The catering equipment replacement market was today described as being “as prevalent as ever” following the launch of a report that reveals nearly 70% of chefs have replaced kitchen equipment over the last 12 months.
More than 300 chefs and operators were surveyed on their catering equipment replacement habits as part of research conducted by Electrolux Professional.
Its findings reiterate the continued significance of the replacement market, as over half of chefs replace equipment which has an impact on kitchen operation every six months to two years.
Additionally, 43% stated that the wait for service or delivery of equipment has had a damaging effect on their business, which demonstrates the work that still needs to be done to streamline the industry’s supply chain.
The paper also emphasises the role that added support from manufacturers plays in the choice of equipment, with 76% of respondents stating that they would consider attending a training course to help them make the most of equipment.
On the paper’s publication, Stuart Flint, regional training and development manager for Electrolux Professional UK and Ireland, said: “This research not only reaffirms the importance of the replacement market, but also that the considerations made before purchasing new equipment in every situation, including new builds, are numerous and complex.”
You can download Electrolux Professional’s white paper, which it titled ‘Out with the old, in with the new: A close analysis of the replacement market’, by clicking on the link here.