maintenance, was established in 2002, with national coverage. The company is a leading supplier and maintainer of kitchen ventilation in the UK. https://ckdirect.co.uk/ventilation-extraction-systems
While they are with you, they could also instal the AirTeck G64. This is a highly efficient ozone generator unit for use in commercial kitchens. https://ckdirect.co.uk/products/airteck.
The AirTeck G64 is installed between the extraction point and the exhaust fan, and is external to the ductwork, so that servicing and maintenance is simple.
It oxidises the pathogens in the exhaust pipes, so it prevents smells. An added benefit is that it also prevents the build-up of grease residue in the ductwork, which will prevent failures in fans and so keep your maintenance costs lower tan you may expect.
Conclusion
By concentrating on the kitchen atmosphere, you will gradually improve the working environment and thereby improve the morale of all kitchen staff. This will result in the quality of food prepared going up and so reliability improves.
With the kitchen a happy place to work, the front-of-house staff will know that they can depend on them to provide timely and consistent quality food for your clientele.
Consequently, they will engage more with the customers and that in turn steadily develops a more friendly service which clients will then tell their friends about.
It is important to remember that you could have a brilliant kitchen turning our fabulous food, but if the front-of-house staff is rushed off their feet, personal service will suffer and then you will not generate a strong client base, the exact opposite in fact.
So, it’s a fine balancing act that depends upon a steady, step-by-step approach to improvement both in the kitchen and in front-of-house.
By the way CK Direct Ducting and Maintenance can also help with:
- Stainless steel fabrications
- Environmental cleaning and sanitizing equipment for the restaurant and kitchen
- Gas Interlocks
- Dish-washer extractors
- Lighting
As you can see, CK Direct can help you on your journey towards that larger customer base – just ring 01733 230378 and look to the future.
“If you think it is expensive to hire a professional,”
Wait and see how much it costs to hire an amateur