Rattle those pots and pans!

“The need for reliable equipment now is a prime consideration - it provides a constant, solid foundation for effective day-to-day production but of course comes at a formidable cost”

With restaurants welcoming eager diners back through their doors from the 4^th July, owners need to adjust their business models to re-establish themselves both rapidly and cost effectively. Mistakes now could be costly.

Prior to the forced closure of restaurants, pubs, cafes and bars, the hospitality industry was already in a dubious position. With many establishments experiencing a significant drop in trade post Brexit, as reported here by The Standard at the time of the closures.

While the government offered some support, the call now is for all of us to back Britain’s once-vibrant metropolitan food scene and offer solutions to support the re-establishment of this dynamic sector.

Essential equipment for a restaurant kitchen is diverse; with coffee machines, fridges, freezers, fryers, stoves, ovens, cleaning equipment, safety equipment, security systems and EPOS, to start. All of which need to work effectively to ensure the business remains operational and effective.

Guiseppe Mascoli, founder of pizza empire Franco Manca, deemed the correct oven to be vital. He once had a wood-fire oven designed by an artisan and transported from Naples, this is currently an unlikely option for most, it is his overriding message that hits home – appropriate, high-functioning equipment is crucial in this sphere, and especially so in the wake of the closure crisis.

The need for reliable equipment now is a prime consideration - it provides a constant, solid foundation for effective day-to-day production but of course comes at a formidable cost.

Many restaurateurs may be unaware of the freedom that can be instantly granted in opting to lease over purchasing. Leasing offers a lifeline to access all the necessary equipment to function fully, allowing owners to focus on rebuilding their business quickly.

In an interview with The Financial Times in 2015, Robbie Brozin, co-founder and chief executive of the fast-food giant Nando’s, admitted he has experienced many difficult periods prior to the pandemic and opens up about his initial lack of cash flow when his now-global brand launched in 1987.

By ensuring that restaurant owners are given access to essential equipment and perhaps see an injection of cash flow into their business, we hope for a bright future for our newly reopened restaurants throughout Britain. Let’s go out for dinner?

Offer leasing options on your essential equipment with GRENKE, find out how, here.