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In general, productivity represents the relationship between production and the means used to achieve it. In the culinary sector, it's an essential criterion capable of setting a professional apart in a hyper-competitive environment. Let's take a look at how to improve the productivity of gastronomy professionals through the use of machines.
Today, all food and beverage businesses tend to combine modernization with profitability.
In addition to the need for machine modularity, multitasking is also essential. Indeed, increasing profitability through mechanization of the trades includes process efficiency. As a result, processes are becoming much more autonomous and technical, making it easier to master demanding market constraints.
In the case of the bakery industry, for example, croissants machines can be used to automate the cutting and shaping of these succulent pastries. In terms of profitability, the result of the resources generated by the technical assets ensures a GAP in estimated revenues, especially in relation to the quantity produced.
Saving time is also synonymous with productivity gains. In the food industry, this aspect is much more optimized and enhanced through the use of professional machines. Indeed, the fundamental principle of mechanization is to increase the production of goods or services in less time, while avoiding any loss of quality.
A mixer, for example, enables a baker, pastry chef or kitchen laboratory technician to obtain homogeneous results from a mixing, kneading or emulsifying process.
Quality is a key factor enabling gastronomy professionals to stand out in their respective markets. Indeed, professional machines guarantee :
Even if the culinary professions still emphasize the artistic and artisanal aspects of their know-how, mechanization makes it possible to manage certain stages of production, such as :
As a result, finishing quality is optimized by the use of professional machines. For example, a bakery professional can count on quality products when using a water chiller, as a constant dough temperature is guaranteed.
In contrast to the common misconception that investing in professional machinery considerably increases operating costs, it should be noted that mechanization of business processes is also a lever for controlling costs. In the food sector, reducing costs through mechanization, such as the use of a series of pizza machines by a pizzaiolo, involves :
An overworked and stressed skilled workforce performs less well. In simpler terms, refocusing on the core business means moving away from related, time-consuming tasks. Another advantage of mechanization in the food sector is the ability to focus on much more profitable and advantageous activities and resources, such as training and the search for new markets.
The use of machines offers many advantages to gastronomy professionals. Caplain Group, your international manufacturer of professional equipment for the catering trade, offers you innovative solutions tailored to your needs, to boost your productivity.