The foodservice equipment replacement market remains as prevalent as ever, with a recent report finding that over 67% of chefs have replaced equipment over the last 12 months.
Equipment manufacturer Electrolux Professional surveyed the equipment replacement habits of nearly 300 chefs and operators from various divisions of the foodservice sector and the resulting white paper has revealed that aftercare and product performance still feature high on chefs' priority lists when choosing new catering equipment.
Its findings also show that over half of the chefs surveyed replace equipment which has an impact on kitchen operation every six months to two years. Additionally, 43% stated that the wait for service or delivery of equipment has had a damaging effect on their business.
The report emphasises the role that added support from manufacturers plays in the choice of equipment, with 76% of respondents stating that they would consider attending a training course to help them make the most of equipment. Results which coincide with greater business at Electrolux Professional's Centre of Excellence, where a 40% increase in footfall over the last 12 months has seen over 900 catering professionals look to make the most of their equipment.
Stuart Flint, regional training and development manager for Electrolux Professional UK and Ireland, explained: "There is increasing pressure on hotel 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.
To download a full copy of the research ‘Out with the old, in with the new: A close analysis of the replacement market', visit the Electrolux website.
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