Wouldn’t it be cheaper just to buy a second hand container and put my own kit in it?
On the face of it, this might seem like a simple way to save money, but there are some very valid reasons why it makes more sense to hire from a specialist company like Container Kitchen Systems.
It’s not that simple……
Firstly, to build or fit-out your own unit you will need to have an in-depth knowledge of all the regulations in relation to portable buildings and kitchen design and installation, not to mention gas, water and electrical regulations, kitchen hygiene, health and safety, etc.
You will need to have time, ability and resources.
The container itself is not a ‘standard’ build and ideally needs to provide at least a half hour fire-rating – so you are bound to encounter problems if you use a second-hand standard container. In addition, it is desirable to have a fire suppression system integral to the design.
Floor-loadings will be likely to need upgrading to accommodate the weight of commercial catering equipment (point loads) and, structurally the whole design of the unit will be affected, as it has to be able to be lifted/craned when full of heavy equipment.
Internal finishes/surfaces will also need to be checked / reviewed, and where necessary upgraded to an acceptable catering specification - food-safe, wipe clean walls and ceilings, catering non-slip flooring, etc.
Standard commercial ventilation systems are unlikely to be suitable for fitting into a second-hand container – so you are going to have to have one specially made and it will need to be a ‘supply air/extract’ type, suitable for use with a gas safety interlock.
You are also going to have to get round the problems of supporting this canopy in a unit that probably has no suitable existing fixings and may not have sufficient headroom.
Electrical services will inevitably need to be upgraded and gas, water and waste services introduced.
Due consideration will need to be given to hygiene measures, provision of fly screens and vermin protection.
You will also need to develop a system for securing equipment in transit.
These considerations are just the tip of the iceberg…. and you haven’t even bought any equipment yet … and what will you do when it all breaks down?
So think twice before you reject the idea of hiring from Container Kitchen Systems. Hiring is both cash-flow and tax-efficient, and all our equipment comes with a full breakdown warranty throughout the period of usage, be it for a weekend, or for several years.
Wednesday 12 November 2008
Wednesday 15 October 2008
Don't be 'patient', advises temp catering facility specialist
CARE HOME KITCHEN REFURB:
Don't be 'patient', advises temp catering facility specialist
Temporary kitchen specialist Container Kitchen Systems (CKS) says that care home caterers who have not used temporary facilities before are often stunned to find that they are far more sophisticated than they'd expected - often just as good as the new kitchens they are having installed.
This is a good reason for being adventurous and 'impatient' to get the latest features when choosing facilities to tide you over during a refurbishment, argues CKS managing director Mark Kingston.
"By their nature, the best catering staff are not just loyal and long serving, but also uneasy about working with new equipment," he says. "They'll happily try out new foods and recipes, but usually only with their existing equipment.
"That's why many healthcare catering managers ask us for a temporary kitchen that's as much like the old one as possible. They worry about not disrupting the catering while the existing premises are refreshed or rebuilt.
"However, if you are planning a new kitchen - or even just a refurb - then there's a real plus in your temporary one being as advanced as possible. Firstly, staff know it's temporary, so they are more understanding and flexible about it. Secondly, both the temporary kitchen and your staff can give you extra ideas as you rebuild, and you can test new layouts, equipment or working practices."
Doing it this way, he argues, is the best way of trying out the most advanced equipment, to see how it can help menu quality, working practice and costs.
Another major worry in care-home catering is the growing demand for hygiene legislation. This is something that it's easy to handle with CKS's temporary kitchens, which automatically meet the very latest regulations.
CKS has a wide variety of temporary kitchens and facilities, from all-in-one ready-fitted kitchens that can be delivered and working in a day or two, through to specialist units such as storage rooms, refrigerated and freezer coldrooms, self-service facilities, temporary dining areas and washroom facilities.
Don't be 'patient', advises temp catering facility specialist
Temporary kitchen specialist Container Kitchen Systems (CKS) says that care home caterers who have not used temporary facilities before are often stunned to find that they are far more sophisticated than they'd expected - often just as good as the new kitchens they are having installed.
This is a good reason for being adventurous and 'impatient' to get the latest features when choosing facilities to tide you over during a refurbishment, argues CKS managing director Mark Kingston.
"By their nature, the best catering staff are not just loyal and long serving, but also uneasy about working with new equipment," he says. "They'll happily try out new foods and recipes, but usually only with their existing equipment.
"That's why many healthcare catering managers ask us for a temporary kitchen that's as much like the old one as possible. They worry about not disrupting the catering while the existing premises are refreshed or rebuilt.
"However, if you are planning a new kitchen - or even just a refurb - then there's a real plus in your temporary one being as advanced as possible. Firstly, staff know it's temporary, so they are more understanding and flexible about it. Secondly, both the temporary kitchen and your staff can give you extra ideas as you rebuild, and you can test new layouts, equipment or working practices."
Doing it this way, he argues, is the best way of trying out the most advanced equipment, to see how it can help menu quality, working practice and costs.
Another major worry in care-home catering is the growing demand for hygiene legislation. This is something that it's easy to handle with CKS's temporary kitchens, which automatically meet the very latest regulations.
CKS has a wide variety of temporary kitchens and facilities, from all-in-one ready-fitted kitchens that can be delivered and working in a day or two, through to specialist units such as storage rooms, refrigerated and freezer coldrooms, self-service facilities, temporary dining areas and washroom facilities.
Wednesday 24 September 2008
How does a temporary kitchen work?
During kitchen refurbishment, emergencies, especially busy periods or on-location catering operations managers find they need to hire a temporary kitchen to expand capacity, replace an out of operation kitchen or create catering facilities for short periods where non have existed before.
Selecting and ordering a temporary kitchen can often seem daunting especially if it's an emergency and you need the kitchen up and running quickly.
What's the first step?
The first job is to track down a temporary kitchen hire company. An internet search should throw up some suitable options. Ring round a few companies and explain your situation and exactly what you want, they should be able to advise you. Familiarise yourself with the products. Some companies have online quote systems where you can type in what you want and get an instant idea of costs before you phone. Some have 'live chat' facilities for further advice while you're online.
Once you've found a suitable temporary kitchen hire company and made contact they will send someone out to your site to check for access and advise on siting. Make sure you tell the company if it's an emergency – a good company will respond accordingly and get someone over to you very quickly. There are companies around who can get kitchens up and running within hours of you first contacting them. It's no good choosing someone and then finding they can't deliver the kitchen when you want it.
What happens next?
After the site visit and confirmation of delivery date make sure you are clear about what you have to do to get ready for delivery. If you like you can leave it all to the kitchen hire company but you might be able to shave some off the overall cost of hire if you sort out some of the services yourself.
How does the kitchen get where you want it?
Usually the kitchen arrives on a lorry and is hoisted into position using a crane lift. You'll find this happens much quicker and easier than you imagined. There are videos on YouTube of temporary kitchens being manouvered into position. The professionals make it look so easy! Once in position the kitchen unit is levelled and checked for stability.
If you've ordered more than one unit this is the time they will be linked together to form a complete catering complex. Temporary catering units come in a variety of versions from kitchens, prep rooms, coldstores, dishwash rooms, washroom and even dining areas so the facilities can be put together to your exact specifications. There's a range of kitchen sizes on offer from ones catering to about 30 people per shift to huge ones capable of feeding 3,000 or more.
Will it work and is it safe?
Now it's in position you're nearly ready to go. All that remains is for the utilities to be connected and the service team to check through the equipment to ensure it is all working correctly. Full warranty is usually given by the temporary hire company. This is something to check on as different companies offer different degrees of warranty. Reputable kitchen hire companies will also ensure all their equipment conforms with current Health and Safety and Hygiene regulations.
All that's left to do is get in the kitchen and start cooking!
Selecting and ordering a temporary kitchen can often seem daunting especially if it's an emergency and you need the kitchen up and running quickly.
What's the first step?
The first job is to track down a temporary kitchen hire company. An internet search should throw up some suitable options. Ring round a few companies and explain your situation and exactly what you want, they should be able to advise you. Familiarise yourself with the products. Some companies have online quote systems where you can type in what you want and get an instant idea of costs before you phone. Some have 'live chat' facilities for further advice while you're online.
Once you've found a suitable temporary kitchen hire company and made contact they will send someone out to your site to check for access and advise on siting. Make sure you tell the company if it's an emergency – a good company will respond accordingly and get someone over to you very quickly. There are companies around who can get kitchens up and running within hours of you first contacting them. It's no good choosing someone and then finding they can't deliver the kitchen when you want it.
What happens next?
After the site visit and confirmation of delivery date make sure you are clear about what you have to do to get ready for delivery. If you like you can leave it all to the kitchen hire company but you might be able to shave some off the overall cost of hire if you sort out some of the services yourself.
How does the kitchen get where you want it?
Usually the kitchen arrives on a lorry and is hoisted into position using a crane lift. You'll find this happens much quicker and easier than you imagined. There are videos on YouTube of temporary kitchens being manouvered into position. The professionals make it look so easy! Once in position the kitchen unit is levelled and checked for stability.
If you've ordered more than one unit this is the time they will be linked together to form a complete catering complex. Temporary catering units come in a variety of versions from kitchens, prep rooms, coldstores, dishwash rooms, washroom and even dining areas so the facilities can be put together to your exact specifications. There's a range of kitchen sizes on offer from ones catering to about 30 people per shift to huge ones capable of feeding 3,000 or more.
Will it work and is it safe?
Now it's in position you're nearly ready to go. All that remains is for the utilities to be connected and the service team to check through the equipment to ensure it is all working correctly. Full warranty is usually given by the temporary hire company. This is something to check on as different companies offer different degrees of warranty. Reputable kitchen hire companies will also ensure all their equipment conforms with current Health and Safety and Hygiene regulations.
All that's left to do is get in the kitchen and start cooking!
How to Hire a Temporary Kitchen
How to hire a temporary kitchen
Advice from Container Kitchen Systems (CKS)
There are three primary reasons to hire a temporary kitchen. First, for a special event where either there are no kitchen facilities or where the current kitchen can't cope. Typically this would range from music festivals, where a kitchen might be set up in the middle of a field, to construction sites to sporting venues. Sometimes hotels and restaurants will hire a temporary kitchen to tide them over especially busy periods - such as Christmas. Two Chinese restaurants hired kitchens that CKS set up in Trafalgar Square to feed the crowds at the 2008 Chinese New Year celebrations.
Second, a temporary unit may be required if the permanent kitchen is being closed for refurbishment. Hospitals, hotels, pubs, schools, colleges and restaurants will all need to refit their kitchen at some time. A temporary kitchen means the foodservice can continue uninterrupted.
The third reason is when there's an emergency. Typically this will be when a kitchen has to be closed, perhaps because of a fire or other disaster. Again, a temporary unit means business can continue as usual.
What's on offer?
Temporary kitchens are available in a huge range of sizes, to feed from 30 to 3,000 or more. And not just kitchens. Companies like CKS also offer coldstores, dishwash rooms, washrooms, dining areas, prep rooms - they're all available to hire and can be linked together to form a large complex when required.
Most temporary kitchen specialists will offer to hire a kitchen for just about any amount of time - from one day to several years. The longer the contract, the lower the 'price-per-day'. There will also normally be a separate charge for delivery and collection.
Pick a kitchen….
There are various factors to consider when selecting a temporary kitchen - CKS can help customers decide on the right unit for the task at hand. The size will depend on how many people need to be fed, how many chefs are working, what equipment is required - and the amount of space available to house the kitchen, along with ease of access.
These last two considerations - space and access - are critical but there's no need to fret about apparently insurmountable walls or tight corners: temporary kitchen specialists like CKS are used to these problems and have a range of solutions for just about any eventuality.
A temporary kitchen can either be connected up to the mains services - power, gas, water, waste - or it can be a stand-alone unit, with its own generators and so on. However, if the kitchen is going to need to be moved during the contract, then the supplier will take this into account and advise accordingly.
Fitting out your temporary kitchen
A temporary kitchen from CKS can be adapted and supplied to suit whatever type of food you are cooking - whether it's fast food or a five-course banquet. The best temporary kitchen hire companies will offer a wide choice of equipment, so that you can select exactly what you want - fryer, combi, microwave, range, hob, or whatever. In fact, the temporary kitchen can be set up to mimic the kitchen and equipment the chefs are used to.
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