OUTDOOR COOKING FOODSERVICE EQUIPMENT JOURNAL APRIL 2022

 
Please attribute any comments to Duncan Vipas, Head of Sales, R H Hall
 
What trends or observations have you been most struck by in terms of the way some foodservice operators have developed an outside catering operation over the last couple of years?
Since Covid restrictions forced venues to look at better ways to use their outdoor spaces, we have seen a wide range of operators looking to add outdoor cooking into their everyday offering – from small pubs, to multi sited chain restaurants. Some simply require a stand alone barbecue, that can easily be moved for service in different areas and is built to last – whilst others are working with our Food Solutions team to create a complete outdoor kitchen set up that operates separately from the main kitchen, including refrigeration, stainless steel prep areas and handwash facilities, with some even incorporating bespoke graphics to promote their outdoor menu options. By working with a supply partner that can provide the full package - from complementary stainless steel tabling, to refrigeration and hygiene equipment – operators will ensure that every aspect of their outdoor equipment requirements have been considered.
 
What are the biggest equipment challenges when it comes to devising an outdoor foodservice set-up?
One of the biggest challenges currently facing the foodservice equipment market is availability. There has been huge global demand for barbecues and coupled with product delays and component shortages, this has led to long lead times on many of the most popular products. We would always recommend operators consider any outdoor requirements well in advance of the summer season to ensure as much use can be gained during the warmer weather, even potentially now starting to plan for the 2023 season!
 
Commercial BBQs, grills and pizza ovens tend to be the cooking appliances most favoured by operators. What criteria or factors appear to be most influencing the choices that operators are making at the moment?
For any outdoor cooking set up, the most important piece of equipment to get right is the Barbecue itself! First and foremost, caterers should ensure that they are purchasing truly commercial equipment. Many domestic barbecues look the part, but will not last or be able to recover quickly during a busy service. Look for a Barbecue that uses commercial grade stainless steel (be wary that many domestic models use stainless steel but are of light duty construction) and also check out the grid racks - stainless steel work much better than coated ones that invariably chip and flake off in time. Consider heat up times – this can be as little as 6 minutes! Look for good portability as many barbecues have poorly constructed wheels. Importantly, ensure the product comes with a full commercial warranty. Remember that you would not buy a domestic cooker for your commercial kitchen so apply the same thought process for your outdoor Barbecue. The Crown Verity range of professional barbecue systems utilises a wide range of accessories to allow operators to create their perfect solution. Easy to retro fit and change, this versatility allows operators to re-invent and expand their menus. Options include griddles, rotisseries, steam pans and more.
 
R H Hall are Exclusive UK Distributors for the Crown Verity range of Professional Barbecue Systems and Hallco Hygiene Products
 
For more information, please visit:
www.rhhall.com
Or contact our Sales Team on 01296 663400/sales@rhhall.com

R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY

T: 01296 663400  F: 01296 663401  E: sales@rhhall.com  W: www.rhhall.com