{"id":27432,"date":"2022-08-08T09:30:00","date_gmt":"2022-08-08T07:30:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=27432"},"modified":"2022-08-07T11:22:37","modified_gmt":"2022-08-07T09:22:37","slug":"a-legjobb-3-megoldas-az-uzemi-konyhak-rezsicsokkentesehez","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/a-legjobb-3-megoldas-az-uzemi-konyhak-rezsicsokkentesehez\/","title":{"rendered":"The top 3 solutions to cut overheads in commercial kitchens"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

When it comes to reducing bills, we're not talking about solar panels that pay for themselves or energy-saving appliances, but old, tried and tested methods that are often forgotten. A little trick, a little change, can make a big difference to reducing the overheads of large kitchens.<\/strong><\/p>\n\n\n\n

Simple common sense is often a great help in any profession. In practice, there are many solutions that we have previously found cumbersome and impracticable, but we would like to return to them now. The layman struggles with the utility bill, but even a little help with the end-of-month bills in commercial kitchens can make a big difference and cut the sky-high figures. Where possible, of course, replace fridges, freezers and ovens with energy-efficient versions straight away, but this is not the only big-investment solution.<\/p>\n\n\n\n

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www.pixabay.com<\/figcaption><\/figure>\n\n\n\n

What an idea from the owner!<\/h3>\n\n\n\n

During my food interviews I often come across an owner or chef from whom I can learn a lot. Not just thinking about the latest menu, but wanting to get the most out of every corner of the kitchen. He listens, learns and grows. What makes an appliance even better, what motivates your workforce even more, how to protect your environment even in the face of high production, and how to get your kitchen out more economically at the end of the month. Our previous conversation was held in Szombathely, at the With the chef of Daniel's Kitchen <\/a>and its owner was just as instructive. He told me that they have an open fire in their kitchen, which is rare nowadays, but used to be quite normal. It takes some technology and safety training to make it work in today's kitchens, but it's not a big operation at all.<\/p>\n\n\n\n

Daniel N\u00e9meth (Daniel's Kitchen): \u201eThe soul of the kitchen has always been the fire. I light it in the morning and it burns all day. I can cook anything on it, because it's built in like a wok and the food tastes completely different. In the past it was natural, now it's something we dread, although with a little design it can be done by everyone. Last but not least, it saves our kitchen a lot of money every month.\u201d<\/em><\/p>\n\n\n\n

\"\"
www.pixabay.com<\/figcaption><\/figure>\n\n\n\n

They are crazy, but it works<\/h3>\n\n\n\n

We can also reduce bills by cutting unnecessary work and waste. We don't just need to knock on the door of energy suppliers, we can also approach the kitchen from a different angle. It is still mocked today that restaurants put out smaller portions on the plate than the Hungarian stomach can handle. Well, reforms are being drastically introduced in some places, but if there is a receptive audience, it can work. In Japan, quite a few places already do not prepare much more food than the kitchen's calculated daily consumption. <\/p>\n\n\n\n

If you leave half or more of your food, you will be fined. <\/h3>\n\n\n\n

However, if you pack it up and take it home, no. Obviously, this requires a similar thought and awareness on the part of the guest not to throw it in the first bin after they have sent the leftovers, and a bit of reflection on what the purpose of this was. The next time they ask for less, or are already thinking about their dinner, they don't have to cook it in another place or turn on the hob at home. This kind of thoughtful awareness<\/a> helps a lot in any business.<\/p>\n\n\n\n

\"\"
www.pixabay.com<\/figcaption><\/figure>\n\n\n\n

Energy efficiency among large machines<\/h3>\n\n\n\n

Anyone who has designed their restaurant kitchen from scratch, or is experienced in designing it themselves, is in a lucky position. But for the majority who are not, for example, if they are taking over a kitchen or are thinking about a quick fix and have a small space available, it is worth considering and taking the following points into account. It is a common problem that many people only consider interior design for convenience, i.e. to have everything at hand and not to have to run around too much for anything. Large machines are stacked next to each other and they don't understand their higher than usual energy consumption. <\/p>\n\n\n\n

Choosing where to locate refrigeration appliances, ovens and cooker hoods is a key issue. <\/h3>\n\n\n\n

You can save a lot of money by keeping the fridge and oven as far apart as possible, so they don't heat or cool each other, i.e. they don't work against each other. It seems like a small thing, but just as you don't put hot or warm food in the fridge because it will start to cool more, you don't turn on the oven when the fridge is on. Newly bought large and small appliances now use less energy, but it is important not to make them or ourselves unnecessarily busy. A lot of little goes a long way, and the difference in numbers will be noticeable at the end of the month.<\/p>\n\n\n\n

Tip: in many cases, owners with small kitchens solve the space problem by building a show kitchen in the guest area.<\/strong> #<\/h3>\n\n\n\n

Home: www.pixabay.com<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Gondoln\u00e1d, hogy egy kis tr\u00fckk, egy kis v\u00e1ltoz\u00e1s \u00e9s l\u00e9nyegesen cs\u00f6kken a nagykonyh\u00e1k rezsije?! Igen, lehets\u00e9ges!
\n#seg\u00edts\u00e9g #rezsics\u00f6kkent\u00e9s #matuszvad<\/p>","protected":false},"author":14,"featured_media":27439,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[437,436,981,980],"class_list":["post-27432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei","tag-kiemelt","tag-konyhaelet","tag-megoldas","tag-rezsicsokkentes"],"yoast_head":"\nA legjobb 3 megold\u00e1s az \u00fczemi konyh\u00e1k rezsics\u00f6kkent\u00e9s\u00e9hez<\/title>\n<meta name=\"description\" content=\"A legjobb 3 megold\u00e1s az \u00fczemi konyh\u00e1k rezsics\u00f6kkent\u00e9s\u00e9hez. 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