Catering equipment for business and industry

To successfully cater corporate events, you need robust and modern appliances and equipment. 

Manoeuvrable units which can make preparation and food storage easy are a must. You should be prepared with plenty of serving utensils and cutlery, more than you expect to need. Equipment that can withstand constant use (like good thermal beverage servers) is helpful. Finally, buffet display essentials add a professional finish to the experience.

A communal kitchen in a shared office building needs to be equipped with everything tenants may need. Some essential appliances include efficient hot water boilers, to prevent long queues for tea, and one or two good microwaves to facilitate quick hot meals. 

Aside from food and drink preparation, you will also need to stock up on safe and effective cleaning products that tenants can use as needed. This ensures spillages and other messes are easily managed, and the space is kept hygienic for everybody. We also recommend getting relevant signage for compliance.

A few small changes can take your office kitchen from a cold space to a thriving communal point for employees, somewhere they’re eager to spend their lunch break. 

Stocking food preparation equipment like chopping boards and good chef’s knives allows employees to prepare meals from scratch, demonstrating that your organisation cares about their individual time or money constraints. Equipment like hot water boilers make trips for tea and coffee refills seamless. A dishwasher would also save them time, as they wouldn’t need to wash everything they use by hand.

To ensure you’re catering to what employees want and need, we recommend surveying them and adapting your office kitchen in turn.

For factory and warehouse canteens, equipment suitable for preparing large quantities of food is necessary.

Depending on your menu, food preparation machines like vegetable choppers could save massive amounts of time before service. Likewise, commercial fridge freezers ensure ingredients can be prepped, stored and used efficiently (labelled storage containers also help).

Heated display units like hot plates and ban maries display assist during service, keeping food piping hot as it’s plated up. We also recommend getting trolleys to collect up empty dishes quickly after, so they can be methodically put through the dishwasher.