Increasing efficiency in the catering industry

A lunch service with 120 guests rarely fails due to a single mishap. Usually, it is the sum of unnecessary walking, lack of cooling capacity, long dishwashing cycles, and searching for materials that creates a bottleneck. Targeted efficiency improvements in a business start exactly there: with the workflows that daily tie up time, energy, or staff—and with the technology that measurably eases these processes.

For restaurateurs, hoteliers, caterers, and commercial kitchen operators, efficiency does not mean that employees have to work faster. It is about organizing workstations sensibly, reducing waiting times, and preventing downtime. This improves profitability while simultaneously creating more calm in the kitchen, service, and dishwashing areas.

Increasing business efficiency starts at the bottleneck

Those who try to optimize the entire operation at once will quickly get bogged down. It is more sensible to look at the actual bottleneck. In the kitchen, this could be food preparation; in service, it could be the pass; and in the background, it might be the dishwashing area or goods receiving. A bottleneck is identifiable where tasks pile up, staff are waiting for each other, or improvisation is regularly required during peak hours.

Observe a normal working day consciously: How often are ingredients, GN containers, or dishes moved multiple times? Where do unnecessary paths arise? Which appliances are running empty, overfilled, or in the wrong rhythm? Often, these questions alone reveal whether a new machine is truly necessary or whether a different location, additional shelving space, or a clearer sequence would have a greater effect.

Numbers help to secure decisions. For example, record the duration of a wash cycle, the number of daily trips to the cold storage, downtime of an appliance, or waste during preparation. It does not have to be a complicated system of key performance indicators. The decisive factor is to look at the same value before and after a measure is taken.

Systematically planning workflows and workstations

In professional kitchens, every unnecessary movement costs time. This becomes especially noticeable during high-frequency periods, in small teams, and with rotating temporary staff. The layout of storage, preparation, cooking line, service area, and dishwashing area should therefore follow the actual flow of goods and dishes—not just the available space or a historically grown setup.

Stainless steel furniture, work cabinets, shelving systems, and mobile transport trolleys are not trivial matters. Chosen correctly, they create defined storage areas, quick access, and hygienic order. A trolley for prepared components can save trips between the refrigeration unit and the cooking line. A suitable under-counter refrigerator at the workstation prevents repeated trips to the cold storage. In the dishwashing area, sorting tables and drainboards prevent clean and dirty dishes from blocking each other.

However, the rule is: shorter paths are not automatically better if hygiene zones or workplace safety suffer as a result. Raw materials and finished dishes must continue to remain clearly separated. Even a very compact kitchen only functions economically if doors, pull-outs, and appliances can be operated without obstructing one another.

Mise en place with capacity instead of makeshift solutions

Preparation determines the performance capability of the service time. If cooling options, standardized containers, or sufficient work surfaces are lacking, products are temporarily stored, decanted, and searched for. This not only costs minutes but also increases the risk of quality loss and hygiene errors.

Plan your mise en place according to actual quantities and production steps. Refrigerated display cases, saladettes, refrigerated counters, and GN-compatible systems keep ingredients ready where they are needed. Uniform container sizes facilitate stacking, portioning, and refilling. For businesses with a high volume of off-site business, thermal boxes and transport solutions are equally relevant: they secure temperature and product quality without packaging and service slowing down the production flow.

Selecting technology based on performance, consumption, and service

A low-cost purchase can become expensive if capacity, energy requirements, or durability do not match the operation. Conversely, the most powerful appliance does not automatically pay off if it runs mostly empty during quiet times. The right investment depends on capacity utilization, peak times, staff structure, and available space.

For dishwashing technology, program duration alone is not the only relevant factor. Crucial factors are basket size, throughput, heat-up time, water consumption, and the question of whether dishes are available again in the appropriate rhythm. A dishwasher that is too small leads to a backlog during peak times. An oversized model can cause unnecessary acquisition and operating costs. With high throughput, hood-type dishwashers or suitable pass-through concepts are often more economical than several improvised wash cycles with under-counter units.

Refrigeration technology should not be chosen solely based on liters. Door hinges, interior layout, temperature range, installation location, and frequency of access determine its everyday utility. A cooling unit that is opened frequently or stands directly next to a strong heat source consumes more energy and struggles to keep temperatures stable. When it comes to cooking technology, in addition to performance and dimensions, cleaning effort, ease of use, and compatibility with existing pots, trays, or Gastronorm containers also count.

Energy efficiency remains an important factor but should not be viewed in isolation. An economical appliance with insufficient power shifts costs into longer working hours. A high-performance appliance can be more economical if it shortens production times, reduces waste, and reliably provides the necessary capacity.

Avoiding outages before they impact service

A broken refrigerator on the weekend or a dishwasher shortly before an event costs more than the repair bill. In addition to loss of revenue, there is the risk of having to improvise, additional staffing costs, and quality problems. Efficiency is therefore also created through maintenance, the availability of spare parts, and equipment designed for continuous commercial use.

Create fixed routines for critical appliances. This includes checking seals, filters, and spray arms, descaling according to water hardness, cleaning condensers, as well as checking temperatures and error messages. Cleaning chemicals and dosage must match the appliance and water quality. Incorrect agents or irregular maintenance shorten the lifespan and impair the result.

When making new purchases, it is worthwhile to pay attention to availability, technical data, spare parts supply, and matching accessories in advance. Particularly with project-related kitchen equipment, professional advice prevents bad purchases that only become apparent during installation or during ongoing operation. ELB Gastro supports commercial customers with a wide range of catering supplies and a product selection tailored to specific requirements.

Relieving staff and simplifying standards

Technology only unfolds its benefits when it is used in an understandable way. A combi-steamer with many functions does not save time if programs are not saved or only one person can operate it. The same applies to dosing systems, vacuum sealers, slicing machines, and digital temperature controls. Standards make the operation less dependent on individual employees and facilitate training.

Keep work instructions short and available directly at the workstation. For recurring processes, clear information on quantity, temperature, time, and cleaning is often sufficient. Label storage areas, containers, and cleaning equipment clearly. This reduces follow-up questions, prevents mistakes, and helps especially during shift changes.

Team acceptance is also important. Those who introduce a new solution without involving the employees from the kitchen, dishwashing, or service areas often overlook practical details. Therefore, ask specifically: What costs the most time in everyday life? Where is space lacking? Which workflow only works because experienced staff compensate for it with improvisation? This feedback usually shows faster than a floor plan which investment has priority.

Achieving measurable progress with small measures

Not every efficiency increase in a business requires a complete kitchen renovation. Often, clearly defined storage zones, additional stainless steel shelves, standardized GN containers, a better-placed refrigerated counter, or a suitable dish basket solution already create noticeable relief. Smaller measures have the advantage that they can be implemented quickly and checked in everyday operations.

For larger investments, it is recommended to follow a sequence based on impact: First resolve the bottleneck, then adapt adjacent workflows, and finally measure the results. Anyone who changes equipment, processes, and personnel organization at the same time can hardly identify later what actually helped.

Start with the area that slows down your business the most during the next peak time. If walking distances, waiting times, or outages are reduced there, not only does more output per shift arise—a workplace is created where professional quality can be delivered reliably.