Posted on

Grocerant

grocerant

Noun

(plural grocerants)

  1. A grocery store that sells prepared meals, either for eating on site or taking home.

This fantastic term is becoming more commonplace in today’s culinary vocabulary.

The Rational range of combination ovens allow for the retail industry to very quickly and effectively succeed at providing a meal solution that will satisfy the desires of time starved customers. All in 1m²!

To find out more, give one of our Team a call today on +441179646497 or follow the link below.

Posted on

Has the UK food scene changed forever?

Over the last 5 years the UK food scene has been in a state of rapid evolution. With the likes of UberEats and Just Eat changing fast food forever and more recently, companies such as Mindful Chef bringing health focused food boxes and handmade ready meals, technological innovation has meant that ordering a full range of delicacies delivered straight to your door has never been so simple. The virtual food industry has been expanding with more companies seeing the value of the home delivery offering.

It’s no longer just a space for your naughty Saturday night takeaway but now includes everything from a tailored calorie controlled diet to a free-from weekly meal packs . Behind the scenes, the introduction of ‘dark kitchens’ by companies such as Titus, has also allowed for those, who saw home delivery as a secondary revenue stream, to increase or expand their brand exposure without it having a detrimental effect on their primary source of income.

However, in the last 3 weeks the global food industry, as a whole, has seen a seismic shift in how they operate, the rule book has literally been thrown out of the window. The COVID-19 pandemic has meant that overnight companies, big and small, have had to diversify in order to survive. Some have thrived, some have joined forces to reduce running costs and unfortunately, some have made the decision to close their doors for good. What they all have in common is that instantly they are operating out of a dark kitchen.

True entrepreneurial spirit has been shown throughout the UK with stories emerging of how the country pub has now turned into the community store, taking online deliveries for the essentials and delivering to the venerable or, how chefs have teamed up to provide affordable meals for healthcare workers, delivered to their place of work. The astonishing thing about this is how quickly these plans have been implemented and these changes occurred with very little resistance. Especially when the management norm is to have your 3 year plan, containing your secrets to gain competitive advantage under lock and key until the time is right.

Some might argue that these businesses aren’t ‘reinventing the wheel’ and that they are just going back to what was the norm half a century ago. Maybe there’s something to be said for keeping it simple in tough times as your customer base seems to buy into it. The exciting thing for us is to see of these businesses adopt their diversification into their long term strategy.

Here at Cook:Chill we pride ourselves on the non-biased advice we offer. Having had the experience of providing specifications for many different types of food establishments, from Dark Kitchens and complete modular NPD Kitchens to, Central Production Kitchens and even increasing catering and refrigeration equipment capacity in a restaurant to cope with new demand. If your diversification has sparked a few more light bulb moments or, you want to fully integrate your new venture into your business plan, contact one of the Cook:Chill Team below.

C:C

Posted on

Case Study – Bournemouth

As part of a phased refurbishment project to our entire site, we decided to relocate our existing staff canteen and kitchen to another part of the main building. The facilities had originally been installed in the late 1980’s and with staff numbers increasing year on year, they were no longer fit for purpose.

“We were recommended Cook:Chill by our architect and quickly got in touch.  Our Project Manager (PM), suggested having a look around both the current and proposed sites so that we could talk through existing menus, any equipment to be transferred and what the food future looked like. To us, this was ideal as we hadn’t yet mentioned that the new site was on the 3rd floor!!”

“The remit was to turn an empty office space into a commercial kitchen and staff canteen. The PM took everything in her stride as the stairwells were quite large, the only worry was getting the roller shutter installed in one piece. Once clarity had been sought on this aspect and clarifications were gained form the architects the quote was produced quickly and subsequently approved by the Board of Directors (subject to planning).”

“16 weeks later, Cook:Chill arrived on site to start the conversion works. Pricing aside, what really impressed us by the entire Cook:Chill Team was the service.  I couldn’t tell you how many times a I phoned the PM with an alteration or asking advice on a change and either she, or the Installations Manager came to site to talk it through.  It allowed myself and anyone else involved to visualise the solution. By the time the install happened, it all went like clockwork, it really felt like they new every inch of their project space.  From the plasterers, to aircon and extraction, to the catering equipment fitters, they were all excellent with a quality of workmanship to match.”

“I would have no hesitation in having the Cook:Chill Team working we me again.”

J. Porter

Facilities Manager

If you are thinking of a commercial kitchen refurbishment, please contact one of the Team today.