The food service equipment replacement market remains as prevalent as ever, with a recent report finding that over 67 per cent of chefs have replaced equipment over the last 12 months.
A white paper from Electrolux Professional has revealed that aftercare and product performance feature high on chefs’ priority lists when choosing new catering equipment.
With caterers now beginning to re-examine budgets and equipment requirements as the nation moves further away from the economic downturn and into a period of growth in consumer spending, the manufacturer surveyed the equipment replacement habits of nearly 300 chefs and operators from various divisions of the food service sector.
Its findings reiterate the continued significance of the replacement market, as over half of chefs replace equipment which has an impact on kitchen operation every six months to two years. Additionally, 43 per cent stated that the wait for service or delivery of equipment has had a damaging effect on their business, which demonstrates the work that still needs to be done to streamline the industry’s supply chain.
The paper also emphasises the role that added support from manufacturers plays in the choice of equipment, with 76 per cent of respondents stating that they would consider attending a training course to help them make the most of equipment.
The insights coincide with the ongoing success of Electrolux Professional’s Center of Excellence, where a 40 per cent increase in footfall over the last 12 months has seen over 900 catering professionals look to make the most of their equipment.
On the paper’s publication, Stuart Flint, Regional Training and Development Manager for Electrolux Professional UK and Ireland, commented: “There is increasing pressure on chefs to produce high quality dishes at an affordable price, particularly given the rapidly increasing popularity of the casual dining sector.
“This research not only reaffirms the importance of the replacement market, but also that the considerations made before purchasing new equipment in every situation, including new builds, are numerous and complex.
“At Electrolux, we are committed to aligning our range of products with the various needs of chefs and operators as trends change and technology advances. Our nationwide partner distribution network makes us the only manufacturer able to create bespoke and complete, high performance kitchens from one provider, and this in turn puts us in the perfect position to provide a tailored solution for every kitchen.”
To download Electrolux Professional’s white paper, Out with the old, in with the new: A close analysis of the replacement market, simply visit http://professional.electrolux.co.uk/News--Media/News/News/Whitepaper_2015/?topic=163.
