Designing a new catering space can be an exciting project, but there is a lot to think about when future-proofing a catering area for the coming years.

When your catering outlet is starting to peel around the edges a bit or the concept seems dated, it's a great day when you get the go-ahead to give it a redesign. It is easy to fall into the trap of repeating what you just did with a fresh lick of paint or creating a design that will be out of date in a year or two. Which is why it's so important to bring in the experts.

The biggest influences on catering design will be the ovens, refrigeration and warewashing, which tend to take up the most space.

When it comes to warewashing, Bob Wood, director of DC Warewashing & Icemaking Systems, tells caterers to always consider the size and level of demand when purchasing. "An under-specified machine can create a host of problems such as bottle necks, extended wash-up times, increased labour costs and increased stress. All this can be avoided by correctly identifying the size and level of demand", he says. 

There's a lot more to this area than just finding a machine that washes at the rate you need. There is now warewashing equipment that actually improves working conditions in the kitchen.

Read full article in TUCO magazine November 2015 issue ...