As the hospitality industry gears up for a busy summer, many operators will be focusing on menus, bookings and staffing. But there’s one area that’s often overlooked – the condition and readiness of the kitchen itself.
With increased heat, higher footfall and often a surge in seasonal staff, commercial kitchens face unique pressures during the summer months. Left unchecked, these pressures can quickly lead to equipment failure, hygiene lapses or worse – disruption to service.
At TWO Services, we support hospitality venues across London and the UK with professional cleaning and kitchen maintenance services. And every year, we see the same pattern: summer puts kitchens to the test.
Hot weather, hotter kitchens
It’s no secret that commercial kitchens run hot. But in summer, the added pressure of high ambient temperatures can push ventilation systems beyond their limits. Poor airflow doesn’t just make conditions uncomfortable for kitchen staff – it can lead to increased grease build-up in ducts and a higher risk of fire.
If extraction systems aren’t regularly cleaned and maintained, the consequences can be serious. That’s why we recommend pre-summer ventilation servicing for any hospitality venue expecting to operate at full capacity.
More covers, more pressure on hygiene
Whether you’re managing a fine dining kitchen or a high-volume commercial kitchen, summer usually means more diners and faster turnover. This often results in increased grease, carbon and debris in places that daily cleans simply don’t reach.
A professional kitchen deep clean – particularly before the peak summer weeks – can significantly reduce hygiene risks, improve safety and help ensure compliance with health and safety regulations.
Seasonal staff, inconsistent routines
Many hospitality businesses rely on seasonal or temporary staff during the summer. While they’re essential for managing higher demand, their unfamiliarity with kitchen procedures and cleaning standards can sometimes result in inconsistent hygiene practices.
Booking a scheduled deep clean or maintenance check ahead of the rush helps mitigate the risk of corners being unintentionally cut.
A preventative approach pays off
The reality is, most kitchen breakdowns are preventable. Extraction failure, faulty refrigeration or fire suppression issues often stem from wear and tear that could have been identified and addressed earlier. With a planned maintenance programme in place, kitchens stay compliant, equipment lasts longer, and emergency call-outs become the exception rather than the norm.
Book ahead, stay ahead
At TWO Services, our clients know that forward planning is key to a successful summer. Whether it’s a one-off deep clean, a ventilation system check or a full planned maintenance programme, our engineers are here to help keep your kitchen running smoothly – even when the pressure is on.
To find out more about how TWO Services can support your hospitality business this summer, visit here.
