So, you've taken the plunge and taken on that country pub, hotel or restaurant you've always wanted to run. Or maybe you're expanding or overhauling your existing operation with new decor, new kitchens and a new menu. Either way, you've got a golden opportunity for increased profits if you get it right.
There are a hundred essential elements to consider, and the wrong decision could prove costly. With such pressures, you could be forgiven for overlooking one essential ingredient: how are you going to power your new operation and ensure a reliable fuel supply?
The right decision can pay dividends in delivering a cost-effective, smoothly run operation. If your premises are located in an off-mains gas area, your choices are electricity, oil and liquefied petroleum gas (LPG).
The trouble is that electricity and oil both have limitations. Heating on electricity is expensive, and your chef won't touch it. Installing oil may seem cheap as far as running costs are concerned, but installation costs are high and it won't power your catering equipment. In addition, environmental legislation is placing added restrictions and penalties on the storage of oil for commercial premises.
But using LPG means that you can achieve the cook quality your chef demands and deliver hot water and central heating to your rooms. LPG bulk tanks can be installed underground, minimising visual impact. Deliveries take place regularly based on predicted fuel consumption, and new telemetry systems, such as Calor's Think Tank, should ensure that you never run out.
Manufacturers, such as Falcon and Imperial Catering, all provide equipment that runs on LPG - indeed, new product developments such as Falcon's Infinity fryer allow you to reduce your fuel consumption while maintaining quality results. You can also run barbecues and patio heaters on LPG, offering further opportunities for profit.
Make sure you pencil in your fuel supply when drawing up your plans - and consult your fuel supplier for advice on your project.
For further information call 0800 216659 or visit
www.calor.co.uk.
by Barry Ohrman, catering specialist at Calor