For every restaurateur, chef, designer and operator that has built a kitchen for a new concept, the original plan for a menu, can take many twists and turns as the new business evolves. No matter how versatile the original equipment and layout, the path that the menu and production take, is always dictated by the audience and seasonality we serve.

There are so many new options to help operators expand their footprint without the addition of more black iron. With delivery and take out becoming a larger portion of sales in many operations, holding units and cook and hold units, have become a huge need for many operators. The ability to be able to maximize on peak dining hours, and not add labor, which is the biggest issue most operators face now, cook and hold and holding units are a great solution to many operators. There are so many programmable units that can keep your kitchen working overnight, and set your kitchen up for success to start the next day. Being able to hold food without any degeneration, is a solvable issue with the advances of equipment. Being able to service guests in a very timely fashion, and give them the great quality of product we all strive for, can be accomplished with the right equipment, tools and planning much easier now than ever.

Ventless equipment and induction are also great ways to solve expansion and needing more firepower, without black iron. Most local building codes have different requirements for ventless and induction equipment, and how they can be used. Induction equipment can also require large power capabilities and understanding that, the costs involved, and the long term costs are also very important before making any purchasing decisions.

Sharing knowledge within the community of hospitality operations is the goal of ChefWorthy. The hospitality industry is one of the few fields where I have seen competitors and compatriots share thoughts to help each other so openly. We all have our individual styles and creativity, and sharing is the way we all learn and get better at what we do. By sharing reviews and knowledge about equipment, and how it works in your organization, is information that helps operators buyers and equipment manufacturers to help all of be as successful as we can be.

Chef Randy
Co-Founder
ChefWorthy

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