Q: WHAT ARE SOME OF THE MISTAKES HOTELS MAKE WHEN CHOOSING KITCHEN EQUIPMENT?

MICK: The big mistake is usually price versus quality along with total cost of ownership and energy efficiency. This can very often lead to a complete kitchen refurbishment within the first two years of its life and is therefore a bad investment. Clients should always fully understand exactly what they are purchasing and the full capabilities of the equipment. Preferably the chef should be allowed to work with the equipment before any commitment is made, thereby ensuring the correct specification along with a full understanding of available options.

PHILIPPE: We often see that hotel operators might not be up-to-date in the range of product offerings that exist internationally. It is our role to better educate and inform them about the range of options they have available to them.

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EDUARDO: The most common mistakes are being price sensitive, and buying items at a low price and often a low quality, from an unknown origin. The perceived saving is temporary, since frequent replacements will be needed.
DAVID: A close relationship with the developer’s procurement processes and priorities ensures a higher level of reliability and longevity in the kitchen installation.

MARK: Hotel equipment purchasing mistakes happen when insufficient planning occurs prior to a purchase. Purchasing managers need to consider the long-term effects in the kitchen, including oven size, pan capacity, return on investment, ongoing serviceability, hood space requirements, stacking capabilities, and product output.