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Sheffield Africa Blog

Sheffield Africa employees and clientelle get to talk about Sheffield products and services.

Keys To Becoming A Profitable Food Truck Businesst 16nd JAN

Many people ask what the keys are to becoming a profitable food truck. The answer we give is often rather vague and for a specific reason. There is no set list of rules to operating the perfect food truck. There are a lot of common traits held by profitable food truck owners and many of them run their businesses in similar ways.
There has yet to be a list of best practices created that anyone can pick up and use to become successful. In this article we have gathered 15 best practices that many of the most successful food trucks use as a basis for the business decisions they make.

15 Keys to Becoming a Profitable Food Truck Business

Employees
  • The first of our keys to food truck business success relates to your employees. Food truck must focus their energy on retaining the good employees they already have and they will never have to worry about finding new ones. Another part of this key is to train moderate employees with long term potential, into good employees.
  • Sell the employee on your products and services and they will sell your customers. Then, never treat a customer better than you treat your employee.
  • Do not spend much time trying to trim costs without spending an equal amount of time training your staff to sell more and serve better. Most food trucks fail when they try to “save” their way to profitability.
  • Make something idiot-proof and sure enough, someone will invent a better idiot. The difference between genius and stupidity is that genius has its limits. Expect and demand the greater good from your employees; they will achieve it…. treat them as if they have no intelligence, and they won’t disappoint you.
  • Train daily. Review often. AND never practice on a guest.
Customers
  • The mobile food vendor doesn’t always work to satisfy the customer. If you don’t, someone else certainly will. Then, when you are done working for your customer, work for your employee. It is only then you will reap the reward of an employee who works for your customer through your example and a customer who works for you through their continued patronage and that of their many friends.
  • A customer is not always right – because this would imply that in every situation the employee is always wrong. The customer is not always right, but the customer is always the customer and it is all right for the customer to be wrong.
  • Keep it fresh, keep it focused and remember to always say “Thank You”. These easy words will keep good people with you and your customers coming back often.
  • The real bottom line is not how much you get from your customer, it’s how much your customers get from you. Perceived value of the entire experience is of greater importance than any single dollar you can bank. The interest you earn from a satisfied guest is greater than the interest from a bank.
You & Your Food Truck
  • Do not run a food truck. Manage a small business. Success cannot be determined upon profit and losses alone. If you torture numbers, they are certain to tell you anything.
  • The difference between food truck reality and fiction is simple. Fiction has to make some sense.
  • View suppliers as partners not adversaries. Anytime someone gets something for nothing, someone gets nothing for something.
  • Different is not always better, but better is always different. We may never know the single most important key to food truck business success, but one sure way to failure in the industry is trying to please everybody. Stay true to your concept and the guest demographic group you have chosen to serve.
  • The more you keep doing what you are doing, the more you are going to get what you got. If you are happy with the results of your business, keep doing what you are doing. If you are not, then there is only one way to correct it.… you have to change the way you do things in business, until you are satisfied with the results.
Our Final Key: Passion

The most powerful weapon on earth is the human soul on fire. This is the last of our keys to food truck business success.

  • If you are no longer driven, find a new way to steer your business.
  • If you are no longer passionate, rediscover the romance of hospitality.
  • Lost the spark? Let the joy of owning a business relight your fire.

Employees and customers would rather work for or patronize a leader who is inspired. The business owner who lights the atmosphere of their establishment with the energy of a fire will achieve greater success than dozens of uninspired individuals holding a candle. You never lose until you quit trying.
One thing you may have noticed while reading this list is that none of these keys are related to the food vendors serve. Don’t be alarmed, this is a given. Every profitable food truck needs to provide their customers with great food. The keys we provided are related to how you should approach your mobile food business and the business related decisions you will have to make on a consistent basis.

How to Determine Your Food Truck Target Market 8nd JAN

Do you know who your food truck customers are? No, don’t stick your head out of your service window to see who is in line. What this question means is, are the people that you wanted to target when you first thought about starting a food truck are the ones actually your primary customers? Then again, I suppose the first question to ask would be do you even know who your food truck’s target market is?
A food truck’s target market is not who the vendor wants to sell your food to. Instead, it’s the type of people that are anticipated to buy from your truck.
You can’t open a vegan food truck, hoping to target meat eaters. Similarly, you can’t open a grilled cheese truck and expect your customers to be women who are passionate about eating healthy. Make sense? So how do you decide who to target?

How to Determine Your Food Truck Target Market

Let’s start off with the basics. What is your food truck’s unique selling point? What makes your food truck different than any other food service business in your area? Your unique selling point will attract the type of people who will frequent your food truck line.

  • Age
  • Sex
  • Income level
  • Education
  • Job status
  • Marital status
  • Size of household
  • Religion

Once you have this data, you have a fictitious profile of your average customer.

Define Your Target Market

What are the values, opinions, culture, lifestyle and topics of interest that makes up this demographic? If you can’t hire a marketing research firm to find out the information for you, consider doing the research yourself. Get to know the people in your area. Frequent shops, other restaurants, local events, etc. where your proposed target market shops, eats or hangs out to observe their character and buying habits. Check the social media profiles of these shops, as well as competitors, to see what customers love about these companies. See if there are any voids that need to be filled, which could lead to opportunities for your restaurant

Where Is Your Target Market

Once you’ve defined your target market, you need to find out if they live in the cities you plan to operate? The internet is a great resource to use to find out data such as population, income, and housing. So why is this helpful? If your food truck concept is developed to serve college kids, but you aren’t going to be parked anywhere near the closest, your food truck might have a problem. The closer your target market is to your parking locations, the more likely they will show up.

Generational Considerations

What generation is the primary consumer in your target market? Millennials, Pensioners, Working Class? The key to understand is that each group has different needs and values, which will affect your marketing messages and the platform you use to speak to them on. Speak the language that best resonates with your target market, give them offers that align with their values, and seek to connect with them on the platform where they can be found.
Your target market is one of the most important elements for your food truck. Whether you own an established food truck, or you are just starting out, determining your food truck’s target market is a critical first step to build a marketing strategy. Your customers determine your success and when you appeal to the right group of consumers, you and your food truck business are sure to enjoy success.

Mobile Kitchen and Food Truck Design Basics 2nd JAN

I am writing this from our Head office in Nairobi but I could easily be writing this from our Uganda branch, Rwanda, at home or out under a tree in a park! See, I have made notes for this article using my mobile phone which is cloud synchronized allowing me to access the notes anywhere any time I Can easily share the notes with my workmate and work collaboratively too. Well, this has been really great for me in weaving them together for this piece.

A well-designed food truck kitchen is an absolute must if you want your mobile kitchen to be efficient and safe. Careful planning in the design of the kitchen will save you money and time during the build-out phase and over time will increase the profitability of your truck.

A food truck kitchen design is primarily dictated by the minimal space you have as well as your required equipment and budget. When designing your food truck’s kitchen, consider ergonomics as this will always be appreciated by the chef and truck’s other on-board employees.

Mobile Kitchen and Food Truck Design Basics

1) List Your Menu Items

Prepare a detailed list or menu of all foods you plan to prepare in the truck. Describe in detail the method of food storage and preparation. This is one of the most important steps in planning any type of kitchen and should be done prior to choosing equipment. You do not know what kind of equipment you will need until you have decided on the foods you will prepare. Include all menu items you may wish to add in the future. Proper planning will avoid costly changes you could run into if these changes need to be made after the kitchen has been completed.

2) List Your Food Truck Equipment

Create a complete list (including detailed measurements) of all equipment you will require for on board food prep, refrigeration, and storage. Every single item of equipment must meet commercial health code requirements. The size and amount of equipment, plus food preparation counter surface, will dictate the amount of space your food truck kitchen must have.

If you are using a used truck be sure to take exact measurements of the size of the space set aside for the kitchen. Make note of existing service windows, doorways, and electrical outlets. Make a sketch of the existing space, making note of the present flooring material, wall and ceiling surface and all heating, exhaust or air-conditioning vents. For a new truck, draw out a rough sketch of the dimensions and special features of the proposed construction of your mobile kitchen.

3) Plan Your Food Truck Design

Plan how you will use the space with your plan of the food truck equipment inside your mobile kitchen. Ergonomics is the number one consideration in the design of kitchen space. Your kitchen should be designed for maximum labor efficiency, safety and functionality. Make sure that there is plenty of room to move about freely when carrying hot pots and bulky supplies. If employees do not have to waste time and extra movement completing a task, efficiency is increased and fatigue and workplace injuries are reduced.

4) Setup a Review for Your Food Truck Design

Contact an expert to review your preliminary plans. Make sure Health and fire codes must be met. The kitchen area may need to be remodeled to satisfy requirements even if the truck had been licensed in the past. Regulations govern how far a food preparation area must be away from any sinks or electrical outlets, the installation of vents, and the size and temperature capacity of insta-hot water units. Make sure you receive a printed copy of all rules and regulations prior to designing the trucks kitchen space. Regulations vary from state to state. City or county ordinances may also apply.
If you do not have the skills to layout or build your kitchen yourself employ the services of a mobile kitchen builder to design the kitchen, incorporating all building and health department rules that apply.

At Sheffield we will give you all the necessary support form detailed drawings or blueprints ,electrical wiring schematics, fire suppression equipment installation drawings, plumbing and electrical installation plans and a complete list of all building materials used in the completion of your food truck project. Get in touch with us and claim you share in the lucrative food and beverage industry

A Revolutionized Way of Cooking is here! 2nd DEC

I am writing this from our Head office in Nairobi but I could easily be writing this from our Uganda branch, Rwanda, at home or out under a tree in a park! See, I have made notes for this article using my mobile phone which is cloud synchronized allowing me to access the notes anywhere any time I Can easily share the notes with my workmate and work collaboratively too. Well, this has been really great for me in weaving them together for this piece.

So does this sound familiar with how you work? Well, you may recall this was not possible a few years back until we were wired in the connectivity- “The WEB’. With the advent of mobile to smart phones, tablets, cloud and wireless, We are now able to do exceedingly much more throughout our integrated day to day operations. Today, a professional chef is able to prepare meals at the touch of a button using a state of the art cloud based networking solutions hence the Rational ConnectedCooking app

Regardless of whether your kitchen owns one Rational unit or several; ConnectedCooking unlocks a wealth of brand new and convenient opportunities. All you have to do is connect your Rational unit to a network.
ConnectedCooking offers assistance exactly when needed, it takes time-consuming activities off of your hands, and ensures the food safety expected in any professional kitchen.
With ConnectedCooking, you always know what's going on in your kitchen anytime from anywhere and make adjustments when you are not on site allowing ease to transmit cooking programs to all of the SelfCookingCenter® in your kitchen. With this app, you’ll always know what all of your SelfCookingCenter® or CombiMaster® plus units are doing no matter where you are in the world!
Key Features

  • Push notifications. Get update messages on everything happening with your Rational SelfCookingCenter® any time a unit is ready to load, finishes a cooking process, or needs service; you’ll receive real-time information no matter where you are.
  • Remote access. The Remote Access feature lets you control any of your connected Rational SelfCookingCenter® quickly and easily using your PC, smartphone, or tablet. You can check the settings on each unit and adjust them as needed. The Overview screen shows you current cooking cabinet climates and remaining cooking times, so that you can quickly figure out which unit will be free next.
  • Transfer and manage cooking programs. With ConnectedCooking, distributing cooking programs is a piece of cake. Just pick out the programs you want to send and the SelfCookingCenter® you want to send them to, and you’re set!
  • Software updates. Keeping your units on the cutting edge of technology is quick and easy. Updates are always provided automatically and at no charge. Just start the update process – the unit will take care of the rest. When you purchase additional RATIONAL units, you can quickly transfer your personalized settings to your new equipment, so that you can always be sure that every one of your units is set up exactly the way you want it. ConnectedCooking will even automatically adjust your system clocks for daylight savings time.

The ConnectedCooking app is downloadable on Google Play

A Bar Master Mixologist’s Checklist 15th NOV

Contrary to popular belief, mixology is not just a fancy word for bartending. While a bartender focuses all their efforts at only making their guests feel welcomed by providing them with great drinks, mixologists design special cocktails and prepare the different syrups that bartenders use to create those drinks. They are also responsible for choosing the best ingredients for the bar or restaurant, which means that they have a much bigger responsibility on their shoulders than just creating complicated drinks.

Mixology is a very complex profession as mixologists use numerous different pieces of equipment to create some amazing cocktails. So for those amateur mixologists out there who want to know the type of equipment they can use to make their own creations, we at Sheffield Africa are going to give you a list of the most essential tools that you need in your mixology arsenal.

Juicers

First up are the juicers. This equipment can come in handy at some very tight spots because all bars use only fresh juice for their cocktails. Handheld juicers, manual and commercial juicers are the most crucial pieces of equipment when it comes to mixology. Handheld juicers are great if you are only crafting one drink and need just a few pieces of fruit to make it. But for those mixologists working in bars where there are hundreds of fruit slices ready to be juiced, commercial juicers are best for handling such high volume.

Extractors

Juicers are vigorous which is why they cannot always be used for fruits, especially if they are non-citrusy. For this reason, many mixologists use juice extractors and masticating juicers to get the juice from some hard vegetables and fruits like celery and such, which require a more gentle process of juicing.

Blenders

If you flip through any best restaurant equipment guide, you will see blenders as the most versatile piece of equipment in the kitchen. That is because a blender gives you power, speed, and volume with the right equipment for measuring it. Blenders are a staple for any mixologists and can increase the menu if you work on introducing a blended cocktail item.

Peelers

To add a bit of a twist to the drink, a mixologist usually adds a long peel of a citrus fruit as a garnish and voila, your tasty drink now looks even more amazing. Peelers for fruits and vegetables are very handy, especially during rush hours where you cannot be bothered with the whole process of taking out a knife and cutting off a peel. Along with being affordable restaurant kitchen equipment, a peeler is the best addition to a mixologist’s tool kit.
Although mixology is a very tough profession, using the right tools can help boost your talent in a big way. And with the help of our world class equipment So go ahead and give us a call, and get started on your dream of becoming a master mixologist.

For more information about the equipment we offer, please give us a call on + +254 713 444 000,713 777 111 or drop us an email at customercare@sheffieldafrica.com

The dissection of a Well-Designed Bar 5th NOV

The key to good bar design is efficiency; the fewer steps a bartender has to take, the more drinks he or she can make per hour and the higher the bar’s sales. Proper layout, smart space allocation and incorporating all of the tools and equipment required to run and maintain the bar are critical. Frankly, getting it right demands the expertise of a true bar-design expert (vs. a general contractor, architect or interior designer, for example). Good bar design starts with input from the operations team—especially the bartender—and coordination between the mechanical, electrical and plumbing engineers and the equipment installers. It’s likely there are more poorly designed bars in operation than good ones. Here are some tips on how to build a better bar.

Here are some tips on how to build a better bar.

  • The drink rail should be guest-facing, perforated stainless with a drain.
  • Install task lighting (LED, other) under the bar to enhance bartenders’ visibility.
  • Design areas for waste receptacles.
  • All bar equipment should be on legs or have coved bases. Floor drains should be installed so the floor can be washed down.
  • Include plenty of space to store glassware; order the right racks for your glass types.
  • Add purse/coat hooks under the front bar top and possibly outlets for device charging.
  • Triple-check that underbar clearance accommodates equipment heights, legs included.
  • High-volume bars require a glass-washing machine with rack storage.
  • Backbar shelves need to fit the tallest and widest bottles you stock.
  • Bar depths should not strain bartenders’ backs.
  • Arrange bar equipment, including taps and POS stations, so bartenders face the customers.
  • Install a glass/shaker rinser by the wells.
  • Build in generous space for beer- and soda-line chases and don’t let the soda gun be installed so it crosses the ice bin.
  • Add a small ice well with spacer bars next to the main jockey-box ice well to store fresh garnishes and fruits chilled and within reach. Do not fill the hand sink with ice.
  • Create fully equipped work zones to avoid employee crossover (bartenders, servers and bussers).

Whether you are looking forward to upgrade your bar or lounge or excited to start a new Africa Sheffield is the partner of choice, we will give you the best of the very best from consultation,
Layout design, supply, installation and a backup of quality after sales services. With the knowledge and experience to supply your bar with equipment that fits your specific needs, we are proud to support you on your way to success! For more information about the equipment we offer, please give us a call on + +254 713 444 000,713 777 111 or drop us an email at customercare@sheffieldafrica.com

Opening a Bar: What You Need 30th OCT

Bars have been considered as the best places to hand out, watch sports or catch up events but they also provide good opportunities for investors who want their share in the hospitality industry. As fun as it seems to be, a lot goes into opening a bar. Here are some tips on figuring out what equipment you need to open a bar.

Figure out your location.

Nowadays, there are several different types of bars. It’s not as simple as it once was. From neighborhood taverns, to fancy nightclubs, to specialty martini bars and microbrew places – the possibilities are endless. But don’t get overwhelmed, first figure out your location. Location can have a big factor in what type of bar you want to open. For example, small-town taverns probably only have a few types of beer to serve their patrons, versus a swanky downtown club will most likely offer a huge selection of specialty drinks and shots. Know your target clientele as well – who lives in your location? What types of drinks are they most likely to want? Knowing these things ahead of time will help you figure out what you want to do.

Know what types of bar you want to open.

So, are you going to keep it simple? Or class it up? Or spark some originality? Once you have your location and clientele figured out, take the next step. Generally speaking, there are a few routes you can take when it comes to types of bars:

  • Neighborhood bar
  • Sports bar
  • Brewery/microbrewery
  • Speciality bar
  • Nightclub

Knowing this up front will help you figure out if you want to cater more toward those craft beer-loving folks, or those who want to dance the night away. Then you can decide what you want to offer and how much of it:
On tap: There’s domestic beers, imported beers, and then all those popular craft brews from small breweries popping everywhere.
Bottles: Similar to what you may want to offer on tap, you can choose any number of domestic, imported, or craft beers to offer in bottles (or cans).
Liquors: Of course, the possibilities are endless. Deciding what types of mixed drinks and speciality shots you’ll offer will probably help you figure out what types of liquor you need beyond the basics.

Now, the equipment.

The big deciding factor in all of this is, of course, how much room you have. One or two taps take significantly less cooler space than a specialty bar that features over a dozen microbrews. So once you know what type of bar you want to open and what beer you want to serve, figure out your space and storage plan.
Coolers and freezers: Walk-in coolers are great for maximum storage space, but they also minimize what products you can store up front, which means frequent trips to the back. Coolers that can neatly fit into the front area of your bar will give bartenders easy access to the products they need. Whether you're serving bottles or cans also affects cooler space, so measure your typical inventory before buying a cooler. Depending on your bar's needs, a reach-in freezer might be a great option to consider as well. It all depends on the inventory and space – so measure up first!
Here are some cooler/freezer options that Sheffield offers:

  • Reach-in refrigerators
  • Reach-in freezers
  • Bottle coolers
  • Bar coolers

Underbar Sinks. Every bar needs at least one underbar sink. During the height of the hustle and bustle of a busy Saturday night, glasses will need to be washed, rewashed, and used again. An underbar sink provides the easiest way to do so. Again, the amount of space you have will dictate exactly what you have room for in terms of quantity, size, and shape.
Ice cube machines: Of course, no bar can go without ice. Your ice machines should be conveniently located near the mixed drink area, which means two might be in order if you have a long bar.
Necessary Accessories: There are certain items every bar needs in order to function. These can be simple things such as bar stools to sit on, or glassware to drink out of – whatever the case, the small things really do matter. Here’s a brief list of items you may find necessary when stocking your bar:

  • Bar stools
  • Bar smallwares
  • Glass racks / speed rails
  • Glassware
  • Glass washing equipment
  • Bar blenders

Bottoms up!

Think you’re ready to give it a go? Owning a bar can be a tough business, but it can also be one of the most enjoyable experiences you’ll have while working. Just remember to plan ahead before making any final purchases!
Get in touch with us for expert advice. Call us on 0713 777 111 or drop us an email at info@sheffieldafrica.com

Design Considerations for the Commercial Laundry Section 18th OCT

The Laundry section is a space where clothes are washed, cleaned, dry cleaned, ironed, packed and dispatched to the respective owners. Commercial laundry generally requires heavy machinery. The machines require high voltage power and adequate space. In order to design a laundry, certain design considerations have to be followed in order to achieve efficient design.

Seven important design considerations for the design of a Commercial Laundry section

  • Access to the site

The site where the laundry is to be designed has to be in an easily accessible area. Laundry is generally located in an area away from residential colonies. Excessive amount of heat, waste and noise pollution is generated due to the Laundries.

Circulation in a Laundry

Laundry sections are preferably designed on the ground floor. But if the laundry is located in a hotel or a hospital, it is necessary to connect the laundry to the other parts of the building by designing vertical transportation. For example, lifts and staircases. Horizontal circulation also has to be paid attention to. Horizontal circulation can be achieved by designing wider corridors.

Design of doors in a Laundry

Division of rooms has to be preferably avoided. The lesser the doors, easier is the functioning of the laundry space. In case, there are divisions and doors are to be used (For example: for a store room where the washed and dry cleaned clothes are stored); the width of the doors should not be less than 1.5m.

Power supply

11kV is supplied to the Laundry if the area of the Laundry exceeds 5000sqft. There is an individual transformer for every laundry. 11kV is stepped down to 415V with the aid of the transformer.
Some machines run on the power of steam instead of electricity. Such machines are expensive to install but are lifetime economical. The water is pumped to the boiler machines where the temperature of the water is raised to 180 degree Celsius and then gets converted to steam.

Drainage and Water supply

Overhead tanks and underground sump has to be designed keeping in mind the capacity of the laundry.

Ventilation and Exhaust systems

Natural Ventilation and day lighting is the best way to ventilate a Laundry efficiently. Natural Ventilation coupled with Exhaust systems help in air circulation and also ejection of hot air from the Laundry space into the outer environment. This helps in regulating the temperature of the Laundry.

Flooring

Choosing the material of the flooring is very important in case of Laundry design. The texture of the flooring has to be rough so that the surface of the flooring does not become slippery and cause inconvenience in the functioning of the Laundry.
Proper DPC (Damp proof course) has to be done in order to prevent leakage in the Laundry flooring.

The Sheffield Advantage as the Supplier of Choice for Your Laundry Equipment

Sheffield has a full range of commercial laundry equipment for hotels, motels, communal apartment laundry, beauty spas, hospitals, homes for the elderly and self-service operations and coin laundry machines . We have a wide range of top-rated and high performance commercial washers and dryers .We have a great selection of commercial dryers and washers .Our laundry machines have options for extra-large capacity, long-range venting, and industrial-grade construction. Our range includes front and top load coin operated washing machines.

The Sheffield Advantage
  • Design expertise
  • Customized solutions
  • Fixed value contracts
  • On time delivery
  • Guarantee after sales services
Why Sheffield Africa?
  1. Sheffield is “ One Stop Shop” for all services in food solutions and equipment
  2. Sheffield is a family of World Renowned Companies offering the best and time tested cutting edge technologies
  3. High Client Satisfaction. Sheffield has a number of laundry equipment supply, installation and supply references across Africa
  4. Sheffield offers the Longest Guarantee for its products: Structural 10 Years, Moving Parts 2 Years, Gas- 2 years.
  5. Sheffield offers Annual Maintenance Contracts. We have a team of service engineers and technicians most of whom have been trained abroad by the best in the industry
  6. Sheffield is the only company in its industry that has its Quality Management Systems audited by Bureau Veritas for 1SO 9001:2008
  7. Sheffield is the only company in the its industry that is a Super Brand and in the Top 100 SME having emerged number 19 in 2016
  8. Sheffield has A Fully Equipped Experience Center that offers training and demonstrations for most of its equipment.

Get in touch with us for expert advice and support!

A Baker’s Dozen: 12 Essential Pieces of Equipment Every Bakery Should Have 14th OCT

The alluring taste and smell of fresh bread, croissants, cakes, pies, sandwiches and pastries do not only tantalize our taste buds but are big business. The early mornings, the handcrafted dough, the smell of fresh-baked goods filling the air – there’s something universally appealing about starting your own bakery.

Running a successful bakery takes more than a passion for baking, though. It also requires skill and the right pieces of equipment to get the job done right every day and consistently.

As the commercial bakery equipment experts, we recommend having these 12 essential pieces of equipment to set up your bakery business for success:

1. Mixers

Mixers are the foundation of a productive bakery. A large dough mixer, an emulsion blender with whisk attachments, and countertop mixers are typically considered necessary.

2. Oven

Different bakeries will have different ovens depending on what they plan to make. Stone deck ovens create amazing hearth breads, and convection ovens are good for cakes and cookies. Get in touch with our experts to get advice regarding which oven is right for your bakery’s menu.

3. Dough proofer

Proofers make the dough-rising process simple by optimizing heat and humidity. Dough is uniformly proofed, which streamlines the production process.

4. Bakeware

Quality bakeware is essential because it is used heavily each day. Cutting costs early may result in bakeware that dents or warps easily. Always look for quality bread pans, muffin tins, cake pans, etc.

5. Smallwares

In addition to necessities like spatulas, spoons and mixing bowls; you’ll also need pastry knives, icing tips and flour sifters. It’s wise to make a list so nothing is forgotten.

6. Dough sheeter

Planning to open a pastry shop? Rolling out dough by hand is time consuming. A dough sheeter can standardize the process and save tons of time.

7. Bread slicer

Planning to offer fresh breads? Many patrons will want the option to have it cut. If bread is your business's focus, a bread slicer is a necessity, as it will allow you to quickly cut uniform slices for easy bagging and sale.

8. Sheet pan racks

All those delicious baked goods you’ll be making need space to cool. We have a wide range of sheet pan racks available to match your space / capacity needs.

9. Dry storage

Dry ingredients are the foundation of many baked goods. Proper storage is essential for ingredients like flour or sugar, but also for the wealth of small wares found in the kitchen.

10. Refrigeration

Eggs, milk and cream are key ingredients in many baked products. Make sure they are safely stored in the correct refrigeration unit.

11. Display case

Visibility of products is essential for any bakery's FOH (Front of the House). Tantalize customers as they walk in the front door with a quality glass display case to showcase all your baked goods.

12. Stainless Steel Work Table

A stainless-steel work table is the best surface for bakers to refine their craft. Ideal for kneading dough, flouring, and other various prep tasks, the stainless-steel work table can be a baker's best friend when working.

Choosing the Right Mixer for Your Restaurant’s Needs 10th OCT

When you need a mixer for your restaurant, what features should you look for? In this blog article , we are going to discuss sizing, bowl features, and motor specifics, that will help give you a better understanding of what is important in your buying decision. With the right information, you can buy the right mixer the first go round. No matter if you operate a bakery, pizza shop or a full service restaurant establishment that offers a variety of menu options it is important to identify your unique needs.

How to Easily Access Your Needs

Some important considerations when accessing your mixer needs include:

  • How much product you will be preparing
  • What types of dough/batter you will be mixing (to help you determine whether you need a spiral mixer or planetary mixer, or both)
  • How often you will be mixing (to determine the need for standard duty, medium duty or heavy duty mixer)
  • Bowl Size
  • Mixer bowls come in all sizes from 5 to over 300 quarts. Anything larger than 20 quarts will need to be placed on the floor or an equipment stand, so it is important to access how large your batches will be when deciding on your mixer purchase. Floor models come equipped with bowls between 20 to over 100 quarts.
  • Mixers can come in bowl-lift design and tilt-head. A bowl-lift mixer uses a mechanism in which the bowl is lifted up to meet the beaters. A tilt-head mixer comes equipped with a bowl that is attached to the base and the head lifts back giving access to the bowl and the beater. Both are easy to use, however, tilt-head stand mixer is best used for single batches, and are available in capacities up to 5 quarts with the option of a glass bowl.

Floor vs. counter models

Since counter top mixers are smaller, these options are great for establishments that only require small batches of products. Small batches of product can range from making loaves of bread, whipping batter or eggs. An establishment that operates as a high volume bakery or pizzeria can require a floor unit to meet production needs.

Motor Size

The motor of your mixer will help make your work load more manageable. But you should also be aware that thick, heavy sauces, batter and the like will wear out a motor that is too small for your needs. So if you operate a pizzeria, for example, you will need to invest in a powerful motor to suit those high demands. Another thing to consider is that when choosing the watts of your motor; understand that the wattage indicates is the power consumed by the mixer, not the power produced by the motor. And therefore, there could be very little difference in performance between a 500 vs. 800 watt motor.

Mixer Masterpiece!

With the knowledge of what to consider during your decision-making process, you can determine what type of mixer you need for your meat grinding, dough whipping, or cake batter needs. You have the tools needed to purchase the perfect mixer for your restaurant. For more information, or for questions related to choosing the right mixer for your needs, call 0713 777 111 and one of our friendly sales reps will be happy to help make your purchasing decision easy!

QUICK GUIDE TO SETTING UP YOUR LAUNDERETTE 10th Sept

Are looking to launch your own laundry business? There is a lot to consider. With over 10 years’ experience Sheffield Africa, Kenya’s leading provider of commercial laundry equipment, knows how important it is that you consider every little detail to successfully set up your business. With this guide, we aim to make things clearer.

How a Launderette Works

Pre-determined rates are set. A customer purchases coins, finds an empty machine of the correct size for his or her load, adds detergent and soft rinse in the compartments on top which are marked. The customer then selects the type of wash i.e. hot, warm, etc. and adds the coins.

Most launderettes are self-serve, requiring no attendant or owner’s presence. The customer can control the settings of the machines and adds his or her soap and clothes. Once the washing machine(s) finished their cycle, the customer loads the clean clothes into the dryer, chooses a setting, adds the appropriate amount of money and waits for the clothes to dry. You can add value to business by having a coffee machine and free WIFI, TV running a sports channel etc.

Things to Consider Before You Set Up Your Launderette

Location

Choosing the right location is key to your laundry’s business success. You need to be able to rely on the local community for business, so ensuring that it is situated in a prime location will be favorable to customers wanting to use your facilities.
It is desirable to have a good mix of renting tenants and privately owned properties nearby .As well as ensuring you are located in a busy area, you should also check that your customers are provided with a convenient drop off and collection point .This can easily be done by checking that there is easy parking access as close to the proposed site.
Another popular option is to consider passing trade on an arterial road, something that is also handy when it comes to parking and bringing in service washes for example near Hostels, paying guest accommodations, Apartments, CBD, High rise buildings , Industrial area, Bed and breakfast Hotels you consider pick and drop service.

Your competition

When choosing your location, make sure to check, make sure you check out the competition in the nearby areas. It is vital that you know exactly what they offer and how much they charge for your services enabling you to bring your customers something unique and different.
Although having the basic concept and services might be similar to others, having a look at other laundry outlets will spark some unique ideas to put you ahead of the local competition

Water, Gas and Electrics

If you are getting a location that was not previously a launderette such as a shop on a high street or a unit within an industrial estate, careful considerations need to be taken in regard to your site’s water supply, waste water, gas and electrics.
Making sure that your premises are capable of having a larger incoming water supply is essential, as is the necessity for ducting of the dryers which will need to go through an external wall .Please note that planning permission for change may be necessary.
Most washer and dryer units will have a minimum incoming water supply of 15mm .Although this is adequate for running tap and toilets ,it would not be suitable for running a laundry operation which requires many washers to be filled simultaneously. Your options could include investing opportunities for water storage such as installing a tank or looking to upgrade your premise’s water supply
Likewise, the outgoing waste pipe may also need to be upgraded. Both of these potential issues should be looked at and resolved beforehand.
Majority of the commercial launderette equipment will mostly require 3 phase electricity supply.

Basic Launderette services

It is important to know exactly what you want to offer to ensure you get the correct equipment from the outset. For example, if you wish to provide service washes then you should have some ironing equipment such as ironing tables on your premises.

There are three main revenue streams for a launderette:
  • Customers doing their own laundry
  • Customers dropping their laundry into a launderette for a service wash
  • You ,as the business providing a collection and delivery service

As a launderette ,your main aim is to maximize revenue generation .As well as everyday other popular items requiring washing at a launderette include ,duvets, house blankets and sport kits for whole teams sometimes. There will be many businesses in the area that do not have on site laundry facilities such as gyms, hotels ,spas and restaurants , outside caterers and these provide an ideal contract for your launderette business especially in regards to laundering uniforms, towels and linen.
As well as having a respected status within the local community, local contracts are key component to increasing your business’ revenue. It secures steady flow of income and the reassurance of business all year round.

Additional services

Your launderette can also provide specialist dry cleaning services so you can opt to buy our dry-cleaning range of equipment as well.
Using specialist detergents and a standard commercial washer and dryer ,wet cleaning will provide you with the ability to safely and effectively launder specialist dry clean only garments .Not only does this process use little water and energy , but the washer and dryer can also be used for standard washes, space saving on your premise
As well as offering standard laundry services such as ironing and dry cleaning, you may also want to consider providing internet access and coffee making facilities on site. Many customers would rather not leave their items unattended on your premises and this is perfect for ensuring they are occupied while they wait.

Equipment

Now that you have considered the services you wish to offer, it is important to consider the time and amount of equipment you need to do so.
A basic launderette will generally consist of 2 to 8 washing machines and the same number of tumble dryers.
Additionally, with rising utility costs you should consider saving money wherever you can. Energy use will be far the largest expense and one that will tend to fluctuate alongside standard utility prices. With our rang of washers and dryers, you can create savings on both water and energy use while still providing great wash results for your customers .Compared to other machines ,they can provide up to a third in savings hence increasing your profits.
As well as washers and dryers, you should ensure that your launderette has an adequate supply of ironers, and finishing equipment.

How to Lay Out a Launderette Floor Plan

  • Place all front-loading machines on the outside walls. This would include dryers and high-capacity washing machines.
  • Arrange all the top-loading washers in parallel rows in the center of the room. Each row must back up to a short wall approximately 18" wide, because this is what houses the water lines and electrical connections.
  • Put tables at the end of each row for the customers to use to sort and fold their laundry.
  • Leave enough space in the aisles for two roller baskets to stand side by side.
  • Place seating areas for the customers near the windows.
  • Install detergent vending machines, snack machines and money changers in a convenient location.

 

Maintaining Laundry Equipment

Proper maintaining of your laundry equipment is essential to keeping it running smoothly and preventing breakdowns. To get the most use out of your washers and driers, keep them clean and replace worn-out parts when necessary.

Washer
  • Check the water filter inlet screen frequently. It may become dirty due to the particles that inevitably build up in water as clothes and fabrics are washed. Clean it regularly, and replace it when it wears out.
  • Clean the tub as needed. Although it’s regularly filled with detergent and water, the drum requires cleaning every once in a while due to the dirt and particles that come off from clothing when it’s being washed. Use a washing machine cleaner to remove any dirt and soap residue on the inside. If you are a homeowner, you should do this once every three months. If you run a Laundromat, you’ll need to clean your washers more frequently depending on the number of customers that use your machines.
  • Check connections, hoses and joints. Look for leaks and other signs of wear and tear. If a hose bursts, it can cause significant flooding. It’s very important to make minor repairs such as replacing the hose from time to time in order to avoid major issues in the future.
Dryer
  • Clean the lint screen daily. Accumulation of lint in the ducting and on the lint screen can be a serious fire hazard because dryers operate at very high temperatures. A buildup of lint can cause a fire if the hot air becomes constricted.
  • Wipe down the machine frequently. Dust and lint can accumulate on the surface of the dryer as well as on the inside. Wipe the entire machine with a damp cloth regularly to keep it clean. You can also use a vacuum cleaner to collect lint inside and underneath the dryer.

 

The Sheffield Advantage as the Supplier of Choice for Your Laundry Equipment

Sheffield has a full range of coin laundry machines and commercial laundry equipment for hotels, motels, communal apartment laundry and self-service operations. We have a wide range of top-rated and high performance commercial washers and dryers .We have a great selection of commercial dryers and washers .Our coin laundry machines have options for extra-large capacity, long-range venting, and industrial-grade construction. Our range includes front and top load coin operated washing machines as well as the latest in industrial electric and gas dryers.

The Sheffield Advantage

  • Design expertise
  • Customized solutions
  • Fixed value contracts
  • On time delivery
  • Guarantee after sales services

Why Sheffield Africa?

  1. Sheffield is “One Stop Shop” for all services in food solutions and equipment
  2. Sheffield is a family of World Renowned Companies offering the best and time tested cutting edge technologies
  3. High Client Satisfaction. Sheffield has a number of laundry equipment supply, installation and supply across Africa
  4. Sheffield offers the longest guarantee for its products: Structural 10 Years, Moving Parts 2 Years, Gas- 2years.
  5. Sheffield offers Annual Maintenance Contracts. We have a team of service engineers and technicians most of whom have been trained abroad by the best in the industry
  6. Sheffield is the only company in its industry that has its Quality Management Systems audited by Bureau Veritas for 1SO 9001:2008
  7. Sheffield is the only company in the food beverage equipment that is a Superbrand and in the Top 100 SME having emerged number 19 in 2016
  8. Sheffield has A Fully Equipped Experience Center that offers training and demonstrations for most of its equipment.

Get in touch with us for expert advice and support!

Tips for Opening a Food Truck Business 7th SEPT

To become a restaurant owner is to admit that you like a challenge. Perhaps, right now you are not quite sure of investing in a brick and mortar restaurant. Or maybe you want to dip your toe into restaurant ownership business before taking the full plunge or you just want to tackle a fun new venture to see if you have the muscle for it. Whatever your reasons, opening a food truck restaurant is something that picks the interest of plenty of people.
Before you become the proud owner of a food truck, here’s a quick guide to getting your dreams off the ground and on the road.

1- Learn from Others

In this way, opening a food truck is like most things—you can learn a lot from simply asking for advice from those who came before you.
No two paths to food truck business success will be exactly the same (everything varies based on where you are and what you’re serving, among other factors), but there are a few overarching similarities. Permitting issues and parking debacles, to name a few.
,Even just knowing what challenges to expect before diving in can be invaluable in keeping your sanity.

2- Gather the Necessities (and Start Early)

Not only will you of course need a truck, but there are licenses, permits, and insurance to think about as well.  Learn more about the restaurant licenses and permits you need.  Insurance is a big factor here—you’ll need insurance that covers not only your business and employees (if you have them), but your vehicle and the equipment as well.

3-Cement Your Brand

If you already own a restaurant, will your food truck simply be a mobile iteration of the food you already serve? Will it be a similar but slightly different culinary venture? Or will it be something new altogether? For those just starting out, what’s your niche going to be?
Since most places already have a food truck scene, you’ll have to stand out and offer something different and make that known to your (potential) customers. A few tips to keep in mind are:

  • think like a big business (i.e., take branding seriously),
  • get clear and definitive on what your brand is,
  • keep your restaurant mission statement consistent across everything from the exterior of your truck to your business cards.

4-Devise a Location Strategy

You won’t be drawing a big crowd on your own right away.
Start where there’s going to be foot traffic in places like office parks and tourist hot spots.
Consider partnering with breweries to complement their beer selection with your delicious eats or get involved in local events and festivals.
Take advantage of the fact that your business rests on wheels and that you can try out several spots before landing on one (or a few) that are the most lucrative. Once you’ve got a following built up you won’t have to worry about this as much and can have more success staking out a less conspicuous spot.

5-Don’t Stop There!

Even if you’ve done what you set out to do—created a successful food truck business — it doesn’t mean you have to quit reaching for the stars.
Now that you’ve got the basics down, consider expanding, maybe once you’ve dominated the food truck scene, you’ll want to venture into a pop-up restaurant or a full-blown traditional restaurant.
The point is that if you’ve got a good thing going, you don’t have to stop at a food truck (unless you want to).

Choosing A Commercial Washing Machine 3rd SEPT

In the hospitality industry commercial washing machines are essential if hotels, hospitals and spas are to keep up with the high volumes of washing. However, their use isn’t limited to such big companies; it’s extremely common for large families and small businesses to make use of such equipment too. A lot of people think that the only difference between a standard household washing machine and an industrial one is the size however, when choosing a commercial machine there’s a lot more to take into account .Sheffield offers commercial grade machines in three broader categories:

  • Coin operated
  • commercial
  • Industrial.

Coin Machines/ self Service

Coin operated machines are great for places where costs need to be recuperated, or where machines are being operated for profit. Examples might include, do it yourself laundries, apartment complexes, university hostels. There are a variety of coin operated machines to meet you demand. Careful thought must be put into deciding between a Coin Slide, Coin Drop or Credit Card Operated washing machine, with each having a unique benefit. Coin Slide machines are the cheapest option, Coin Drop Washers provide a more hassle free mechanism that are less likely to be vandalized while Credit Card operated washers are the way of the future

Commercial Machines

This style is ideal for business use where the workload is not too heavy. Businesses such as hair salons that require towels or linens for a caterer. They are built similarly to coin operated models, with the convenience of a standard start, without coins. Both commercial and coin operated machines come in three basic styles, to suit the application. Consider your space and usage when selecting.

Traditional top load machines
Work well for lower capacity usage, such as dormitories or apartments, where they receive similar usage as might be expected in a single family dwelling and wash quality is not the most important factor.
Front load machines
offer larger capacity and don’t require top access. Commercial Front Load washers are the most power- and water-efficient style of washers on the market to ensure running costs are kept to a minimum, saving your cash!
With Front Load Washers
cleaning much better than top load washers and in similar cycle times, these washers are ideal for situations that require a high standard of finish in quick turnaround times such as boutique motels, hairdressers and beauty salons.
Stackable units
Are great for Coin Laundry stores, or applications where floor space is at a premium. They allow for a full sized washer and matching dryer in the footprint of one washing machine, perfectly suited to vet premises and remote mine camps.

Industrial Machines

These are the workhorses, with large capacity and long wearing construction, industrial machines are the heaviest and typically most expensive. Industrial machines are designed to be front loading, for ease of use, and are designed for high volume, repetitive use. These machines are ideal for applications in commercial laundries and dry cleaners, or for institutional use in locations such as hotels, where large amounts of laundry are regularly done.

By determining your needs, and your installation, narrowing down your choices becomes a fairly simple matter. Choose a machine that is capable of handling the load you require for best results. At Sheffield Africa we will offer consultation, supply, installation and service of commercial laundry equipment. Get in touch with our experts and we will offer you the commercial laundry equipment suitable for your needs backed up with reliable after sales services.

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