Energy effective cooking has generally been known as necessary in modern kitchens. This includes managing assets, considering the needs of the guests, and decreasing the running costs. We are living in an era where this strategy is at the forefront.
Smart chefs understand the tricks of energy-efficient cooking. The biggest cost in the catering industry is the use of electricity. For instance, when cooking an egg, it is necessary to put just two finger-high water in the container. And is it saving electricity?
Of course, it does! When less water is used, the sooner the boiling temperature can be achieved. This allows much less energy consumption than when eggs are boiled at the bottom of the water, such as “shipwrecks.” It is adequate to sustain the container with an appropriate lid and to use the resulting hot water vapor. It is also assured that the eggs achieve the optimal temperature more easily.
With tactics like this one, hotels, restaurants and canteen firms can kill two birds with one stone. Even more than two. Save time, reduce the cost of electricity, and maximize capital.
If the environment, operation, and overall product delivered are compelling and the food has been intentionally chosen for sustainability, customers may want to see you again.
We may conclude that today the sustainability aspect has become a requirement. This is of considerable significance, both at the level of concern for the environment and at this stage where consumers increasingly appreciate the viability of the food industry.
Another point that is related to the reliability and image of your food company is your compliance with regulations. In Malaysia, MesTI certification which is Food Safety is the Responsibility of Industry also required to conduct food business in compliance with Food Hygiene Regulations 2009.
This reality has again been reported in a new analysis by Michelin’s Bookatable. Correspondingly, nine out of ten restaurant guests in Germany, Austria, and Switzerland choose to associate with environmentally friendly vendors. In addition to the sustainable use of food, this also involves the use of water and electricity. With no exception, every part of the universe is within that reach.
The right balance between environmental harmony, sustainability, and the economy
It should be remembered that the food industry is facing the challenge of finding a more productive equilibrium between environmental compatibility and the economy. The kitchen, in particular, needs exceptional care. Since much of the expenditures are part of this. First of all, food production is a very energy-intensive occupation, which is becoming increasingly costly with increasing electricity rates.
Using high-quality kitchen utensils
Poor – quality pans, stoves, and appliances are actually electricity addicts. Since inexpensive items do not necessarily provide adequate insulation, some of the energy provided is inefficiently become lost. The cooking time therefore increases, and the energy meter starts to rotate at maximum speed. This is not going well! The same loss refers to the use of outdated kitchen utensils. Incompetent cooking supplies would have a detrimental impact on operational efficiency. Restaurants and hotels should also invest in better quality equipment.
Prefer fresh, not frozen food
Our grandmas were telling the truth about it. The flavor of food made from fresh ingredients is unique. As of today, we have also found that the use of fresh products is more energy-efficient and environmentally sustainable than to use frozen food. Because in large kitchen facilities, freezing and thawing of frozen food induce significant energy consumption.
Fresh food from supermarkets early in the morning would be the perfect option. Guests will instantly recognize the change in flavor and decide to visit you more.