New research has revealed that 38% of hospitality professionals spend three to five hours dealing with equipment issues on a monthly basis, the equivalent of 60 hours every year.
The figures, which are included in a new report from BRITA Professional, highlight staff shortages and unreliable equipment as the biggest factors which impact hospitality professional’s workloads.
The survey uncovered that 61% of hospitality professionals believe reliable equipment would make their kitchen more efficient.
It also found that equipment breakdowns don’t just cause time pressures in kitchens but, for a quarter of businesses, downtime on equipment costs up to a 10% loss of sales monthly.
The report, ‘Life is Better Filtered: The Collaborative Kitchen’, demonstrates the impact kitchen inefficiencies can have on staff satisfaction, productivity and the consistency of food, as well as an immediate tangible loss of earnings, and aims to provide practical steps on how to address these challenges.
Key findings also include how half of hospitality professionals consider themselves to be time poor when completing everyday tasks in the kitchen while 68% of hospitality professionals worry about the consistency of their food offering.
Additionally, 82% of hospitality professionals feel they’ve had to spend additional costs on unexpected equipment repairs.
Speaking about the launch of the Life is Better Filtered: The Collaborative Kitchen report, Sarah Taylor, managing director of BRITA UK, said: “While the hospitality sector is booming, it’s still one of the most challenging times for businesses, with an ongoing skills shortage, anticipated to heighten due to Brexit, a turbulent economic and environmental climate, and growing pressure from discerning consumers.”
She added: “The kitchen is the backbone of any hospitality establishment and for a business to succeed, it needs to be operating as efficiently as possible.”