TWO Services provide cleaning, maintenance and equipment services to commercial kitchens, facilities management and catering organisations across the UK. They are currently celebrating 30 years in the commercial catering business and we recently spoke to them about how they got started and the secret to their success. (Read the article here).
Now they give us their unique behind the scenes perspective on the catering industry. We spoke to founder Alan Osborn and son and current MD Barry, to discover the changes they have witnessed in terms of kitchen environments, equipment and legislation:
So what has changed?
Over the last three decades, TWO have seen the frequency of deep cleans decline.
‘Many kitchens used to have four cleans a year, which is best practice for keeping everything safe and running at optimum levels. But of course the various recessions put paid to that, most notably in the public sector where council budgets were squeezed and so services cut.
However it can prove a false economy because equipment doesn’t function as efficiently, therefore shortening the life span and increasing the likelihood of breakdown and emergency callouts. Dirt and grease can build up and clog things like extractor fans, resulting in up to 35% higher energy costs due to the extra weight. It can even impact on staffing because if the kitchens become hot, smelly, unpleasant places to work, then it can increase staff sickness and turnover
Not to mention that the Fire Authority has stated “uncleaned grease extract ventilation systems present probably the greatest potential fire risk in buildings with catering facilities”. Catastrophic fires can spread rapidly through extraction systems – like we saw with the recent Chinatown incident.’
Developments in kitchen hygiene inspections and ‘scores on the doors’ system have however, according to Barry, started to see some organisations rethinking their cleaning regimes, while the BHA has recently published its first update in 20 years to The Industry Guide to Good Hygiene Practice.
Sophisticated tastes
Barry has also witnessed the evolution of food and presentation in corporate restaurants.
“Back in the day everything was fried, but now trends for healthier options, global cuisines and superfoods, have meant B&I caterers have upped their game and are producing much more diverse, higher quality options. They have to, in order to keep staff onsite and compete with the sheer amount of choice in terms of rival food outlets on their doorstep’.
The impact of technology
While technology has led to improvements in equipment efficiency and functionality for today’s caterers, it also has its downfalls. Alan observes:
‘Everything used to be made of cast iron and enamel and manually operated. Now, the more hi-tech things are, the more chefs rely on them and the more expensive it is when they go wrong. If your main electronic board fails then you can’t use your all singing, all dancing combi oven. And while now, aesthetically, appliances are more attractive, the thin stainless steel is more pliable, delicate and vulnerable to damage. ‘
Modern kitchen design
And what of the kitchens themselves. Has Barry noticed any difference in style and design?
‘Kitchen sizes have changed especially in things like schools and Government buildings, where you used to have massive kitchens with not a lot in them. Now however with space at a premium, kitchens are often much smaller and jam packed with equipment – which can prove challenging for both the caterer and us.
On the plus side, modern developments mean less hazards – they have much lower ceilings, so we’re not working at height as much as the old days and there is much more emphasis on health and safety and fire regulations in the design and layout.‘
Health & Safety Legislation
This is surely one area where change has been most marked during TWO’s lifetime. For Barry, it is not the scourge that some may think.
‘For us the H&S regulations are not a burden – we have a duty of care to our staff and our clients. We carry out pre-start and on the day risk assessments in accordance with OHSAS 18001 and it gives us peace of mind that at the end of the day our team go home safely to their families. Plus our clients have the reassurance of knowing that thanks to our kitchen and ductwork cleans, they are not endangering lives or premises through unnecessary fire risk.’
So while kitchens may have changed over the years, TWO Services have remained reassuringly consistent in their commitment to serving the catering industry, continuing to keep commercial kitchens running smoothly and safely.
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Call us 0800 22 44 33
Email us hq@two-services.com